Beatriz Llamas

Beatriz Llamas is Spanish by nationality and was born into a family of culinary tradition. Her interest in gastronomy began at an early age, and she started holding cooking classes and running a catering business while still a university student. She has co-written the book From Spain to Olive Oil and has contributed to numerous gastronomic publications (including Gourmet and Cocina Futuro). She worked at the Alambique Cookery School in Madrid, Spain before moving to Cuba eight years ago, where...See more