In the world of sustainable events, some stories inspire through their authenticity. One of them is that of Manuel Cobos, founder and CEO of Cobos Catering, a company based in Jerez that has reinvented the art of catering with a responsible approach to the environment and one of the first caterings obtaining the Eventsost certification. In this exclusive interview, we talk to Manuel about his professional journey, his vision for the future of the MICE sector, and the sustainable initiatives that led him to achieve Eventsost certification. A must-read conversation for those who believe that gastronomy can also leave a positive footprint on the planet.
How did you get started in the world of catering and gastronomy? What was your professional background before founding Cobos Catering?
I started working very early, at just 15 years old, balancing night school with a day job. I got married at 33, and that was the beginning—more than 33 years ago now. I wanted to organize my own wedding, breaking all the rules at the time. I planned a celebration like a party, with music and drinks from the start, and food served between dancing and laughter. A wedding in reverse, where having fun was the only rule for the guests. We selected the waitstaff, and my friend José Luis, who ran a prepared food business, helped me a lot. Fried fish, cold cuts, cheeses, dressings, seafood—all served cocktail-style, simple but with high-quality local products. That was my first event.
What motivated you to start your own business in this field? Do you remember the moment or experience that made you say, "I’m going to start my own company"?
After returning from my honeymoon, all of my friends who had attended the wedding wanted one just like it. Almost without realizing it, I organized nearly 20 weddings the following year with the same format. Word got out that there was someone organizing very different weddings—and that’s how it all began.
The next year I left the company I was working for and launched my own catering business. I had little experience at the time, but I was eager to do things differently.
Since you started, what have been the most important lessons you’ve learned?
In this industry, learning comes through experience. Every day you learn something new—there’s still so much to be discovered. Early on, we were focused on doing corporate events, conferences, incentives, and conventions. It was hard to break into that sector in the beginning, so we decided to create new concepts that eventually became what we called “Themed Parties.”
These types of events propelled us to become a reference in Spain. For example: monastic dinners with waiters dressed as 17th-century friars serving dishes from monasteries across the country; or “The Nasrid Splendor,” recreating the era when Al-Andalus was ruled by the Moors—with more than 80 different themed events developed over the years.
Perhaps the most endearing was “Doña Carmen”, inspired by the feeling of going home to eat with your mother. Elderly women served food as if we were their children, even singing between courses. Duralex glasses, mismatched plates, the traditional soup pot and ladle, boards of cold cuts with knives, garlic heads, and bunches of tomatoes on tables set to look “forgotten,” and of course, the checkered tablecloth—everything recalled childhood meals at home. “Doña Carmen” was my mother, and this was my tribute to her every time we recreated it.
How has the catering industry changed in recent years, and how have you adapted to those changes?
Catering is in a state of constant evolution. Every day brings new challenges, fresh ideas, spectacular decorations, and setups that can recreate legendary movie scenes like Casablanca—a theme we brought to life in Morocco for Spanish clients—or a journey through time from 9th- to 19th-century Seville, exploring palaces that take us back to other eras. Imagination is the driving force that keeps catering relevant and exciting.
As a professional in the industry, what advice would you give to those just starting out in events or catering?
The events industry is incredible—it’s my passion. If I had to start over, I wouldn’t hesitate for a second. To work in catering and events, you need consistency and, above all, the right attitude. It’s not an easy business; expectations are rising every day, but the satisfaction of doing things well is worth it.
What sustainability initiatives have you implemented at Cobos Catering?
At Cobos Catering, we integrate sustainability into every step of our process. We reduce single-use plastics, manage waste responsibly, and minimize food waste. We work with seasonal, local products, optimize energy consumption, and train our team in best practices. Our goal is to offer high-quality gastronomic experiences with the least possible environmental impact.
What do you think the catering or MICE sector needs to improve in terms of sustainability?
Sustainability in catering and MICE can’t be limited to small gestures. It’s time to go further: plan without waste, choose responsible materials, measure real impact, and work with local suppliers. But above all, we need to build a shared culture where events leave their mark only on the people who experience them—not on the planet.
How do you imagine the future of catering in the next ten years?
Completely renewed, with stunning productions and ever more spectacular experiences. What won’t change is the product—the raw material—which will always be the key to success. Everyone will interpret it in their own way. I predict that fried eggs with potatoes and Iberian ham will become the standout dish at the finest gala dinners of the future.
We have to make our imagination a reality.
