About us

EXNOVO HOSPITALITY began its journey in 2012. Our name comes from the Latin phrase “ex novo”, which means to restart a process, to do something again, starting from scratch. We thought that was exactly what we were going to do. And so it has been, and we have been working on projects and dreams for more than 10 years.

We combine the technical and professional excellence of large consulting firms with attention to detail on the ground, as a diligent owner would do in person.

We understand the hotel and restaurant businesses as unique experiences for the end customer and that is why we do not limit ourselves to making analytical assessments of the results. We provide ideas, creativity in the solutions, and we get involved in them. All angles and points of view make up the solution to a complex issue.

Team

Experience, professional rigor, creativity and international vision.

A multidisciplinary group of professionals deeply aligned with the interests of our clients.

Albert Labastida
Partner - Consultant and “Serial Entrepreneur”
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Oscar Casasnovas
Partner - Consultant and entrepreneur
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Deborah Carrer
Associate Consultant
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Aldo Ibáñez
Lawyer
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Antonio Nunes
Chef Gastronomic Advisor Of Counsel
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Joan Ibáñez
F&B Advisor Of Counsel
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Javier Anquela
Chef Asesor Gastronómico Of Counsel
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Miguel Botines
Consultor asociado
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Carla Angélico
Consultora asociada
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Berta Martínez
Consultora asociada. Nutricionista Colegiada
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Our team will study your case in a personalized manner.

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Albert Labastida

Partner – Consultant and “Serial Entrepreneur”

Barcelona, ​​1979. Degree in Hotel Management and Diploma in Tourism from the Autonomous University of Barcelona and Master in International Tourism from ESADE. Currently, he is also a professor at the EUTDH (Escola Universitaria de Turisme i Direcció Hotelera) at the Autonomous University of Barcelona.

Albert is the reference at EXNOVO in matters of hospitality asset management, hotel due diligence and project repositioning. His experience includes the management of top-level hotels, hotel consultancy and personal entrepreneurial projects connected to the world of hospitality.

Albert speaks English, French, Spanish and Catalan.

Oscar Casasnovas

Partner – Consultant and entrepreneur

Barcelona 1976. After studying Hotel Management, he began his managerial career in the Venezuelan Caribbean, later managing hotels in different locations, specializing in openings. Oscar directs the projects from Valencia, and specializes in hospitality asset management, hotel due diligence and project repositioning.

His experience includes the management of top-level hotels, hotel consulting and business projects in the world of hospitality, Marketing and ephemeral architecture. He has been a professor and speaker for the last decade. Oscar speaks English, Spanish and Catalan.

Deborah Escarrer

Associate consultant

Madrid 1975. After his degree in Business Administration in Madrid and Brussels, he completed the PGD Program specialized in International Hospitality Management at the University Center Cesar Ritz Brig in Switzerland.

His professional career has developed in the field of sales and marketing through various national and international hotel chains, Hyatt, Stein Group and Fairmont Hotels among others, always in 5-star GL hotels such as Hyatt Regency Scottsdale in Arizona, Hotel Villamagna in Madrid The Palace and Fairmont King Juan Carlos I in Barcelona.

Deborah collaborates with EXNOVO, after her 15 years of front-line experience in hotel commercial management, contributing her savoir-faire in Hospitality Management, sales and marketing specialized in Grand Luxury, MICE & Catering, hotel renovation process and rebranding of brands.

Aldo Ibáñez

Lawyer

Sitges, Barcelona, 1970. Graduate in Law from the University of Barcelona, practicing lawyer from the Barcelona College, Master in Business Law from the University of Navarra, Master in Real Estate and Urban Planning Law from the Pompeu Fabra University, Global Advanced Management Program from Georgetown University and ESADE, Master in Hotel Business Management from the University of Barcelona. Member of the Illustrious Bar Association of Barcelona.

Romualdo (although everyone calls him Aldo) is the founding partner of EXNOVO Law and has 25 years of experience providing legal advice to individuals and companies. He is the reference in legal aspects at EXNOVO HOSPITALITY due to his experience in the field. He has written articles on real estate investment, and has a long career teaching in postgraduate courses on legal aspects in business management, real estate investment and contracting in the hotel sector (University of Barcelona, Madrid Business Institute and Autonomous University of Barcelona). .

Aldo speaks English, French, Spanish and Catalan.

Antonio Nunes

Chef Asesor Gastronómico Of Counsel

Trancoso, Portugal 1965. Diplomado por la escuela de Hostelería EPSIC de Lausanne (Suiza). 

