Francisco Almeida Ossa

Atlantic Professorship of Gastronomy

Born in Gran Canaria, his childhood unveils between the harbour and the so called grocery stores, a world that goes beyond Canary borders and captivates him.

He later on studies Philosophy, Business Management and becomes Top Technician Executive Chef. He has taught in different education levels and has participated in several research groups at the same time he has developed an extense activity starting up and consolidating diverse business initiatives in the fields of innovation, new techonologies, B2B and B2C for different restaurants and businesses of the agri-food sector. He has also standed out as speaker and lecturer, where he currently teaches in several masters and studies related to food and gastronomy.

Editor of several gastronomic works, some of them have obtained significant acknowledgements, like Canaritapa (book written by Rogelio Quintero and Roberto de Armas on Canary gastronomy) which won the second prize in the Paris Gourmand World Cookbook Awards (anual contest for the best wine and cooking books).

First founded in 1995 by Edouard Cointreau, this contest included books from 102 countries the year this second prize was granted. Hence, this award placed a new vision of the Canary gastronomy as well as our local products on the international arena.

He is Co-Director of the Atlantic Professorship of Gastronomy and is director of multiple gastronomic events such as: Food Passion, Gastronomy and Culture (LPAGC in Spanish), Entregavias, CocinArte: Foro de gastronomía de la ULL (Gastronomic Forum of the University of La Laguna), Entre-Tejeda, Amor a Mar, DLaLaguna: Local Product Fair and Gastroforum of the Maspalomas Costa Canaria International Tourism Fourm.

Moreover, he is consultant and responsible of several European projects, as well as Board Member of HECANSA (Canary hotel training centers) and has been appointed for diverse public office positions.

Being a keen supporter of local products, he participates in several research groups related to these, thus promoting their study and acknowledgement by both the scientific and scholar community, and facilitating encounters of researchers, producers and chefs.

Our participants.