Yilenia Vega: “Our true competitive advantage lies in our workers, and it is they who make Maspalomas not just another place, but an essential destination.”
Pepe Rodríguez: “Gastronomy with soul can transform a territory: a small restaurant can put a town on the map.”
Juan Ferrer: “The customer experience begins with the employee experience: how we treat our teams affects how they feel… and how they serve the visitor.”
Pere Castells: “Gastronomy must consolidate itself as a discipline with its own identity, a real bridge between science, tradition and innovation.”
The 12th Maspalomas Costa Canaria International Tourism Forum concluded its second and final day today with a program focused on knowledge, innovation, and the importance of the human factor in tourism development. National and international experts shared their insights on the future of gastronomy, the role of science in cooking, and the need to place industry professionals at the heart of the tourism experience.
The day began with a presentation entitled "The Importance of Dialogue Between Science and Cooking for the Future," given by Pere Castells, president of the Science and Cooking World Congress. Castells argued that the union of science and cooking is a way to advance in both directions and explained that it's not just about considering what science can contribute to gastronomy, but also how gastronomy can contribute to scientific knowledge. He emphasized that both traditional cuisine and contemporary innovation contain immense scientific value and that science is fundamental for process optimization, food sustainability, the development of adapted diets, and improved tolerance to different products. Furthermore, he asserted that gastronomy must consolidate itself as an independent discipline with its own identity and encouraged students to explore this expanding field, which combines neurogastronomy, food science, technology, design, and tourism.
The second presentation was given by chef Pepe Rodríguez, owner of the El Bohío restaurant and known for his participation in the MasterChef program. His talk, entitled "Stories Where Tourism Didn't Reach," emphasized the importance of soulful gastronomy and its capacity to transform a region. Rodríguez stated that cooking is one of the most beautiful professions in the world due to its enormous artisanal, emotional, and creative component. He also championed the value of the dining room and the need for more professionals trained in hospitality and customer service. He shared details of his personal journey, from his beginnings in the kitchen to the consolidation of his restaurant, and explained how a small establishment can become a driving force for tourism in its surroundings, attracting visitors and boosting the local economy. In his case, he noted that his town now receives visitors from all over Spain and Latin America who, after visiting his restaurant, discover the rich heritage and commerce of the region.
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Consultant and coach Juan Ferrer closed the training session with his presentation, "Customer Experience Equals Employee Experience." Ferrer explained that employee well-being, motivation, and recognition are essential elements for guaranteeing excellent service. He pointed out that how employees are treated directly impacts their feelings and how they interact with customers. He emphasized that many organizations claim that people are important, but few actually invest in emotional intelligence training, conflict management, or positive leadership. In his presentation, he noted that the sector's main challenge is addressing the human dimension of work and highlighted that leadership directly influences absenteeism, performance, and the emotional well-being of teams.
The official closing ceremony was led by Yilenia Vega, the Councilor for Tourism of San Bartolomé de Tirajana, who emphasized that Maspalomas Costa Canaria is a meeting point where knowledge is shared, questioned, and transformed into action, as she stated in her speech. She reminded attendees that tourism is a people-driven industry and that its strength lies in the attitude, attentiveness, and ability of professionals to care for and connect with visitors. She stressed that the true competitive advantage of the destination resides in its workers, who are the ones who make Maspalomas not just another place, but an essential destination. Vega affirmed that this edition of the forum paves the way for a more humane, competitive, and conscious tourism model, one that recognizes the role it must play in the future of the municipality. She concluded by thanking the speakers, participants, and industry professionals for their involvement and contributions.
As a gesture of recognition for the work of the speakers and in support of the island's artisan sector, the Councillor for Tourism and the First Deputy Mayor, Alejandro Marichal, presented a Canarian playing card made by the Gran Canaria artisan Daylos Kevin, a traditional piece that symbolizes local identity and know-how.
The 12th Maspalomas Costa Canaria International Tourism Forum, held in collaboration with Coca-Cola, Ana Castellano Florista, Café Ortega, Viveros El Rosal, and Munchitos, reaffirms its role as a strategic platform for the advancement of the tourism sector. Knowledge, innovation, and human talent are consolidated as the pillars of the tourism model that the municipality aspires to strengthen in the coming years.
