Hello, I'm Núria.
Hi! I'm Núria, although my friends call me “Polvorín” because I’m energetic, curious, and proactive. I’m always learning, studying, experimenting, or practicing flair. I enjoy paying attention to detail and creating positive experiences.
I define myself as organized, proactive and responsible. Over the years, I have learned that teamwork is essential to me. Being able to communicate and empathize with colleagues creates a positive and efficient working environment, especially in large hotels and fast-paced operations. Although I have mainly worked in bars and hospitality, my greatest passion has always been cocktails and mixology. My goal is to continue growing professionally, developing my skills and creating memorable guest experiences. My experience at EBS introduced me to a world I wanted to keep growing in. Since then, I have continued learning and developing my skills through hands-on experience in hospitality and whisky-focused environments, always looking to improve, learn new techniques and deepen my knowledge of the industry.
Education
Sergio Pardo - Perfect Serve online Mixology - Nov 2025
European Bartender School Barcelona International Bartender Course (4 weeks) - Sep 2024
Escola de Turisme del Baix Penedès online Gastronomy - Sep 2013
Work experience
La Whiskeria - Barcelona Bartender Junior, Feb. 1, 2025 - April 1, 2026
Hotel Hyatt Regency Barcelona Tower - Barcelona Substitute of Bartender, May 1, 2024 - July 1, 2024
GrandValira - Andorra Hospitality staff – Winter season, Dec. 1, 2023 - April 1, 2024
Lilo Brunch Speciality Coffee - Barcelona Acting supervisor (substitute), July 1, 2023 - Oct. 1, 2023
Hotel Mim Baqueira 4* - Vall d'Arán, Spain Food and Beverage Service, Dec. 1, 2022 - April 1, 2023
MORABITO'S GROUP - Torredembarra, Tarragona Second Maître, July 1, 2021 - Oct. 1, 2021
Restaurante el Nacional - Barcelona Waitress, June 1, 2018 - Oct. 1, 2018
Hotel Golden Tulip 4* sup - Barcelona Waitress, June 1, 2017 - Aug. 1, 2018
RABBAR S.C.P. - Barcelona Barmaid and Waitress, Oct. 1, 2016 - April 1, 2017
