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Dani Fernández

Director Comercial | Welbilt Iberia Spain

Biography

Dani Fernández, with 25 years in foodservice and CFSP graduate , leads Wellbilt Spain as Director Commercial and leads the innovator FIT Kitchen project.

Sessions

14:30h

Showcooking | .

Innovative Solution for Professional Hospitality

Juan Espinosa Welbilt Chef Manager Speaker

Dani Fernández Welbilt Iberia Director Comercial Speaker

2025-11-03 14:30 2025-11-03 15:25 Europe/Madrid Innovative Solution for Professional Hospitality This showcooking will demonstrate how vertical kitchens combine technology , sustainability and creativity to transform the day - to- day life of any professional kitchen . Through an intelligent system which integrates ovens mixed , ovens fast and vacuum packaging machines , we'll see how these tools reduce consumption energy , minimize reduce and streamline processes without sacrificing creativity or quality gastronomic . Connectivity and artificial intelligence are put at the service of talent culinary to promote a hospitality business more efficient , agile and committed with the planet. Aula Alimentació Sostenible Barcelona

Mon 3 14:30h - 15:25h Aula Alimentació Sostenible Barcelona Free acces

14:30h

Showcooking | .

Smart kitchens, vertical sustainability

Juan Espinosa Welbilt Chef Manager Speaker

Dani Fernández Welbilt Iberia Director Comercial Speaker

2025-11-04 14:30 2025-11-04 15:25 Europe/Madrid Smart kitchens, vertical sustainability Innovation is not just a trend: it is a necessity to build more responsible and efficient hostel businesses and professionals. This showcooking focuses on how vertical cuisines integrate connected technology, artificial intelligence and generation darrera equipment to promote more sustainable and profitable management. We will show how the optimized culinary system, with compact mixed ovens, rapid ovens, packers, blast chillers and innovation, allows you to optimize each culinary process: from intelligent cooking to consumption control, to efficient conservation that prevents food waste. Connectivity between teams and AI offers real-time information to reduce costs, control consumption and plan with precision. The vertical cuisines are the answer to a hospitality model that is committed to sustainability without losing speed, agility or gastronomic excellence. Aula Alimentació Sostenible Barcelona

Tue 4 14:30h - 15:25h Aula Alimentació Sostenible Barcelona Free acces

12:30h

Showcooking | .

Talent, flexibility, and technology: the new recipe for efficiency

Dani Fernández Welbilt Iberia Director Comercial Speaker

Joan Llopart Welbilt Iberia Head of Sales for Catalonia, Aragon and Andorra Speaker

2025-11-05 12:30 2025-11-05 13:30 Europe/Madrid Talent, flexibility, and technology: the new recipe for efficiency Professional kitchens are changing, and with them, the way we create, innovate, and manage. In this showcooking, we'll discover how vertical kitchens help teams work more agilely and efficiently, without losing their essence or creativity. We'll see smart and connected ovens in action, rapid ovens that speed up service without sacrificing quality, and vacuum packaging machines that become great allies for reducing waste and optimizing workflow. We'll demonstrate how technology and human ingenuity combine to create more sustainable, efficient kitchens that are prepared for the sector's new challenges.

Aula Alimentació Sostenible Barcelona

Wed 5 12:30h - 13:30h Aula Alimentació Sostenible Barcelona Free acces