Esther Merino

Graduated in Gastronomy and Culinary Arts from the Basque Culinary Center, Esther is an entrepreneur passionate about front-of-house service and beverage development. Her thesis explored leadership in hospitality from an anthropological perspective. She has worked at Noma, Alchemist, Gallery by Chele, and Amass in kitchen, FoH, and R&D. She now leads TABA PROJECT, focused on fermentation and distillation, collaborating with universities and restaurants, blending science and anthropology.