Antonio tiene una larga experiencia en el sector de la restauración tanto en restaurantes gastronómicos con estrellas Michelin (Caelis*, Michel Sarran** entre otros) como liderando cocinas de importantes de Hoteles de 5* GL en Barcelona (Hotel Palace , Fairmont Hotel Juan Carlos I…) . Llegó en Barcelona en 1992 donde amplía sus conocimientos en Cocina Catalana y Española que le permite participar como chef invitado en eventos gastronómicos Internacionales (Brasil, Filipinas, Tailandia y Rusia entre otros) representando tanto la cocina Catalana como Española. 

Ha participado en la organización y coordinación de caterings para grandes eventos deportivos, culturales y ocio como la Formula1, MotoGP, Expo Zaragoza, Festival Rock in Rio, Torneo de Tenis Conde de Godó, coordinando tanto los puntos de restauración de gran consumo como los espacios exclusivos y reservados a personalidades. 

Antonio aporta su conocimiento, como of Counsel especialista gastronómico, a los proyectos de consultoría del departamento de Hospitality. Su amplísima experiencia en proyectos gastronómicos, son el mejor apoyo para EXNOVO Hospitality y una garantía para sus clientes. 

Joan Ibáñez

F&B Asesor Of Counsel

Trancoso, Portugal 1965. Graduated from the EPSIC Hotel School in Lausanne (Switzerland).

Antonio has extensive experience in the restaurant sector, both in Michelin starred gourmet restaurants (Caelis*, Michel Sarran** among others) and leading the kitchens of important 5* GL hotels in Barcelona (Hotel Palace, Fairmont Hotel Juan Carlos I…). He arrived in Barcelona in 1992, where he expanded his knowledge of Catalan and Spanish cuisine, allowing him to participate as a guest chef in international gastronomic events (Brazil, the Philippines, Thailand and Russia among others), representing both Catalan and Spanish cuisine.

He has participated in the organisation and coordination of catering for major sporting, cultural and leisure events such as Formula 1, MotoGP, Expo Zaragoza, Rock in Rio Festival, Conde de Godó Tennis Tournament, coordinating both high-consumption catering points and exclusive spaces reserved for personalities.

Antonio brings his knowledge, as a gastronomic specialist of counsel, to the consulting projects of the Hospitality department. His vast experience in gastronomic projects is the best support for EXNOVO Hospitality and a guarantee for its clients.

Javier Anquela

Chef, Culinary Consultant, Of Council

Linares, 1981. Javier has managed restaurants and has a clear vision of business operations. His career led him to work at the prestigious Ritz Hotel in Barcelona, ​​where he honed his culinary skills in a demanding environment. He has also collaborated with catering companies for large-scale events, such as Rock in Rio, which provided him with valuable experience in organizing high-level gastronomic services.

Javier has dedicated the last ten years to focusing on the hotel industry. He has held the position of head chef in Ibiza and Benalmádena, demonstrating his ability to lead teams and create innovative menus that stand out for their quality and originality.

With in-depth knowledge of sous-vide cooking and extensive experience in Horeca management, Javier excels at optimizing operations and ensuring customer satisfaction. His commitment to excellence and his passion for gastronomy make him a leading professional in the sector.

Miguel Botines

Associate Consultant

Zaragoza, 1993. His professional career began in 2017 when he discovered his passion for the restaurant industry.

His professional experience has been developed in top-tier hotel chains such as The Westin and Only YOU. In the latter, he delved into the world of mixology, working alongside renowned Spanish bartender Iván Talens. His operational experience encompasses the daily management of hospitality businesses: cost breakdowns, pricing, cost control, ordering, and purchasing optimization. He is also proficient in the main software programs in the sector, such as Micros and Agora, the result of years immersed in hotel and restaurant operations. Miguel speaks Spanish and English.

Carla Angélico

Associate Consultant

Bragança, Portugal, 1994. From a young age, she has been involved in the hospitality industry, gaining direct experience in the kitchens and bars of family businesses. This environment sparked her interest in nutrition and food hygiene, training that led her to work for almost 10 years in one of the largest multinational catering companies in Spain.

Later, she transferred this experience to the restaurant and hotel sector, where she applies lean management methodologies to standardize processes, optimize resources, and improve the productivity of each business.

As a consultant, she creates customized operating systems for kitchens and designs manuals and records to reduce incidents and maintain service quality. She also provides training and implements food safety systems following criteria based on the most demanding industry standards, such as those of AENOR, ISO 22000, and IFS.

Berta Martínez

Berta Martínez

Associate Consultant. Registered Nutritionist

Barcelona, ​​1986. A nutritionist and psychoneuroimmunologist, Berta collaborates with EXNOVO on the development of the MyBuffetMap project, integrating health, sustainability, and gastronomic experience. With a solid scientific background and a human-centered approach to nutrition, she brings an innovative perspective that transforms the culinary offerings of establishments into a conscious and distinctive proposition.