The CEO of Gourmet Catering & Eventos, Raquel Vincente Bezjak, has been interviewed by Valencia Plaza in section Land of Business, where she reviews the evolution of the company, the challenges of the events industry and the commitment of the company for the innovation, the sustainability and the development of talent in hospitality. A conversation that allows you to learn more about the strategic vision that is driving the growth of Gourmet Catering & Eventos, and its position as a benchmark in the sector.
Gourmet Catering & Eventos is a company with nearly seven decades of history. How do you manage the balance between legacy and evolution in a family business?
The legacy is a huge responsibility, but also a competitive advantage. Gourmet Catering & Eventos was born with a culture very solid, and based on the respect for the product, the client and the people who make it possible. I belong to the third generation, and my role with the team, is to take care of the essence of our brand and make it evolve in order to adapt it to the current context in which there are new habits of consumption, increased demand in sustainability, professionalization of processes and a much more strategic event as a communication tool. In Gourmet Catering & Eventos, we understand that evolution as a continuity criterion.
How is evolving the catering industry?
The catering industry is experiencing a profound transformation. Today’s customers, especially corporate and institutional, as they seek not only to “eat well”, but to create experiences that are capable of generating impact, communicating values, and build a story that is consistent with your brand or project. This requires us to work from a much more global, where every decision gastronomic form part of a narrative and the catering becomes a tool of communication.
In parallel, have gained weight issues as sustainability, traceability of the product and the responsible management of resources. This poses new challenges to operational and organizational, but also an opportunity to rethink processes and raise the standard of the industry. In our case, we have approached from a holistic perspective, incorporating sustainability criteria in the selection of suppliers, the planning of the production and management of waste, always with the aim of offering proposals consistent, accountable, aligned with the current expectations of the market and able to generate impact.
From the business point of view, how do you translate the bet experiential events in the business model?
By investing consistently in talent, R & D of food and in the design of proposals fully customized. We are committed to differentiation and customization as a strategic axis, creating unique experiences that connect with the values and goals of each client. This allows us to work with institutions, major brands and organizations that understand the event as a strategic investment and a tool for positioning, reputation and generating long-term value.
Sustainability is a central axis in the speech of Gourmet Catering & Eventos. How do you integrate the real in the daily operations?
For us sustainability is not a claim, it is a way of managing. We work with products of proximity whenever possible, we optimize processes to reduce waste of food and we collaborate with social entities to provide an outlet for surplus in perfect condition. In addition, we measure the impact, because we believe that a mature company should be held accountable, not only to communicate good intentions. Is a constant work, barely visible, but essential.
Precisely in the field of waste food you have implemented a pioneering system…
In a sector such as catering, where everything happens in real time and with very high standards, to address the waste food is particularly complex. When we put this issue on the table, we were very clear from the beginning that sustainability only makes sense when it can be measured and when it does not interfere in the excellence of the service.
Since 2023, we work with a technology platform based on blockchain that enables you to guarantee full traceability of the surplus food that we donated to social entities. Know exactly what you donate, when, in what conditions and to what entity, with total food safety and transparency, has been a key to integrate the donation in our operational without compromising service. And allows us to provide our clients with an important added value: the possibility of certifying the donations of surplus and saving CO₂ of your event.
The results speak for themselves. Only in 2025 have recovered more than 4,300 pounds of food, processed over 10,000 rations and avoiding nearly 11,000 pounds of CO₂ emissions. Since the beginning of the project in 2023, we have exceeded 26,000 rations donated close to 30,000 pounds of CO2 avoided. But beyond the numbers, what is relevant is to demonstrate that a model is demanding and premium can also be held responsible and generate social impact real.
What role does innovation play in a company with a base such craft as the gastronomy?
Innovation is not at odds with the artisan, on the contrary. We innovate in techniques, formats, service, logistics, digitization, and how we have what we do. But always with respect to the product and to the office. Our team combines profiles very technical with creative profiles, and that mix is the key to remain relevant in a very competitive sector. In fact, the Business Confederation of Hospitality of Spain recognized us in 2025 with the national prize of hospitality Innovation.
In a sector as intensive in people, how do you manage talent, and the loyalty of your equipment?
With consistency and the requirement properly understood. We are committed to stability, continuing education and professionalism of all the departments. The team is the main asset of Gourmet Catering & Eventos; without people who are committed and well-formed there is no excellence possible. It is also key to generate a sense of pride of belonging and engage the project team and business.
From the perspective of general management, what has been the biggest challenge of the last few years?
Without a doubt, manage growth without losing control or identity. To grow means more complexity, more risk and more responsibility. My challenge has been to structure the company so that it is robust, scalable, and sustainable over time, without diluting what makes us different. That requires difficult decisions and a very clear vision of where you want to go.
How do you see the future of the sector of event and catering in the Comunitat Valenciana?
I see the future of the sector in the Region of Valencia with a lot of potential. Valencia brings together talent, a gastronomic product exceptional and a cultural ecosystem and business very solid. In the last year, we note clearly a greater interest in the city: have increased the demand for corporate events both at national and international level.
The challenge now is to consolidate this growth with professionalism and cooperation: raising standards, working with long-term vision and to continue to create experiences with identity local and international level. If we choose to align capabilities and value propositions, Valencia can be consolidated as one of the most attractive destinations in the Mediterranean for the corporate client of quality.
To finish, what defines today the leadership of Raquel Vincent Bezjak to the front of Gourmet Catering & Eventos?
Attempt to lead from the responsibility and consistency. I’m interested in building a solid company, respected and future, beyond the immediate results. I believe in the leadership that listens, who decides and who bears the consequences. And, above all, in the leadership that understands that a company is not only a business, but an active part of the society in which it operates.
👉 Read the full interview in Valencia Plaza
Interview to Raquel Vincente Bezjak, CEO of Gourmet Catering & Eventos | Valencia Plaza
