Chef David Gil has completed a finest hotel culinary course at the ESCUELA DE HOSTELERIA HOFMANN in Barcelona. ​His career began at the age of 16 at Can Jubany (a Michelin Guide restaurant in Barcelona, Spain), where he worked for three years before seceding to pursue his studies in the field. He worked at Pastisseria Baixas ( a patisserie based in Barcelona, Spain) during his training to broaden his knowledge in the field of confectionery/baking. After completing the training, he expanded his knowledge of the culinary field of different regions of the world, working at Mugaritz (Michelin 2 star) in San Sabastián (city in northern Spain), Chassagnette (Michelin 1 star) and Michel Bras (Michelin 3 star) in France, and Le Calandre (Michelin 3 star) located in Italy. Over the past 10 years, he has served as Head of Creativity and Confectionery at the elBarri Group, where he has led six restaurants in Barcelona: Hoja Santa, Enigma, Pakta, Tickets, Bodega, and Niño Viejo. Moreover, he helped in the conceptualization of businesses such as Heart (a joint project of Albert and Ferrán Adriá brothers and Cirque Du Soleil) in Ibiza, Little Spain (José Andrés) in New York, and a joint project between Albert Adriá and London’s Cakes & Bubbles. Currently, Chef David Gil is Co-Founder and Innovation Director of I+Desserts.