Presentation
Cross-creativities
Sponsored by Alimentos de España
 600.jpg)
Camarena leads thought and action in the task of getting the very best out of plantation produce.
As the era in which planters worked for chefs has been and gone, Ricard insists on creating haute cuisine not with excellent produce, but with products traditionally frowned upon. Getting the very best out of produce is becoming a screw-turner at all his restaurants as essential components of this virtuous circle.
Related talks
Presentation
 600.jpg)
Mugaritz XXV
10:00 - 10:30 HRS
Andoni Luis Aduriz
Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)
Presentation
Nuema, Ecuador, between latitudes and hemispheres
13:15 - 13:45 HRS
Alejandro Chamorro
Chef at Nuema (Quito, Ecuador)
Presentation
Marine offal 2023
17:05 - 17:35 HRS
Ángel León
Chef en Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
The "poroto" bean
18:15 - 18:45 HRS
Benjamin Nast
Chef at De Calle (Santiago de Chile, Chile)
Presentation
Portuguese caviar
19:15 - 19:45 HRS
Marlene Vieira
Chef at Marlene (Lisbon, Portugal)
Presentation
Desde 1911. Bringing the sea closer
15:00 - 15:30 HRS
Diego Murciego
Chef at Desde 1911 (Madrid, Spain)
Presentation
What is sushi?
10:00 - 10:30 HRS
Takayoshi Watanabe
Chef at Teruzushi (Fukuoka, Japan)
Presentation
A journey
10:35 - 11:05 HRS
James Knappett
Chef at Kitchen Table** (London, United Kingdom)
Presentation
KOKS The world's most remote restaurant
13:15 - 13:45 HRS
Poul Andrias Ziska
Chef at Koks** (Tórshavn, Faroe Islands)
Presentation
Cooking on fire
13:50 - 14:20 HRS
Nicolai Tram
Chef at Knystaforsen* (Rydöbruk, Sweden)
Presentation
005 (1) 600.jpg)
Circular
14:20 - 14:50 HRS
Virgilio, Pía y Malena
Creators of the Mater project (Peru)
Presentation
The Earth, our larder
13:55 - 14:25 HRS
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Presentation
A mouthful of creativity, sensitivity and surroundings
09:40 - 10:10 HRS
Álvaro Salazar y María Cano
Chef and sous-chef at Voro** (Canyamel, Capdepera, Majorca)
Presentation
Mexican vegetable cuisine
10:15 - 10:45 HRS
Edgar Núñez
Chef at Comedor Jacinta (Mexico City, Mexico)
Presentation
Urban memory
12:00 - 12:30 HRS
Rafael Cagali
Chef at Da Terra** (London, United Kingdom)
Presentation
Sweetness never goes bitter. Freshwater fish
12:35 - 13:05 HRS
Rodrigo Castelo
Chef at Ó Balcão (Santarém, Portugal)
Presentation
 600.jpg)
Cooking with sea water
13:45 - 14:15 HRS
Iván Domínguez
Chef at Nado (A Coruña, Spain)
Presentation
Afro-fusion cuisine
13:50 - 14:20 HRS
Dieuveil Malonga
Chef at Meza Malonga LAB (Kigali, Rwanda)
Presentation
 600.jpg)
A voyage from Tenerife to the world
18:40 - 19:10 HRS
Adrián Bosch y Eduardo Domínguez
Chef at San Hô* (Adeje, Tenerife, Spain)
Presentation
The grand truffle menu
13:10 - 13:40 HRS
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Presentation
.jpg)
Binary compositions
18:05 - 18:35 HRS
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
Presentation
The unusual pastry of La Manchuela
16:10 - 16:40 HRS
Javier Sanz y Juan Sahuquillo
Chefs at Cañitas Maite (Albacete, Spain)
Presentation
Light's cuisine
18:50 - 19:20 HRS
Alberto Ferruz
Chef at BonAmb** (Jávea, Alicante, Spain)
Presentation
Fermentations: modern science
17:40 - 18:10 HRS
David Chamorro
Director Food Idea Lab (Madrid, Spain)
Luke Jang
Food Idea Lab Madrid, Spain)
Presentation
Creative codes
11:10 - 11:40 HRS
Dabiz Muñoz
Chef at Diverxo*** (Madrid, Spain)
Presentation
Cooking beauty
16:55 - 17:25 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurante *** (Dénia, Alicante, Spain)
