Welcome to the 23rd edition of Madrid Fusión under the theme 'Revolutionaries'.

A prize will be awarded to the best national recipe using 'Carne de la Sierra de Guadarrama' PGI meat, accompanied by a wine from the Madrid DO.

Ángel León

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

Carlos Gumiel

Chef at Biosfera (Guadalajara, Spain)

Pilar Cavero

Sommelier and wine critic for ABC (Madrid, Spain)

Jonatan García Lima

Winemaker at Suertes del Marqués (Tenerife, Canary Islands, Spain)

Angeliki Karakosta

Communications Manager at Hatzidaki Winery (Santorini, Greece)

Antônio Maçanita

Winemaker at Antônio Maçanita Winery (Azores, Portugal)

Rodrigo González

Sommelier

Albert Raurich

Chef at Dos Palillos* (Barcelona, España)

Dreams opens its second edition as part of Madrid Fusion Food from Spain.

Cecilia Tham

Co-founder and CEO at Futurity Systems

Sayuri Ikeda

Owner of CHOSHOKU KISHIN (Kyoto, Japan)

Marlene Vieira

Chef at Marlene (Lisboa, Portugal)

Gastón Acurio

Chef at Astrid & Gastón (Lima, Perú)

Dabiz Muñoz

Chef at DiverXo*** (Madrid, Spain)

Christian Escribà

Pastry chef at Pastelería Escribà (Barcelona, Spain)

In search of the best ‘Cheesy Bite’ in Spain also in 2025.

Manuel Villanueva

Mediaset Content Director

Cristina Jolonch

Gastronomic journalist

Juanlu Fernández

Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain )

Albert Adrià

Chef at Enigma* (Barcelona, Spain)

Luis Suárez de Lezo

President of the Royal Academy of Gastronomy

Raúl Bernal

Lapaca Pastry Shop (Huesca, Spain)

José Carlos Capel, president of Madrid Fusión, will be conducting an interview with the French chef Bruno Verjus.

Oriol Castro, Eduard Xatruch & Mateu Casañas

Chefs at Disfrutar*** (Barcelona, Spain)

Jesús Solanas

Sommelier

Ferran Centelles

Former sommelier at elBulli and co-founder of Wineissocial and Outlook Wine (Barcelona, Spain)

Gabriel García de Oro

Strategic Creative Consultant

Fernando Sáenz

Owner of Grate & Dellasera (Logroño, Spain)

Carlos Maribona

Gastronomic journalist

Verónica Zumalacárregui

Journalist and influencer

Nandu Jubany

Chef at Can Jubany* (Calldetenes, Barcelona, Spain)

Mario Sandoval

Chef at Coque** (Madrid, Spain)

Miguel Carretero

Chef at Santerra* (Madrid, Spain)

Ferran Adrià

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

Rubén Zubiri

Enigma* (Barcelona, Spain)

Steven Wu

Chef a Sen Omakase* (Madrid, Spain)

Ana Díaz Pérez

Deputy Director General for Quality and Sustainability, Directorate General for Food

Fátima Gismero

Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)

Mª José Martínez

Chef at Lienzo (Valencia, Spain)

Iván del Río

Beekeeper Madrid Honey

David Senchermés

President ASEMIEL

Cristina Forner

President of Bodegas Marqués de Cáceres and Finca La Capilla

Manuel Iribarnegaray

Technical Manager of Bodegas Marqués de Cáceres and Finca La Capilla

Jaime Mondéjar

Head chef at La Varra

Mai Cantallop

Headwaiter and sommelier at La Varra

Periko Ortega

Chef at ReComiendo (Córdoba, Andalusia, Spain)

Héloïse Vilaseca

Codesign Engineer en Science for Change

Albert Franch

Chef at Nolla (Helsinki, Finland)

Rodrigo Castelo

Chef at Ó Balcão (Santarém, Portugal)

Pablo Sosa Domínguez

CEO and co-founder of OSCILLUM

Mohamed Benabdallah

Sommelier at Etxebarri* (Vizcaya, Spain)

Jordi Butrón

Ex director of Espai Sucre (Barcelona, Spain)

Eneko Axpe

Doctor of Physics

Eneko Atxa

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

Pedro Luis Prieto Hontoria

CEO of Be Food Lab

Germán Blanco

Chef at Brisa Marina (Playa Blanca, Lanzarote)

Madrid Fusión Alimentos de España, in collaboration with Alma de Cereal, is holding the XIIth edition of the 'Bocadillos de Autor' competition to find the best sandwich in Spain.

