Who is Dina Alsina Pérez?
Her versatility allows her to work across various disciplines such as chocolate-making, savory preparations, ice cream, and chilled pastry.
Her life is part engineering, part art. She’s passionate about traveling, seeking inspiration, and creating from a highly methodical approach.
Born to Barcelonian parents with Italian heritage, Dina Alsina landed her first job at a pharmaceutical company after studying to become a lab technician. A year later, she chose to pursue a culinary path, completing a 3-year pastry program at EPGB (Escola de Pastisseria del Gremi de Barcelona).
While studying, she joined CANAL under Xavier Canal, where her love for pastry truly flourished. That experience marked a turning point in her career and confirmed her decision to remain in the pastry world.
After several years at Canal, she briefly worked in a hotel pastry kitchen, which eventually led her to teach at a hospitality school.
A few years later, she realized that her true passion was R&D. She began working for a dietetic pastry company (specializing in whole grain flours, sugar-free products, etc.) and later moved on to a larger company—a national industrial bakery. She then joined a multinational as a technical specialist, where she spent 14 years designing recipes and catalogs across several European countries. Her experience included giving demonstrations, participating in trade shows, and consulting for restaurant chains, hotels, manufacturers, and distributors.
In 2018, Ken-Foods recruited her for a highly ambitious long-term project. There, she focuses on recipe development, staff training, raw material supplier management, product development, client consulting, and menu design, among other responsibilities.
In 2024, she earned a certification as an Expert in Artisan Ice Cream Making from the University of Alicante.
