Tito Armando Núñez Gudás

Tito Núñez studied Industrial and Informational Design, and graduated as an Industrial Engineer in 1979.

He completed his primary and secondary studies in the province. He has worked as a designer and industrial engineer in different projects related to the development of culinary arts, standing out among others: the critical path for a production plant of more than 1000 hot meals for children, the design of a system of rectangular pots to save fuel in diesel-type stoves, the organization of an optional food selection system for workers' cafeterias, all of these in the Gastronomy Department of the Ministry of Internal Commerce of his country.

Starting in 1991, he founded a group of gastronomic establishments characterized by the sustainability of their production and care for the health of their offerings. Among them stand out:

1991 Eco-Restaurant "El Bambú" in the National Botanical Garden of Cuba.
1998 Health Restaurant of the Finlay Institute.
2001 "La Buganvilla" and "Salón Dorado" attached to the School of Advanced Studies in Hotel and Tourism.
2002 Cun-Cun "Las Nieves" dedicated to senior tourism.
2003 Eco-Restaurant "El Romero" –awarded by: Cuba-Paladar, Trip Advisor and The Gourmet Excellence Site with certificates of excellence
2010 and 2011 "Green Kitchen" Project at the International School of Film and Television of San Antonio de los Baños.
2014 Habanera Restaurant. Advisory and inclusion of menus for vegans, vegetarians, and celiac patients.
2019 Casabaneque Restaurant. Project for launch.

He currently serves as Executive Chef and General Director of the Eco Restaurant "El Romero" located in the "Las Terrazas" community, Biosphere Reserve "Sierra del Rosario", Artemisa, Cuba, and develops -From Garden to Kitchen- a knowledge base to interrelate the work of chefs, cooks, and farmers.

He has taken classes with Chefs and Masters from different countries. He holds a training diploma for Chefs from "Millennium" Restaurant, San Francisco, USA. He is an advisor to the Federation of Culinary Associations of the Republic of. He has received several awards, titles, medals, trophies, mentions, and recognitions from different national institutions for his work. These have also been presented by different national and international media outlets and at fairs, Bio-Cultura –Madrid–, as well as at four editions of the "Terra Madre" conference organized by the "Slow Food" Foundation –of which he is a member– in Turin, Italy.