Where it all begins

Next edition MADRID (27 28 29) January 2025

22^ND EDITION

The great Gastronomy event

Madrid Fusion Alimentos de España closes the most complete edition in its 22 years with a new record.

A great response of attendance in the largest and most international edition of its history.

With a program in which 184 presentations and round tables have been held in the six official scenarios that have operated for three days simultaneously, the gastronomic summit has taken a leap forward and has placed the pillars of the future of the great culinary congresses, both for the formats and for the speakers of its new spaces.

The commitment to the future of food in the Dreams space has catapulted the educational dimension of the most influential congress in the world.

Dreams #spainfoodtechnation

Talent

Connection

Knowledge

news

News

Madrid Fusión Alimentos de España has established the new paradigm for major gastronomic congresses with resounding success

The great response from delegates (1,814), visitors (25,812) and exhibiting companies (211) to the widest range of content in its 22-year history has made this the biggest and most international edition in its history

News

Colombia's pantry is born in the marshlands

Colombia has 50% of the world's peat bogs, so it is not surprising that the country's larder is closely linked to these natural spaces. The peculiarity of this ecosystem attracted the attention of chef Jeferson García, whose Afluente project aims to make the páramo visible and accessible

News

Mads Refslund's choose-your-own-adventure restaurant

Refslund offers guests an interactive menu created from their own choice of ingredients

No te pierdas nuestros Espacios temáticos

Madrid Fusión Pastry

The wine edition

Dreams

Talleres

Register

3 Days of congress

29 - 31 JANUARY

250 EUROS

1 Day of congress

29 JANUARY

100 EUROS

1 Day of congress

30 JANUARY

100 EUROS

1 Day of congress

31 JANUARY

100 EUROS

SUBTOTAL: 250 EUROS

INCLUDES

Access to the Main Auditorium
Access to a Workshop (with advance registration)
Access to Madrid Fusión THE WINE EDITION (activities not included)
Access to Madrid Fusión Pastry
Access to Madrid Fusión Dreams
Access to the Multi-Purpose Stage
Access to the Exhibition Area
Access to online streaming from madridfusion.net
Access to the delayed broadcast from madridfusion.net

¿Do you want to buy only activities at
THE WINE EDITION?

only activities

* ADMISSION WILL BE ACCORDING TO THE CAPACITY PERMITTED AT THE TIME.

** We remind you that persons under 18 years of age, whether alone or accompanied by an adult or guardian, are not allowed to enter the congress.

3 DAYS OF CONGRESS

50 Euros

Buy

INCLUDES

Access to The Wine Edition not live-streamed from madridfusion.net
Access to Dreams not live-streamed from madridfusion.net
Access to MF Pastry not live-streamed from madridfusion.net
Access to the delayed broadcast from madridfusion.net Anywhere, Anytime, any Device

Programme

To keep track of Madrid Fusión Alimentos de España 2024 events.

Welcome

Welcome to Madrid Fusión Alimentos de España 2024

1/29/2024 9:45 AM

The motto chosen this year is 'Where it All Begins'.

Presentation

Fruit & High Cuisine

1/29/2024 10:00 AM

Joel Castanyé

Chef at La Boscana* (Bellvís, Lleida, Spain)

Presentation

24 micro seasons

1/29/2024 10:35 AM

Nicolas Decloedt & Caroline Baerten

Chef and sommelier at Humus x Hortense* (Ixelles, Belgium)

Presentation

Great food secrets to improve haute cuisine

1/29/2024 11:10 AM

David Chamorro

Director de Food Idea Lab (Madrid, Spain)

Tribute

Tribute Madrid Fusión to Ars Cisoria (the art of knife cutting)

1/29/2024 11:45 AM

Presentation

Where it all begins

1/29/2024 12:20 PM

Andreas Caminada

Chef at Schloss Schauenstein*** ( Fürstenau, Grisons, Switzerland)

Presentation

New generation techniques

1/29/2024 12:55 PM

Oriol Castro, Eduard Xatruch y Mateu Casañas

Chefs at Disfrutar*** (Barcelona, Spain)

Presentation

Catch of the day. Exploring North Sea creeks and the traditional cuisine of the terroir