The competition that rewards the culinary creativity of our country, based on fishery and aquaculture products.

A time to remember part of the history of the Spanish cuisine.

Fernando Mayoral

Winner of the Spanish Sommelier Championship 2024 and Sommelier and Head Waiter at the restaurant El Rincón de España

Rafa Peña

Chef at Gresca (Barcelona, Spain)

Alberto Segade

Head sommelier at the restaurant Kadeau** (Copenhagen, Denmark)

Laura Pintos

Head of Lifestyle and Gastronomy at ABC

Vinyet Capdet

Director of the Culinary and Gastronomic Sciences Degree CETT-UB

Antonio Obregón

Academic Director of the MACC

John Regefalk

BCC kitchen coordinator

Alejandro Ibáñez

Chef at Barahonda (Yeda, Murcia)

David Chamorro

Director de Food Idea Lab (Madrid, Spain)

Ignacio Medina

Gastronomic journalist

José Miguel Herrero

Director of Food at the Ministry of Agriculture, Fisheries and Food

María Naranjo

Agrifood Industry Director ICEX

Nieves Barragán

Chef at Sabor (London, UK)

Oriol Castro

Chef at Disfrutar*** (Barcelona, Spain)

Albert Adrià & Alfredo Machado

Gelato Collection

Henrietta Lovell

Founder and CEO of The Rare Tea Company and Rare Charity (London, UK)

Sara Peñas

Manager of La Vida Ibérica Lda.

Luis Antunes

University professor and wine critic from Portugal

José Peñín

Journalist, writer, critic, wine populariser and creator of the Peñin Guide

Quique Dacosta

Chef at Quique Dacosta Restaurante *** (Dénia, Alicante, Spain)

Toni Massanés

Director General Fundación Alícia

Ferran Adrià

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

Alba Torres

Member of the elBullifoundation team and lecturer on the MACC Master's Degree in Continuing Education in Gastronomic Catering.

Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

Josean Alija

Chef at Nerua* (Bilbao, Spain)

Artur Martínez

Chef at Aürt* (Barcelona, Spain)

Rubén Zubiri

Enigma* (Barcelona, Spain)

Oriol Balaguer

Owner of Oriol Balaguer (Barcelona, Spain)

Mark Donald

Chef at The Glenturret Lalique** (The Hosh, Crieff, Scotland, UK)

Jesús Camacho

Chef at Donaire* (Adeje, Tenerife)

Diego Guerrero

Chef at DSTAgE** (Madrid, Spain)

Samuil Angelov

Vicepresident Finish Sommelier Association

José Miguel Herrero

Director of Food at the Ministry of Agriculture, Fisheries and Food

María José Medas

Chef at El Batán* (Tramacastilla, Teruel, Spain)

Isabel Doñate

Association of Truffle Growers of Teruel

Mario Villalón

Owner of Angelita (Madrid)

Carles Bonnin

Owner of La Destilateca (Barcelona)

Jorge Balón Jiménez

Oenologist at Finca Moncloa

Manuel Delgado Casas

Viticulture Manager

Jorge Vallejo

Javier Corral

Chef at Buezo Restaurante (Burgos, Spain)

Iago Pazos

Chef at Abastos 2.0 (Santiago de Compostela)

Galo Pillalaza

Chef at Cosas Finas de la Florida (Quito, Ecuador)

Fabricio Cebayos

Director of Communication Quito Tourism (Ecuador)

Guram Baghdoshvili

Chef at Karater (Lisboa, Portugal) & Chventi (Georgia)

Davit Narimanishvili

Chef at Nunuka & Persimmon's (Madrid, Spain)

Daduna Ghlonti

Chef at Skio (Gudauri, Georgia)

Irakli Todadze

Chef at Radisson Blu Iveria Hotel (Tiblisi, Georgia)

Remedios Alarcón

Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).

Daniel Martínez

Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).

Luis Isac

Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).

