Gastronomic consulting and training for restaurants. GESTIONOMIE

Culinary consulting and training

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WHAT DO WE OFFER?

The value proposition

Gastronomy is passion, but also strategy, profitability, and customer experience. At Gestionomie, we help food businesses evolve with a holistic vision — from kitchen to dining room, from supply management to guest experience. Every detail matters when building a profitable, sustainable restaurant with a strong identity. We specialize in gastronomic consulting, restaurant management, and the development of unique culinary concepts aligned with your brand. Our work focuses on improving operational efficiency, optimizing costs, driving digital transformation, and designing memorable guest experiences. Our goal is to support you in creating a solid and creative business model tailored to today’s market, combining financial analysis, business strategy, and culinary vision.

 

 

Chicken canneloni
Zucchini carpaccio
Tomatoe tartar

A VISION BASED ON EXPERIENCE

Gestionomie delivers more than theory — it brings real, hands-on experience in the food and hospitality industry. Its founder, Gerard Trilles Chillida, has worked in some of Spain’s top restaurants and has built a strong background in business management, gastronomic consulting, digital transformation, and financial strategy for hospitality businesses. His approach combines culinary expertise with strategic business tools, financial analysis, and digital solutions, helping restaurants and food projects improve profitability, optimize operations, and grow sustainably in a competitive market.

WHO IS GESTIONOMIE FOR?

This concept is designed for any hospitality professional or food business aiming to take their project to the next level—whether by optimizing internal operations, increasing profitability, or creating a new culinary concept from scratch. Restaurants, hotels, cafés, bakeries, and other hospitality businesses can benefit from a structured yet creative approach focused on efficient management, strong brand identity, and a consistent, competitive dining experience.

THE FUTURE OF GASTRONOMY STARTS HERE

Gestionomie is more than a gastronomic consultancy; it is a strategic partner for food businesses and restaurants that view gastronomy as both an art form and a sustainable, profitable business model. Success lies in balancing culinary creativity with operational and financial strategy, blending passion with smart management. Because in the kitchen, just like in business, fire only makes sense when it’s under control and guided with purpose.

GERARD TRILLES CHILLIDA

Behind the project

Behind Gestionomie is its founder, Gerard Trilles Chillida, a young entrepreneur, business owner, and chef with a strong background in the hospitality and restaurant industry. His professional journey includes a variety of roles in renowned restaurants and food-related companies, giving him in-depth knowledge of every area of the business — from the kitchen and front-of-house to operational, financial, and strategic management.

Trained as a chef and pastry chef at the prestigious Hofmann Hospitality School in Barcelona, he has worked alongside some of Spain’s most influential chefs, including Ángel León, Mey Hofmann, and Enrique Valentí. This experience has equipped him with not only high-level culinary skills, but also a strategic vision of gastronomy as a driver of innovation and sustainable growth in today’s market.

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MISSION

Professionalizing gastronomic management through culinary creativity and analytical precision, helping restaurants make money, work better, and reduce operational stress.

VISION

Gestionomie aims to become the leading gastronomic consultancy for independent restaurants in Spain, with a proprietary methodology, scalable digital products, and an active community of hospitality professionals.

VALUES

At Gestionomie, we work with rigour and professionalism, using clear data and accessible language. We promote training to empower client autonomy, encourage order and structured processes to reduce operational chaos, and apply creativity with cost control and continuous innovation. We are guided by honesty in every diagnosis, price, and outcome, and adapt each project with empathy and attention to the unique needs of each business.

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