Culinary Institute of Barcelona

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Culinary programs

Postgraduate Executive Chef degree

Postgraduate Executive Chef degree
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  • Duration

    3 months (13 weeks)

  • Classroom hours


  • Schedule

    Thursday and Friday from 8 am to 2 pm. It also requires study and additional preparation outside classroom hours.

  • Language

    Spanish (PILOT, simultaneous translation)

  • Places

    24 students

  • Price

    Check calls and prices


September 2019

7.500 €

From 6.750€ registering before 04/08/19



September 2020


From 5.400€ registering before 04/08/19


Check the payment plans and financing


This postgraduate degree is aimed at chefs or cooks who want to run a professional kitchen

This Postgraduate Executive Chef degree is a three-month course designed specifically for chefs who wish to go a step further in their academic training, giving it a focus on the executive management of a professional kitchen.

The program includes five training modules:

  • Business and People, which provides students with the business vision of their kitchen and puts it in the context of the human team that they will lead.
  • Economic Management, which provides students with the economic context of their work, including financial, measurement and control aspects.
  • Process Management, which provides students with the tools and judgement required for the logistical management of their kitchen and their people.
  • Lateral Skills, which develops abilities for the management of the people that make up your work team and of suppliers.
  • Workshops, which consists of a series of practical workshops designed to boost attitudes related to the abilities developed by the Program

It is an intense program in which students go over all of the functions of the Executive Chef in a theoretical and practical manner, providing them with the training to take on the executive management of any professional kitchen with immediate effect. Given that it is offered on Thursday and Friday, it can be taken alongside any CIB culinary specialisation program.

Being an Executive Chef in the 21st century requires the vision and abilities unique to the 21st century


  • 1

    Acquire the business vision and language of the kitchen and the restaurant.

  • 2

    Incorporate the attitude of a leader who can design, manage and boost a complex, multidisciplinary team.

  • 3

    Train in the financial, measurement and economic control aspects of an efficient kitchen so that it is as profitable as possible by achieving objectives set by the company.

  • 4

    Acquire the knowledge needed for logistics management, the control of provisions and the complete organisation of the kitchen in any restaurant.

  • 5

    Develop abilities to lead, manage work teams and manage suppliers

  • 6

    Reinforce the attitudes needed to assume the risks associated with innovation from a position of leadership.

At whom it is aimed

At chefs who want to lead a professional kitchen.

At professionals who want to go further than the culinary aspects of a professional kitchen.

At middle executives and managers of catering companies and collectives.

Requisites for admission

Applicants must have a qualification as a chef or five years’ experience as a chef in a professional kitchen

Advanced spoken and written Spanish.

Advanced skills in Microsoft Excel or similar.
(NOTE: Applicants who do not meet this requisite can apply for the extendible training module in Digital Skills for Catering, which includes instruction on the use of Excel.)

Pass the pre-admission interview.

Admission process

  • 1

    Complete the admission form and submit documentation.

    This process is completed online using this link.

  • 2

    Admission test and level of Spanish language proficiency.

    Even though we will provide you with the simultaneous translation pilot system, some knowledge of Spanish would be useful. The admission test will give is an indication of your level and of your personality traits, willingness to work and creativity.

  • 3

    Interview with the program coordinator.

    You will have a telematic interview with the program coordinator, who will assess your compatibility with the group and your contribution to the same.

  • 4

    Admissions Committee.

    Your application will be sent to the Admissions Committee, which will make the final decision based on information received during the process.

  • 5

    Approval and reservation.

    If the opinion is positive, you will be able to enrol by paying for a place booking. Welcome to CIB!


Postgraduate degree from CIB

Content structure

Skills Area Subject Methodology Credits
Main Technology Knowledge Company and People Participative 5
Main Technology Knowledge Economic management Participative 5
Main Technology Knowledge Process management Participative + Workshops 5
Lateral Manage Others Management skills Participative + Workshops 5
Lateral Manage Business Innovation and creativity Workshops 5
Main Transversal Trunkline project Progressive 5

Teaching load


Skill focus

Disciplinary areas

Program director

Roberto Holz

Roberto Holz: Director del postgrado en Chef Ejecutivo de una cocina profesional

Born in Germany, with Italian roots, Roberto Holz has developed his professional career among restaurants and hotels in Europe and USA, and studied General Management at EADA. His passion for cooking comes from childhood, because as a child he cooked with his father. Afterwards, he completed his master's degree in one of the most recognized schools in Germany, and worked for seven years for restaurants of 1 and 2 Michelin stars throughout the country.

He made the leap to hospitality with the Four Seasons Chain, inaugurating the Berlin Hotel and later worked as Executive Sous Chef at the hotels of the chain in Chicago and in New York.

He was followed by the Ritz-Carlton chain, starting at the Hotel Arts in Barcelona, opening a new hotel in Miami, The Ritz-Carlton Coconut Grove, and returning to Barcelona to lead the culinary team of 60 people and 8 gastronomic offerings as Executive Chef during more than 10 years. He was also an Advisory Board Member of the Ritz-Carlton hotels in Europe and participated in the opening teams of 14 hotels around the world. In 2011 the Enoteca Restaurant gets a Michelin star for the first time.

With the search for new challenges, he changes the stoves for the Food & Beverage Management in Derby Hotels, and later he is Director of Operations in the Hofmann School.

He is a consultant and teaches in various schools of Hospitality and Business, spreading the passion for gastronomy and excellence in the management of quality, processes and leadership.

He is currently the executive chef of the Sofia Hotel in Barcelona.

Training itineraries

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