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

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.

La entrada Gastrocoaching.food: Emotional Leadership to transform gastronomy from within se publicó primero en Meritxell Obiols.

The hospitality industry is a sector where pressure, demanding schedules and a frenetic pace are the bread and butter of the day. But what happens when a restaurant understands that its team is as important as its dishes?

Some time ago, together with Isabel Martínez-Cosentino, co-author of Revolución Soft, I had the opportunity to interview Josep Roca from Celler de Can Roca. In the second edition of the book, we published this conversation in which Josep explained to us how they have integrated emotional management into their work culture:

“For years we have been dedicating a weekly space to listen to the team, to take care of them, to protect ourselves from success and to better understand the management of emotions in our work environment. We have a psychologist on staff to help in this process.”

This reminds me of what we experienced a few days ago at Madrid Fusión, where it became clear that the hospitality industry must not only look after the health of diners, but also that of those who make it possible.

That’s why #Gastrocoaching was born, a project that I formed together with Carme Gasull, with the aim of bringing coaching to the kitchens, helping gastronomic teams to manage pressure, improve their leadership and create healthier work environments.

The importance of taking care of teams from the emotional side is not a new topic, but it is more relevant than ever. And in the hospitality industry, as in any company, a motivated and emotionally balanced team is the key to success.

The images that accompany this post:

1️⃣ With my book Revolución Soft in its second edition, where we published the interview with Josep Roca.

2️⃣ Josep Roca, sommelier at Celler de Can Roca, who talked to us about emotional management in his team.

3️⃣ The #Gastrocoaching team at Madrid Fusión, promoting wellness in the hospitality industry.

What do you think, how can we improve wellness in the hospitality industry? I read you in comments.

#liderazgoconsciente #gastrocoaching #gastroemotionalmanagement #coachingpararestaurantes #restauraciónsaludable #bienestarlaboral #madridfusion2025 #gestióndeequipos.

La entrada The kitchen also manages emotions: keys to well-being from El Celler de Can Roca se publicó primero en Meritxell Obiols.

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.

#MadridFusion, #HealthInTheKitchen, #ConsciousLeadership, #WorkWellBeing, #Gastrocoaching, #SustainableRestauration, #HumanKitchens, #MentalHealth, #FundacióAlícia, #LaborTransformation, #EmotionalLeadership

La entrada Taking care of the team is also healthy: conscious leadership in the kitchen from Madrid Fusion se publicó primero en Meritxell Obiols.

And betting on combining gastronomy with management, today, even more.

The sum of both disciplines already has a name: Gastrocoaching.food. A process of accompaniment to achieve goals.

The FÒRUM GASTRONÒMIC DE GIRONA has given us the opportunity to present in society a new project aimed at:

– Newly created restaurants that you are starting to operate, so that you can start your business with a comprehensive and consistent strategy, which will make you work from the moment zero.

– Family restaurants that are changing generation, so that the transfer is a transition process well done and is not traumatic on any side.

– Restaurants that are growing in number of staff and detect that some areas of the business need to evolve, such as personnel management.

– Agri-food companies, food brands and others in the sector.

Do you think you need to take your business to another level?

You need to first detect and accept or minimize your weaknesses and take advantage of your strengths, as well as the opportunities you present and the threats that surround you.

If you have the motivation and capacity to transform and improve it, and take action to make it happen, we can help you.

Gastrocoaching.food by Meritxell Obiols Soler, PhD & Carme Gasull Roigé takes flight.

Contact us!

La entrada Gastrocoaching.food, a process of accompaniment to achieve goals se publicó primero en Meritxell Obiols.

La entrada Official launch of Gastrocoaching.food se publicó primero en Meritxell Obiols.

La entrada Gastrocoaching.food by Meritxell Obiols & Carme Gasull se publicó primero en Meritxell Obiols.