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.

Welcome to the world of wines at Madrid Fusión.

Fernando Mesa

Viticulturist and winemaker at Bodega Hermanos Mesa

Damián Díaz González

Viticulturist and winemaker at Bodega Vento

Julián González

Viticulturist and winemaker at Bodega La Haya

Borja de Mesa

Managing Director of Bodega El Lomo

Dulce Acevedo

Winemaker at Bodega Estrada

Lourdes Fernández

Winemaker at Bodega Cráter

Almudena Alberca

Master of Wine (Spain)

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

Juanlu Fernández

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

Israel Ramos

Chef at Mantúa* (Jerez de la Frontera, Spain)

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

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

Albert Adrià

Chef at Enigma** (Barcelona, Spain)

Once again, the finest products from Madrid are taking centre stage at the Alimentos de Madrid competition at Madrid Fusión 2026.

Rufat Aliyarov

Food engineer at the Azerbaijan National Culinary Centre

Chingizkhan Almazov

Chef at the Azerbaijan National Culinary Centre

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)

Ferran Centelles

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

Cristina Forner

President at Bodegas Marqués de Cáceres

Fernando Costa

Oenologist at Bodegas Marqués de Cáceres

Joan Roca

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

Jordi Roca

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

Eduardo Salanova

Chef at Canfranc Express* (Canfranc, Huesca, Spain)

Iris Jordán

Chef at Ansils* (Ansiles, Huesca, 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)

Carlos Crespo

Partner at Grupo Cañadío

Diego René

Chef at Beluga (Málaga, Spain)

Joao Kather & Miguel de Aguilar

Chefs at Tetsu (Madrid, Spain)

François Chartier

Creator of harmonies. Chartierworld (Barcelona, Spain)

Lucía Fernández Rivera

CEO at Bodega Familia Fernández Rivera

Olga Fernández Rivera

Director of Bodega Familia Fernández Rivera

Lucía Pascual

Technical department and third-generation member of FFR

Bertran 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)

Mariano Citterio

Executive Chef and Head of Food Innovation at Vicio

Albert Adrià

Chef at Enigma** (Barcelona, Spain)

This year, the fifth National 'Cooking the Sea' Competition will focus on the Sparisoma cretense.

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

The concept of 'the cuisine of ingenuity' sees several chefs from the island come together to present a joint proposal in which culinary creations and volcanic wines are paired.

Hugo Ortega

Bodega Alta Pavina

Diego Sanz

Chef at Caleña (Ávila, Spain)

Custodio Zamarra

Sommelier. National Gastronomy Award

Chele González

Chef at Gallery by Chele* (Manila, Philippines)

Paula Menéndez y Virginia García

Wine and gastronomic culture consultants IN WINE VERITAS

Juan Carlos García

Chef at Vandelvira* (Baeza, Jaén, Spain)

Patrocinado por la Junta de Andalucía, a través de la cofinanciación de los fondos FEDER de la Unión Europea

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)

Six finalists compete in the twelfth edition of this legendary competition organised by Madrid Fusión Alimentos de España.

Carmen Rueda Hernández

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

Beth Willard

Author of @neweurope_wineguide, contributor to @timatkinmw and Co-Chair of @decanterawards

Puy Trigueros

Managing Director of the Regulatory Council of the D.O. Navarra

Hideki Matsuhisa

Chef at Koy Shunka* (Barcelona, Spain)

Pablo Alomar

Sake expert. Founder and CEO of Salvioni Alomar.

Claude Troisgrois & Jessica Trindade

Chefs at Madame Olympe (Rio de Janeiro, Brasil)

Benjamín Lana

Director of Madrid Fusión

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)

Mª José Pagán & Pedro Buitrago

Head waitress and chef at Tándem (Murcia, Spain)

Paula Menéndez

Wine and gastronomic culture consultant IN WINE VERITAS

Virginia García

Wine and gastronomic culture consultant IN WINE VERITAS

Patrocinado por la Junta de Andalucía, a través de la cofinanciación de los fondos FEDER de la Unión Europea

Diego Rossi

Chef at Trippa (Milano, Italy)

Jorge Peñate & Luis Martín

Chefs at Dos Naifes-Atlántico (Santa Cruz de Tenerife, Spain)

Pilar Cavero

Sommelier and wine critic for ABC (Madrid, Spain)

Núria Renom

Viticulturist at Can Barceló estate (Sant Martí Sarroca, Barcelona, Spain)

Òscar Navas

Viticulture in La Furtiva & Batussa (Vilalba dels Arcs, Tarragona, Spain)

Iván Gómez

Winemaker and viticulturist at Bodegas Gratias Agricultural engineer and oenologist at TresGe Wine Consulting (Casas-Ibáñez, Albacete, Spain)

Fran Segura

Owner of Fran Segura & Co (Alicante, Spain)

Santiago M. Moctezuma

Chef at Maizajo (Mexico City, Mexico)

