Fernando Castillo
When Fernando Castillo arrived in Ibiza two decades ago, he didn’t bring a business plan or a corporate roadmap. What he had was something more instinctive: a gifted sense of smell “far above average” and the conviction that the right scent could change everything. In an Ibiza that sold itself as a feast for the senses, there was one sense no one seemed to consider: smell. Designer restaurants, hotels with picture-postcard views, exclusive boutiques. And yet the scent in the air was neglected, sometimes even unpleasant.
Every ambient fragrance is the invisible prologue to a full sensory experience, designed to captivate you the moment you walk through the door. That idea gave rise to Ambiseint, a company devoted to scent marketing that has expanded across three continents and changed how we perceive spaces. Today it has over 100 franchises and around 150,000 customers, ranging from major brands to local businesses.
Amanecer
Scents that whet the appetite
Fernando Castillo offers a way to stand out that isn’t on the menu or in the décor, but in the air. “Our collection of gourmet fragrances, created specifically for the restaurant industry, has been designed to harmonise with the culinary experience, enhancing sensations without overwhelming them,” he explains. His fragrances are formulated to complement flavours, with evocative aromas like French croissant, traditional bakery, freshly baked cookies and even artisanal pizza, capable of connecting with the customer’s emotional memory before the first dish arrives.
“The right scent can whet the appetite, encourage customers to stay longer or enrich their overall perception of the space,” he adds.
Sakura
The challenge has been “to preserve the sophistication of the concept. We’re not talking about ordinary air fresheners, but about linking a scent to a brand concept and creating atmospheres that connect with each business’s emotional identity, such as exclusivity, tradition, innovation, trust and family.” He also stresses the importance of keeping often-overlooked areas like toilets, receptions and other rooms in top condition. “These are sensitive areas that speak volumes about the overall quality of the establishment,” Castillo points out.
We tie the scent to a clear concept, aligned with the values of the business
Tailor-made fragrances: the birth of the odotype
Ambiseint’s crown jewel is its ability to create tailor-made fragrances, true olfactory brands that capture the essence of a business. The process begins with an in-depth briefing to understand the company’s values and define the ideas it wants to express. Next comes a series of proposals, culminating in a custom-designed scent selection. “No two odotypes are the same. Pacha doesn’t smell like Lío Ibiza or Six Senses,” says Castillo.
This approach has won over luxury hotels, clubs and restaurants eager to leave a lasting sensory impression. “In Ibiza, we’ve developed odotypes for iconic establishments like Ibiza Gran Hotel, Pacha, Hotel Concept Group, Lío Ibiza and Six Senses, among many others. We also work with thousands of independent businesses, such as Chidas and Es Mercat,” notes Fernando Castillo. Ambiseint’s philosophy is simple: scent marketing should be within reach of any business, whatever its size, sector or budget.
Mikado
That’s been one of Ambiseint’s greatest achievements: making scent marketing accessible. “Our success,” he says proudly, “has been making it available to everyone.” The company manufactures its own products, which allows it to offer high-quality solutions at competitive prices. It’s no coincidence that international brands like Porcelanosa, Air Europa and even Ikea have put their trust in its scent solutions.
Beyond the scent of success, what defines Fernando Castillo is his ability to be ahead of the game. Now more than ever, brands need to connect emotionally with their audiences, and in that context, scent marketing stands out as a powerful sensory tool. It’s not just about selling more. Even though studies show that turnover and loyalty increase significantly, what really matters is creating lasting memories. “Smell is the most emotional sense, the one that lingers longest in the memory and the one that most influences customer behaviour,” says Castillo. And while the culinary world is constantly looking for new ways to innovate, perhaps the next revolution won’t be served on a plate, but will be floating in the air.
