Alumni of Basque Culinary Center in Euskadi: Entrepreneurs, a 360º Vision of Gastronomy, Top-Level Roles, and an International Profile
Graduates of the Basque Culinary Center (BCC) gathered at LABe in Donostia-San Sebastián’s Tabakalera to discuss their diverse career paths and insights into gastronomy. BCC alumni are professionals with a “360º Vision of Gastronomy,” working beyond the kitchen in fields such as research, management, communication, teaching, and hospitality.
Approximately 500 BCC-trained professionals, 16% of the alumni base, are currently working in Euskadi. These alumni have pursued degrees in Gastronomy and Culinary Arts (41%), specialized master’s programs (32%), or various certification courses (27%). Their backgrounds span 22 countries, including Mexico, Venezuela, Peru, Italy, and the United States, enriching Euskadi’s gastronomic landscape.
Hospitality remains the dominant sector among alumni, with nearly 40% holding high-level roles such as head chefs, managers, and business leaders. Additionally, 17% have launched their own ventures, contributing to Euskadi’s gastronomic development through entrepreneurship. Another 10% work in research, helping drive innovation.
BCC alumni are recognized as highly qualified professionals occupying impactful positions and shaping the future of gastronomy. The institution’s international appeal reinforces its role as a catalyst for change and business in the Basque region.
Of the over 3,000 BCC alumni, 16% work in Euskadi. The alumni demographic includes 59% men and 41% women, with an average age of 29, highlighting a young and dynamic sector.
Euskadi Alumni Gathering
During the event, faculty director Joxe Mari Aizega expressed his pride: "We aim to strengthen ties and honor the nearly 500 professionals who studied here and now advance their careers in Euskadi. Their innovation, passion, and dedication are transforming gastronomy, bringing pride as they apply their knowledge for a brighter future."
The gathering included dialogues on the present and future of Basque gastronomy. Chefs Iñaki Tellería, Eneko Ochoa, Koldo Manterola, and Rocío Maéso discussed success factors and challenges in the restaurant industry.
Liquid gastronomy, a growing area merging tradition with innovation, was also a key topic. Entrepreneur Maore Ruiz (Bizio), Gaizka Picaza (Bizkaia Wine Tourism Association), sommelier Ion Dorronsoro, and bartender Santi Naula (Sybaris Coctelería) shared their perspectives on the evolution of this field.
To close, speakers embodying BCC’s 360-degree approach—experience creator Eskarne Falcón (Discover San Sebastian), photographer Pablo García (Momento Studio), Mantala coordinator Imanol Zubelzu, and Miren Aierbe, commercial delegate and consultant at Etxe-lan—offered insights into the diverse roles emerging in gastronomy today.