Dani Carnero

Chef at La Cosmopolita & Kaleja (Málaga, Spain)

Miguel Barrera

Chef at Cal Paradís* (La Vall d'Alba, Castellón, Spain)

Ricardo Oteros

Founder and Executive President of SUPRACAFE

Santi Rivas

Wine critic

Juan Viu

Chef at Mare* (Cádiz, Spain)

Rufat Aliyarov

Food engineer at the Azerbaijan National Culinary Centre

Rasim Najafov

Executive Chef at the Azerbaijan National Culinary Centre

Sakina Asgarova

Director of Gastronomy at the Azerbaijan National Culinary Centre

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

Laura Cristóbal

Director of Economics at the EFE Agency

Juan Francisco Delgado

Executive Vice-President, INTEC Foundation

Begoña Pérez Villarreal

Director EIT Food South Europe

Kisko García

Chef at Choco* (Córdoba, Spain)

Luis Martín

Director of Digital Business and Director of AI Solutions at LLYC

Fernando Mora

Master of Wine and oenologist at Bodegas Frontonio (Zaragoza, Spain)

Bernat Voraviu

Founder Ithaca Wines (Barcelona, 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)

Evelyn Castro

Editor Gastrolab

Israel Aretxiga

Executive chef Grupo Zeru

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

Nandu Jubany

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

Benjamín Lana

Director of Madrid Fusión

Sara Pérez

Oenologist at Mas Martinet & Venus Universal (Falset, Tarragona, Spain)

Willy Pérez

Oenologist at Bodegas Luis Pérez (Jerez de la Frontera, Cádiz, Spain)

Raúl Pérez

Oenologist

Borja Pérez

Oenologist at La Guancha (Tenerife, Spain)

Almudena Alberca

Master of Wine (Spain)

Luis Alberto Lera

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

Javier San Segundo

Commercial and Expansion Director of the International Cooking School

Jaime Martín

Partner & CEO Lantern

Oriol Gol

Director of I+D en Sanygran

Vicky Cheng

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

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.

Íñigo Lavado

Chef at Itzulí (San Sebastián,Spain)

Elena Miñarro

DipWSET of Makro Sales

Carlos Ranilla

Oenologist at Makro Sales

Rafa Costa e Silva

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

Ferran Centelles

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

Mario Ayllón

Sommelier at Berria (Madrid, Spain)

Emilio Suárez

Founder Jarana

An opportunity to meet the talents competing in this edition for the Sala Revelación Award.

Aitor Zabala

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

Diego Pagán

Baker at Artesanos San Ramón (Murcia, Spain)

The competition aims to raise awareness of Italian food products, focusing particularly on the quality of their raw materials and authentic flavours.

Daniel Jiménez

Chef at La Tegala (Mácher, Lanzarote, Spain)

Fernando Mora

Master of Wine and oenologist at Bodegas Frontonio (Zaragoza, Spain)

Tonino Valiente

Chef at Tatau (Huesca, Spain)

Rubén Hernández Mosquero y Miguel Ángel Millán

Sommelier and chef at EMi* (Madrid, Spain)

Tomohiko Kuchiiwa

Chef at Kuchiiwa Soba (Toyama, Japan)

Paula Prandini

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

Mariano García Poyuelo

2023 Spanish Barbecue Champion

Javier Trabadelo Pol

Co-managing director of Trasacar

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

Ricard Camarena

Chef at Restaurante Ricard Camarena** (Valencia, Spain)

Quique Dacosta

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

Nandu Jubany

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

Israel Ramírez

Head waiter at Saddle* (Madrid, Spain)

Gerônimo Athuel

Chef at Ocyuá (Rio de Janeiro, Brazil)

Josetxu Arrese

Sixth generation of Pastelería Arrese (Bilbao, Spain)

Batiste Rubio

Co-owner of Forn Baixaulí (Picanya, Valencia, Spain)

Anna Pascual

Owner and manager of Pastisseries La Confiança (Gelida, Barcelona, Spain)

Estrella Leal

Owner of El Pozo Bakery (Madrid, Spain)

Andoni L. Aduriz

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

Diego Guerrero

Chef at DSTAgE** (Madrid, Spain)

Guillermo Viglione

Founder of LACRÈME

Ferran Centelles

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

Albert Adrià

Chef at Enigma** (Barcelona, Spain)

Toni Salort Domingo

Iberia Regional Sales Manager Lavazza

Sebastian Alexander Demel

Iberia Away from Home Manager Lavazza

Michele Pulcher

Senior Trainer & Brand Ambassador, Lavazza

Mano Thevar

Chef at Thevar** (Singapore)

Fernando Mora

Master of Wine and oenologist at Bodegas Frontonio (Zaragoza, Spain)

Mª José López de Heredia

CEO of Viña Tondonia (La Rioja, Spain)

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

Diogo Rocha

Chef at Mesa de Lemos* (Silgueiros, Portugal)

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)

Javi Revert

Viticulturalist (La Font de la Figuera, Valencia, Spain)

Fátima Gismero

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

Noelia Tomoshige

Owner and baker at Monroebakes (Getafe, Spain)

The truffle auction at Madrid Fusión Alimentos de España is a charity gastronomic event.

