Idoia Mezo

22 August, 2014

Passionate traveler and gourmand she first got  a Bachelor’s Degree in Management and Tourism, field to which she dedicated over a decade of her life working in travel agencies and tour operators.
She stepped onto the culinary world after having worked four years in South East Asia where she got her Diplôme de Cuisine at Le Cordon Bleu Dusit school in Bangkok. She has been employed in luxury hotel kitchens and by renown Michelin-starred chefs ever since. She has had the privilege of learning from the Roca brothers at El Celler de Can Roca; Martin Berasategui or Josean M. Alija at the emblematic Guggenheim Museum in Bilbao.
She is the sweetest thing in IFC, her passion for confectioneries and desserts bloomed when she worked at the factory of Paco Torreblanca in Alicante.
When she hangs the apron she demonstrates her skills on paper; she has written articles for online food magazines such as The Urban Grocer and Spoonwiz.


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