Jorge Rea

Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA)

Juan Francisco Delgado

Executive Vice President INTEC Foundation

Juan Pablo de Giacomi

CEO Innomy

Enrique García Gavira

CEO Avolution Lab

Peter Yu

Director Asia Pacific Society for Cellular Agriculture

Lara Neira

CEO NIGAL

Jairo Vincelle

Pastry chef at Pastelería Vincelle (Jaca, Huesca, Spain)

Madrid Fusión Foods of Spain celebrates the 1st National Championship of Steak Tartar in the restaurant with the sponsorship of La Finca Jiménez Barbero.

Agustín Trapero

Ex Beverage Manager at the Four Seasons Hotel Madrid

Daniel Poveda

Gerente Lavinia La Finca

Roberto Aguado

Director B2B Lavinia

Elena Delgado

Retail Manager de Lavinia

Marco Antonio Iniesta

Chef at Frases* (Murcia)

Javier Sanz & Juan Sahuquillo

Grupo Cañitas (Casas-Ibáñez, Albacete, Spain)

Pepa Muñoz

Chef at El Qüenco de Pepa (Madrid, Spain)

Christian Escribà

Pastry chef at Pastelería Escribà (Barcelona, Spain)

Laura Cristóbal

Economics Director of the EFE news agency

Juan Francisco Delgado

Executive Vice President INTEC Foundation

Begoña Pérez Villareal

CEO EIT Food South Europe

Kisko García

Chef at Choco* (Córdoba, Spain)

Neus Monllor

Agrosocial Consultant-Amaterra

Luis Alberto Lera

Chef at Lera* (Castroverde de Campos, Zamora, Spain)

José Alfredo Martín

Co-founder of Apadrinaunolivo.org

Jorge Jiménez

President APROTER

Sergio y Javier Torres

Chefs at Cocina Torres*** (Barcelona, Spain)

Juanlu Fernández

Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain )

Carlos Duarte

Professor of Marine Science at King Abdullah University of Science and Technology KAUST (Saudi Arabia)

Ricardo Vélez

Chocolatier at Moulin Chocolat (Madrid, Spain)

Carlos Fernandes

Pastry chef and teacher at Le Cordon Bleu (Madrid)

Rodrigo Pons Morente

Technical Director at Familia Fernández Rivera

Lucía Pascual Fernández

Fernández Rivera Family Technical Department

Lucía Fernández Rivera

CEO Familia Fernández Rivera

Olga Fernández Rivera

Director of the Fernández Rivera Family Winery

Rubén Palomares

Oenologist and sommelier Makro

Elena Miñarro

Sommelier Makro

Julen Lavado

Makro Partner

Maxime Boniface

CTO and Co-Founder at Väcka

Alejandro Orioli

CEO at Amplius Regenerative Food - ARF

Miguel Ángel Cubero

CEO Ingredalia

Itziar Ortega

Senior VP de Global Operations at Eatable Adventures

30 years of a revolution that is still bearing fruit.

Pink Lady® is calling for entries for the first edition of the Best Apple Dish Competition.

Robert Ruiz

Chef and founder of Lov Ferments (Barcelona, Spain)

Jordi Cruz

Chef at ABaC*** (Barcelona, Spain)

Pepe Rodríguez Rey

Samantha Vallejo Nájera

Catering Samantha de España

Jaime Martín

Founding Partner and CEO Lantern

Yolanda Cortés

CFO and partner of Ekonoke

Iván García

CEO and co-founder Neboda Farms

Beth Willard

Co-Chair - Decanter World Wine Awards

María Jesús Abellán

Head of the Department of Food Innovation of ICEX

Gabriel Torres

Pascual Innoventures

Mariano Oto

Vice President of FATE & CEO of Nucaps

Mª Rosario Villarroel

Viscofan

Rubén Hidalgo

Capsa Food

Lluc Crusellas

Pastry chef at El Carme Pastisseria (Barcelona, Spain)

The competition aims to promote the products of the Italian pantry.

