Many of the protagonists of this revolution will be present at this edition of Madrid Fusión Alimentos de España, led by Ferran Adrià (elBullifoundation, Roses, Girona) and his brother Albert Adrià (Enigma*, Barcelona). They will be joined on the main stage by many of the protagonists of this revolution that has transcended geography and culture: Heston Blumental (The Fat Duck***, Bray, United Kingdom); Gastón Acurio (Astrid & Gastón Lima, Peru); Massimo Bottura (Osteria Francescana***, Modena, Italy) and Yoshihiro Narisawa (Narisawa** Tokyo, Japan), who will also be in Madrid. There are also the Spanish chefs who have been at the forefront of this movement that has changed the history of cuisine: Joan Roca (El Celler de Can Roca***, Girona), Pedro Subijana (Akelarre***, San Sebastián), Martín Berasategui (Martín Berasategui***, Lasarte, Guipúzcoa), Quique Dacosta (Restaurante Quique Dacosta***, Denia, Alicante), Dani García (Smoked Room**, Madrid), Andoni Luis Aduriz (Mugaritz**, Errentería) and Carme Ruscalleda.

Alongside them will be many of the heirs - those who were part of the elBulli team that broke the mould - such as Oriol Castro, Eduard Xatruch and Mateu Casañas (Disfrutar***, Barcelona) or Albert Raurich, (Dos Palillos*, Barcelona), as well as many of those who took up the baton and decided to follow the path of revolution: Dabiz Muñoz (DiverXo***, Madrid), Eneko Atxa (Azurmendi***, Larrabetzu, Bilbao), Ángel León (Aponiente*** Puerto de Santa María, Cádiz), Diego Guerrero (DSTAge**, Madrid), Javier Olleros (Culler de Pau** O Grove, Pontevedra), Jordi Vilà (Alkimia*, Barcelona) or Ricard Camarena (Restaurante Ricard Camarena**, Valencia), Pepe Solla (Casa Solla*, Poio, Pontevedra), Iván Cerdeño (El Cigarral**, Toledo) and Nacho Manzano (Casa Marcial***, Asturias).

International presence

Other international chefs who are also part of this revolution, such as Dylan Watson-Brawn (Ernst* Berlin, Germany), will also be present at this year's Madrid Fusión Alimentos de España. Canadian-born Dylan Watson-Brawn began his culinary journey at the age of 16, when he dined with his parents at the prestigious RyuGin restaurant in Tokyo and dared to ask to be apprenticed to acclaimed chef and owner Seiji Yamamoto. After stints at Eleven Madison Park in New York and Noma in Copenhagen, Dylan moved to Berlin, where he founded Ernst with Spencer Christenson. There, the menu changes daily and is constantly evolving to reflect the seasons and produce. The restaurant was awarded a Michelin star in 2019.

Mark Donald (The Glenturret Lalique**, The Hosh, Crieff, Scotland) is a Scottish chef who was an actor before cooking crossed his path. He pays homage to the larder of his homeland from his restaurant, The Glenturret Lalique, where he was awarded a second Michelin star in February 2024. Agustín Ferrando (Ando* Hong Kong) is also featured in this issue. Born into a family of Spanish and Italian immigrants in Ramos Mejía (Argentina), this chef's love of cooking began at his grandmother's table, but he trained in some of the most prestigious restaurants in Buenos Aires and New Orleans. He also travelled to Japan where he honed his culinary skills in Tokyo kitchens (Zurriola**, Nihonryori Ryugin*** and Cuisine[s] Michel Troisgros**) and was named one of Japan's top 10 young chefs (under 30) in 2015. After moving to Hong Kong, he opened his own business, Andō, a restaurant rooted in Spanish cuisine fused with the techniques and products of Japanese gastronomic culture, which was awarded a Michelin star within six months of opening in July 2020.

Nordic cuisine is represented by Albert Franch (Nolla*V Helsinki, Finland). Located in the heart of Helsinki, Nolla offers a gastronomic experience that combines a passion for seasonal cuisine with an unwavering commitment to sustainability: Albert Franch, Luka Balac and Carlos Henriques. A Catalan, a Serbian and a Portuguese who met while working in Oslo and decided to create their own restaurant in 2017.Nolla is committed to zero waste and every step of the gastronomic process is approached from a perspective of sustainability and regeneration. 

Chiara Pavan and Francesco Brutto (Venissa* Venice, Italy) are also chefs committed to sustainability through what they like to call "environmental cuisine" on the small island of Mazzorbo in the northern Venice lagoon. Their cuisine focuses on reducing food waste and promoting the use of local and seasonal ingredients. There is no meat on the menu, only vegetables and fish, and they use invasive species that have had a major impact on the ecosystem of the lagoon and upper Adriatic in recent years. Venissa has been awarded a Michelin Star and a Michelin Green Star.

From Quintonil** (Mexico City, Mexico), Jorge Vallejo expresses the flavours of the ingredients of the Mexican territory with a personal touch. In 2012, together with his wife and partner Alejandra Flores, he opened the restaurant Quintonil in the Polanco district of Mexico City. Together with chefs Mauro Colagreco (Mirazur, France) and Virgilio Martínez (Central, Lima, Peru), he launched the Origins initiative to recover and preserve products, techniques and culinary customs that have survived in small communities in Latin America. Quintonil has two stars in the Michelin Guide and is currently ranked seventh in The World's 50 Best Restaurants.

One of the biggest names in French cuisine, Bruno Verjus (Table Bruno Verjus**, Paris, France), will also be on the main stage at Madrid Fusion. A late-blooming chef who started cooking in his fifties, he practices a cuisine free of rules and dictates, where love for the product is paramount. A medical student, businessman, blogger, journalist, author, television and radio personality, this self-taught chef has made his way in life without looking back. With no menu to choose from, he invents his own daily menu from what he receives from his producers. At Table, nothing is prepared in advance, everything is done on the spot.

And chef Katuhito Inoue (Table by Katuhito Inoue, Kyoto), who grew up watching his grandfather run a high-end wagyu shop and his father run a steakhouse, comes to this edition of the gastronomic summit from Japan. Having worked in some of the best restaurant kitchens in Europe, he has developed a modern style of cooking that remains true to his family values. Following the local tradition of cooking without waste, and inspired by the ancient concept of the 72 solar terms that divide Japan's seasons into their best transitions, Inoue has created a dining experience that reflects the subtle and ever-changing nature of Kyoto.

They will be joined by some of Spain's young talents, part of the latest generation of revolutionaries: Pedro Aguilera (Mesón Sabor Andaluz*, Alcalá del Valle, Cádiz), David Chamorro (Food Idea Lab Madrid), Javi Estévez (La Tasquería*, Madrid), Marco Antonio Iniesta (Frases*, Murcia) and Iago Pazos (Abastos 2.0 Santiago de Compostela).