Arnau Subías

Marine Scientist, Creator of the GASTROBIO Concept. Professor, Barcelona Culinary Hub; Barcelona, Spain

Arnau has studied Marine Sciences at the University of Barcelona, where he also completed a Master’s degree in Ecology, Management and Restoration of the Natural Environment. His relationship with the hospitality industry began in 2017, when he started working at the renowned Passadís del Pep restaurant in Barcelona. In 2022, he put aside his career as a researcher and joined chef Rafa Zafra to start the GastroBio project, where he studies the relationship between marine biology, fishing and gastronomy to know and share all the traceability and biological information of the marine product. He is also a professor of the Master in Product and Sustainable Gastronomic Creativity at the Barcelona Culinary Hub. His biological and fishing knowledge about the marine product has allowed him to give numerous lectures in educational centers, conferences and national and international summits.