Mikel Díez

Biography

Mikel Díez has been a university lecturer at CETT-UB since 2016, where he teaches course on the creative process and innovation. He is also a researcher in the field of gastronomy at the same institution.He came to academia after almost a decade in professional kitchens. He started out as a cook at the Balneario de Panticosa (2007-2009) and then worked as second chef at Castillo de Arteaga in Gernika (2010-2013). From 2014 to 2016 he was sous chef at Enoteca, in the Hotel Arts Barcelona, an experience in fine dining that he now brings into the classroom.His education combines hands-on craft with management. He holds a Higher Technician qualification in Catering and Restaurant Services from the Escuela Superior de Hostelería y Turismo de Gipuzkoa (2007-2009), completed a Master's in Restaurant Management and Innovation at the Basque Culinary Center (2011-2012), and earned a degree in Marketing and Market Research from the Universitat Oberta de Catalunya (2016-2025).At CETT-UB he is also involved in knowledge transfer and innovation projects for companies in the sector, as part of CETT's Cooking and Gastronomy Research Group. He has also supported students in culinary innovation projects that have been recognised by industry juries. His profile brings together practical kitchen experience, training in management and marketing, and a strong commitment to creativity and innovation in gastronomy.