Taking care of the team is also health: reflections from Madrid Fusión

Today I had the privilege of participating in a round table at the gastronomic congress par excellence in our country: Madrid Fusion. A meeting where, beyond culinary creativity, we have put the focus on something equally important but less visible: the emotional and mental health of those who work in the kitchen.

A luxury panel for a crucial topic
The round table, entitled “Health in the restaurant”, was moderated by the gastronomic journalist Esperanza P. Navarrete and counted on the participation of leading voices such as:

• Diego Guerrero, chef at DSTAgE restaurant (2 Michelin stars)
• David Seijas, former sommelier at elBulli and founder of Gallina de Piel Wines

Together we shared our experiences and perspectives on a topic that is already present and will undoubtedly be key in the future: how to transform restaurant environments into healthier, more sustainable and humane spaces.

Beyond the stove: leading with a conscience
Professional kitchens continue to be high-pressure scenarios: intense workdays, dizzying rhythms, constant demands. However, they can also become spaces where talent can flourish without sacrificing health.

During the meeting, we talked about:

• How to implement a more conscious and empathetic leadership
• Strategies to manage stress within teams
• The need to foster a more humane and sustainable work culture

Because taking care of the team is not a luxury, it is a necessity. It is a bet for the permanence of talent, for the coherence with the values of the sector, and for a restoration that evolves towards more responsible models.

From Gastrocoaching, we facilitate this change
At www.gastrocoaching.food, we accompany leaders and teams in this transformation process. We know that it is possible to cook with excellence without leaving your health on the way.

Thanks to Fundació Alícia and Toni Massanés for being the driving force behind this type of much-needed conversations. May Madrid Fusion continue to be not only a platform for culinary innovation, but also for the well-being of those who make it possible.

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