Ernesto Vecilla

e Culinary Center in San Sebastian, Spain. Ernesto also has a Master's degree in Innovation and Entrepreneurship from the University of Barcelona. Ernesto grew up in a house of chefs and has gone on to work at world-class fine-dining restaurants including Narisawa in Tokyo and Gaggan in Bangkok. He further led the research and development department of Gustu (La Paz), applying different fermentation techniques to endemic Andean crops and creating new ingredients. Ernesto is deeply passionate about changing the world through food.