Presentation
 600.jpg)
Knowledge as a creative tool
12:40 - 13:10 HRS
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar** (Barcelona, Spain)
Presentation
 Gerhard Wasserbauer 600.jpg)
The Viennese food renaissance
12:05 - 12:35 HRS
Konstantin Filippou
Chef at Restaurant Konstantin Filippou** (Vienna, Austria)
Presentation
New horizons
14:25 - 14:55 HRS
Joan, Josep y Jordi Roca
Chef, sommelier and pastry chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Matured fish and grills, the perfect society
15:35 - 16:05 HRS
Carlos del Portillo
Chef at Bistronómika (Madrid, Spain)
Presentation
Naturally…no limits
10:35 - 11:05 HRS
Massimiliano Alajmo
Chef at Le Calandre*** (Sarmeola, Rubano, Italy)
Presentation
Legumes. A rising trend
17:30 - 18:00 HRS
David López
Chef at Local de Ensayo (Puente Tocinos, Murcia, Spain)
Presentation
High mountain cuisine
12:40 - 13:10 HRS
Francis Paniego
Chef at El Portal de Echaurren** (Ezcaray, La Rioja, Spain)
Jordi Grau
Executive chef at Ibaya* Sport Hotels Resort & Spa (Soldeu, Andorra)
Presentation
This is "Idílico"
09:25 - 09:55 HRS
Yeison Mora
Chef at Idílico (Medellín, Colombia)
Presentation
Creative symbiosis
10:50 - 11:20 HRS
Diana Díaz y Rodrigo de la Calle
Chefs at El Invernadero* (Madrid, España)
Presentation
Maritime republics
11:25 - 11:55 HRS
Aitor Arregi
Chef at Elkano* (Getaria, Gipuzkoa, Spain)
Presentation
600.jpg)
Evolution: the origins of humanity through food
14:20 - 14:50 HRS
Miguel Cobo
Chef at Cobo Evolución* (Burgos, Spain)
Presentation
This is not ice cream
09:30 - 10:00 HRS
Zen Ong
Head ice cream maker at AWAN (Los Angeles, USA)
Presentation
/ Spain's best chocolate "panetonne" 2022
10:00 - 10:30 HRS
Eric Ortuño
Head of training and pastry chef at L’Atelier (Barcelona, Spain)
Presentation
The nougat revolution
13:00 - 13:30 HRS
David Gil
Co-owner and head of innovation at I+Desserts (Barcelona, Spain)
Presentation
The secrets of puff pastry
11:00 - 11:30 HRS
Daniel Álvarez
Pastry chef at Pastelería Dalua (Elche, Alicante, Spain)
Presentation
Personality and style
15:15 - 15:45 HRS
Antonio Bachour
Pastry chef at Bachour (Miami, USA)
Presentation
The path to the World Chocolate Masters
16:45 - 17:15 HRS
Lluc Crusellas
Pastry Chef at El Carme Pastisseria (Barcelona, Spain)
Presentation
Fruit and desserts
17:15 - 17:45 HRS
Joel Castanyé
Chef at La Boscana* (Lleida, Spain)
Presentation
Designer bread for haute cuisine, addicts to artisan produce
11:00 - 11:30 HRS
Daniel Ramos
Owner of Cremita (Chiclana de la Frontera, Cádiz, Spain)
Presentation
Kraken Art FooD: from cow fat to sea bass fat
13:15 - 13:45 HRS
Lara Roguez
Chef at Kraken Art Food (Gijón, Spain)
Presentation
.jpg)
Importing flavour from Latin America to Spain
13:15 - 13:45 HRS
Fernando Desa
Executive chef at Goya Europe
Presentation
.jpg)
Cream to the service of the culinary arts
11:45 - 12:15 HRS
Sergio y Javier Torres
Chefs at Cocina Torres*** (Barcelona, Spain)
Presentation
Theojokes
17:45 - 18:15 HRS
Santiago Cueva
Chef at Marcando el Camino (Quito, Ecuador)
Presentation
Upcoming chefs take on tapas with Balfegó
19:00 - 19:30 HRS
Presentation
.jpg)
The magic of AOVE in the kitchen. Denominations of Origin of Andalusia
11:00 - 11:45 HRS
Xanty Elías
Chef at Finca Alfoliz (Aljaraque, Huelva, Spain)
Nieves Barragán
Chef at Sabor (London, United Kingdom)
Rafael Moreno Rojas
Director of the Chair of Mediterranean Gastronomy of the University of Cordoba (Spain)
Paqui García
