Head of Culinary Innovation at BCCInnovation and professor at the Basque Culinary Center in San Sebastián, Spain.
John has over 20 years of experience of cooking in restaurants internationally.
At BCC Innovation he specializes in the conceptualization, design, development and validation of food products created in accordance with current trends, using both traditional and cutting-edge culinary techniques and incorporating new ingredients while observing consumers’ perception and feedback.