Arume is a Gastronomy and Culinary Arts graduate from the Basque Culinary Center in San Sebastian, with a specialisation in Food Development and Technology and years of experience in the hospitality industry. She is currently working at Kitchen Theory, a multisensory gastronomy experience design studio, working across multiple areas in Business Development and Operations. Her role is mainly in charge of the business development; working to strategically grow and scale the customer base through lead generation, identification of business opportunities with existing and new clients as well as creative concept development and event operational management—ensuring that initiatives are effectively executed profitably and with visibility to drive revenue to the company.

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