Marta Cebrian Lopez

Managing founder, Business management consultant in the Food and Restaurant industry at It's Enjoyable
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Contact Information
us****@****om
(386) 825-5501
Location
Madrid, Community of Madrid, Spain, ES
Languages
  • English Native or bilingual proficiency
  • Spanish Native or bilingual proficiency
  • French Native or bilingual proficiency
  • Portuguese Native or bilingual proficiency
  • Italian Professional working proficiency
  • Chinese Limited working proficiency

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Manu Claessens

Decidí contratar a Marta y su equipo cuando monté mi primer restaurante propio. Fue una experiencia muy positiva. Me apoyó y me acompañó en el desarrollo conceptual del restaurante, la elaboración de la carta, los escandallos, las fichas de presentación, la selección de proveedores, la configuración de la cocina y la barra, el manual operativo, la selección del personal de cocina, la formación etc. … Marta y su equipo destacan por su rigor, perfeccionismo, experiencia internacional, y un sentido de responsabilidad que te hacen sentir muy bien acompañado en todo el proceso. Dos años después de la inauguración del restaurante, sigo contando con ella para auditorías periódicas, nuevas ideas y actualizaciones de carta. ¡Altamente recomendable!

Georges Gaspar

Marta did work with Halton as a Corporate Chef in our brand new show kitchen in France. She brought along with her tons of energy, amazing cooking skills with a attention to details second to none that blown away our customers. Marta was also able to connect with all our guests sharing her experience and passion taking the all experience to next level. It was a pleasure to collaborate with such a talented person. If we would have been inspected by the Michelin auditors I am pretty sure we will have got one ⭐️

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Credentials

  • Time Management Fundamentals
    LinkedIn
    Jan, 2021
    - Sep, 2024
  • Note-Taking for Business Professionals
    LinkedIn
    Dec, 2020
    - Sep, 2024
  • Extreme Productivity (Blinkist Summary)
    LinkedIn
    Dec, 2019
    - Sep, 2024
  • Certified HACCP Auditor (CHA)
    Institut Paul Bocuse Research Center
    Oct, 2015
    - Sep, 2024
  • Sous-vide cuisine certification
    The Culinary Research and Education Academy
    Oct, 2015
    - Sep, 2024

Experience

  • It's Enjoyable
    • Spain
    • Business Consulting and Services
    • 1 - 100 Employee
    • Managing founder, Business management consultant in the Food and Restaurant industry
      • Sep 2020 - Present

      It's Enjoyable is a company representing one of our greatest passions: gastronomy. We use consultancy methods on the hospitality sector. Developing tailored solutions for companies and organizations looking for accompaniment during their creation or reformulation, adopt new business models or simply improveprocesses to be more profitable. This way, we provide a better management; we understand customers’ searching for solutions, their service or product and its consumer. Our mission is to lead the creation, development, andthe reinvention of the value proposition of the brands with which we work. We have been in charge of the following areas: - Conceptualizing brands as a meaningful entities. - Integrating professionals from food industry as chefs in creation and brand development projects. - Brand positioning through the study of trends, targeting and segmentation. - Naming - Leading the teams in charge of designing brand identity. - Coordinating brand activation tasks, such as website development, social network and event management Show less

  • MCL Food Consulting
    • Spain
    • Hospitality
    • 1 - 100 Employee
    • Managing founder, Business management consultant in the Food and Restaurant industry
      • Sep 2016 - Present

      Restaurant & FnB consulting worldwide, because we love to learn from others’ experiences and travel for inspiration. We create kitchens and restaurants with emotion, focusing on the humans and their capacity to learn. We implement efficient processes, making your kitchen organized, ergonomic, and profitable, while bringing inspiration to your team, and getting them to the best they can give as cooks and food creators. We help you create the best customer experience. Because our motto is “To make you happy by making your customers happy”. Skills: - Conceptualization: atmosphere, offer design, projection, sales development and network growth - Ergonomy: kitchen design, kitchen arquitecture, equipment selection, - Operations: offer creation, menu engineering, profitability, supplier selection - All types of food concepts: catering, street food, brasserie, veganism, healthy and balanced food, fine-dining... - Trainings: health and safety as a profitability tool (HACCP certified), team management, work organization and efficiency, menu engineering Currently working with people and kitchens in: - Madrid (Spain) - Galicia (Spain) - Brussels (Belgium) References (do ask for more names!): Grupo Areas, Halton Foodservices, Josper charcoal ovens, Fondation Kanal Pompidou, El Kiosko, Pizzerias Carlos, Cartier UK, Carbón Gastronomic Restaurant and JML Concept. Show less

  • AIDABE - Iberoamerican F&B Managers Association
    • Senior Partner
      • Jul 2020 - Present

      AIDABE is the Iberoamerican Association of F&B Directors and Executive Chefs Among our objectives is to promote the knowledge and development of these professions in Latin America, Portugal and Spain, establishing a collaborative network with all stakeholders of the Food and Beverage Service Industry. AIDABE is the Iberoamerican Association of F&B Directors and Executive Chefs Among our objectives is to promote the knowledge and development of these professions in Latin America, Portugal and Spain, establishing a collaborative network with all stakeholders of the Food and Beverage Service Industry.

