Daniel Lasa

Daniel Lasa

Speaker
Head Brewer, Founder – Ama Brewery

He has been a specialist catering technician since 1995, the year in which he completed his studies at the Escuela Superior de Cocina de San Sebastián. He continued his training working in leading restaurants until 1998, when he joined the Mugaritz Restaurant team.  In 2004 he took charge of the creative workshop of this restaurant, participating in projects of excellence and structuring the creativity of the R&D area. He has developed collaborations with the world of food research, working with leading centres such as AZTI.. Develops collaborations with the world of art, working with renowned musicians, film, theatre, literature and painting professionals, from whom he receives great influence for his creative activity. He participates in the creation of the first scientific journal of gastronomy and science and acts as editor during the years of its consolidation, International Journal of Gastronomy and Food Science (Elsevier publishing house). From the Mugaritz team emerged a pioneering culinary proposal and staging that has greatly influenced the global culinary avant-garde. He has promoted meetings and collaborations with universities, companies and technology centres, as well as giving courses and conferences on creativity and innovation at the most important culinary congresses on the international scene and at numerous scientific culinary meetings. He has co-edited several books and scientific articles and is a regular contributor to radio and print media. He is a founding partner of Imago, a community developing creative and executive connections in different areas to transform businesses. He is currently involved in different businesses (Dotorea, Nublo, Humo Pizza and Los Caños) developing projects ranging from the creation of hospitality spaces to the management of companies in the food world.   In parallel, he co-leads projects of international scope at the intersection between social innovation and gastronomy, collaborating with organisations such as ALC (Laboratorio de innovación social), Fundación La Caixa or UNDP (United Nations Development Programme) working in countries such as Thailand, Pakistan, Colombia, Uruguay, Peru or Jordan. He also teaches courses on creativity, methodology and food structures in the Master of Gastronomic Sciences at the Basque Culinary Center.  He is a founding partner and current manager of the company Wild Ferment S.L., which manufactures in the Basque Country and distributes Ama Pet-Nat Tea, a fermented sparkling tea drink with low alcohol content, to 24 countries. This product is a solution for the market of people looking to consume products with low or zero alcohol content and with a sensory profile on a par with any sparkling drink such as champagne or prosecco.
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