Course in Food Safety

Head of Content at Realize

B.A., Master's degree in "System and Classroom Instructional Design" and "Teaching, Teaching and Diversity, Disadvantage or Disability."
Lecturer in Secondary School, specializing in teaching economics-business disciplines and instructional support.
Engaged in mentoring of newly hired teachers, assignments to support the Inclusion and School Dropout area.

Francesco De Marco is the founder of SKÅL PR & Communication, a communications boutique specializing in food, beverage and hotellerie. With a background in nature photography , travel , teaching , Francesco has traveled and developed his business mainly in Northern Europe, working with high-profile companies in the video and photography sectors.
Subsequently, he applied his visual expertise to marketing and communication for luxury brands and food and wine excellence. SKÅL stands out for its personalized approach, creating innovative strategies for leading hospitality and fine dining companies.

Teo Musso was born March 5, 1964, in Piedmont, Italy. Founder and master brewer of the agricultural brewery and
Baladin artisan, born in 1996. A man with a complex personality and great communication skills, he is
considered one of the most significant representatives of a new way of understanding beer in Italy;
obviously craft beer and preferably to be paired with food.
BALADIN is the'label under which he takes his beer around the world, but it is also the name of a more
broad, consisting of activities and events involving taste. Its connection with the territory and its
country is very strong and he tries to convey that to all his beers, using raw materials grown in Piozzo
o in Italy because he is convinced that "Beer is Earth."
Since 2019, he has served as president of the Italian Beer Consortium, which was established to support and develop the
Italian agricultural supply chain for craft beer production. Craft beer producers participate,
farmers, commodity processors and Coldiretti.

Lecturer in Economics, for about 10 years engaged in the popularization and valorization of high quality evo oil. Consultant for olive farms throughout the country and Evo Oil Sommelier. In 2018 he founded the Sikulus farm, exporting his gourmet oils all over the world. Since 2022 co-owner of E-Olio, Italy's leading online platform for the sale and dissemination of the best extra virgin olive oil labels.
In 2024 he was awarded the Winged Victory by the Euro-Mediterranean Academy of Arts in collaboration with the Sorbonne University of Paris for his passionate and tireless work on popularizing the culture of high quality evo oil, and for having contributed through his company to the promotion of the Etnean territory in the world.

A consultant, trainer and entrepreneur in the Food & Beverage industry, after combining a degree in economics from Bocconi University with a Master of Gastronomy degree from the University of Gastronomic Sciences in Pollenzo, Piedmont, Italy, he soon began to relate to ingredients, people and gastronomic cultures of the world, traveling to the United States, Australia, Southeast Asia and finally landing in Japan.

Multiculturalism and multidisciplinarity are key traits of his career path, which sees him serving as founding partner and CEO of Meat Japan, the first Italian and European branch of Kyoto's Ginkakuji Onishi butcher shop.
He is also founder and CEO of Tucci Atelier Gastronomico, a company that provides training, distribution and consulting in the Food & Beverage field, as well as founder of Acetyca, a biotech startup focused on culinary R&D and popularization in the world of vinegars.

Partner, co-founder and director of Woki Srl, a leading street food event company in Italy under the Eatinero brand.
With a degree in Modern Literature - majoring in Communication Languages - from the Catholic University of Milan, Giancarlo Contieri made his professional debut as a b2b press journalist in the restaurant world and then developed his education in the field of marketing and communication, attending the executive master's degree in Social Media Manager and Digital Marketing Specialist at IULM University in Milan.
Today he is in charge of the administration and development of the Eatinero brand, which is active in the organization of public and private events with food trucks, and of the Eatinero.it platform, Italy's first portal for online search and booking of catering food trucks. Internally, he also holds operational roles in marketing, communication and digital advertising.
With the Eatinero brand, founded in 2014, he has been following and the market for quality street food-and food trucks in particular-since its inception, tracking its developments and anticipating trends, and today represents one of the industry's leading connoisseurs.

