Madrid Fusión

Latest content

Opening

Welcome Madrid Fusión'21

10 mins

Presentation

Gifts from the sea

30 mins

 

Ángel León

Ángel León

Maritime balance

Theory Session

Spain’s Great Wine Lists

90 mins

 

Rafael Sandoval

Rafael Sandoval

 

Mohamed Benabdallah

Mohamed Benabdallah

 

José Antonio Navarrete

José Antonio Navarrete

Tasting

Wines from Tenerife. Exciting legendary wines

60 mins

 

Jesús de las Heras

Jesús de las Heras

 

Juan Manuel Bellver

Juan Manuel Bellver

Presentation

30 mins

 

Alan Geaam

Alan Geaam

Gastronomic perseverance

Championship

I Competition "Alimentos de Madrid"

60 mins

 

Agustín Herrera

Agustín Herrera

 

Juanma Muñoz Vera

Juanma Muñoz Vera

 

Carlos Sierra

Carlos Sierra

 

Rubén Amro

Rubén Amro

 

Iñaki Sanz de Larrechea

Iñaki Sanz de Larrechea

 

José Gallent

José Gallent

Presentation

Disfrutar 2021

30 mins

 

Mateu Casañas

Mateu Casañas

A prophet in his own country

 

Oriol Castro

Oriol Castro

The shadow of elBulli is long

 

Eduard Xatruch

Eduard Xatruch

The youngest of the "disfrute

Presentation

Rebel with a cause

30 mins

 

Flynn McGarry

Flynn McGarry

The power of youth

Theory Session

How do you go about pricing a wine list?

45 mins

 

David Rubert

David Rubert

 

Pilar Cavero

Pilar Cavero

Presentation

IMIDRA's research projects -wines and vinegars-

30 mins

 

Gregorio Muñoz

Gregorio Muñoz

 

Juan Mariano Cabellos

Juan Mariano Cabellos

Virtual presentation

Innovation with no rules or protocols

30 mins

 

DeAille Tam

DeAille Tam

Re-imagining Chinese traditions

Championship

XI Cheese Bite's Competition

60 mins

 

Álvaro Abad García

Álvaro Abad García

 

Aitor Martínez Ros

Aitor Martínez Ros

 

Miguel Ángel Baz Pérez

Miguel Ángel Baz Pérez

 

David Díaz Fernández

David Díaz Fernández

 

Bernardo Romo Pozo

Bernardo Romo Pozo

Theory Session

Post Natural

90 mins

 

Peter Sisseck

Peter Sisseck

The Danish magician of Spanish wine

 

Raúl Pérez

Raúl Pérez

Eternal hommage to nature

Presentation

Case Study: Chefs for Spain

30 mins

 

Javier García

Javier García

Responding to food crises

Tasting

Bodegas Tío Pepe. One Hundred and Eighty-Five years between the sky and the earth. Memorable poetry in a bottle

60 mins

 

Antonio Flores

Antonio Flores

Presentation

From the sea of Ibiza

30 mins

 

Óscar Molina

Óscar Molina

 

Álvaro Sanz

Álvaro Sanz

Presentation

360 degrees / 365 days

30 mins

 

Joan Roca

Joan Roca

Genuinely Roca

Presentation

Tapas as a tourist attraction

30 mins

 

Víctor Martín

Víctor Martín

Presentation

Plant-based demi-glace

30 mins

 

Rodrigo de la Calle

Rodrigo de la Calle

So green

Presentation

Marine ham

30 mins

 

Ángel León

Ángel León

Maritime balance

Tasting

Taller Arzuaga restaurant, harmonies between their wines and cuisine

60 mins

 

Víctor Gutiérrez

Víctor Gutiérrez

 

Ignacio Arzuaga

Ignacio Arzuaga

Vinomio

Meatlovers’ pairings: Wines and Hamburgers

45 mins

 

Juan Ruiz

Juan Ruiz

Championship

VIII Signature Sandwich Competition

60 mins

 

Alejandro Salcedo

Alejandro Salcedo

 

Fran González

Fran González

 

Jordi Gabaldà

Jordi Gabaldà

 

Antonio Brodsky

Antonio Brodsky

 

Emilio José Martín Maquedano

Emilio José Martín Maquedano

 

Naumi Carvajal Uemura

Naumi Carvajal Uemura

Presentation

MO de Movimiento. Local value, global impact

30 mins

 

Felipe Turell

Felipe Turell

Responsible business

Workshop

Restaurant cheese boards

90 mins

 

