Academic Foundations and Culinary Philosophy
Silma Ayres is a distinguished demonstration chef whose culinary journey is rooted in a deep academic foundation and a passion for innovation. She holds a Master’s degree in Advanced Cookery from the Basque Culinary Center in Donosti, complemented by advanced studies in Gastronomy, Nutrition, and Food Technology across institutions in Brasília and Madrid. Her multidisciplinary education has shaped a unique approach to cuisine that blends scientific insight with creative flair.
Professional Experience Across Cultures and Kitchens
Her professional career spans continents and kitchens, from her current role at Sosa Ingredients in Barcelona to her ongoing research work with the Galápagos Foundation in Ecuador. Silma has held key positions in renowned restaurants such as Casa Pince, Moments, and Disfrutar, and has contributed her expertise to culinary institutions including El Celler de Can Roca, DiverXO, and Fasano. These experiences have honed her skills in both high-end gastronomy and sustainable culinary practices.
Thought Leadership and Culinary Research
Beyond the kitchen, Silma is an active contributor to the academic and research side of gastronomy. She has presented at international conferences, sharing insights on topics like the digestibility of edible fungi and the reformulation of mousse recipes without sugar or eggs. Her work reflects a commitment to health-conscious innovation and the evolution of culinary methodologies.
Recognition and Impact
Her talent has been recognized with prestigious awards, including the Creativity Contest at El Celler de Can Roca and the Gastronomy Contest at IESB. Silma Ayres continues to inspire through her dedication to culinary excellence, education, and sustainability, making her a standout figure in the global gastronomic landscape.