Paola Merigo is 39 years old, lives in Franciacorta and works between Milan and Brescia. She holds a degree in Literature and Philosophy from the Catholic University, with a focus on Cultural Events Organization and Production, and an Executive Master's degree in Social Media Marketing & Web Communication from IULM Free University of Languages and Communication.
Co-founder and director of Woki S.r.l. and the brand Eatinero.it, Italy's first online food truck catering booking portal and street food event organizer, she specializes in the production of public and corporate events, with solid expertise in digital communication. She has gained experience both as a freelancer and in agency and corporate roles as event manager and social media manager, professionally managing all phases of event production, from conception to communication.
Since 2018, he has been devoting himself full-time to his entrepreneurial business, founded in 2014, which has grown to become a major player in the world of street food. Thanks to his versatility, he has designed and developed numerous successful formats, contributing to the consolidation of a diversified and innovative portfolio.
With a passion for creating unforgettable experiences through events and digital communication, his goal is to contribute to the success of unique and engaging projects. He administers the Eatinero brand and the company Woki S.r.l., taking care of event production and the creation of new formats.

Korean Food Chef, Korean Food Consultant and Owner chef Lee's Korean Street Food-BIKIKI. Born in 1967 in Seoul, South Korea and after getting married in 1990, she moved to Milan, Italy. From 1997 until 2009, she worked as office manager at Cultural Research Center between Korea and Italy (CRICCI). Then for the purpose of promoting and popularizing Korean culinary culture, she opened the Korean restaurant Lee's Nagrin in 2009 and ran it as chef until 2022. He taught the Korean cuisine class at Food Genius Academy of Milan and participated in the TV program "Chefs of Italy" in 2019.

His cuisine is based on the culinary culture of Seoul and the Gyeonggi region, cuisine that emphasizes the natural taste and flavor of ingredients, respecting traditional recipes without chemical seasonings. He always tries to come up with healthy and wholesome dishes in his cooking, always keeping in mind a Korean saying, " Food is medicine".

In recent years he has been finalizing his Korean cookbook to spread its excellence by delving into various aspects including the fermentation technique and also including recipes for 52 types of kimchi. He currently runs a take-out Korean deli "Lee's Korean Street Food-BIKIKI" .

Sicilian DOC and lover of social networks, Alba founded her blog Vasa Vasa Kitchen driven by a passion for sweets and good food. After specializing in marketing, she obtains the title of pastry chef. Today she collaborates with many companies in the food sector, creating exclusive recipes for them.

Valentina Zaniboni, aka The Adhd Organizer, Professional Food and Kitchen Organizer.
Born among pots, ladles and flour, daughter of three generations of restaurateurs learns the art of cooking and catering and unites it inextricably with that of business organization and international transportation. Adhd in her DNA, she learns and studies professional kitchen planning and management techniques to help those with different needs to experience the kitchen. She firmly believes that order and organization are the tools to be able to develop creativity and find the key to a kitchen even for divergent neuros. Because if it is not inclusive, it cannot be complete!

originally from Callao in Peru , settled in Bassano del Grappa for 24 years.Graduated from the academy of professions D.I.E.F.F.E in the year 2017 as a beersommelier , I start the
my path in the managerial management of a Pub\ brewery in small Aosta, working with the most
important breweries on the Italian and non-Italian scene such as Canediguerra, Brewfist ,Birra Elvo, Birra120, De Glazen
Toren, to name a few.
After various experiences around northern Italy , I consecrate my path becoming Maitre di Sala in Alta
Badia managing the beer\food\ part of the Hotel Lech da Sompunt .

I made craft beer , first my passion and then my job, with an increasing desire to
getting to know the same styles , but with different footprints, unknown styles , old and new, listening and learning
by those who , with the brewing world, were born into it and are making its history.

beer enthusiast for several years is co-author of the Atlas of the
Italian Breweries and the recent guidebook "Beer Tourism, a Guide for Travelers in Ferment."
tasting lecturer for ITS Agribusiness for Piedmont and in a variety of other courses,
contributor to "Birra Nostra Magazine" and "Fermento Birra Magazine," editor of the
International "IGA Beer Challenge" competition and judge in brassic competitions
International.

Among the founders and brewmaster of the craft brewery Beer 100Venti. Biersomellier Doemens Akademie, General Certificate in Brewing and Diploma in Brewing student at Insititute of Brewing and Distilling in London..

Son of Art, specializing in Enology and Viticulture. Undergraduate studies in Business Administration with specialization in Marketing of Wine Products.
Oenological consultant with many years of experience gained in different production realities (Feudi di San Gregorio, Amastuola, Tinazzi, etc.). University lecturer in in-depth courses on various oenological topics. Expert in
wine and grape analysis laboratory, collaborated for 5 years with the Istituto Sper. Di Vitic. Di Conegliano Veneto (Dir. Prof. A.
Calò) and with the Istituto Sper. Di Enologia of Asti (Dir. Prof. R. Di Stefano).
Speaker at several technical seminars on oenological topics.
Founder and sole director of Offwine.

