Second Pla Gastronòmic training day boosts Andorra’s front‑of‑house and cellar service

The Pla Gastronòmic d’Andorra held its second training day on Monday, focused on improving front‑of‑house and cellar service as part of a wider effort to raise the country’s gastronomic standards. The morning session brought together about 50 hospitality professionals — including owners, chefs, sommeliers and head waiters — to work on customer care and service excellence.

Tourism and Commerce Minister Jordi Torres opened the event, underlining the importance of personal service in mountain gastronomy: “The spirit of service is part of our DNA: we work with local products, but also with people and ties that endure.”

Presentations and workshops covered elegance and hospitality in the dining room, the art of wine pairing, how to integrate the beverage offering into the guest experience, and creative uses of cocktails and mixed drinks. Sessions also addressed business management, leadership — including insights on directing a three‑Michelin‑star operation — and strategies to build customer loyalty. Participants discussed what food journalists value in a restaurant’s cellar and service.

Speakers included Pere Monje (director and owner, Via Veneto*), Alberto Segade (head of sala and sommelier, Kadeau**), David Seijas (sommelier, elBulli; Nas d’Or; National Gastronomy Award), Pau Arenós (journalist and author), David Rubert (gastronomy consultant, Persapia Proyectos y Formación), François Monti (Academy Chair, The World’s 50 Best Bars) and Roger Margalef (head of sala and wines, Grup Disfrutar & Compartir). The day concluded with a roundtable reflecting on future challenges for gastronomic service.

This is the second module of the Pla Gastronòmic d’Andorra programme; the first focused on marketing and communication. The initiative aims to transform the sector and raise Andorra’s profile on the gastronomic map and has already included collaborative four‑hand dinners featuring Andorran chefs and international figures in Barcelona, Madrid and Toulouse. The next planned activity is Campus Andorra Orígens, an immersive gathering scheduled for next year for professionals committed to Andorran cuisine.