Known as "the godfather of sous vide" within certain professional cooking circles, Tony has dedicated decades of his career to researching, analyzing, and developing the cooking technique that has now taken the culinary world by storm. From Ferran Adrià and the Roca brothers (El Celler de Can Roca) to René Redzepi (Noma), Michelin-starred chefs worldwide are now using this technique and hailing the benefits of sous vide in their own restaurants.
With TBTC, Tony launched the world’s first dedicated sous vide school for professional chefs, where he has taught world-class chefs how to cook sous vide with personal on-site training for years. Now, Tony brings his culinary expertise to Taiwan with a training program tailored for Asian cuisines.
Working in collaboration with culinary talents across the region, Tony will adapt his years of sous vide expertise to the exciting flavors and ingredients of Asian cooking — showing F&B professionals how to apply these concepts to their own kitchens and carry on the spirit of culinary innovation.
Aitor Olabegoya is the COO at GastroJoy, responsible for driving the com- pany's overall vision, strategy, and growth. A classically trained culinary arts professional with a list of “Best Of” awards to his name, Aitor has worked alongside several of Spain’s most celebrated Michelin-starred chefs, includ- ing Ferran Adria (3 star) of El Bulli.
Today Aitor is recognized as a leading creative force within Asia’s molecular gastronomy scene, proving his originality in the kitchen as Executive Chef of contemporary Spanish restaurant Migas in Beijing, as well as launching successful eateries in Hong Kong, Shanghai, Bangkok and Phnom Penh. Over the years, Aitor’s work has enabled him to cultivate an intimate knowl- edge of the flavors and best ingredients native to Taiwan and China, build- ing upon his expertise in classic European culinary traditions.
Recognized for his magnetic personality, Aitor has been tapped by the likes of Ritz Carlton and Harvard University to teach master classes, host semi- nars, and provide culinary consulting and menu development for projects spanning London and Prague to Boston and Barcelona.