Ginés Nicolás

Owner of the Catorce Doce bakery in Niko (Murcia)

Héctor López

Chef at Restaurante España (Lugo, Spain)

James Henry

Chef at Le Doyenné Saint-Vrain (Paris, France)

Fernando Mora

MW

Jorge Vila

Director Galicia Wine Academy

David Gil

Co-owner and head of innovation at I+Desserts (Barcelona, Spain)

Fran Martínez & Cristina Díaz

Chef maître at Maralba** (Almansa, Albacete, Spain)

Iris Jordán

Chef at Ansils* (Anciles, Huesca, Spain)

Xune Andrade

Chef at Monte* (San Feliz, Asturias, Spain)

Juan Carlos García

Chef at Vandelvira* (Baeza, Jaén, Spain)

Alejandro Hernández

Chef at Versátil* (Zarza de Granadilla, Cáceres, Spain)

Rafa Zafra

Chef at Estimar (Barcelona, Spain)

Arnau Subías

Scientific Manager of GastroBio (Barcelona, Spain)

Juanjo López

Chef at La Tasquita (Madrid, Spain)

Ignacio Medina

Gastronomic journalist

David Montalban

Brand Ambassador Caviar de Riofrío (Riofrío, Granada, Spain)

Miguel Castro

Owner of Marea Bread (Madrid, Spain)

Ton Cortés

Co-owner of Suca'l (Barcelona, Spain)

Sílvia Timón & Sílvia Sánchez

Thinknovate

Ferran Adrià

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

Víctor Caleya

elBulli Foundation. Professor of Innovation at MACC

Ernest Laporte

Patrón elBulli Foundation

Koldo Eguren

Owner and responsible for Kamezí (Lanzarote)

Rubén Cuesta

Chef at Kamezí (Lanzarote)

Yoshihiro Narisawa

Chef at Narisawa** (Tokio, Japan)

Ismael Álvarez

Sommelier at Chispa* (Madrid, Spain)

The Truffle Auction at Madrid Fusión Food from Spain is a gastronomic event with a charitable purpose.

Richard Hart

Owner of Hart Bageri (Copenhagen, Denmark)

Andoni L. Aduriz

Chef at Mugaritz** (Errentería, Guipúzcoa)

José Roldán

Baker and pastry chef at Panadería El Brillante (Córdoba, Spain)

Chiara Pavan & Francesco Brutto

Chefs at Venissa* (Mazzorbo, Venice, Italy)

Tao Platón

Technical Director of Península Vinicultores (Rioja Alavesa, Spain)

Raúl Pérez

Oenologist

The competition promotes the use of partridge, an emblematic ingredient in traditional cuisine.

Carlos Pardo

CEO ACME Madrid (Madrid, Spain)

Paco García

Agricultural and gastronomic development manager of Frutas y Verduras Eladio

Pepe Álvarez

Farmer (Coín, Málaga)

Diego René

Chef at Beluga Restaurant (Málaga)

Agustín Ferrando Balbí

Chef at Ando* (Hong Kong, China)

Diego Schattenhofer

Elena Lucas

Chef at La Lobita* (Navaleno, Soria)

Pedro Aguilera

Chef at Mesón Sabor Andaluz* (Alcalá del Valle, Cádiz, Spain)

Beatriz Fernández y Rodrigo Fernández, Rita Llanes & Manu Lachica, Ausiàs Signes & Felicia Guerra, Àngel Esteve, Icíar Pérez Cejas & Juan Carlos Pérez, Claudia Merchan & Áxel Smyth

Miguel Ángel de la Cruz

Chef at La Botica* (Matapozuelos, Valladolid, España)

Rafael Urrialde

Researcher Universidad Complutense de Madrid

Sarah Jane Evans

Master of Wine and Co-foundader of the Academy of Chocolate

Meritxell Obiols

Co-founder of GastroCoaching.Food. Specialist in Coaching, Emotional Intelligence and Leadership.

David Seijas

Ex sommelier elBulli - Gallina de Piel Wines

Diego Guerrero

Chef at DSTAgE** (Madrid, Spain)

Jordi Vilà

Chef at Alkimia* (Barcelona)

Jordi Roca

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

Irraki Cholobargia

Georgian Wine Ambassador

Teo Rodríguez

Chef at Trasto (Valladolid, Spain)

Fabiola Juárez

Fundación Alícia

Paula Fernández

Universidad de León

Esther Merino

Beverage developer and gastronomic researcher

Jordi Cuñé

R&D Manager ABbiotek Health

Javier Olleros

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

Paco Torreblanca

Pastry Chef at Pastelería Torreblanca (Petrer, Alicante, Spain)

This competition aims to showcase and raise awareness of the rich, colourful and versatile world of mojos in Spain.

