Carlos Zamora Gorbeña

Managing Director Deluz & Cía.

Carlos was formed in in International Hospitality and Service Industry Management, for the International Centre of Glion in Switzerland. He did a Master in Restoration at the Culinary Institute of America in New York. He trained in Paris at the Le Divellec restaurant of the Villamagna Hotel from Hyatt chain, in the Lancaster Hotel,a 5 stars hotel, of the Savoy Group. In London he worked in the Blue Bird of Conran and in the Phamarcy of Damien Hirst. He has been Director of Restoration of high-end restaurant Vips Group like the Bodegón; Biche or Iroco. Consultant restoration of restoration projects in the Group 5 Jotas (Osborne Group) and the Grand Hotel Son Net 5 stars, in Mallorca. Eight years ago Carlos and his sister Lucia opened Deluz. Over the next 8 years they have created Deluz & Co, 6 gourmet restaurants, personal design with sustainable price, organic, local and fair trade product: Deluz, Días de Sur and El Machi in Santander; Otras Luces in Valladolid; la Taberna La Carmencita and Celso and Manolo (opened in May this year) both in Madrid. For Carlos and Lucia one of the greatest achievements is to have created the social catering “Depersonas cooking sense” with Ampros. A pioneer in Spain catering that cooks organic food from local producers and reversing all its benefits in the company. With the catering “Depersonas cooking sense” they have met the object of providing employment for people with intellectual disabilities. In 4 years they have cooked 60.000 meals, 600 meals daily and 8 workers, 6 have intellectual disabilities.