Frontera, El Hierro

Technical teacher of Vocational Training, he is passionate for the stories that lie behind each dish, and also for creating a peer to peer discourse between front of houses and kitchens. Quintero started developing his career in Spanish establishments like Restaurant Amós (Cantabria), Club Oliver (Tenerife), and the Grand Hotel Bahía del Duque (Tenerife).

Currently, he is leading a project on innovation and new practices for restaurant services applied to vocational training. This project aims to reduce the qualitative leap that businesses demand later by extrapolating such practices to their student training courses, as well as bringing in Canary products to their classrooms.

Author of the book ‘Dirección y planificación de servicios y eventos en la restauración’ (Management and Planning of Catering Services and Events), this work provides support for professional caterers and is a guiding material for hospitality students, especially since its reading stirs up a constant consideration on how procedures can be innovated within a profession that is undergoing continuous changes.

Quintero collaborates in the training, assessment and supporting activities to front of house and bartender staffs within the ABT (Tenerife Bartenders Association), in an intense programme of knowledge dissemination throughout Spanish gastronomic forums (such as Culinaria for years 2015 and 2018). He also forms part of the teaching staff of the University Diploma on Food and Gastronomy by the University of La Laguna (Tenerife, Canary Islands), the Chamber of Commerce of Tenerife or Ashotel, among others. Moreover, Julián Quintero is also a regular collaborator for several media.

– Senior Technician in Tourism and Hospitality.
– Technician in Tourist Businesses and Activities (University Degree on Tourism).

– Best Spanish Front of House Manager 2015. Spanish Gastronomy Contest and member of the Spanish Gastronomic Team 2016 for representing Spain in the Culinary World Cup.