An anti-waste cook, he helps the restaurant system by proposing a model where sustainability starts with people, through social, media and lectures I try to raise awareness of zero food waste, and healthy habits for the planet.

In 2010 Award as Best Pastry Chef for the Identità Golose Guide, in 2011 for Guida ai Ristoranti d'Italia de Il Sole 24 Ore, in 2012 he received the Best Chef Under 30 award from the Identità Golose Guide.
2019 Best Table award in Milan during Golosaria event. At the 2019 Food & Travel Italia Awards named Emerging Chef of the Year, thanks to his environmentally conscious and environmentally sustainable cuisine. For the same reason, he receives the 2019 Weekend Premium award. Best Dessert Table in the 2019 Milan 100 Guide. Gastronomic Education and Culture Award given by FoodCommunity in 2019.
Within the Michelin 2020 guidebook, the Tre Cristi Milano restaurant is mentioned only after just one year as Quality Cuisine.

Rummo's Export Manager, has been working in FMCG for more than 25 years, with consolidated experience gained in different roles, commodities and business contexts of both multinational and master companies. He has been involved in the development of commercial strategies in international contexts for more than 15 years.

Many years of experience as International Marketing Manager, in multinational companies such as Bauli Group, Paulani Spa and Bottega Spa.

Computer engineer and ASP programming language expert
He has gained a great deal of experience over the years in managing small teams of people both at the level of group interaction, sharing results, and focusing on goals.
Since 2012 he has been working as a project manager at INSIDE SRL a company specializing in Office Automation, Information Technology and Special Systems.
Since 2020 he has been working as a project consultant at Ma-Vi trade Ltd. in the implementation of e-shop and web site projects.

Graduated in Economics and Business at the University of Parma with a research thesis on the Economics of Public Entities, she then developed her professional activity in private companies in the local industrial fabric, developing a career both transversal with technical, administrative and commercial assignments and more specifically oriented to the development of strategies for approaching international markets for consumer products connoted by Italian ingenuity and tradition (furniture, design, food) and after-sales service.
Always passionate about Made in Italy agricultural and food excellence, she has collaborated over the years on several internationalization projects involving local and non-local Italian companies.

Milanese since time immemorial, but with an Emilian/Romagnol streak that transformed her over time into a modern rezdora, the typical female figure who in the countryside took care of the household kitchen, animals and the vegetable garden.
He cultivated this attitude in the city by "holding up" a life full of family, children, and work, without giving up his passion for conviviality, cooking and especially fresh pasta.
In the early 2000s he turned this passion into a job by taking over a historic pasta factory behind Sant'Ambrogio and later opening an e-commerce of fresh handmade pasta. Today he is dedicated to training and consulting, transferring knowledge and little secrets while he puts his hands in the pasta with course guests. You learn not only technique but also a little bit about the organization, characteristics and anecdotes of the various types of flours

Special guests in the Contemporary Cuisine, Art of Plating and Food and Beverage Manager tracks.

A chef by extraction, Simone Rugiati is a constantly evolving artist and professional: a TV host, author and producer who is much loved by Italian audiences, he collaborates with TV, radio and editorial networks on leading national circuits.

Always considered the pioneer of show cooking in Italy, today he is involved with his association "Simone Rugiati S-Chef for future" which works in Kenya for charitable missions.

He announces the hosting of "Tu si que vales" and "Street Food Battle" broadcast by Mediaset, "Cuochi e Fiamme," "Food Advisor" and "Italy Bites at the Restaurant" aired on Food Network.

Volcanic and creative by character, to this day he is also an entrepreneur and consultant for many Italian companies and Brands, devising menus and projects that are always on the cutting edge.

His first home is the Food Loft Milan, a Milanese location where he produces web and TV content, conceives new formats and hosts events with his catering of excellence

Alberto Grimelli, agronomist and journalist, as well as founder and historical soul of Teatro Naturale, a magazine on agriculture, food and the environment, with a strong olive-growing imprint. A specialist in olive growing and heliotechnology with a university master's degree in Pisa, he lives and works daily in contact with the countryside and its problems. He is a member of the Steering Committee for the Courses of Study in Agricultural and Environmental Sciences and in Sustainable Agriculture at the University of Perugia. An international consultant in the olive-oil field, he is a full Academician of the National Academy of Olive and Olive Oil and also collaborates with universities and research centers.

