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I have a degree in Economics and have worked in the agri-food sector, handling tasks related to management, foreign trade, and marketing. I have trained in business creation and management, and over 12 years ago, at a cooking school in London, I discovered that this was the niche I wanted to dedicate my passion and time to.<\/p>\n
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I\u2019m the voice behind the phone at the Taller and the hands that write every email. I handle the day-to-day operations, I love order and making lists. I\u2019m the face of our office, and I can greet you in ten different languages.<\/p>\n
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I came into professional cooking by chance, and I got so hooked that I’m still here, ten years later. I’ve built my career as a pastry chef and chef de partie in catering companies and restaurants across the UK, Germany, Madrid, and Barcelona. Now, I enjoy sharing everything I\u2019ve learned with our students. I’m a big advocate for legumes, I love traditional cooking, and I\u2019m passionate about exotic cuisines\u2014especially Middle Eastern food.<\/p>\n
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Hi, I’m Sabrina \u2014 Italian by birth but Sevillana at heart. I originally studied languages, then moved to London, where I studied anthropology and sociology. Later, I relocated to Seville, a city that never stops surprising and captivating me, largely thanks to its unique gastronomy. My homeland\u2019s love for good food has followed me on every journey, because I truly believe that food is a fundamental pillar of every culture \u2014 a mirror of its people, beliefs, and traditions. In London, I swapped espresso for tea, and in Spain, I learned to enjoy savory breakfasts instead of sweet ones\u2026 but I will never put cream in carbonara or pineapple on pizza \ud83d\ude09.<\/p>\n
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Chef with over 15 years of experience, specialized in dough preparation and both traditional and modern techniques. My love for cooking led me to move to Seville, a city that inspires me with its rich culture and vibrant culinary scene. I\u2019m always looking to learn, innovate, and bring my expertise to the table to create memorable gastronomic experiences.<\/p>\n
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My name is Leandro, but everyone calls me Leo. I\u2019ve been a chef for ten years, inspired by the culinary traditions of my Andalusian and Galician family. I studied Culinary Management in Seville and have worked in restaurants, hotels, hospitals, and fine dining, gaining skills and a deep understanding of the importance of food. I’m passionate about Japanese cuisine\u2014even traveling to explore it further. Today, my goal is to teach and train the next generation of chefs.<\/p>\n
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Hi there! I started learning to cook when I was just a little girl, hanging out with my influencer grandmothers as they whipped up paellas, sweets, and all kinds of stews. One boring afternoon, I tried a recipe from an old cookbook\u2014I completely ruined some cupcakes, but ever since then, I haven\u2019t stopped cooking. I studied in Barcelona and have traveled a lot, working everywhere from starred restaurants to tiny bakeries. I love sharing what I know and experimenting with recipes. I can’t wait to meet you!<\/p>\n
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Hello, I\u2019m Pedro, a cook from Puerto Real passionate about traditional Andalusian cuisine with a contemporary approach. I trained at local schools and have experience in several restaurants in Seville, where I learned to creatively blend flavors from the sea and the mountains with respect for the ingredients \ud83d\udc1f.<\/p>\n
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Inspired by the hours I spent cooking with my grandmother and mother, I studied at a renowned hospitality school in Italy and worked in Italian restaurants. My passion for traveling led me to work in kitchens in Australia and the United Kingdom, where I even had my own restaurant in London. Later, I moved to Spain because my partner is from Seville. As a chef, it was also the perfect opportunity to immerse myself in Spanish cuisine and expand my culinary skills.<\/p>\n
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My name is Diana, I was born in London, and I\u2019m a professional chef trained at Le Cordon Bleu, with over 30 years of experience in hospitality and catering. Cooking is not only my profession\u2014it\u2019s also my passion. In my free time, I love exploring flavors from around the world, with a special fondness for pastries and sweets. I also enjoy meeting new people, sharing experiences, and learning about other cultures through food.<\/p>\n
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I am a chef and cooking instructor, born in Triana with half Spanish and half American roots. I trained in the Intermediate Hospitality Program in Heli\u00f3polis and earned the Higher Diploma at the Hospitality School of Seville. I have worked at Akelarre (3 Michelin stars, San Sebasti\u00e1n), Abantal (1 Michelin star, Seville), and Txoco Mart\u00edn Berasategui (Tenerife). Today, I share my experience by training future chefs at our school.<\/p>\n
