Eva Giralda Soriero

Eva Giralda Soriero is a recent Culinary Arts and Gastronomy graduate with a deep passion for travel and sustainable food systems. She has been a Global Navigator through CIEE in the Dominican Republic and has worked in other non-profits in Morocco. She has also had opportunities, thanks to her university, to work in Oaxaca, Mexico, and Accra, Ghana. Her thesis, completed under the mentorship of renowned Chef Fatmata Binta in Ghana, focused on developing fermented beverages made from products harvested in a Fulani village. These creations were featured in pop-up events that introduced the public to Fulani culture and gastronomy.

Eva is also deeply committed to promoting sustainable food practices, incorporating locally sourced ingredients and traditional agricultural methods into her culinary creations, creating a circular economy. Her experiences in the Dominican Republic, Mexico, and Ghana have profoundly shaped her culinary philosophy, emphasizing the importance of preserving traditional food practices while adapting them to modern contexts.

She has collaborated with chefs and food experts across continents, fostering cross-cultural exchanges and innovation in culinary practices. Looking ahead, Eva aims to further engage with study abroad programs that emphasize sustainable food systems, inspiring a new generation of culinary professionals to be mindful of their environmental and cultural impact.

She has participated in various workshops and conferences focused on food sustainability and cross-cultural gastronomy, learning from global leaders in the field