Rubén Valbuena

Rubén Valbuena

 

Marina Calles

Marina Calles

 

Eugenio Miguel Casado

Eugenio Miguel Casado

Top Tasting

Grenaches from around the world

60 mins

 

Norrel Robertson MW

Norrel Robertson MW

In defence of old Garnacha grapes

Championship

IV Revelation Pastry Chef Award

60 mins

 

Álvaro Rodríguez Seda

Álvaro Rodríguez Seda

 

Estela Gutiérrez

Estela Gutiérrez

 

Gemma López

Gemma López

 

Carmen Capote

Carmen Capote

 

Fátima Gismero

Fátima Gismero

 

Pablo Queijo

Pablo Queijo

Tasting

Tasting of wines from Andalusia

60 mins

 

Marcos Reguera

Marcos Reguera

 

José Ferrer

José Ferrer

 

Colaboran: D.O. Jerez-Xérès-Sherry/D.O. Manzanilla-Sanlúcar de Barrameda/D.O. Montilla-Moriles D.O. Condado de Huelva/D.O. Sierras de Málaga/D.O. Granada

Colaboran: D.O. Jerez-Xérès-Sherry/D.O. Manzanilla-Sanlúcar de Barrameda/D.O. Montilla-Moriles D.O. Condado de Huelva/D.O. Sierras de Málaga/D.O. Granada

Presentation

No-waste and sustainability as a creative starting point

30 mins

 

Ricard Camarena

Ricard Camarena

Flavours squared

Presentation

Ingestion: digestion, mindful cooking

30 mins

 

Xavier Pellicer

Xavier Pellicer

Healthy kitchen

Top Tasting

The Eternal Vineyard: Great Aged Wines Before Their Time

60 mins

 

Peter Sisseck

Peter Sisseck

The Danish magician of Spanish wine

 

María José López de Heredia

María José López de Heredia

 

Miguel Torres Maczassek

Miguel Torres Maczassek

 

Guillermo de Aranzábal

Guillermo de Aranzábal

 

Pablo Álvarez

Pablo Álvarez

Tasting

Conde de los Andes, the modernity of the past and the traditions of the present

60 mins

 

Chema Ryan

Chema Ryan

 

Javier Murúa

Javier Murúa

Presentation

Flour and the bonds it creates

30 mins

 

Javier Olleros

Javier Olleros

Professionalism and commitment

Presentation

A green and sustainable horizon

30 mins

 

Puigvert & Puigdevall

Puigvert & Puigdevall

A natural lineage

Workshop

Spanish sweet cuisine: same traditions, new strategies

90 mins

 

Carlos Collado

Carlos Collado

 

Alberto Cardeña

Alberto Cardeña

 

David Vela

David Vela

Presentation

Sliced vegetables and fruit: innovation and creativity in the kitchen

30 mins

 

Senén González

Senén González

Presentation

Recovering lost varieties

30 mins

 

Pedro Sánchez

Pedro Sánchez

A different outlook

Presentation

Wild mushrooms as the main ingredient and the woods as sustainable sustenance

30 mins

 

Elena Lucas

Elena Lucas

Presentation

Chagra farming. The cycle of the land

30 mins

 

Aníbal Criollo

Aníbal Criollo

An indigenous and environmentalist chef

 

Marcela Jojoa

Marcela Jojoa

Quillasinga culture

Theory Session

Sake, a secret weapon of sommeliers and chefs

90 mins

 

François Chartier

François Chartier

‘There isn’t a single perfect pairing, there are millions’

 

Hitoshi Utsunomiya

Hitoshi Utsunomiya

 

Pablo Alomar Salvioni

Pablo Alomar Salvioni

Tasting

Varieties from Castile and León brought back from extinction: the story of Cinderella and her friends

60 mins

Virtual presentation

Fish: from head to tail

30 mins

 

Josh Niland

Josh Niland

The ethics of no waste

Presentation

The merit of recreating

30 mins

 

Juan Luis Martínez

Juan Luis Martínez

Merged roots

Presentation

A rejuvenator in the kitchen

30 mins

 

José Manuel Bajo

José Manuel Bajo

 

Periko Ortega

Periko Ortega

Presentation

The Azurmendi Circle

30 mins

 

Eneko Atxa

Eneko Atxa

A green commitment

Theory Session

Falsehoods about wine

40 mins

 

Juancho Asenjo

Juancho Asenjo

 

Tao Platón González

Tao Platón González

 

