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n the heart of Barcelona, the hospitality school created by the prestigious chef Mey Hofmann has inaugurated a new research and development (R&D) space, with the aim of continuing to bet on innovation and the growth of the group.
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The CEO and owner of Hofmann, Silvia Hofmann, has defended that with these facilities they are betting on the "future of the group in the context of innovation". For the executive, the new space will allow professionals to both put their learning into practice and learn "first-hand" about new trends in the sector.
The premises on Via Laietana have a total area of 500 square meters, distributed over two floors, where there is a workshop and a classroom equipped with the most cutting-edge technologies, where students can work and develop their training. Hofmann has taken care of "every last detail" in this space so that students can get the most out of their classes, while the new area dedicated to production aims to offer more agility and capacity for growth and development to the group. The hospitality school thus faces the current challenges of the sector, offering new solutions and a multidisciplinary approach for its students.
Founded in 1983 in Barcelona, Hofmann was the first center to unify a school and a gastronomic restaurant, which has been awarded a Michelin star since 2008. Today, after almost 40 years of history, the group includes the Hofmann Restaurant, the Hofmann Taverna and the Hofmann Pastry Shop, along with the annexed space La Seca, in Espai Brossa.