Martin Lippo is the founder and director of Vakuum in Barcelona, a pioneering laboratory renowned for its avant-garde approach to experimental cuisine and culinary education. Specializing in innovative techniques and culinary technologies, Lippo serves as an esteemed international advisor to a diverse array of gastronomic enterprises worldwide. His profound commitment to research has fostered collaborations with prominent entities such as 100×100 Chef and SOC Export, alongside teaching engagements across various Asian nations.

With a robust foundation in culinary education, Lippo exhibits versatility in his creations, emphasizing his expertise in applications involving nitrogen and vacuum cooking. He currently extends his comprehensive consultancy and educational services through Vakuum by Martin Lippo and the Nitro School. Notably recognized for his groundbreaking work with liquid nitrogen, Lippo's Vakuum serves as not only a culinary laboratory and teaching facility but also a hub for innovative gastronomic discourse across diverse culinary sectors, ranging from gourmet establishments to industrial food processing.