1/29/2024 1:30 PM

Willem Hiele

Chef at Restaurant Willem Hiele* (Oostende, Belgium)

Presentation

Winter

1/29/2024 2:05 PM

Eneko Atxa

Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)

Presentation

Fat as a new Mediterranean technique

1/29/2024 3:00 PM

Andreu Genestra

Chef at Andreu Genestra* (Capdepera, Majorca)

Presentation

The head of the fish in La Calma

1/29/2024 3:35 PM

Ignacio Ovalle

Chef at La Calma by Fredes (Santiago de Chile, Chile)

Presentation

OSA. Mother, Home, Wild.

1/29/2024 4:10 PM

Sara Peral y Jorge Múñoz

Chefs at OSA* (Madrid, Spain)

Presentation

Responsible creativity

1/29/2024 4:45 PM

Pedrito Sánchez

Chef at Bagá* (Jaén, España)

Presentation

Cooking the Golden Age

1/29/2024 5:20 PM

Paco Morales

Chef at Noor*** (Córdoba, Spain)

Presentation

The unknown side of cocoa

1/29/2024 5:55 PM

Chele González

Chef at Gallery by Chele (Manila, Philippines)

Presentation

Cooking with thermal water

1/29/2024 6:30 PM

Miguel González

Chef at Restaurant Miguel González* (O Pereiro de Aguiar, Orense, Spain)

Presentation

Cooking history

1/29/2024 7:05 PM

Santi Taura

Chef at DINS Santi Taura* (Palma de Mallorca, Spain)

Presentation

Acid cuisine: new cold, hot and sweet pickles

1/30/2024 9:40 AM

Vicky Sevilla

Chef at Arrels* ( Sagunto, Valencia, Spain)

Presentation

Earth's most important ingredient: water

1/30/2024 10:15 AM

Ángel León

Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)

Presentation

Marine sequence: seafood and territory

1/30/2024 10:50 AM

Alexandre Mazzia

Chef at AM*** (Marseille, France)

Presentation

UniverXo in evolution

1/30/2024 11:25 AM

Dabiz Muñoz

Chef at DiverXo*** (Madrid, Spain)

Presentation

MACC: The disruptive future of gastronomy training

1/30/2024 12:00 PM

Andoni Luis Aduriz

Chef at Mugaritz** (Rentería, Guipúzcoa, Spain)

Ferran Adrià

Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)

Award

Madrid Fusión Alimentos de España Defence of the Product Award

1/30/2024 12:35 PM

Alimentos de España is one of the instruments for the promotion and support of the agri-food sector developed by the Ministry of Agriculture, Fisheries and Food.

Presentation

Seed banks and biodiversity conservation

1/30/2024 12:50 PM

Joan Roca

Chef at El Celler de Can Roca*** (Girona, Spain)

Lise Lykke Steffensen

Executive Director, Nordic Centre for Genetic Resources (Alnarp, Sweden)

Presentation

Jang: the heart of Korean cuisine (Hansik)

1/30/2024 1:25 PM

Mingoo Kang

Executive Chef at Mingles** (Seoul, South Korea)

Presentation

Synthesis towards balance

1/30/2024 2:00 PM

Junghyun Park

Chef at Atomix** (New York, USA)

Award

No limits Cuisine Award

1/30/2024 2:35 PM

Recognition for contemporary Korean cuisine.

Presentation

Moors

1/30/2024 3:00 PM

Jeferson García

Chef at Afluente (Bogotá, Colombia)

Presentation

Okinawa

1/30/2024 3:35 PM

Yasuhiro Tomari

Chef en État d'esprit (Miyako, Okinawa, Japan)

Presentation

Red partridge, Back to the Future

1/30/2024 4:10 PM

José Antonio Medina

Chef at Coto de Quevedo* (Torre de Juan Abad, Ciudad Real, Spain)

Presentation

The new Nikkei cuisine: beyond Peru

1/30/2024 4:45 PM

Diego Oka

Executive chef at La Mar by Gastón Acurio (Miami, US)

Valerie & Nando Chang

Chef at Maty's (Miami, USA) and Chef at Itamae (Miami, USA)

