About Me

I’m Jose Guerrero, a chef-turned-researcher blending the rigour of food science with the creativity of gastronomy.

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With experience leading Michelin-recognised kitchens and developing culinary innovations for global companies, I specialise in crafting flavour-driven solutions that are both technically and creatively distinctive.

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My work integrates principles of neuroscience and sensory perception to design food experiences that are not only flavorful but emotionally resonant and behaviorally impactful.

 

From optimising textures and aromas to influencing how food is perceived and remembered, I apply scientific insights to enhance every element of the dining and food/human interaction experience.

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I develop and consult on a wide range of food innovations, from high-performance prototypes and recipes to fermentation-based systems and scalable product formulations.

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In addition to product development, I offer consulting services for restaurants and food companies seeking to innovate, improve operations, or build distinct culinary identities. Whether it’s designing a menu with a multisensory strategy, training culinary teams, or leading R&D initiatives, I help bridge vision and execution.

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This site is a space to share my work, methodology, and how I collaborate with teams to push the boundaries of what food can be.