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Hi! I’m Bel\u00e9n, from Riotinto (Huelva). I love order, cleanliness, and getting things done right \u2014 and fast! I have lots of experience in hospitality, a field I enjoy for its pace and the people. I especially love working with students. I never start the day without my salchich\u00f3n sandwich (which I always share!), and I’m always up for a cold beer and some good vibes with the team.<\/p>\n
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I’m Ana, originally from Madrid and Sevillana by choice. I moved to this city for its people, climate, architecture, and, of course, its food. My passion for cuisine\u2014nurtured through travel\u2014led me to study photography, English teaching, and cooking, blending creativity, education, and flavor. At TAC, I found the perfect space to share my love for food culture and local products. Working in such an iconic place as the Triana market is a privilege that makes every day special.<\/p>\n
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My name is Noelia, and I discovered my love for cooking thanks to my grandmother. With every dish, she manages to bring us together and teach us that cooking is much more than preparing food: it\u2019s about sharing, laughing, and creating unforgettable memories. Her recipes\u2014so personal and unique, because she almost always changes an ingredient\u2014are full of love and variety, and they inspire me every day. At her table, anyone who arrives always feels like part of the family. I strive to continue her legacy and connect with the feeling she makes us experience.<\/p>\n
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I come from a Swiss-German family with a strong social spirit, which is why I love working with people. I’m passionate about dance, music, nature, and animals. Since I’m always eager to learn, I’m studying conservation and rehabilitation of Iberian wildlife. I’ve also been connected to the culinary world since childhood \u2014 I loved helping my mother cook\u2026 and even more, eating! In this job, I found the perfect balance between what I love and enjoy.<\/p>\n
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I\u2019m a hardworking girl born in Seville during the Feria de Abril, a celebration that reflects my joyful and enthusiastic spirit. I study Psychology and combine it with my work at the Taller, where I grow both personally and professionally.
Cooking has been my passion since childhood. My mother and grandmother passed on their love for gastronomy, and I\u2019ve expanded my knowledge by exploring cultures like Chinese and Japanese. Cooking allows me to be creative, honor tradition, and share with others.<\/p>\n
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I inherited two passions from my grandmother Carmen that shaped my life: drawing and a love for cooking. Originally from Seville, I studied Fine Arts, Design, and 3D. I’ve always been drawn to travel and discovering new places, but after three years away, I learned that returning to your roots can also be comforting. I’m a creative and passionate person, and in the kitchen\u2014just like in art\u2014I find a space to create, share, and enjoy with others.<\/p>\n
[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row el_class=”custom-content-main parallex-image” css=”.vc_custom_1570430728843”][vc_column][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”9940″ img_size=”400×600″ alignment=”center” css=”.vc_custom_1763490120078{margin-right: 10px !important;margin-bottom: 20px !important;margin-left: 10px !important;}”][vc_column_text css=”.vc_custom_1759737044598{margin-right: 10px !important;margin-left: 10px !important;}”] I have a degree in Economics and have worked in the agri-food sector, handling tasks related to management, foreign trade, and marketing. I have trained in business creation and management, and over 12 years ago, at a cooking school in London, I discovered that this was the niche I wanted to dedicate my passion and time to. [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”9941″ img_size=”400×600″ alignment=”center” css=”.vc_custom_1763490159351{margin-right: 10px !important;margin-bottom: 20px !important;margin-left: 10px !important;}”][vc_column_text css=”.vc_custom_1758109770293{margin-right: 10px !important;margin-bottom: 20px !important;margin-left: 10px !important;}”] I\u2019m the voice behind the phone at the Taller and the hands that write every email. I handle the day-to-day operations, I love order and making lists. I\u2019m the face of our office, and I can greet you in ten different languages. [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”9942″ img_size=”400×600″ alignment=”center” css=”.vc_custom_1763490177073{margin-right: 10px !important;margin-bottom: 20px !important;margin-left: 10px !important;}”][vc_column_text css=”.vc_custom_1758109822760{margin-right: 10px !important;margin-left: 10px !important;}”] I came into professional cooking by chance, and I got so hooked that I’m still here, ten years later. I’ve built my career as a pastry chef and chef de partie in catering companies and restaurants across the UK, Germany, Madrid, and Barcelona. Now, I… Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"class_list":["post-9377","page","type-page","status-publish","hentry"],"yoast_head":"\n