Sebastián Mazzola and Susie Villarico

Cooking in Motion was founded in late 2013 when Sebastian Mazzola (chef) & Sussie Villarico (front of house manager & sake sommelier) decided to leave their daily routines behind and set out on an adventure of their own.

Prior to this they were both working with Albert Adriá in Barcelona, Spain; Sebastian as the creative director of the restaurants 41° Degrees, PAKTA and TICKETS and Sussie in the front of the house at PAKTA. Cooking in Motion is a project combining the things they love and appreciate most; passion for cooking, love for sharing and desire to explore the world. One of their biggest strengths is that they always work as a team. A successful gastronomic experience is not made by the chef (or the sommelier) as an individual person; the experience becomes successful because every detail of the process has been considered and organized carefully from both sides of the kitchen. Cooking in Motion offers restaurant consultancy, creation of gastronomic concepts, pop up events, cooking courses, master classes, private dinners and sake tastings. The young and passionate couple has until now performed in 16 different countries with Cooking in Motion including Mexico, Peru, Argentina, Russia, UAE (Dubai), United States, Canada, Germany, Belgium, France, Greece, Spain, Norway, Denmark, UK and Japan.

Edition_BCN_Veraz_Sebas y Sussie

Cooking in Motion is importing and distributing a unique selection of premium Japanese sake to Spain. In 2018, Sebastian and Susie, joined The Barcelona EDITION team, him as our chef partner creating and supervising the gastronomic concepts of our restaurants and Susie looking after and curating the selection of our drinks offer, and specially sakes offered in our hotel. As they say, a complete experience is based on teamwork and the work of Sebastian and Susie would not make sense without the other.

Pedro Tassarolo

Pedro is a young Chef who has a vast experience in the culinary arts. He started in 2004 , in acclaimed restaurants in Buenos Aires, Argentina. Then he developed his career in Michelin Star restaurants like Mugaritz in País Vasco, Spain, The Fat Duck in London, UK and the last season of El Bulli in Girona, Spain with Ferrán Adrià. He worked in the 41º Experience of Albert Adrià in Barcelona, Spain, where he met Chef Partner Sebastián Mazzola.

After spending time in the freestanding restaurants world, Pedro decided to take on a new challenge and work in the hotel industry in several supervisory and management roles in luxury hotels including Llao Llao Hotel & Resort in Bariloche, Argentina, Palacio Duhau Park Hyatt Buenos Aires and Renaissance Santiago de Chile. He came back to Barcelona, a city he loves, for this amazing and unique project as Executive Chef of The Barcelona EDITION.