Welcome to the 24th edition of Madrid Fusión, held under the slogan 'The customer takes control'.

Quique Dacosta

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

Jordi Butrón

Ex director of Espai Sucre (Barcelona, Spain)

Dreams opens its third edition as part of Madrid Fusión Alimentos de España.

Mauro Uliassi

Chef at Uliassi*** (Senigallia, Italy)

Juli Peretó

Professor of Biochemistry and Molecular Biology at the University of Valencia & Researcher at the Institute of Integrative Systems Biology I2SysBio

Mireia Riba

Zumos Juver Ambassador

Laura Gil

Senior Client Director WorldPanel by Dominator

Raúl Martín

CEO Familia Martínez

Manuel Delgado

Strategic Head of Interior Design at IKEA in Spain

Álvaro Meyer

CEO & Founder at Volup

Juanlu Fernández

Albert Adrià

Chef at Enigma** (Barcelona, Spain)

Ricardo Oteros

Founder and Executive President of SUPRACAFE

Dabiz Muñoz

Chef at DiverXo*** (Madrid, Spain)

Gregorio Varela

Professor of Nutrition and Food Science at CEU University in Madrid

Martín Comamala

Chef at 539, Plats Forts (Puigcerdà, Girona, Spain)

Beatriz Pascual

Chef at Almazen (Salinas de Añana, Álava, Spain)

Joan Roca

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

Jordi Roca

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

Oriol Castro, Eduard Xatruch y Mateu Casañas

Chefs at Disfrutar*** (Barcelona, Spain)

José Roldán

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

Nino Redruello

Partner and chef at Familia La Ancha (Madrid, Spain)

Diego García Azpiroz

CEO Pescaderías Coruñesas

Nandu Jubany

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

Bertrán Salvador-Mata

Doctorate in Communication, Pompeu Fabra University (Barcelona, Spain)

Javier Sanz & Juan Sahuquillo

Chefs at Grupo Cañitas Maite (Casas-Ibánez, Albacete, Spain)

Jordi Roca

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

Albert Adrià

Chef at Enigma** (Barcelona, Spain)

The competition involves creating, reinterpreting or innovating an original version of the classic smoked salmon-filled croissant.

Sergio y Javier Torres

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

Ferran Adrià

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

Lluís García

Director of elBullifoundation

Ferran Centelles

Former sommelier at elBulli and Cofounfer of Wineissocial and Outlook Wine (Barcelona, Spain)

Bruno Verjus

Chef at Table Bruno Verjus** (Paris, France)

Carmen Rueda Hernández

Pastry chef at BRIX Journey & BRIX Café (Dubai, United Arab Emirates)

Claude Troisgrois & Jessica Trindade

Chefs at Madame Olympe (Rio de Janeiro, Brasil)

Bocados con Queso de Gran Canaria (Gran Canaria Cheese Bites) was created with the aim of becoming a benchmark competition for Gran Canaria cheeses, which are an iconic product of extraordinary diversity.

Cristian Palacio

Chef at Gente Rara* (Zaragoza, Aragon)

Diego Rossi

Chef at Trippa (Milano, Italy)

Fran Segura

Owner of Fran Segura & Co (Alicante, Spain)

Santiago M. Moctezuma

Chef at Maizajo (Mexico City, Mexico)

Rufat Aliyarov

Food engineer at the Azerbaijan National Culinary Centre

Chingizkhan Almazov

Chef at the Azerbaijan National Culinary Centre

Juan Viu

Chef at Mare* (Cádiz, Spain)

Borja Marrero

Chef at Muxgo* (Las Palmas de Gran Canaria, Spain)

Alejandro Ibáñez

Chef at Barahonda (Yecla, Murcia)

Marc Puig Pey

Head chef at Fundació Alícia (Sant Fruitós de Bages, Barcelona, Spain)

Fabiola Juárez

Nutritionist at the Alícia Foundation (Sant Fruitós de Bages, Barcelona, Spain)

Marta León

Head of the Nutrition Department at Campofrío

Patricia Sanz

Health Care Social Manager

Luis Martín

Director of Digital Business and Director of AI Solutions at LLYC

Gerônimo Athuel

Chef at Ocyuá (Rio de Janeiro, Brazil)

Diego Schattenhofer

Chef at Taste 1973* (Arona, Tenerife, Spain)

Carlos Portillo

Chef át Bistronómika (Madrid, Spain)

Bas van Kranen

Chef at Flore** (Amsterdam, Netherlands)

Borja Gracia

Founder and head chef of Akita Foods (Madrid, Spain)

Mª Antonia Lizárraga

Doctor of Medicine and Specialist in Physical Education and Sports Medicine

Lucía Almendros

Sports nutritionist

Miguel Ángel Capón

Partner and Managing Director, Tabalú Sports Cuisine

Vinicius Martini Capovilla

Head chef for the Australian national soccer team

Eduardo Casquero

Chef and marathon runner

Pablo Sánchez

Chef at Los Marinos José (Fuengirola, Málaga)

The competition showcases a key ingredient in Spanish cuisine, celebrating the significance of flan as a symbol of simplicity, technique, and culinary innovation.

