{"id":6681,"date":"2019-02-18T19:15:16","date_gmt":"2019-02-18T18:15:16","guid":{"rendered":"https:\/\/asociacionmeg.com\/board-of-directors\/"},"modified":"2026-10-02T08:32:46","modified_gmt":"2026-10-02T06:32:46","slug":"board-of-directors","status":"publish","type":"page","link":"https:\/\/asociacionmeg.com\/en\/board-of-directors\/","title":{"rendered":"Board of directors"},"content":{"rendered":"\t\t
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Board of directors<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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In October 2018, a few women came up with the decision that it was needed to be in the gastronomy map which led to MEG birth. \/ With us MEG was born.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Mar\u00eda Jos\u00e9 San Rom\u00e1n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Restaurante Monastrell, Alicante.<\/strong><\/p>

La chef y restauradora Mar\u00eda Jos\u00e9 San Rom\u00e1n<\/strong>, galardonada con 1 estrella Michel\u00edn<\/strong> y 2 soles Repsol<\/strong>, es conocida por el estudio de ingredientes espa\u00f1oles emblem\u00e1ticos y por sus interesantes interpretaciones de la cocina espa\u00f1ola<\/strong> en sus seis restaurantes<\/strong> y en su panader\u00eda artesanal<\/strong> en Alicante.<\/p>

Recientemente ha sido distinguida con la Medalla de Oro a las Bellas Artes 2022<\/strong> por su contribuci\u00f3n al desarrollo y difusi\u00f3n de la cultura gastron\u00f3mica<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mar\u00eda Jim\u00e9nez Latorre <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Apasionada de la cocina desde ni\u00f1a, se cri\u00f3 entre fogones. Su mentora Clara Mar\u00eda Gonz\u00e1lez de Amezua<\/strong> la ayud\u00f3 a crecer en el mundo gastron\u00f3mico. Se ha formado con los mejores chefs del pa\u00eds<\/strong>.<\/p>

Asidua de programas televisivos, ha participado como jueza en el programa de Mediaset “Mi madre cocina mejor que la tuya”<\/strong>. Profesora de cocina<\/strong>, enamorada de la gastronom\u00eda espa\u00f1ola<\/strong>. Trabaja dando a conocer nuestra gastronom\u00eda y nuestros aceites<\/strong>.<\/p>

Ha publicado dos libros de cocina: “Magias en la cocina”<\/strong> y “Best Salads”<\/strong>. Colaboradora en Radio Marca<\/strong> en el programa Paralelo20<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Isabel Aires<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Comunicadora especializada en gastronom\u00eda, ocio y estilo de vida.<\/strong> En 2005 fund\u00f3 Aires News Comunicaci\u00f3n<\/strong>, con la intenci\u00f3n de aportar “aires nuevos” al sector. M\u00e1s de 20 a\u00f1os despu\u00e9s contin\u00faa al frente de la agencia junto a un equipo estable siempre compuesto por mujeres, trabajando para marcas y proyectos vinculados principalmente al mundo de la gastronom\u00eda.<\/p>

Hija del desaparecido cr\u00edtico gastron\u00f3mico y su mentor, Joaqu\u00edn Merino, “El Pr\u00edncipe”<\/strong>, la gastronom\u00eda ha estado siempre muy presente en su vida y trayectoria profesional. Es colaboradora habitual de Onda Cero<\/strong>, donde cada viernes cuenta con su propia secci\u00f3n, Pa Comerse Madrid<\/strong>, dentro de M\u00e1s de Uno Madrid<\/strong>, y responsable de gastronom\u00eda de la revista de lujo y lifestyle Fearless Magazine<\/strong>. Adem\u00e1s, modera debates y mesas redondas e imparte master classes de comunicaci\u00f3n<\/strong> en la Universidad de Alcal\u00e1<\/strong> y la Universidad Nebrija<\/strong>.<\/p>

Ligada a Mujeres en Gastronom\u00eda<\/strong> desde 2019, no ha cesado en su compromiso con la visibilidad y el talento femenino<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Cristina Tierno Conde<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Se autodenomina “Disfrutona con conocimientos, Sumiller y mucho m\u00e1s”<\/strong>.<\/p>

Especialista en Marketing y Comunicaci\u00f3n vitivin\u00edcola y de destilados<\/strong>. Tiene una agencia llamada Efecto Directo<\/strong> especializada en lanzamiento y posicionamiento de marcas<\/strong> en el mercado. M\u00e1ster en Viticultura y Enolog\u00eda<\/strong>. Formadora homologada especialista en Espumosos, dulces y fortificados del mundo<\/strong>, as\u00ed como en vinos portugueses<\/strong>. Jurado de Concursos Internacionales<\/strong> y directora del Comit\u00e9 de Espirituosos<\/strong> en la AEPEV<\/strong>, la Asociaci\u00f3n de Periodistas y Escritores del Vino y Espirituosos de Espa\u00f1a.<\/p>

Colabora con Verema.com<\/strong> en la edici\u00f3n de su gu\u00eda anual y en el programa “Onda Agraria”<\/strong> de Onda Cero los domingos. Utiliza el seud\u00f3nimo @Tiernoquepido<\/strong> en su blog, tiernoquepido.com, y redes sociales (Instagram y Twitter).<\/p>

