Gastrocoaching.food: emotional leadership to transform the hospitality industry from within

Coaching and gastronomy come together to humanize teams and elevate the experience

In a sector as demanding as catering and food, where every minute counts and the pressure is constant, taking care of your team is not a luxury: it is a strategic necessity.

Gastrocoaching.food was created to respond to this need.
It is an innovative proposal that brings together two worlds that, until now, rarely crossed paths: professional gastronomy and executive and emotional coaching.

The goal: to improve how we work so that it is reflected in what we offer.

What is Gastrocoaching.food?

Gastrocoaching.food is a professional and human support process designed to improve the performance, cohesion, and well-being of teams in companies in the gastronomic sector.

A transformative experience that goes beyond technique and focuses on people, communication, emotions, and purpose.

We offer:

A comprehensive analysis of the business.
Individual or group support.
Design of a customized action plan.
Training and development in key skills.

Conscious leadership
Emotional management
Communication in high-pressure environments
Conflict resolution
Team cohesion

Who is it aimed at?

Gastrocoaching.food is designed for:

Restaurants in the launch phase

We help entrepreneurs get started with a solid, strategic vision from the outset.

Family businesses undergoing generational transition

We facilitate a harmonious and meaningful succession.

Growing restaurants

Where expansion requires a new way of managing people, tensions, and internal culture.

Agri-food companies, brands, and distributors

They seek to integrate a more humane, collaborative culture that is aligned with current values.

Why integrate coaching into gastronomy?

Because talent alone is not enough. Because technique without emotion falls short.
And because team well-being directly influences service, customer experience… and profitability.

Today we know that developing skills such as active listening, assertiveness, and empathy not only improves the work environment: it also boosts efficiency, talent retention, and the ability to cope with pressure with resilience.

👉 Emotional leadership is the new star ingredient.

And gastrocoaching is the way to incorporate it into your company’s daily recipe.

About us

Meritxell Obiols

Coach, PhD from the University of Barcelona, specializing in leadership, executive coaching, and emotional intelligence.

With over 30 years of experience, I have worked with executives, teams, and cooking schools. I am the author of books such as Revolución Soft and Historia del Coaching, a professor at ESADE, and academic director at the University of Barcelona and the RIEEB.

Carme Gasull

Journalist specializing in gastronomy and food.

Contributor to media outlets such as Catalunya Ràdio and CUINA magazine.

Regular presenter of lectures and show cooking events in the sector, author of gastronomic publications, and co-founder of Gastronomistas.com.

A project that is already generating buzz

In an interview for the program Un restaurant caníbal a Berlín (A Cannibal Restaurant in Berlin) on Catalunya Ràdio, we had the opportunity to explain this joint initiative.

🎧 You can listen to it starting at minute 14 at this link.

More than a tool: a transformation

Gastrocoaching.food is not a one-off training course. It is a strategic support program based on respect, confidentiality, and active listening to help real teams in real environments with real challenges.

Because behind every dish there are people, there is—ultimately—a team. And behind every team, there is an emotional climate that deserves to be nurtured.

➡️ Learn more at:

www.gastrocoaching.food