The world’s leading gastronomy congress

ON-SITE & ONLINE

31st of May, 1st and 2nd of June 2021

In Madrid

or from anywhere in the world

For the first time, congress participants will be able to attend the auditorium in IFEMA’s Hall 14 or follow the presentations from anywhere in the world via Madrid Fusión's powerful digital platform.

Circular Gastronomy as a trend, the transformation of the diner into a discerning customer who is interested in everything that happens in the gastronomic process and the search for new business models in these turbulent times are part of the menu of topics we are preparing for the world’s premier global gastronomy congress.

We are preparing many new features and there will be exclusive experiential and technical content for on-site attendees as well as more educational slots than ever before. Don’t miss out!

Programme

Opening

Welcome Madrid Fusión'21

Welcome to the 2021 edition of Madrid Fusión dedicated to Circular Gastronomy.

Presentation

Gifts from the sea

Ángel León

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

Presentation

Alan Geaam

Chef at Alan Geaam* (Paris, France)

Presentation

Disfrutar 2021

Eduard Xatruch

Chef at Disfrutar** (Barcelona, Spain)

Mateu Casañas

Chef at Disfrutar** (Barcelona, Spain)

Oriol Castro

Chef at Disfrutar** (Barcelona, Spain)

Presentation

Rebel with a cause

Flynn McGarry

Chef at GEM (New York, USA)

Presentation

Innovation with no rules or protocols

DeAille Tam

Chef at Obscura (Shanghai, China)

Presentation

Case Study: Chefs for Spain

Javier García

Founding Secretary General of World Central Kitchen

Inauguration

Official inauguration

Official opening of Madrid Fusión 2021

Presentation

360 degrees / 365 days

Joan Roca

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

Presentation

Plant-based demi-glace

Rodrigo de la Calle

Chef at El Invernadero* (Madrid, Spain)

Presentation

MO de Movimiento. Local value, global impact

Felipe Turell

Founding partner and CEO of MO de Movimiento (Madrid, Spain)

Presentation

No-waste and sustainability as a creative starting point

Ricard Camarena

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

Presentation

Ingestion: digestion, mindful cooking

Xavier Pellicer

Chef at Xavier Pellicer (Barcelona, Spain)

Presentation

A green and sustainable horizon

Puigvert & Puigdevall

Chef at Les Cols** (Olot, Girona, Spain)

Presentation

Recovering lost varieties

Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

Presentation

Chagra farming. The cycle of the land

Aníbal Criollo

Chef at Naturalia (La Cocha, Nariño, Colombia)

Marcela Jojoa

Sous chef at Naturalia (La Cocha, Nariño, Colombia)

Presentation

Fish: from head to tail

Josh Niland

Chef at Saint Peter (Sydney, Australia)

Presentation

The merit of recreating

Juan Luis Martínez

Chef at Mérito (Lima, Peru)

Award

Alimentos de España Defence of Food Products Award

Alimentos de España (“Foods of Spain”) is a government agency for the promotion and support of the agri-food industry under the Ministry of Agriculture, Fisheries and Food.

Presentation

Modern thinking

Davide Caranchini

Chef at Materia* (Cernobbio, Como, Italy)

Presentation

Full circle

Ekaterina Alehina

Chef at Biologie (Ilyinskoye, Moscow, Russia)

Presentation

The rebirth of Kaiseki cuisine

Yoko Hasei

Chef at Leclab (Madrid, Spain)

Award

Chef of the Year Award – “Green Activists”

Andoni L. Aduriz, Rodrigo de la Calle, Ricard Camarena, Xavier Pellicer, Ignacio Echapresto, Fernando del Cerro, Luis Callealta y Javier Olleros

Presentation

Cooking with the cycles of the moon

Ignacio Echapresto

Chef at Venta Moncalvillo* (Daroca de Rioja, La Rioja, Spain)

Presentation

The Azurmendi Circle

Eneko Atxa

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

Presentation

Responsible hedonism, the pleasure of the minimal

Maria Solivellas

Chef at Ca na Toneta (Caimari, Mallorca, Spain)