  • GASMA - Gastronomy and Culinary Management Campus
    • Spain
    • Higher Education
    • 1 - 100 Employee
    • Teacher
      • Sep 2022 - Present

      In charge of the "Gastronomy fundamentals" course happening in the 1st year of the Gastronomy bachelor's degree. In charge of the "Gastronomy fundamentals" course happening in the 1st year of the Gastronomy bachelor's degree.

  • Halton Group
    • Finland
    • Industrial Machinery Manufacturing
    • 400 - 500 Employee
    • Corporate Chef
      • Sep 2018 - Sep 2022

      Event organisation. Live cooking events for Halton's clients, introducing both fine-dining and charcoal-based casual menus. Event organisation. Live cooking events for Halton's clients, introducing both fine-dining and charcoal-based casual menus.

  • JOSPER Charcoal Ovens
    • Chef Ambassador
      • Nov 2017 - Sep 2022

      Independent Chef and trainer, managing trainings and events for the brand and their customers all over Europe and Asia. Independent Chef and trainer, managing trainings and events for the brand and their customers all over Europe and Asia.

  • FoodoMarket
    • France
    • Restaurants
    • 100 - 200 Employee
    • International Business Development Manager
      • Jan 2021 - Sep 2021

      Opened new markets for this online market platform for restaurants and suppliers, starting with Spain where the whole database of suppliers was established for Madrid and Barcelona, then moving on to Mexico DF and Lima, Peru. This job implied constantly investigating the market opportunities and competition plus a big amount of sales pitching and negotiating. We managed to start-up the activity in 2 months time in Spain, and 3 months in Mexico and Lima. Opened new markets for this online market platform for restaurants and suppliers, starting with Spain where the whole database of suppliers was established for Madrid and Barcelona, then moving on to Mexico DF and Lima, Peru. This job implied constantly investigating the market opportunities and competition plus a big amount of sales pitching and negotiating. We managed to start-up the activity in 2 months time in Spain, and 3 months in Mexico and Lima.

  • JML Concept - Jean Michel Loriers
    • Belgium
    • Events Services
    • 1 - 100 Employee
    • Operations Coordinator
      • Sep 2016 - Nov 2018

      Linking the kitchen with the salesmen requirements for each event, thus organizing the rythm of the production and dealing with daily needs of the kitchen. Controlling the costs of the kitchen in order to reduce them. Managing the people. Linking the kitchen with the salesmen requirements for each event, thus organizing the rythm of the production and dealing with daily needs of the kitchen. Controlling the costs of the kitchen in order to reduce them. Managing the people.

  • Forest to Plate
    • Events Services
    • Food and Beverage Consultant
      • Aug 2016 - Nov 2016

      Recipe creation, working only with wild edible plants. Private chef in various 1-day events and 3-day courses using only wild edible plants. Activity development in the French sector in Belgium. Recipe creation, working only with wild edible plants. Private chef in various 1-day events and 3-day courses using only wild edible plants. Activity development in the French sector in Belgium.

  • Restaurant-Ecole Institut Paul Bocuse Shanghai
    • Chef and Lecturer
      • Oct 2014 - Apr 2015

      Chef at Institut Paul Bocuse's restaurant in Shanghai, with additional tasks and responsibilities regarding the on-field and theoretical training of Chinese cuisine students and the day-to-day management of providers. Participation to different events such as caterings, cocktails and chef events (Chef Yannick Alléno). Chef at Institut Paul Bocuse's restaurant in Shanghai, with additional tasks and responsibilities regarding the on-field and theoretical training of Chinese cuisine students and the day-to-day management of providers. Participation to different events such as caterings, cocktails and chef events (Chef Yannick Alléno).

  • BNP Paribas Personal Finance, Paris (France)
    • Retail Business Manager
      • Sep 2010 - Nov 2012

      In charge of ensuring the efficient development of the consumer credit activity in Retail market sales channel, in order to increase the countries' subsidiaries' productivity. That involves working with local teams on projects dealing with their sales teams organization, their marketing strategy, their e-commerce strategy, etc. In charge of ensuring the efficient development of the consumer credit activity in Retail market sales channel, in order to increase the countries' subsidiaries' productivity. That involves working with local teams on projects dealing with their sales teams organization, their marketing strategy, their e-commerce strategy, etc.

Education

  • EAE Business School
    Master Executive in Hotel Management, Restaurant industry and F&B
    2023 -
  • Institut Paul Bocuse
    Bachelor's Degree, Culinary Arts and F&B management
    2013 - 2015
  • Institut national des langues et civilisations orientales (Inalco)
    MBA, International Business/Trade/Commerce
    2010 - 2011
  • Université Paris Nanterre
    MA, International Business Management
    2009 - 2010
  • Université Paris Cité
    BA, Foreign Languages and Law
    2006 - 2009

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