La gastronomía es un punto esencial en nuestro sector. No solo es un componente del evento, sino que en ocasiones se posicionan como el punto de innovación e incluso la razón de ser de este. Por ello, hemos querido hablar con Diego Olmedilla, director general de FACYRE y CEO de Aplus Gastromarketing, Javier Dávila, responsable de eventos de BBVA y Ricardo Sanz, chef con Estrella Michelín; para explorar el concepto actual de gastronomía aplicado a eventos, así como las tendencias e innovaciones que estamos viendo es en este campo. Dale al play y ¡que aproveche!
Eventoplus podcast
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