Professional oil taster and Sommelier, agricultural entrepreneur and olive producer.
He is the owner of the organic farm Podere Tiberi, a project created on his own initiative untied from
a family tradition, for which it has immediately gained important recognition in the industry.
Business Administration student, always passionate about the world of communication
online and food and wine, is also involved in content creation in the industry and is
consultant to restaurant businesses for which he curates oil charter and staff training.

Satoshi was born in Gunma, Japan in 1984.

His passion for cooking has its roots in the skilled hands of his grandmothers Teru, Tomi and mother Toshiko. Following 5 years of training at "Nadaman" (Traditional Japanese Kaiseki Cuisine Restaurant) in Yokohama, he decided to turn his gaze to the West where he could broaden his horizon and landed in a small village in the heart of the Piedmontese Langhe of our, now also his, Italy.

Awaiting him was his first encounter with Italian cuisine in Osteria Profumo Divino in Treiso. In the following 10 years Satoshi would completely immerse himself in our food and wine culture through multiple realities: In Lombardy, in Milan Restaurant Yoshinobu, Restaurant J's Hiro, Restaurant Al Pont de Ferr, Restaurant Sol Levante. In Emilia Romagna in Polesine Zibello, Antica Corte Pallavicina Restaurant In Tuscany in Florence, Enoteca Pinchiorri.

In 2020, he opened his Hazama Restaurant in Milan, an expression of traditional Japanese "Kaiseki" cuisine that through Satoshi's personality and professionalism meets the myriad of delicious "Made in Italy" raw materials that are meticulously selected, respected by taking thoughtful care at every step in the process, becoming protagonists.

third-generation miller, lives and works in Cossano Belbo where he and his family run the Mulino Marino.

He holds a degree in Biology from the University of Eastern Piedmont "Amedeo Avogadro" and in the company he is in charge of product quality control and artisanal processes for the selection and pro-dition of natural stone milled organic grains and flours

Was born and has lived in Milan since 1975.
She followed her strong artistic inclinations, graduating with honors from the Liceo artistico and graduating from the Faculty of Architecture at the Politecnico di Milano. Always passionate about cooking and pastry making, she discovered in 2012 her passion for Cake Design, through which she rediscovered her natural artistic and manual skills, and aware that she had finally found her way, with an act of courage at the age of 38 she decided to take a decisive turn in her life to follow her dream.
He attended numerous professional courses in decoration and pastry specialization with leading Masters, in Italy and abroad, with the aim of increasing his skills and completing new professional training in the field.
In 2014, with her friend Barbara Borghi, she founded "MABANUBY," and with the opening of her own laboratory, she started the production activity of "Artistic Pastry" among the most important in Italy.
She is a teacher of Pastry and Cake Design, specializing in Royal Icing, Modelling, Airbrushing and 3Dcookies and holds decorating courses for amateurs and professionals in Italy and abroad. Winner of numerous National and International Competitions, she is Italian Cake Design Champion in 2018, and Silver Medalist at the Cake Designer World Championship in 2019. Judge of national and international Cake Design Competitions in presence and online.

Wine enthusiast, DipWSET, AIS Sommelier and Educator for the Wine and Spirits Education Trust. Always a lover of the digital world, in 2021 completed her education with various courses on copywriting, digital & email marketing.

Thanks to the various experiences accumulated over the past 16 years in different roles in the wine industry such as: wine broker, export manager in different agencies and wineries, Italy Avelyn manager (wine marketplace), hospitality & wine tourism, event manager (masterclasses, B2B events) and educator, he helps wineries set up their communication to increase their online visibility and create an interactive community truly interested in their products.

Alessandro Rossi was born on April 20, 1991. After hotel studies at the famous Pellegrino Artusi Institute, comes his first experience with Filippo Germasi at the Zafferano restaurant in Città della Pieve.
A training that began with Stefano Ciavatti, genius and unruliness of seafood cuisine, then Fino in Rimini and the Jasper in Perugia in which Rossi worked for four years. After a brief experience at Alessandro Dal Degan's Hotel Europa in Asiago, he returned to Tuscany to land as chef and partner at Filippo Saporito's Leggenda dei Frati. In those two years also came his first Michelin star as well as two hats from the L'Espresso Guide. It was in 2020 that the collaboration between the chef and Ristorante Gabbiano 3.0 in Marina di Grosseto was forged.

