Start simmering the change slowly

Culinary consulting and training

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Asparagus

CONCEPT

The value proposition

Gastronomy is passion, but it’s also structure. From the kitchen to the dining room, from purchasing to customer experience, every detail matters.

Gestionomie operates across two main areas:

Strategy and efficient management:

Financial analysis, cost optimization, development of operational processes, and digital transformation to enhance the business’s profitability and sustainability.

Concept development and creativity:

Creation and development of gastronomic concepts that reflect the client’s vision, ensuring alignment between brand identity, food offering, and customer experience.

Chicken canneloni
Zucchini carpaccio
Tomatoe tartar

A VISION BASED ON EXPERIENCE

Gestionomie not only offers theory but also real-world experience in the sector.

Its founder, Gerard Trilles Chillida, has worked in some of the best restaurants in Spain and has developed his training in business management, digital transformation, and finance, combining his culinary knowledge with strategic business tools. His approach is based on excellence, innovation, and the constant search for practical and effective solutions.

WHO IS GESTIONOMIE FOR?

This concept is designed for any food service professional or business looking to take their business to the next level, whether by optimizing internal processes, improving profitability, or developing a new concept from scratch.

Restaurants, hotels, cafes, bakeries, and any other business in the sector can benefit from a structured yet creative approach.

THE FUTURE OF GASTRONOMY STARTS HERE

Gestionomie is more than a consultancy; it’s a strategic partner for those who see gastronomy as an art, but also as a business model that must be sustainable and competitive.

The key to success lies in finding the balance between creativity and management, between passion and profitability.

Because in the kitchen, as in business, fire only makes sense when it’s under control.

GERARD TRILLES CHILLIDA

Behind the project

Behind Gestionomie is its founder, Gerard Trilles Chillida, a young entrepreneur, business owner, and chef with a solid track record in the hospitality sector. His experience spans various roles in prestigious restaurants and industry-related companies, giving him a deep understanding of every area of the business — from the kitchen to operational and financial management.

Trained as a chef and pastry chef at the renowned Hofmann Hospitality School in Barcelona, he has worked alongside some of Spain’s most influential chefs, such as Ángel León, Mey Hofmann, and Enrique Valentí. Through these experiences, he acquired not only top-level technical skills but also a strategic vision of gastronomy and its evolution 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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