Sergio Gil 


     Sergio Gil was born in Cornellá in 1976. He likes to introduce itself as a “social tabernero”. Graduated  in Contemporary History from the University of Barcelona and creator of Gastropology, a discipline inspired by the methodology of social and cultural Anthropology  . He completed his studies with various postgraduate degrees and an official master’s degree in Cultural Ethnography in progress.

     Restaurateur, chef and director of Grupo Taberna y Cafetín Barcelona, are of special interest its work on the SPACE-BAR as a structural element .
Concepts such as bar function, the role of host, the mark or brand, part of its contribution to the discipline.

     He collaborates as technical advisor and lecturer at different schools of hospitality as the Basque Culinarly Center (University of Mondragon), CETT (University of Barcelona) , E.S.H.O.B. (Superior Barcelona Hostelry School), Gremi de Restauració de Barcelona , Mercabarna , Alimentaria /  Hostelco, HIP Madrid …

He currently chairs BRS (Barcelona Sustainable Restaurants). Pioneering courses in integral sustainability with the support of the Barcelona City Council and Municipal Markets.

Bar’s Gastropology

Artículos publicados de Sergio

Gastropología, la visión hostelera de Sergio Gil.

HOST 2015, cita en torno al mundo de la sala en los restaurantes

Cómo investigar en hostelería usando la antropología

Introducción a la Gastropología

Tribuna de Opinión Caternews RRR 181

Aproximaciones a la Gastropología

Tribuna de Opinión Caternews RRR 182

Universo Gastropología

Tribuna de Opinión Caternews RRR 183

GASTROPOLOGÍA APLICADA. El ritmo Restaurante-Bar

Tribuna de Opinión Caternews RRR 184

Apuntes gastropológicos: decálogo del restaurador/artista

Tribuna de Opinión Caternews RRR 185

Gastropología, antropología del bar

RESTAURACIÓN SOSTENIBLE – Entrevista a Sergio Gil.

Tribuna de Opinión RRR Caternews 185

Sergio Gil, un antropólogo en el bar en el II Congreso HOST