Marina Valls

With over five years of experience in the hospitality industry, I have developed a solid understanding of the operational and service needs in catering environments. Currently, I work as a Buffet Concept Consultant for Casa Delfin, where I design and optimize breakfast buffets focused on sustainability, innovation and customer experience, implementing strategies that maximize efficiency and raise service standards.

Throughout my career, I have led the organization of corporate and gastronomic events, combining my project management expertise and hospitality knowledge to create memorable experiences. This versatility allows me to approach both the conceptualization and execution of projects with a holistic approach.

As a moderator at this conference, I will bring a practical and strategic perspective to transform breakfast buffets into attractive and efficient proposals.