Roy Caceres, chef of the Roman restaurant Metamorfosi (1 Michelin star), arrived in Italy in 1993, at age 16, following his mother. He also cultivated a passion for food: "My grandfather, of Syrian origin, taught me from an early age the flavors of Middle Eastern cuisine, making me understand that there were other gastronomic traditions and the importance of being open to discoveries." In Italy, thanks to his self-sacrifice and commitment, he made a career within a few years, moving from prestigious establishments such as Relais & Chateaux Il Pellicano and Locanda Solarola, where Caceres became the chef. Until he felt ready to spread his wings, opening his own restaurant in Rome in 2010, which in a short time has become a reference point for gourmet cuisine in the capital.

Passionate about cooking and the culinary arts since she was a child, Francesca began to actively explore this world only after years in the theater.
After the spark was ignited that set her on the road to cooking.
Her passion was so strong that from the very beginning she achieved great results, managing to reconcile the desire to convey emotions and the desire to cook.
He thus began working as a Personal Chef and invested in his training with a master's degree with Chef Gianfranco Pascucci.
Today her work is made up of many things: she is a Chef influencer, teaches creative cooking classes in Rome and also online.

A writer and journalist, Roberta Schira is the author of major books, including. Menu for four seasons, The New Bon Ton at the Table, The book of offal and many others. She is the author of a food criticism column in Corriere della Sera and writes in Finedininglovers, La Grande Cucina and The Life Journal. She also collaborates with RSI on the program Cuochi d'artificio. She is founder and co-director of Blogazine Madame&Monsieur.

Raised in Bergamo, Mirko Ronzoni is the winner of the second Italian edition of "Hell's Kitchen." The win earned him the position of executive chef at Hell's Kitchen's restaurant at the Forte Village Resort in Sardinia. Following graduation from hotel school, he has worked in Italy and abroad; he has lived in London, New York and Bucharest.

Diana Beltran, chef, born in Acapulco, arrives in Rome and spreads the philosophy of Mexican cuisine in the capital.

He became a well-known face of Gambero Rosso Channel with the program Flavors of Mexico, wrote his Mexican cookbook "Mexico" and opened 4 Mexican cuisine restaurants.

So much so that he received the Ohtli Award, given to him by the Ministry of Foreign Affairs for promoting Mexican gastronomy in Italy, becoming an ambassador of Mexican culture in Italy.

Born in the foothills of Campania Felix and raised in the heart of the Food Valley, Nello Gatti has always had an intrinsic connection with food and wine. A sommelier with an international profile, he has earned the alias "The Ambassador" over the years thanks to a path that has seen him grow professionally in different Areas and Countries, establishing numerous collaborations and Partnerships in the Wine, Food and Hospitality sector around the world. Returning from London in 2019, he is engaged in activities to develop and promote the wine sector always accompanied by his goblet, camera and pen.

Bachelor's degree in Philosophy, with Master's degree in communication from University of Berkeley Extension, San Francisco.
Spontaneous, sunny, engaging, empathetic, communicative, very
passionate about gastronomy. Tasting foods, the fruit of cuisines and
different traditions and a Master's degree in Food and Wine Criticism, (IFA Italian Food Academy) allowed her to refine her palate and broaden her culinary horizons.
After a long experience in the publishing world, at Edizioni Condè Nast, she is now founder of AICE : the first Italian Association of Food and Wine Critics. Editor of CIBI magazine, a leading food and beverage magazine.
Assistant professor at Catholic University of Milan of the Master's program: "Italy: a country to savor."
Mother of a teenager already in the kitchen, she is always very curious and ready for new "work adventures."

She graduated with honors in architecture from the Federico II University in Naples and specialized at the Domus Academy-Interior Design Institute in Milan. But it was at her native town, Sorbo Serpico in southern Italy, that she later had the opportunity to collaborate with Vignelli Associates-New York, among the most distinguished masters of Modern design, charged with the re-design of one of the most important wineries in the south.