Vicky Cheng

Chef at VEA Restaurant & Lounge* & WING (Hong Kong, China)

Jaime Martín

Partner & CEO Lantern

Oriol Gol

Director of I+D en Sanygran

Nandu Jubany

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

Gianluca Fusto

Pastry Chef and Maîtres Chocolatier at Fusto (Milan, Italy)

Juan Carlos Gázquez Garrido

Deputy Director of Cajamar Innova

Juan José Vázquez

Business Director of Coexphal (Association of Fruit and Vegetable Producers' Organisations in the province of Almería)

Enric Vila

Director of R&D&I at Agrobio.

Akrame Benallal

Chef at Akrame* (Paris, France)

Albert Adrià

Chef at Enigma** (Barcelona, Spain)

Sacha Hormaechea

Chef at Sacha (Madrid, Spain)

Toño Pérez

Chef at Atrio ** (Cáceres, Spain)

Pol Contreras

Head of R&D at El Portal de Echaurren** (Ezcaray, La Rioja, Spain)

Torrija is an iconic sweet treat in our gastronomic culture, and when prepared by a skilled chef, it can reach unexpected levels of technique, sensitivity and perfection.

Rafa Costa e Silva

Chef at Lasai** (Rio de Janeiro, Brazil)

Aitor Zabala

Chef at Somni 2.0***(Los Angeles, USA)

Diego Pagán

Baker at Artesanos San Ramón (Murcia, Spain)

Tomohiko Kuchiiwa

Chef at Kuchiiwa Soba (Toyama, Japan)

Paula Prandini

Pastry chef at Empório Jardim (Rio de Janeiro, Brazil)

Elena Roura

Scientific Director of the Alícia Foundation (Sant Fruitós de Bages, Barcelona, Spain)

Valentín García Alcover

Vice President of Innovation Strategy at Eatable Adventures

Andoni L. Aduriz

Chef at Mugaritz** (Errentería, Guipúzcoa, Spain)

Diego Guerrero

Chef at DSTAgE** (Madrid, Spain)

Guillermo Viglione

Founder of LACRÈME

Mano Thevar

Chef at Thevar** (Singapore)

The third edition of an award that recognises Spanish hotels' efforts to achieve excellence in the first meal of the day.

Coco Montes

Chef at Pabú* (Madrid, Spain)

Miguel Caño

Chef at Nublo* (Haro, La Rioja, Spain)

Santiago M. Moctezuma

Chef at Maizajo (Mexico City, Mexico)

Pía León

Chef at Kjolle (Lima, Peru)

Fátima Gismero

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

Noelia Tomoshige

Owner and baker at Monroebakes (Getafe, Spain)

Dante Liporace

Chef at Mercado de Liniers (Buenos Aires, Argentina) & Dante (Madrid, Spain)

Ricardo Vélez

Chocolatier at Moulin Chocolat (Madrid, Spain)

Jesús Camacho

Chef at Donaire* (Costa Adeje, Tenerife)

Jacobo y Pablo Moreno

Pastry chefs at Pastelería Mallorca (Madrid, Spain)

Ignacio y Carlos Echapresto

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

Sergio Tofe

Chef at Èter* (Madrid)

Alexis García

Pastry chef at 100% Hojaldre (Santa Cruz de Tenerife, Spain)

Carlos Duarte

Giuseppe Iannotti

Chef at Krèsios** (Telese Terme, Campania, Italy)

Let's get to know the young people competing in this edition a little better.

Raquel Guembe

Coordinator, dissemination and Demeter product, Spanish Biodynamic Agriculture Association

David Cancela

Head of viticulture and implementation of biodynamics at Bodegas Mauro

Ignacio y Carlos Echapresto

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

David Méndez

Pía León

Chef at Kjolle (Lima, Peru)

Raúl Bernal

Lapaca Pastry Shop (Huesca, Spain)

Enrique Pérez

Chef at El Doncel* (Sigüenza, Guadalajara, Spain)

Cristina Soler Rivas

Co-CEO of Algarikon Mar Menor S.L.

Pilar Pascual

Rural entrepreneur and agri-influencer

Gil Fernandes

Chef at Fortaleza do Guincho* (Cascais, Portugal)

Madrid honours its pastry chefs and bakers.

José Miguel Mulet

Professor of Biochemistry and Molecular Biology at the Polytechnic University of Valencia

Rafael Valenzuela

Royal Spanish Federation of Select Livestock Associations

Now in its eighth year, the Pastry Chef Revelation Award, sponsored by Torrons Vicens, recognises the work of young professionals in the Spanish pastry industry.

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

Chele González

Chef at Gallery by Chele* (Manila, Philippines)

Laia Badal

Head of Innovation at the Alícia Foundation (Sant Fruitós de Bages, Barcelona, Spain)

Héloïse Vilaseca

Expert in Innovation and Facilitation

Toni Massanés

Director of the Alícia Foundation (Sant Fruitós de Bages, Barcelona, Spain)

The best stand at the Madrid Fusión fair in 2026.

The cocktail hour at Madrid Fusión 2026.

The 7th Aquanaria Sustainability Revelation Award at Madrid Fusión Alimentos de España 2026 will decide which restaurant best represents the spirit of sustainability in Spain's hospitality sector.

This award recognises the work of a young professional who has demonstrated exceptional service management skills in the dining room of any type of restaurant.

The Pastry Chef Revelation Award, sponsored by Torrons Vicens, recognises the work of young professionals in Spanish pastry making.

Rewarding innovation at Madrid Fusión Alimentos de España.

The Madrid Fusión Revelation Chef Award celebrates the boldness and youthful talent of many newly opened restaurants, offering a glimpse into the future of the profession.