Elegida como una de las 50 Damas del Vino de Espa\u00f1a<\/strong> por la Revista Vinos y Restaurantes<\/strong>, es miembro activo de la Uni\u00f3n Espa\u00f1ola de Catadores<\/strong> y la Academia Madrile\u00f1a de Gastronom\u00eda<\/strong>. Una de las fundadoras de Sherry Women<\/strong> y directora de la divisi\u00f3n MEG WINE<\/strong> en la Asociaci\u00f3n de Mujeres en Gastronom\u00eda<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Toni P\u00e9rez<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Cocinero y Sumiller<\/strong><\/p>

Actualmente dedicado a la producci\u00f3n de SemiSalazones<\/strong> en su marca Alma Marina<\/strong>.<\/p>

Ha regentado restaurantes como Las Nanas de la Cebolla<\/strong> en Orihuela o Alma Beach<\/strong> en Torrevieja.<\/p>

Imparte Formaci\u00f3n continua de Cocina y Vinos<\/strong>. Ha sido ponente en varios congresos nacionales<\/strong> en materia de Salazones<\/strong>, su historia y evoluci\u00f3n.<\/p>

Asesora restaurantes en dise\u00f1o de cartas de eficacia<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mar\u00eda Teresa Orts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Apasionada de la hosteler\u00eda. Su lema “conseguir la satisfacci\u00f3n m\u00e1xima de sus clientes”.<\/strong><\/em><\/p>

Licenciada en Filolog\u00eda francesa por la Universidad de Salamanca. Diplomada por la Escuela de Hosteler\u00eda de Lausanne. Realiz\u00f3 el CADE, en Fundesem y un AMP en IE business School.<\/p>

Tras varios veranos de trabajo en un Hotel familiar, descubri\u00f3 se verdadera vocaci\u00f3n.<\/p>

Desarroll\u00f3 su trayectoria profesional, como directora de
“El Hotel Huerto del Cura<\/strong>“, “Hotel Jard\u00edn Milenio<\/strong>” y sus respectivos restaurantes “Els Capellans<\/strong>” y “La Taula del Milenio<\/strong>“.<\/p>

En 2020 asume la direcci\u00f3n de los restaurantes “Maestral<\/strong>” y Restaurante “Casa Sicilia<\/strong>“.<\/p>

Actualmente colabora con varias asociaciones.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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MariSol Baixauli Borja<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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En el sector agroalimentario conocida como “La Marisme\u00f1a”<\/strong>, es madre, apasionada empresaria agroalimentaria<\/strong> a nivel nacional e internacional, especializada en arroz convencional y ecol\u00f3gico<\/strong>.<\/p>

Lleva por bandera a su querida Isla Mayor (Sevilla)<\/strong> por el mundo. Es nieta e hija de colonos valencianos<\/strong> que llegaron a las Marismas del Guadalquivir en 1948 y 1961<\/strong> para crear junto a su comunidad, la mayor zona arrocera en extensi\u00f3n de Espa\u00f1a<\/strong>. Nombrada por el Ministerio de Agricultura, Pesca y Alimentaci\u00f3n<\/strong> como “Aldeana de Andaluc\u00eda del Siglo XXI”<\/strong>, como mujer que revitaliza y fomenta el mundo rural dentro del sector del arroz.<\/p>

Adem\u00e1s es creadora del proyecto Del Origen al Prop\u00f3sito<\/strong>, y el movimiento La Marisme\u00f1a<\/strong>, un proyecto con sabor a origen, femenino, rural y social, ya que lleva colaborando a\u00f1os con ongs gastron\u00f3micas. Marisol adem\u00e1s es Agrospeaker<\/strong>, Speaker Emocional<\/strong> y Terapeuta Empresarial y Organizacional<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Mar\u00eda Llamas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Directora de Alambique<\/strong>, hist\u00f3rica escuela de cocina y tienda de menaje de Madrid, considerada una de las instituciones pioneras de la formaci\u00f3n gastron\u00f3mica en Espa\u00f1a<\/strong>.<\/p>

Hija de la reconocida gastr\u00f3noma Clara Mar\u00eda Gonz\u00e1lez de Amez\u00faa<\/strong>, fundadora de Alambique y Premio Nacional de Gastronom\u00eda<\/strong>, Mar\u00eda creci\u00f3 estrechamente vinculada al mundo de la cocina y la gastronom\u00eda.<\/p>

Con una larga trayectoria<\/strong> y un profundo conocimiento del sector, ha tomado el relevo al frente de Alambique manteniendo vivo el esp\u00edritu con el que naci\u00f3 el proyecto<\/strong> y consolid\u00e1ndolo como un espacio de referencia para profesionales y aficionados a la cocina<\/strong>. Desde su direcci\u00f3n contin\u00faa impulsando la divulgaci\u00f3n de la cultura gastron\u00f3mica y la formaci\u00f3n<\/strong>, dando cabida a destacados cocineros y especialistas nacionales e internacionales<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Board of directors In October 2018, a few women came up with the decision that it was needed to be in the gastronomy map which led to MEG birth. \/ With us MEG was born. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-6681","page","type-page","status-publish","hentry"],"yoast_head":"\nBoard of directors<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/asociacionmeg.com\/en\/board-of-directors\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Board of directors\" \/>\n<meta property=\"og:description\" content=\"Board of directors In October 2018, a few women came up with the decision that it was needed to be in the gastronomy map which led to MEG birth. \/ With us MEG was born. 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