Hernández Takes Helm at GastroCanarias, Aims for Year-Round Brand

Cristina Hernández, who has a wealth of experience in food and communication, is taking over as director of GastroCanarias. This platform includes the Canary Islands Gastronomic Fair. Hernández says her new role marks the start of a new phase, aiming to transform the project into an active brand all year long, not just during the fair itself.

Born in Barlovento, La Palma, and coming from a family with a baking background, Hernández has built a strong professional career. For eight years, she was a representative for ACFI Press (the Canary Islands News and Audiovisual Agency). She also managed communications and coordinated the Hotel Mencey's Cooking Classroom between 2011 and 2013. Her experience also includes presenting championships at the Gastronomic Fair and working as an inspector for the Repsol Guide. She's been involved with the Gastronomic Fair for over ten years, first as a presenter and, since 2019, as co-director with José Carlos Marrero. Now, she will co-direct the Fair with Jonay López, the director of the Exhibition Center. Hernández will focus on the food content, while López's team will manage the exhibition aspects.

The new director has stated that she wants to keep the project's core mission: highlighting the Canary Islands' culinary talent. However, she believes it needs to evolve to keep up with changes in society and the industry. Hernández stresses that discussions about food should go beyond just how a dish looks or who the chef is. She wants to include more about business and management.

A key part of her plan is to treat hospitality as a business. She notes that many restaurants lack proper financial management, making it hard to know their true profits. Her goal is to boost training and strategy, providing practical tools in areas like food marketing, digital transformation, cost control, and innovation. These are vital for success in today's competitive market.

Hernández sees the Canary Islands food scene as having great talent and external recognition. However, it also faces internal challenges like more competition, rising operational costs, and changing customer demands. To address this, she believes the conversation about food needs to mature, moving past media attention to build strong, lasting foundations.

The new leadership at GastroCanarias also wants to highlight the growing variety of food businesses. This includes everything from specialty coffee shops and bakeries to modern pastry and new mixed formats, as well as focusing on health and nutrition. Farmers, ranchers, fishermen, and other producers are central to this vision. Hernández stresses that the platform must promote these projects and help ensure fair prices. She sees these primary producers as the foundation of the entire food chain, crucial for its profitability and for attracting new generations to the industry.

Finally, Hernández aims to bring a broader perspective and a different approach, encouraging dialogue and listening within an industry traditionally dominated by men. Her goal is for everyone in the sector to feel represented and to find GastroCanarias a useful resource that offers practical tools and evolves while keeping its core identity.