Social entrepreneurship is a topic studied in depth in recent years, especially due to the continuous emergence of organizations categorized within this concept during the economic crisis. However, very little research has been done on the team associated to the social entrepreneur. By looking at a case of social enterprise in the gastronomy sector in Spain, this paper makes an additional contribution to social entrepreneurship theory adding the role of the team that of the social entrepreneur. The case demonstrates that, in addition to the key role of the social entrepreneur in detecting the opportunity, the subsequent development of the business also depends on the rest of the team. Likewise, other types of personal characteristics and experiences of the team are highlighted that, for the achievement of the social objective of the company, may be even more important than their functional backgrounds. Finally, the role of external social collaborators (mainly chefs) stands out, which help to make up for certain deficiencies for the correct development of the social venture. This article provides a basis for further qualitative and quantitative research in order to delve into the role of social enterprise teams, in this case those related to the world of gastronomy.