Born in Barcelona and living in Madrid, Pedro Espinosa's ("Pedro") degree in Physics should have given him a privileged comprehension of molecular gastronomy. Instead, it gave him a managerial job in a consulting company. Perhaps the major in computer science and an Executive MBA had something to do with it.
Having grown up in a family with a great cook, his mother, he's been passionate about food since he was a child. During his student years he enjoyed the pleasures of fine dining. Ahead of his time, he did it virtually, reading the weekly reviews in the press. Now his position has turned less radical, and combines virtual and real experiences.