The Spanish Hospitality Jury rewards the Valencian company for its leadership in gastronomic innovation, sustainability, control of food waste, social inclusion and digitization.
News published in Valencia Plaza on November 7, 2025
The Valencian company Gourmet Catering & Events yesterday received the National Hospitality Award for Innovation, granted by Hospitality of Spain, the Confederation that brings together more than 300,000 companies in the sector throughout the country.
These awards, considered the highest recognition in the sector, distinguish companies, professionals and institutions that stand out for their innovation, sustainability, social commitment, support for culture and professional excellence.
The award given to Gourmet Catering & Events recognizes the capacity of the Valencian company to Unite tradition, innovation and social commitment Through projects that transform gastronomy into an engine of sustainable, technological and human development.
With this recognition, the company becomes the second catering company to receive a National Hospitality Award, after Carifood, awarded in 2024 in the category of “Hostel Company committed to social responsibility”.
With More than 75 years of experience, Gourmet Catering & Events has established itself as a national benchmark in the field of events and tailored gastronomy, organizing each year More than 2,500 events and attending to More than 360,000 diners.
Its commitment to innovation is articulated in five axes that define its strategy – gastronomic innovation, social, in sustainability, in control of food waste and in personnel management – and that have made it a pioneering management model in the Spanish hospitality sector.
“This award reinforces our purpose of innovating with meaning, of turning each event into an experience with a positive impact, and of demonstrating that excellence is also built from social responsibility and sustainability,” he says. Rachel Vicente Bezjak, General Director of Gourmet Catering & events.
Gastronomic innovation and sustainability 360º
Gourmet Catering & Events integrates research, creativity and sustainability as pillars of its gastronomic proposal, developing projects that combine science, design and environmental awareness and allow to offer unique and memorable gastronomic experiences.
It has one of the largest gastronomic R&D departments in the Valencian Community and a sustainable production center of 1,600 m² that operates with 100% renewable energy.
Among his initiatives, the Magnus project stands out, focused on sustainable innovation together with CEMAS, Palacio de Congresos de València and Universidad de València, among others; a menu for corporate events and meeting tourism endorsed by Chefs Manifesto; and experiences such as FTalks 2024 from KM Zero Food Innovation Hub, which fuse gastronomy and social reflection.
Its commitment to sustainability materializes in a 360º model with environmental, social and economic impact, aligned with the Sustainable Development Goals of the 2030 Agenda. In this area, the collaboration with Dr. José Miguel Soriano (Universidad de Valencia) stands out in a research project that promotes operational efficiency and sustainable employment in the hotel sector.
One of its most outstanding milestones is the implementation, together with the startup Naria, of a pioneering system of food donation with blockchain technology, which guarantees the traceability and transparency of each donated ration. Since its launch in 2023, the system has allowed to reuse more than 9,800 kg of food, equivalent to 23,500 servings and a saving of 24,700 kg of CO₂.
Social innovation and labor inclusion
As a gastronomic partner of the La Mare que going from Asindown, Gourmet Catering & Events has promoted a model of labor inclusion and practical training for people with Down syndrome and intellectual disability. The program has generated more than 650 hours of contracting at events, more than 28 job additions and the training of 20 inclusive agents within the team, turning the organization of events into a true tool of social transformation.
Digital transformation and intelligent talent management
In the technological field, Gourmet Catering & Events has achieved full digitization of human resource management thanks to the Sesame and Beeple platforms, which coordinate more than 600 employees and allow automated shift planning, digital time control, performance evaluations and advanced analytics, reducing incidents and improving the efficiency, internal communication and transparency.
Rachel Vicente Bezjak, General Director of Gourmet Catering & Events collected the award during a gala organized by the Provincial Association of Hospitality and Tourism Entrepreneurs of Castellón, host of this edition.
The contest, which has the participation of the 52 territorial associations of Hospitality of Spain, brought together the main representatives of the sector to value the initiatives that promote the growth and strengthening of hotels at the local, national and international levels.
In this XIX edition, awards have been awarded in 18 categories, among which companies such as Grupo Tatel stand out, for their international projection; Chef Pedro Sánchez “Pedrito”, from Jaén, in the category of hospitality businessman; Grupo El Pòsit, from Tarragona, for its commitment to sustainability; Repsol guide, as an outstanding institution in the promotion of gastronomy; and Cervezas Alhambra, as an exemplary supplier of the sector.