From here began his own professional path that has built over time a studio specializing in graphic and layout designs for many farms. Due to his long experience in the field of Wine Design, he lectures for universities, educational institutions and organizations; participates in conferences and publishes articles.

Tuscan doc, 4th generation professional agricultural entrepreneur in the certified olive oil nursery sector in Pescia (PT). Technician and expert for extra virgin olive oil quality and business marketing strategies on the trade of high quality certified extra virgin olive oil in the world . Registered in the national list of technicians and experts on virgin and extra virgin olive oils.
Since 2002, general manager of Spoolivi, an agricultural nursery az specializing in the production of certified olive plants for more than 100 years.
Since 2015 CEO of the startup iOlive for digital certification of the olive oil supply chain.
Since 2019 partner in the startup Abclab , for certification of agrifood supply chains through blockchain.
Winner of the 2015 COLDIRETTI NATIONAL OSCAR GREEN award.
His passion is the native regional Italian olive varieties at very high risk of extinction .Their recovery for the creation of great extra virgin olive oils unique in the world with very high nutraceutical value becomes a
daily mission against the globalization of non-native varieties on Italian soil.

With 10 years of experience in Marketing, he has developed online and offline marketing campaigns for several companies belonging to Food & Beverage and operating in both Ho.Re.Ca and Off-trade.

She specializes in branding strategies, market analysis and research, new product launch management, digital marketing, social media and advertising.

He has successfully managed marketing projects in complex international settings such as North and South America, Asia, Europe and the Middle East.

With TIS Communications -group that deals with Communication and Digital Marketing- supports brands that want to grow and stand out in the market.

Web marketer for over 15 years and founder of GialloZafferano.it, the number one recipe site in Italy. Her experience and passion for food led her to focus on this sector and to deal not only with marketing and communication but also with television productions for major networks such as Canale 5, Fox Life, La7, and recipe books that have become best sellers.

She has long been a consultant for food, editorial and web realities, and a contributor to trade magazines. Her most recent projects include founding the media company Foodiesfaction with the launch of the website soniaperonaci.it.

Since 2019, he has directed TIS Communications, a digital marketing and communications group operating throughout Italy dedicated to the world of food, catering and hospitality that focuses on supporting companies eager to effectively communicate their identity both online and offline.

Michela Bellomo is brand creator and color strategist.
In his creative workshop Michilab, helps freelancers, start-ups and companies discover their essence and design their online and offline identity through colors.
It promotes the Kind Business, a business model based on mutual respect and intellectual and economic honesty, which is good for the world and businesses through paths and services that put the Person at the center.
He founded Sognosolocolors, an innovative community where, together with a colorful Team, it spreads a new culture of wellness and awareness.

Michela Bellomo is vice president of Women's Network, the national association of Women in Ownership.

Massimo Boraso is a "self made man" Digital Entrepreneur, an expert in marketing, startups and eCommerce, he was among the first in Italy to invest in the Internet 30 years ago creating several projects and startups.

He is the founder of "Boraso" (www.boraso.com), the Agency of reference in Conversion Marketing and eCommerce in Italy, which since 1995 has been helping the most ambitious companies to increase sales and business, with a team of +40 professionals

As of 2018, he is the founder and CEO of OlivYou (www.olivyou.com) Innovative startup that selects and sells online worldwide, through its ecommerce platform, only real, high-quality extra virgin olive oils by putting innovative small millers into systems.

In the little spare time he has, he runs on foot, tastes quality extra virgin olive oil, plays golf and devotes himself to his family.

Maurizio Pescari, a journalist and writer, lives in Umbria. He has 30 years of experience in the oil, wine, food and wine tourism industry.

He is also responsible for the creation of "Frantoi Aperti" and the "Oil Tourism Movement" project.

He is a consultant to major Italian agribusiness companies for which he handles communication, marketing and training.

A lecturer at the Italian University for Foreigners and the University of Perugia's Università dei Sapori, he is an authoritative 'signature' of information dedicated to oil culture and olive growing. For Rubbettino Editore, he published "L'Olio e gli altri ingredienti della nostra vita." He collaborates with Corriere.it, Teatro Naturale, GazzaGolosa.

Founder and CEO of AD Consulting, which specializes in new business start-ups with a focus on cost management.
CEO of Nabi Lakes.
He has gained years of experience in the foreign market and specialized in the catering industry.
Lecturer in food cost at numerous management schools.