Antonio Tomás Palacios

Antonio Tomás Palacios

Presentation

Cream at the service of the culinary arts by Hermanos Torres

30 mins

 

Sergio y Javier Torres

Sergio y Javier Torres

Tasting

Tinto Pesquera vertical tasting

60 mins

 

Rodrigo Pons

Rodrigo Pons

 

Lucía Fernández

Lucía Fernández

Presentation

Rediscovering how to use a rod and line

15 mins

 

María Gómez

María Gómez

Presentation

Modern thinking

30 mins

 

Davide Caranchini

Davide Caranchini

The avant-garde at the service of the past

Theory Session

The world of fine wines

75 mins

 

Jochen de Vylder

Jochen de Vylder

 

François Passaga

François Passaga

 

Daniel Carnio

Daniel Carnio

Luxury wine expertise

Presentation

Using age-old methods to conserve sea bass and ensure no waste. I Prize for Sustainability

30 mins

 

Juan Sahuquillo y Javier Sanz

Juan Sahuquillo y Javier Sanz

Presentation

Full circle

30 mins

 

Ekaterina Alekhina (Rozhkova)

Ekaterina Alekhina (Rozhkova)

Synergies between science and cooking

Tasting

Henri de Verlaine champagnes with creations by Íñigo Lavado

60 mins

 

Íñigo Lavado

Íñigo Lavado

 

Rubén Palomares

Rubén Palomares

 

Marian Alonso

Marian Alonso

 

Dana Monsalve

Dana Monsalve

Presentation

Goat meat, an age-old tradition through a creative lens

30 mins

 

Víctor Suárez

Víctor Suárez

Presentation

The rebirth of Kaiseki cuisine

30 mins

 

Yoko Hasei

Yoko Hasei

Kaiseki cuisine

Presentation

Málaga, a gastronomy of surf and turf

30 mins

 

Luis Miguel Menor

Luis Miguel Menor

 

Rubén Antón

Rubén Antón

Tribute

Tribute to Carlos Falcó, Alfonso Cortina and Chelo Palacios

25 mins

Presentation

Fresh Burgos cheese

30 mins

 

Antonio Arrabal

Antonio Arrabal

 

Fidel López

Fidel López

Tasting

Wines awarded ‘Acios de Oro’ at tastings in Galicia in 2020

60 mins

 

Alejandro Paadín

Alejandro Paadín

 

Luis Blanco

Luis Blanco

Presentation

Thoughtful improvisation

30 mins

Vinomio

Spectacular Pairings: Pizza and Natural Wine

45 mins

 

Massimo Colombo

Massimo Colombo

 

Stefano Colombo

Stefano Colombo

 

Víctor Martín Calvo

Víctor Martín Calvo

Championship

Best Beer Sommelier 2021

90 mins

 

Iratxe Rementería

Iratxe Rementería

 

Rebeca Sobrino

Rebeca Sobrino

 

Antonio Castillo

Antonio Castillo

Presentation

Cooking with the cycles of the moon

30 mins

 

Ignacio Echapresto

Ignacio Echapresto

Village cooking with commitment

Top Tasting

Beyond Burgundy. A Tasting of Great Pinot Noirs Around the World

60 mins

Workshop

Dry and brothy rice dishes

90 mins

 

Rodrigo de la Calle

Rodrigo de la Calle

So green

 

Diana Díaz

Diana Díaz

Workshop

Presentation: how technique can enhance creativity

90 mins

 

Erwan Poudoulec

Erwan Poudoulec

Tasting

González Byass, red wines with personality from south to north

60 mins

 

José Manuel Pinedo

José Manuel Pinedo

 

Beatriz Paniagua

Beatriz Paniagua

 

Marian Santamaría

Marian Santamaría

 

Matías Calleja

Matías Calleja

 

José Ferrer

José Ferrer

Award

Alimentos de España Defence of Food Products Award

20 mins

Presentation

Responsible hedonism, the pleasure of the minimal

30 mins

 

Maria Solivellas

Maria Solivellas

A self-defining cuisine, faithful to the land

Presentation

The digitalisation and professionalization of the restaurant industry

60 mins

 

Martha Gómez

Martha Gómez

Top Tasting

Cabernet Sauvignon and the different places it is made around the globe

60 mins

 

Agustín Trapero

Agustín Trapero

The return of the sommelier

Tasting

Harmonies and polyphonies from the Queirón winery

60 mins

 

Raquel Pérez Cuevas

Raquel Pérez Cuevas

 

Pablo García Mancha

Pablo García Mancha

 

