Training in cooking and gastronomy with rigor, technique, and a business vision.
The alliance between Grupo Planeta and Martín Berasategui—one of the leading figures in haute cuisine and the Spanish chef with the most Michelin Stars in the country—was born to bring a unique understanding of gastronomy to higher education. This partnership aims to pass on a legacy built over decades: respect for the product, technical precision, demand for excellence, creativity, and passion for the craft.
Planeta Formación y Universidades provides the academic structure, international reach, and the ability to turn this legacy into a solid educational project connected to the future of the industry.
Culinary excellence requires judgment, method, and follow-up. That’s why Barcelona Culinary Hub by Martín Berasategui has a Technical-Culinary Excellence Committee that oversees the school’s practical training.
Philippe Labbé, an internationally acclaimed chef and a reference in European haute cuisine, brings Martín Berasategui’s technical standards, demands, and work ethic to the school’s daily operations. His career includes kitchens like Shangri-La Paris and La Tour d’Argent, and he has been recognized as Chef of the Year by Gault & Millau.
A winning duo to ensure Martín’s philosophy is not just an inspiration but a concrete reality in technique, processes, follow-up, and professional culture.
Cooking isn’t learned just by watching—it’s learned by practicing, correcting, repeating, and understanding why every decision matters.
The methodology of Barcelona Culinary Hub by Martín Berasategui combines culinary technique, management, sustainability, creativity, and business vision. A comprehensive approach for those who want to study gastronomy and haute cuisine in Barcelona and prepare for an increasingly demanding industry.
Barcelona Culinary Hub by Martín Berasategui offers professional training, university degrees, and master’s programs in gastronomy to support different stages of a professional journey: starting in the kitchen, specializing, leading teams, or managing gastronomic projects.
To start in the profession with a technical and practical foundation.
Programs designed for hands-on learning: cooking, culinary management, or applied dietetics, with a clear focus on the professional environment and industry integration.
Programs:
To go beyond cooking.
A university-level program to understand gastronomy as cooking, business, science, and customer experience. A distinctive degree for its managerial vision, focus on gastronomic business management, and specializations in Executive Chef, Digitalization, and Hospitality Management.
Program:
To specialize through practice and culinary standards.
Programs for those seeking in-person training in haute cuisine, pastry, bakery, sommelier studies, wine, F&B, and gastronomic management.
Programs:
To grow in management, business, and gastronomic innovation.
Online master’s programs for professionals who want to specialize flexibly in management, marketing, sustainability, gastronomic tourism, nutrition, F&B, wine, and experience design.
Programs:
A space in Barcelona designed for learning by doing: cooking, tasting, correcting, teamwork, and getting closer to the professional reality of the industry.
Over 2.000 m² of gastronomic hub with application classrooms, co-creation spaces, and facilities designed to connect technique, product, research, and hands-on experience.
Barcelona Culinary Hub by Martín Berasategui is a university school of gastronomy for learning the craft, understanding the business, and preparing to lead the gastronomic sector.
