Begoña Martínez Rivera

Head waiter | GuneaSpain
Begoña Martínez Rivera


Begoña Martinez worked in the kitchens of Azurmendi and El Bulli among others before taking the reins at Abadía Retuerta Le Domaine. 2 years after she decided to learn bakery and pastry making in places such as Panic and Oriol Balaguer. Then she opened the Gunea Restaurant with Pablo Montero


Lecture followed by round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Time and people management

Javier Olleros
Javier OllerosCuller de Pau (** Michelin)Chef
Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
Josep M. Esquirol
Josep M. EsquirolUniversity of BarcelonaPhilosopher, Essayist, Professor of Philosophy at the University of Barcelona (UB)
Oriol Ivern
Oriol IvernHisop (* Michelin)Chef
Begoña Martínez Rivera
Begoña Martínez RiveraGuneaHead waiter
Joel Castanyé
Joel CastanyéLa Boscana (* Michelin)Chef
Pablo Montero
Pablo MonteroGuneaChef
18-10-2021 16:0018-10-2021 17:00Europe/MadridTime and people management

Time and people, intangible and substantial elements, as disruptive factors in the sustainable restaurant of the future.

Lecture: Setting the table and adjusting the world

Josep M. Esquirol (philosopher, essayist, professor of Philosophy at the UB)

Round table: 

Presented and moderated by: Sergio Gil (President Fundación Restaurantes Sostenibles)

Oriol Ivern (Hisopo *, Barcelona)

Begoña Martínez and Pablo Montero (Gunea, Avilés)


Hall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free