RESTAURANT CONSULTING: THE GESTIONOMIE METHOD
Gestionomie was born to merge culinary passion with strategic management, aiming to transform independent restaurants from the inside out.
BEHIND DE PROJECT
GERARD TRILLES CHILLIDA
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.
Throughout his career, he has complemented his culinary education with a double master’s degree in Business Management & Digital Transformation and Marketing & Commercial Strategy at EADA Business School. His learning journey has gone far beyond the classroom — developing a self-taught, forward-thinking approach that enables him to anticipate industry shifts and provide innovative solutions to gastronomic businesses.
His professional philosophy is based on the constant pursuit of operational excellence, focusing strongly on resource optimization and creativity through the design of unique experiences. He is known for being passionate, methodical, curious, solution-oriented, and empathetic, with the ability to adapt to each client’s needs and deliver effective strategies to improve profitability and performance in any establishment.
Through Gestionomie, Gerard brings his knowledge and experience to restaurants and hospitality businesses seeking to grow, streamline their operations, and stand out in a highly competitive industry. His approach blends a deep respect for culinary tradition with advanced management tools, ensuring sustainable and high-impact results.
Gestionomie was born from the combination of gastronomy and business management. It is a project created to support food businesses, restaurants and food entrepreneurs who want to professionalize their projects and build more profitable and sustainable businesses.
Through consulting and training, Gestionomie focuses on practical and realistic management, adapted to the real day-to-day challenges of the food industry.
A VISION BASED ON EXPERIENCE
Gestionomie was born from the desire to take gastronomy beyond culinary talent, combining efficiency, creativity, and method in the management and development of gastronomic businesses.
The hospitality industry is a constantly evolving sector, where a passion for cooking must go hand in hand with a well-defined business strategy. Gestionomie was created with the aim of balancing both worlds: culinary art and business optimization.
The goal is to offer a comprehensive solution, a 360º concept, in which the creative and conceptual vision of each project is aligned with efficient and sustainable management. Every restaurant or gastronomic business has a unique identity, a story to tell, and potential to be developed. Gestionomie ensures that this identity is translated into a profitable and functional business model, without losing the essence or values of each client.
WHO IS GESTIONOMIE FOR?
This concept is designed for any gastronomy professional or business looking to take their operations to the next level—whether by optimizing internal processes, improving profitability, or developing a new concept from scratch.
Restaurants, hotels, cafés, bakeries, and any other business in the sector can benefit from an approach that is both structured and creative.
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 both sustainable and competitive. The key to success lies in finding the balance between creativity and management, between passion and profitability.
Because in the kitchen, just like in business, fire only makes sense if you know how to control it.
GESTIONOMIE: FIRE AND MANAGEMENT THE FUTURE OF GASTRONOMY
Gestionomie was born from the desire to take gastronomy beyond culinary talent, combining efficiency, creativity, and method in the management and development of gastronomic businesses.
The hospitality industry is a constantly evolving sector, where a passion for cooking must go hand in hand with a well-defined business strategy. Gestionomie was created with the aim of balancing both worlds: culinary art and business optimization.
The goal is to offer a comprehensive solution, a 360º concept, in which the creative and conceptual vision of each project is aligned with efficient and sustainable management. Every restaurant or gastronomic business has a unique identity, a story to tell, and potential to be developed. Gestionomie ensures that this identity is translated into a profitable and functional business model, without losing the essence or values of each client.
FIRE AND MANAGEMENT: THE PHILOSOPHY OF MANAGEMENT
Gastronomy is passion, but it's also structure. From the kitchen to the dining room, from purchasing to the customer experience, every detail counts. Gestionomie works in two main areas:
Strategy and efficient management: Financial analysis, cost optimization, development of operational processes, and digital transformation to improve business profitability and sustainability.
Conceptualization and creativity: Creation and development of gastronomic concepts that reflect the client's vision, ensuring coherence between brand identity, gastronomic offering, and customer experience.
