Presentation
Venison. Blood. Cabbage
Swanson’s cooking involves stripping back in the aim of achieving balance between flavours and sustainability.
This German chef asks us to rethink how ingredients and traditional dishes can be reformulated by looking at them in a new way. With this mind, he’ll show us how he uses typical ingredients from his childhood and his memories of food to create a dish that brings together his American and German roots, transforming a traditional recipe into a modern dish.
Related talks
Presentation
Gifts from the sea
10:00 - 10:30 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
Modern thinking
12:35 - 13:05 HRS
Davide Caranchini
Chef at Materia* (Cernobbio, Como, Italy)
Presentation
Plant-based demi-glace
14:20 - 14:50 HRS
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, Spain)
Presentation
No-waste and sustainability as a creative starting point
16:35 - 17:05 HRS
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Presentation
Ingestion: digestion, mindful cooking
17:10 - 17:40 HRS
Xavier Pellicer
Chef at Healthy Kitchen (Barcelona, Spain)
Presentation
.jpg)
A green and sustainable horizon
17:45 - 18:15 HRS
Puigvert & Puigdevall
Chef at Les Cols** (Olot, Girona, Spain)
Presentation
Recovering lost varieties
18:20 - 18:50 HRS
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
10:00 - 10:30 HRS
Presentation
The rebirth of Kaiseki cuisine
13:45 - 14:15 HRS
Yoko Hasei
Chef at Leclab (Madrid, Spain)
Presentation
Cooking with the cycles of the moon
16:00 - 16:30 HRS
Ignacio Echapresto
Chef at Venta Moncalvillo* (Daroca de Rioja, La Rioja, Spain)
Presentation
A river on a plate
12:55 - 13:25 HRS
Juanjo Losada
Chef at Pablo* (León, Spain)
Presentation
A dialogue with the invisible
09:50 - 10:20 HRS
Mauro Colagreco
Chef at Mirazur*** (Menton, Maritim Alps, France)
Presentation
A cuisine of short cycles
18:10 - 18:40 HRS
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Presentation
Once upon a time, a first time
14:40 - 15:10 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)
Presentation
The trattoria linked to sustainability
12:20 - 12:50 HRS
Diego Rossi
Chef at Trippa (Milan, Italy)
Presentation
The Azurmendi Circle
11:45 - 12:15 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
11:00 - 11:15 HRS
Presentation
10:35 - 11:05 HRS
Alan Geaam
Chef at Alan Geaam* (Paris, France)
Presentation
Rebel with a cause
11:45 - 12:15 HRS
Flynn McGarry
Chef at GEM (New York, USA)
Presentation
Case Study: Chefs for Spain
12:55 - 13:25 HRS
Javier García
Founding Secretary General of World Central Kitchen
Presentation
Front-of-house team: artificial intelligence or natural emotions
13:30 - 14:00 HRS
Josep Roca
Sommelier at El Celler de Can Roca*** (Girona, Spain)
Presentation
MO de Movimiento. Local value, global impact
16:00 - 16:30 HRS
Felipe Turell
Founding partner and CEO of MO de Movimiento (Madrid, Spain)
Presentation
Chagra farming. The cycle of the land
10:00 - 10:30 HRS
Aníbal Criollo
Chef at Naturalia (La Cocha, Nariño, Colombia)
Marcela Jojoa
Sous chef at Naturalia (La Cocha, Nariño, Colombia)
Presentation
The merit of recreating
11:10 - 11:40 HRS
Juan Luis Martínez
Chef at Mérito (Lima, Peru)
Presentation
Innovation and gastronomy
16:00 - 16:30 HRS
Itziar Moreno
Project Manager at the Agirre Lehendakaria Center (Leioa, Bizkaia, Spain)
Dani Lasa
Founder of Imago (Donostia, Gipuzkoa, Spain)
Giulio Quagiotto
Head of strategic innovation for the United Nations Development Programme
Presentation
.jpg)
Responsible hedonism, the pleasure of the minimal
17:00 - 17:30 HRS
Maria Solivellas
Chef at Ca na Toneta (Caimari, Mallorca, Spain)
Presentation
Culinary identity
11:20 - 11:50 HRS
Juan Sebastián Pérez
Chef at Quitu (Quito, Ecuador)
Presentation
360 degrees / 365 days
13:45 - 14:15 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
16:35 - 17:05 HRS
Presentation
Cooking with shunned vegetables
17:45 - 18:15 HRS
Rafa Monge
Agricultural designer (Cádiz, Spain)
Luis Callealta
Chef at Ciclo (Cádiz, Spain)
16:35 - 17:05 HRS
Pablo González Conejero
Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)
Presentation
120x90.jpg)
Full circle
13:10 - 13:40 HRS
Ekaterina Alekhina (Rozhkova)
Chef at Biologie (Ilyinskoye, Moscow, Russia)
Presentation
.jpg)
The Essence of Ibérico ham: pastures and mould
17:10 - 17:40 HRS
Sergio Manzano
Chef at A'BArra (Madrid, Spain)
Presentation
14:20 - 14:50 HRS
Presentation
Disfrutar 2021
11:10 - 11:40 HRS
Mateu Casañas
Chef at Disfrutar** (Barcelona, Spain)
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Eduard Xatruch
Chef at Disfrutar** (Barcelona, Spain)
Presentation
The tuna of Tenerife, to and from the East
17:35 - 18:05 HRS
David Rivero
Chef at Kabuki Abama* (Guía de Isora, Tenerife, Spain)