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

The second edition of a competition to reward the best hotel breakfast in Spain.

Ana Rodríguez Castaño

General Secretariat for Agricultural Resources and Food Security

Every year, Madrid Fusión Alimentos de España unveils the new crop of revelatory chefs, and The Wine Edition Wines from Spain does the same with the new wine professionals.

María José Huertas

Sommelier at Paco Roncero Restaurante** (Madrid)

Javi Estévez

Chef at La Tasquería* (Madrid, Spain)

Elisabete Ferreira

Manager at Pão de Gimonde (Gimonde, Portugal)

Serafín Murillo

Nutritionist at Hospital Sant Joan de Déu (Barcelona, Spain)

Paco Roncero

Chef at Paco Roncero Restaurante** (Madrid, Spain)

Elena Roura

Scientific Director of the Alícia Foundation

Susana Belmonte

Director General of Public Health, Ministry of Health of the Community of Madrid

Juan Mediavilla

Restoration advisor

Katsuhito Inoue

Chef at Chef's Table by Katsuhito Inoue (Kyoto, Japan)

Ana Jarquín

Co-owner of La Pastisseria (Barcelona, Spain)

Claudia Covarrubias

Bakery Manager at Panod (Madrid, Spain)

Fátima Gismero

Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)

Noelia Tomoshige

Owner and baker at Monroebakes (Getafe, Spain)

Estela Gutiérrez

Owner of Estela Hojaldre (Madrid, Spain)

Carolina Corolado

Marketing Manager at Square (Dublin, Ireland)

Guillermo Elejabeitia

Gastronomic journalist

Sergio Gil

President Fundación Restaurantes Sostenibles

Anna Ramírez

SALSA Project

Emilio Gallego

General Secretary of the Spanish Hotel and Catering Trade

Senén Barral

Head of the Innovation, Infrastructures and Catering Services Department of Inditex (Spain)

Santi Carrillo

Sommelier at El Corral de la Morería* (Madrid)

The best national recipe made with products from the Galician countryside or the sea will be selected.

Madrid rewards its pastry chefs and bakers.

Catalina Valencia

Head of Community KMZERO Food Innovation Hub

Daniel Ramón Vidal

Professor of Food Technology at Cardenal Herrera University (Valencia)

Federico Grau

CEO MadeinPlant

Elena Saenz

Director of ANOVE

Javier Olleros

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

Once again, the team at Fusión Alimentos de España in Madrid has scoured the Spanish confectionery scene in search of the most promising young talents in the confectionery universe.

Albert Franch, Luka Balac & Carlos Henriques

Owners of Nolla (Helsinki, Finland)

Enric Tardío

Sales manager South Europe at Innova Market Insights

José Miguel Herrero

Director of Food at the Ministry of Agriculture, Fisheries and Food

Leandro Cano

Designer

Macarena Navarro

Curator and consultant for contemporary Spanish crafts

José Luis Álvarez

Alimencap

Manuel Almazán

Five Fish - Pescados y Mariscos Almazán, Soria)

Hugo Muñoz

Chef at Ugo Chan* (Madrid, Spain)

Tiago Macena

MW

The National Pickling Competition aims to continue raising awareness of the world of pickling in Spain.

The VI Aquanaria Sustainability Revelation Award at Madrid Fusion Food from Spain 2025 will decide which restaurant best represents the true spirit of sustainability in the hospitality sector throughout Spain.

This award, sponsored by Gusto del Sur, recognises the work of a young professional who stands out for his or her ability to manage service in the dining room of any type of restaurant.

Beatrice Casella, Carla Ordás, Luis Fernández, Mar Ibáñez, Clara Campoamor y Claudia Merchán

The Cocinero Revelación Award at Madrid Fusión highlights the daring and youthful capacity of many recently opened restaurants, which are a window into the future of the profession.

Pilar Cavero

Sommelier and wine critic for ABC (Madrid, Spain)