Alejandro Hurtado

Alejandro Hurtado

Presentation

The tuna of Tenerife, to and from the East

30 mins

 

David Rivero

David Rivero

Passion for Japan since the cradle

Presentation

Dairy textures

30 mins

 

Ricardo Vélez

Ricardo Vélez

Workshop

The Spanish fighting bull and how it's used the cuisine of Madrid

90 mins

 

Sergio y Roberto Hernández

Sergio y Roberto Hernández

 

Santiago Moreno

Santiago Moreno

Workshop

90 mins

 

Francisca García González

Francisca García González

 

Marcos Reguera

Marcos Reguera

 

Colaboran: D.O.P Sierra Mágina/D.O.P Baena/D.O.P Poniente de Granada/D.O.P Sierra de Cádiz /D.O.P Sierra de Segura/D.O.P Sierra de Cazorla/D.O.P Priego de Córdoba/D.O.P Estepa

Colaboran: D.O.P Sierra Mágina/D.O.P Baena/D.O.P Poniente de Granada/D.O.P Sierra de Cádiz /D.O.P Sierra de Segura/D.O.P Sierra de Cazorla/D.O.P Priego de Córdoba/D.O.P Estepa

Presentation

A cuisine of short cycles

30 mins

 

Javier Olleros

Javier Olleros

Professionalism and commitment

Presentation

The upcoming chefs of 2021 on the tapas trail. Balfego's bluefin tuna

30 mins

 

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

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

A dialogue with the invisible

30 mins

 

Mauro Colagreco

Mauro Colagreco

Excellence at the service of produce

Theory Session

The great wine lists of the world

40 mins

 

César Román

César Román

 

Pieter Verheyde

Pieter Verheyde

Fine wine lover

Presentation

Venison. Blood. Cabbage

30 mins

 

Björn Swanson

Björn Swanson

Stripped back

Tasting

Paths through vineyards and life. Pago de los Capellanes 25th-anniversary tasting

60 mins

 

Pepe Hidalgo

Pepe Hidalgo

 

Paco Rodero

Paco Rodero

 

Estefanía Rodero

Estefanía Rodero

Presentation

Masters of Andalusian frying

90 mins

 

Periko Ortega

Periko Ortega

 

Francisco Martínez y Rosa Macías

Francisco Martínez y Rosa Macías

 

Rafa Zafra

Rafa Zafra

 

José Calleja

José Calleja

 

Colaboran: D.O.P Sierra Mágina/D.O.P Baena/D.O.P Poniente de Granada/D.O.P Sierra de Cádiz /D.O.P Sierra de Segura/D.O.P Sierra de Cazorla/D.O.P Priego de Córdoba/D.O.P Estepa

Colaboran: D.O.P Sierra Mágina/D.O.P Baena/D.O.P Poniente de Granada/D.O.P Sierra de Cádiz /D.O.P Sierra de Segura/D.O.P Sierra de Cazorla/D.O.P Priego de Córdoba/D.O.P Estepa

Theory Session

Álvaro and Ricardo Palacios wines in Molecular Harmonies

40 mins

 

François Chartier

François Chartier

‘There isn’t a single perfect pairing, there are millions’

 

Ricardo Pérez Palacios

Ricardo Pérez Palacios

Presentation

Cuisines of excellence energy

15 mins

 

Pedro Sánchez

Pedro Sánchez

A different outlook

 

Rodrigo de la Calle

Rodrigo de la Calle

So green

 

Felipe Turell

Felipe Turell

Responsible business

 

Oriol Castro

Oriol Castro

The shadow of elBulli is long

 

Elena Arzak

Elena Arzak

 

Diego Sandoval

Diego Sandoval

 

Ramón Freixa

Ramón Freixa

Presentation

Culinary identity

30 mins

 

Juan Sebastián Pérez

Juan Sebastián Pérez

The recovery of Ecuador’s heritage

Theory Session

The drink and the morsel: Partners in wine

90 mins

 

Marc Segarra

Marc Segarra

 

Rubén Pol

Rubén Pol

 

David Robledo

David Robledo

 

Cristóbal Muñoz

Cristóbal Muñoz

 

Agustí Peris

Agustí Peris

 

Oriol Castro

Oriol Castro

The shadow of elBulli is long

Award

Revelation Chef Award

20 mins

 

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

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

Plant-based tapas and appetisers

30 mins

 

Rodrigo de la Calle

Rodrigo de la Calle

So green

Tasting

Copa Jerez: front of house and kitchen, a successful tandem

60 mins

 