Dante Liporace

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

Chema León

Marketing Director, Makro Spain

Anai Meléndez

Chef at Caín (Nava del Rey, Valladolid, Spain)

Javier Estévez

Chef at La Tasquería* (Madrid, Spain)

Javier Goya

Chef at TriCiclo (Madrid, Spain)

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)

Bernat Voraviu

Founder Ithaca Wines (Barcelona, Spain)

Giuseppe Mancino

Chef at Il Piccolo Principe** (Viareggio, Italy)

Elena Corzana

Viticulturist, oenologist and sommelier

Ricardo Vélez

Chocolatier at Moulin Chocolat (Madrid, Spain)

Marta Lafarque

Head of Internationalisation at Avianza/Aves de España

Domingo Puentes & Mauricio Rodríguez

Chefs Ejecutivos del Grupo Arzábal

Jesús Camacho

Chef at Donaire* (Costa Adeje, Tenerife)

José Carlos Capel, the president of the congress, will speak to this year's award candidates.

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)

Creations featuring Balfegó tuna by chefs nominated for the 2026 Revelation Chef Award.

Sergio Tofe

Chef at Èter* (Madrid)

Alexis García

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

José Miguel Herrero Velasco

Director General of Food at the Ministry of Fisheries, Agriculture and Food (Madrid, Spain)

Giuseppe Iannotti

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

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

Luis Gutiérrez

Wine critic and writer (Madrid, Spain)

Pilar Cavero

Sommelier and wine critic for ABC (Madrid, Spain)

Unai Arrieta

Vitiminiculturalist and owner of Zuka Drinks

Esther Merino

Nolo beverage developer

Dani Lasa

Technical chef Ama

David Cancela

Head of viticulture and implementation of biodynamics at Bodegas Mauro

Javier Caballero

1900 Kelvin

Ignacio y Carlos Echapresto

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

Pablo Casallo

Director of operations at Biosphera

Roberto Martínez Foronda

Chef at Tripea & Triperito (Madrid, Spain)

Yongping Zhang

Chef at Soy Kitchen (Madrid, Spain)

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

João Paulo Frankenfeld

Chef at Casa 201* (Rio de Janeiro, Brazil)

Gil Fernandes

Chef at Fortaleza do Guincho* (Cascais, Portugal)

Madrid honours its pastry chefs and bakers.

Carmino Pardo

CEO at Bodegas Frontaura & Victoria

Juan Martín Hinojal

Oenologist and technical director at Bodegas Frontaura & Victoria

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.

Luismi López

Chef at Arrieros (Linares de la Sierra, Huelva, Spain)

Daniel Calleja

Environmentalist and science communicator (Huelva, Spain)

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.

Pilar Cavero

Sommelier and wine critic for ABC (Madrid, Spain)

Kátia Barbosa

Chef at Aconchego Carioca y Sofia (Río de Janeiro, Brazil)

Michele Pulcher

Senior Trainer & Brand Ambassador, Lavazza

João Diamante

Chef at Dois de Fevereiro (Rio de Janeiro, Brazil)

Carlos Latre

Comedian

Sofia Cicinelli

Chef at Biribiri (Madrid, Spain)

Chele González

Chef at Gallery by Chele* (Manila, Philippines)

Carlos Duarte

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

Tomás M. Rodríguez Serrano

Director of Interovic

María Ritter

Director of Guía Repsol

Teresa Pérez Millán

Manager, Olive Oil from Spain

Susana García Dolla

General Director of the Interprofessional Wine Organisation

Alberto Herranz

Director Interporc

Nuria Mª Arribas

Director InLac

Laia Badal

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

Héloïse Vilaseca

Expert in Innovation and Facilitation

Maximiliano Pérez

Best sommelier in Latin America in 2025

Dante Liporace

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

Armando Guerra

Owner of Taberna Der Guerrita (Sanlúcar de Barrameda, Cádiz, Spain)

Jesús González

Sommelier and owner of La Tana (Granada, Spain)

Alberto Fernández Bombín

Barman in Asturianos (Madrid, Spain)

The best stand at the Madrid Fusión fair in 2026.

Toni Massanés

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

José Álvarez

Chef at La Costa* (El Ejido, Almería, Spain)

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.

Guram Baghdoshvili

Chef at Karater (Lisboa, Portugal)

David Narimanishvili

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

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.

Israel Ramos

Chef at Mantúa* (Jerez de la Frontera, Spain)

José Ferrer

Ambassador for the Jerez Designation of Origin

Raquel Lopes Chami

Ambassador of cachaça and founder of ‘Casa da Cachaça’ in Portugal

The event will close with a concert by The Winedrinkers, celebrating the connection between wine, culture and creativity.