Presentation
Goat meat, an age-old tradition through a creative lens
13:30 - 14:00 HRS
Víctor Suárez
Chef at Haydée (Tenerife, Spain)
Presentation
Bread, oil and wine. The Mediterranean trio from ancient Ibiza
17:00 - 17:30 HRS
Helena Jiménez
Art restorer and historian at the Archaeology Museum of Ibiza and Formentera
Carmen Mezquida
Historian at the Archaeology Museum of Ibiza and Formentera
Iban Yarza
Journalist specialising in bread
Glenda Graziani
Archaeologist specialising in the history of agriculture during Antiquity
Joan Roig y Charo Val
Chefs at Guillemís (Eivissa, Spain)
Presentation
Cream at the service of the culinary arts by Hermanos Torres
12:00 - 12:30 HRS
Sergio y Javier Torres
Chefs at Cocina Hermanos Torres** (Barcelona, Spain)
Presentation
Using age-old methods to conserve sea bass and ensure no waste. I Prize for Sustainability
13:00 - 13:30 HRS
Juan Sahuquillo y Javier Sanz
Presentation
Native vegetal species, revival and interpretation
16:35 - 17:05 HRS
Pablo González Conejero
Chef at Cabaña Buenavista** (El Palmar-Murcia, Spain)
Presentation
Marine ham
14:30 - 15:00 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
120x90.jpg)
Plant-based tapas and appetisers
12:00 - 12:30 HRS
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, Spain)
Presentation
From the sea of Ibiza
13:30 - 14:00 HRS
Óscar Molina
Chef at La Gaia (Ibiza, Spain)
Álvaro Sanz
Chef at Es Tragon (Sant Antoni de Portmany, Spain)
Presentation
Tapas as a tourist attraction
14:00 - 14:30 HRS
Víctor Martín
Chef at Trigo (Valladolid, Spain)
Presentation
Sliced vegetables and fruit: innovation and creativity in the kitchen
18:00 - 18:30 HRS
Senén González
Presentation
Fresh Burgos cheese
14:30 - 15:00 HRS
Antonio Arrabal
Chef at La Jamada (Burgos, Spain)
Fidel López
Chef at Juarreño (Burgos, Spain)
Presentation
The digitalisation and professionalization of the restaurant industry
17:00 - 18:00 HRS
Martha Gómez
Digitalisation Manager at Makro
Presentation
A rejuvenator in the kitchen
11:30 - 12:00 HRS
José Manuel Bajo
General secretary of the Baena Denomination of Origin
Periko Ortega
Owner of Recomiendo restaurant (Córdoba, Spain)
Presentation
Evolution. Age-old techniques applied to haute cuisine
14:00 - 14:30 HRS
Miguel Cobo
Chef at Cobo Estratos (Burgos, Spain)
Presentation
Rediscovering how to use a rod and line
12:30 - 12:45 HRS
María Gómez
Chef at Magoga* (Cartagena, Murcia, Spain)
Presentation
Wild mushrooms as the main ingredient and the woods as sustainable sustenance
18:30 - 19:00 HRS
Elena Lucas
Chef at La Lobita (Soria, Spain)
Presentation
Málaga, a gastronomy of surf and turf
14:00 - 14:30 HRS
Luis Miguel Menor
Chef at La Milla (Marbella, Málaga, España)
Rubén Antón
Chef at Arxiduna (Archidona, Málaga, Spain)
Presentation
Dairy textures
18:00 - 18:30 HRS
Ricardo Vélez
Moulin Chocolat (Spain)
Presentation
Cooking Cuenca
14:30 - 15:00 HRS
Jesús Segura
Chef at Trivio (Cuenca, Spain)
Presentation
The primary sector as added value for a country
13:30 - 14:00 HRS
Elena Arzak
Chef at Arzak*** (Donostia, Gipuzkoa, Spain)
José Miguel Herrero
Director general de la Industria Alimentaria del Ministerio de Agricultura, Pesca y Alimentación
Enrique Oliveira Moralejo
CEO Moralejo Selección
María Sol Baixauli
Founding Partner and Managing Director of Baibor Rice & Foods
Presentation
120x90.jpg)
The upcoming chefs of 2021 on the tapas trail. Balfego's bluefin tuna
18:30 - 19:00 HRS
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
Flour and the bonds it creates
17:30 - 18:00 HRS
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Presentation
Crossroads
15:00 - 15:30 HRS
David Robledo
Sommelier at Ambivium* (Peñafiel, Castile Leon, Spain)
Cristóbal Muñoz
Chef at Ambivium* (Peñafiel, Castile Leon, Spain)
Presentation
Masters of Andalusian frying
10:30 - 12:00 HRS
Periko Ortega
Owner of Recomiendo restaurant (Córdoba, Spain)
Francisco Martínez y Rosa Macías
FM (Granada, Spain)
Rafa Zafra
Estimar (Barcelona and Madrid, Spain)
José Calleja
Surtopía (Madrid, Spain)
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
Marinades for fish and veggie teas
12:45 - 13:00 HRS
Presentation
Thoughtful improvisation
14:35 - 15:05 HRS
Presentation
IMIDRA's research projects -wines and vinegars-
12:00 - 12:30 HRS
Gregorio Muñoz
Jefe departamento investigación alimentaria
Juan Mariano Cabellos
IMIDRA researcher
Presentation
Cuisines of excellence energy
11:00 - 11:15 HRS
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, Spain)
Felipe Turell
Founding partner and CEO of MO de Movimiento (Madrid, Spain)
Oriol Castro
Chef at Disfrutar** (Barcelona, Spain)
Elena Arzak
Chef at Arzak*** (Donostia, Gipuzkoa, Spain)
Diego Sandoval
Coque** (Madrid, España)
Ramón Freixa
Chef at Ramón Freixa** (Madrid, Spain)