Presentation

The tuna of Tenerife, to and from the East

David Rivero

Chef at Kabuki Abama* (Guía de Isora, Tenerife, Spain)

Presentation

A cuisine of short cycles

Javier Olleros

Chef at Culler de Pau** (O Grove, Pontevedra, Spain)

Presentation

A dialogue with the invisible

Mauro Colagreco

Chef at Mirazur*** (Menton, Maritim Alps, France)

Presentation

Venison. Blood. Cabbage

Björn Swanson

Chef at Faelt* (Berlin, Germany)

Presentation

Culinary identity

Juan Sebastián Pérez

Chef at Quitu (Quito, Ecuador)

Award

Revelation Chef Award

Carlos Pérez de Rozas, Dani Malavía y Roseta Félix, Juan Guillamón, Javier Sanz y Juan Sahuquillo, Julen Baz, Lara Roguez, Sergio y Mario Tofé, Luis Callealta

Presentation

The trattoria linked to sustainability

Diego Rossi

Chef at Trippa (Milan, Italy)

Presentation

A river on a plate

Juanjo Losada

Chef at Pablo* (León, Spain)

Presentation

Front-of-house team: artificial intelligence or natural emotions

Josep Roca

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

Documentary

Behind the scenes: to see what we don’t see

Jorge Martínez

Director of the documentary Detrás

Presentation

Once upon a time, a first time

Andoni Luis Aduriz

Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)

Presentation

Innovation and gastronomy

Dani Lasa

Founder of Imago (Donostia, Gipuzkoa, Spain)

Itziar Moreno

Project Manager at the Agirre Lehendakaria Center (Leioa, Gipuzkoa, Spain)

Presentation

The Essence of Ibérico ham: pastures and mould

Circular economy will be at Madrid Fusión too, through one of the star products of Spanish gastronomy – Ibérico ham.

Presentation

Cooking with shunned vegetables

Luis Callealta

Chef at Ciclo (Cádiz, Spain)

Rafa Monge

Agricultural designer (Cádiz, Spain)

News

Introducing MF The Wine Edition, a congress dedicated to wine and part of Madrid Fusión

A new project with a contemporary format of talks and round-table discussions led by top Spanish and international professionals, Madrid Fusión WE aims to enhance the connection between wine and gastronomy, which both sectors are very interested in.

Interview

A view of the world and ancestral cuisine with Aníbal Criollo

One of the most prominent bearers of Colombia’s gastronomic tradition travels from Nariño to Madrid Fusión to tell his story.

Interview

Kaiseki cuisine, eastern philosophy hand in hand with Yoko Hasei

This Japanese chef now settled in Madrid, has revolutionised the capital with the Kaiseki cuisine.

Interview

Josh Niland: “We still have a lot to learn about the culinary potential of fish, including in pastry making”

Register

CHOOSE YOUR ATTENDANCE OPTION AND SIGN UP NOW

31st of May, 1st and 2nd of June 2021

50 Euros DISCOUNT on on-site registrations up to MAY 15th

CAPACITY LIMITED TO300 ON-SITE ACCREDITATIONS AVAILABLE

Don't miss this exclusive networking opportunity!

3 DAYS OF CONGRESS

400 Euros

450 EUROS from May 15th

Buy

INCLUDES

Access to the Main Auditorium
Access to a Workshop (with advance registration)
Access to the Wine Congress
Access to the Olive Oil Congress
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

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

3 DAYS OF CONGRESS

100 Euros

Buy

INCLUDES

Access to the Main Auditorium online streaming from madridfusion.net
Access to the Multi-Purpose online streaming from madridfusion.net
Access to The Wine Edition online streaming from madridfusion.net
Access to the delayed broadcast from madridfusion.net Anywhere, Anytime, any Device

If the congress has to be cancelled due to the COVID-19 pandemic, reimbursement will be made accordingly.