Josep Roca

Josep Roca

Ambassador of feelings

 

César Saldaña

César Saldaña

Presentation

The trattoria linked to sustainability

30 mins

 

Diego Rossi

Diego Rossi

Nothing gets thrown away here

Championship

I National Cooking with Mojos contest harmonised with wines from Tenerife

60 mins

 

Jonay Hernández

Jonay Hernández

 

Carlos Mesa Pérez

Carlos Mesa Pérez

 

Jorge Bosch

Jorge Bosch

 

David González Fernández

David González Fernández

 

Ria Jahkne

Ria Jahkne

 

Juan David Couñago Freire

Juan David Couñago Freire

Presentation

A river on a plate

30 mins

 

Juanjo Losada

Juanjo Losada

Innovating with respect for tradition

Tasting

Vivanco Cuvée Inédita: the origin of DOCa Rioja sparkling wine through native grape varieties

60 mins

 

Rafael Vivanco

Rafael Vivanco

Theory Session

Bullipedia Volume IV

30 mins

Presentation

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

30 mins

 

Josep Roca

Josep Roca

Ambassador of feelings

Award

Juli Soler Award for Talent and the Future of Wine

45 mins

Presentation

Evolution. Age-old techniques applied to haute cuisine

30 mins

 

Miguel Cobo

Miguel Cobo

Documentary

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

30 mins

 

Jorge Martínez

Jorge Martínez

The Big Brother of Spanish kitchens

Tasting

Vivanco Cuvée Inédita: the origins of DOCa Rioja sparkling wines via native varieties Sake and shochu pairings

60 mins

 

Pablo Alomar Salvioni

Pablo Alomar Salvioni

 

Mayuko Sasayama

Mayuko Sasayama

 

Víctor Ambrosio

Víctor Ambrosio

Presentation

Cooking Cuenca

30 mins

 

Jesús Segura

Jesús Segura

Presentation

Once upon a time, a first time

30 mins

 

Andoni Luis Aduriz

Andoni Luis Aduriz

Bubbling ideas

Presentation

Crossroads

30 mins

 

David Robledo

David Robledo

 

Cristóbal Muñoz

Cristóbal Muñoz

Vinomio

Classic Pairings: Wine and Cheese

50 mins

 

Clara Díez

Clara Díez

Championship

VII Contest for the Best Joselito's Ham Croquette

60 mins

 

Juan Sahuquillo y Javier Sanz

Juan Sahuquillo y Javier Sanz

 

Senén González

Senén González

 

Álex García

Álex García

 

Antonio Navarro

Antonio Navarro

 

Daniel Zarzavilla

Daniel Zarzavilla

 

Diego Pérez

Diego Pérez

 

Martín Comamala

Martín Comamala

Tasting

Lalomba, the purity of the Ramón Bilbao terroir

60 mins

 

Rosana Lisa

Rosana Lisa

 

Alberto Saldón

Alberto Saldón

Presentation

Innovation and gastronomy

30 mins

 

Itziar Moreno

Itziar Moreno

Digital innovation

 

Dani Lasa

Dani Lasa

Gastronomic R&D

 

Giulio Quagiotto

Giulio Quagiotto

Innovation in the public sector

Workshop

Madrid's contemporary tapas

90 mins

 

Javi Estévez

Javi Estévez

 

John Torres

John Torres

 

Sergio Sierra

Sergio Sierra

Championship

II National Brine Competition

45 mins

 

Chechu González

Chechu González

 

Marc Segarra

Marc Segarra

 

Carlos Urrutikoetxea

Carlos Urrutikoetxea

 

Alejandro Serrano

Alejandro Serrano

 

Enrique Gonzalo

Enrique Gonzalo

 

Juan Sahuquillo y Javier Sanz

Juan Sahuquillo y Javier Sanz

Award

Tierra de Sabor Award to the most sustainable winery

30 mins

Presentation

Native vegetal species, revival and interpretation

30 mins

 

Pablo González Conejero

Pablo González Conejero

Flavoursome cooking

Presentation

The Essence of Ibérico ham: pastures and mould

30 mins

 

Sergio Manzano

Sergio Manzano

Lover of ingredients

Top Tasting

Extreme viticulture and climate change

60 mins

 

Josep Roca

Josep Roca

Ambassador of feelings

Presentation

Cooking with shunned vegetables

30 mins

 

Rafa Monge

Rafa Monge

The Navazo vegetable garden

 

Luis Callealta

Luis Callealta

Communion with farmers and producers

 

 

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