Presentation

Vegetable salted products

1/30/2024 5:35 PM

Juan Guillamón

Chef at Almo* (Murcia, Spain)

Presentation

Unprecedented edible perfumes, disturbing emotions

1/30/2024 6:10 PM

Diego Schattenhofer

Chef at Taste 1973* (Arona-Tenerife, Spain)

Presentation

Frozen fish in haute cuisine

1/30/2024 6:45 PM

Rafael Centeno & Inés Abril

Chefs at Maruja Limón* (Vigo, Pontevedra, Spain)

Presentation

Back to the future

1/31/2024 9:05 AM

Mads Refslund

Executive chef at Ilis (New York, USA)

Presentation

How did I do it?

1/31/2024 9:40 AM

Gonzalo Aramburu

Chef at Aramburu (Buenos Aires, Argentina)

Presentation

Georgia: where hospitality is the main course

1/31/2024 10:15 AM

Davit Narimanishvili

Chef at Nunuka (Madrid, Spain)

Presentation

The underground pantry. Discarded mushrooms

1/31/2024 10:50 AM

Dani Ochoa

Chef en Montia* (San Lorenzo del Escorial, Madrid, España)

Presentation

Bornholm: Preservation, Innovation and Nordic Creativity

1/31/2024 11:25 AM

Nicolai Nørregaard

Presentation

Humidity as an ingredient

1/31/2024 12:00 PM

Ricard Camarena

Chef at Restaurante Ricard Camarena** (Valencia, Spain)

Presentation

The need for sustainability

1/31/2024 12:35 PM

Alberto Lozano

Chef at Huset (Svalbard, Longyearbyen, Norway)

Presentation

A deep lightness

1/31/2024 1:10 PM

Riccardo Canella

Chef

Presentation

Come back

1/31/2024 1:45 PM

Carlos Casillas

Chef at Barro* (Ávila, Spain)

Presentation

The Sensory Table

1/31/2024 2:20 PM

Josetxo Souto & Ramón Aso

Chefs at Callizo* (L'Aínsa, Huesca, Spain)

Cristian Palacio

Chef at Gente Rara* (Zaragoza, Aragon)

Raúl Igual

Sommelier and owner of Yaín (Teruel, Spain)

Award

Revelation Cakemaker Award

1/31/2024 2:55 PM

Idoia Lacambra, Nini Rivera, Xurxo Agrasar, Anna Katherina, Ingrid Serra y Mª Claudia Covarrubias

Award

Revelation Stand Award

1/31/2024 3:00 PM

Award

Head Waiter Revelation Award

1/31/2024 3:05 PM

Oliva Ridruejo; Laura Ferrer; Leticia Palomo; Carmeta Torrens, Paula García y Sophie Glossin; Laura Novoa; Naroa Pérez y Carlos Castelló

Award

Revelation Bartender Award

1/31/2024 3:15 PM

Award

Revelation Chef Award

1/31/2024 3:20 PM

Carlos Casillas, Sara Peral y Jorge Muñoz, Alejandro Villa, Marco Antonio Iniesta y María Egea, Brais Pichel, Alatz Bilbao, Iris Jordán Martín y Aitor López

Speakers

France

Alexandre Mazzia

From basketball to cooking

Switzerland

Andreas Caminada

Swiss essence

Community of Madrid

Dabiz Muñoz

A prophet in his own land

Denmark

Nicolai Nørregaard

USA

Junghyun Park

New Korean cuisine

A SPACE TO LOOK TO THE FUTURE

Madrid Fusión Alimentos de España opens a new scenario dedicated to imagine the future, from the hand of the infinite possibilities offered by technology, innovation and the foodtech ecosystem.

Dreams #spainfoodtechnation will be a space to shed light on the great unknowns about the future of gastronomy.

Programme

2023 Highlights

Twenty-one years later, Madrid Fusión Food from Spain has shown that not only is the congress model applied to gastronomy still valid, but that it is also experiencing its best moment.

The most important culinary summit in the world ended a historic edition, surpassing its own limits with record numbers of visitors, congress participants and journalists, and more young people than ever listening to the presentations of chefs, producers, winemakers, pastry chefs and bakers.