The international presence will play an important role in this edition, without neglecting national gastronomy.
We are beginning to unveil part of the interesting line-up of chefs who will be contributing with their knowledge and experience to this new edition of the most global congress of gastronomy. With a strong international presence, among the first names we know of the speakers for 2021 we find Davide Caranchini (Materia, Italy), one of the most promising Italian chefs. Trained with Gordon Ramsay, Michel Roux and René Redzepi, Caranchini has a very personal project based largely on his esteem for produce, which he grows in his own greenhouse. Flynn McGarry, a young American who set up his first restaurant at the age of 12 and who is now a success in the heart of Manhattan with another proposal -Restaurant GEM-, where only he and another chef work to serve 10 diners, will also be participating from the United States. A single shift, with a 12-course menu at 200 dollars. At 21 years old, McGarry defends a business model that is one hundred percent sustainable.
Joshua Niland (Saint Peter, Australia), one of the winners of the 2020 edition, will once again visit Madrid Fusión. On this occasion, he will give a live presentation of how he works in his Sydney restaurant, known for his way of maturing fish and his sense of sustainability and respect for the marine environment.
From South America, there will also be more proposals in pursuit of sustainability, such as that represented by Juan Sebastián Pérez (Quito, Ecuador), who leads the 'Chef to farm' movement in Quito, a project in which he has spent ten years travelling around the country and its ecological reserves working with cocoa pickers, farmers and livestock breeders. From Lima, Juan Luis Martínez will bring to Madrid their cuisine, a mixture of Venezuelan and Peruvian roots that also defends those concepts of excellence in the traceability of the product and that has allowed them to enter the list of the 50 best restaurants in Latin America 2020.
Likewise, and back home, there will also be great references of national sustainable cuisine. This is the case of names such as Xavier Pellicer (Healthy Kitchen), Ignacio Echapresto (Venta Moncalvillo), Pedro Sánchez (Bagá), Ángel León (Aponiente) and Ricard Camarena (Restaurante Ricard Camarena).