Tomás Mateu, is the co-owner together with his parents of the Ébano restaurant in Bellaterra. It stands out for its honest cuisine and quality products.
Tomás remarks that a chef never stops learning and discovering new things every day that help him improve his craft. Today we share his experiencie.
Tell us Tomás, how did your passion for gastronomy arise?
Since I was little, I have lived the passion that my parents had for enjoying cooking and going in search of a good product to the corresponding markets.
How was your experience during the training at the School?
Tough, exciting, but really rewarding. I continue enjoying everything I have learned.
How has your training at the Hofmann Hospitality School influenced your professional experience?
It gave me the tools and the bases to continue learning day by day and to be able to solve all the obstacles that appeared to me in my post-academic training.
What do you value most about the training?
What I value the most is the opportunity I had to learn from the very best professionals in this sector. It was very impressive and useful.
What have been the most important challenges you have had to face in your current position?
The list is long, but I would highlight the management of the family restaurant that we currently manage and the management of the entire human team that makes it possible every day.
Because it is the best school to really learn this profession.
What message would you give to the current students?
I would say...learn from your own mistakes and from anyone who can improve all your skills. Don't give up.
What would you say to a person who wants to start in this world?
The best tool you can acquire to function in this trade is the basis that a school like Hofmann can offer you. Without it, you will probably never be able to understand many of the processes and variables that go into cooking.