Chef Marco Mancero
Chef, Agricultural and Introspection
He is truly committed with his community and wants to share his research results to awake consciousness in people. He wants to accomplish a sustainable development of an integral gastronomic tourism. Yet, his proposal is to recover Ecuadorian traditional ways of healing from food and water.
education: After studying Gastronomy and Food Engineering, he developed many techniques and skills that allowed him to work for the most exclusive brands and companies from Ecuador and Italy. He founded the expedition route Choco Maiz and cofounded the Slow Food Alliance in Ecuador. He is a well-known chef lecturer that has participated in many food and brewing fairs and other gastronomy events hosted by the most representative Universities of Ecuador. He has written several books and has collaborated with gastronomy documentaries. Lately, he has worked as a culinary consultant for gastronomy organizations. Nowadays, he is working on a groundbreaking project in the Bio Scientific Conservation Center “La Mana”. In this place, he is building a restaurant that reconnects humanity to alimentary consciousness. He values the power of Ecuadorian water sources because he wants to awake consciousness that Ecuador is “Agua de Oro” (Water of Gold) from the “Umbilicus Mundi”. Appointments and consulting for Agro food introspection and comprehensive advice on food balance UNDER APPOINTMENT