Expert in Aove. General Secretary of the Priego de Córdoba Denomination of Origin
Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder
Presentation
Valladolid, the world capital of the tapa
13:45 - 14:15 HRS
Alvar Hinojal
Chef at Alquimia* (Valladolid, Spain)
Presentation
.jpg)
Spanish foie gras and umami
09:30 - 10:00 HRS
Ketty Fresneda
Director of Catering for gastronomic events, Cuba
Presentation
 120.jpg)
Grana Padano PDO: the pleasure of three maturities
10:00 - 10:30 HRS
Andrea Tumbarello
Chef at Don Giovanni (Madrid, Spain)
Presentation
.jpg)
Tradition and evolution
11:15 - 11:45 HRS
Cristóbal Muñoz
Chef at Ambivium* (Peñafiel, Valladolid, Spain)
Guillermo Ortega
Creative director at Ambivium* (Peñafiel, Valladolid, Spain)
Presentation
New Andalusian cuisine of memories
10:30 - 11:15 HRS
Periko Ortega
Chef at ReComiendo (Córdoba, Spain)
Presentation
.jpg)
Suckling lamb from Burgos: on the edge of infinity
14:45 - 15:15 HRS
David Izquierdo
Chef at El 51 del Sol (Aranda de Duero, Burgos, Spain)
Presentation
The sauce: the main ingredient
16:45 - 17:15 HRS
Erwan Poudoulec
Le Cordon Bleu (Madrid, Spain)
Presentation
Argentinean Cuts. Success stories: sustainability and business
16:15 - 16:45 HRS
Javier Brichetto
Chef at Piantao (Madrid, Spain)
Presentation
The gastronomy of the Principality of Andorra through the ages
17:15 - 17:45 HRS
Carles Flinch
Chef at Can Manel (Andorra la Vella, Andorra)
Dolors Pal
Chef at Borda Raubert (La Massana, Andorra)
Presentation
How to make the best torrezno
18:30 - 19:00 HRS
Ángel Ortega Ayuso
Chef at El Portalón (San Lorenzo de Yagüe, Soria, Spain)
Miriam Ortego Monte
Chef at La Tablada (Navaleno, Soria, Spain)
Presentation
La Rioja, gastronomic territory
09:30 - 10:00 HRS
Gonzalo Baquedano
Chef at Ajoengro* (Logroño, Spain)
Presentation
The flavours of its neighbourhoods
19:00 - 19:30 HRS
Antonio López
Venta El Raspa (Bonanza-Algaida, Sanlúcar de Barrameda, Cádiz, Spain)
Rocío Ibáñez
Venta El Raspa (Bonanza-Algaida, Sanlúcar de Barrameda, Cádiz, Spain)
César Hermoso
Casa Bigote (Bajo de Guía, Sanlúcar de Barrameda, Cádiz, Spain)
Jaime Batista
Narea (Barrio Bajo, Sanlúcar de Barrameda, Cádiz, Spain)
Alejandra Gnisci
Narea (Barrio Bajo, Sanlúcar de Barrameda, Cádiz, Spain)
José Luis F. Tallafigo
El Espejo (Barrio Alto, Sanlúcar de Barrameda, Cádiz, Spain)
Pepe Ferrer
Ambassador of Manzanilla de Sanlúcar AOC
Presentation
Evolutive lactic textures
15:45 - 16:15 HRS
Ricardo Vélez
Chocolatemaker at Moulin Chocolat (Madrid, Spain)
Presentation
.jpg)
Marine papers and foamy broths
15:15 - 15:45 HRS
Nazario Cano
Chef at Odiseo (Churra, Murcia, Spain)
Presentation
.jpg)
A gastronomic and sustainable metaphor for Tenerife
16:45 - 17:15 HRS
Diana Marcelino
Chef at El secreto de Chimiche (Chimiche, Santa Cruz de Tenerife, Spain)
Presentation
.jpg)
Pure environment
18:15 - 18:45 HRS
Carlos Hernández del Río
Chef at ConSentido (Salamanca, Spain)
Presentation
 600.jpg)
The secret of the authentic Italian cheesecake
17:45 - 18:15 HRS
Andrea Tumbarello
Chef at Don Giovanni (Madrid, Spain)
Presentation
Innovation in bakery
10:30 - 11:00 HRS
Jordi Caballero
Head of R+D with Cereal Europastry (Rubí, Barcelona, Spain)
Presentation
 600.jpg)
Grana Padano PDO: The secret of authentic Sicilian cannolo
17:45 - 18:15 HRS
Andrea Tumbarello
Chef at Don Giovanni (Madrid, Spain)
 600.png)
How we work on creativity at Mugaritz
15:20 - 15:55 HRS
presentation
Rum's gastronomic DNA
16:15 - 16:45 HRS
François Chartier
CREATOR OF HARMONIES. CHARTIER LAB BARCELONA
Presentation
Topot Project
17:15 - 17:45 HRS
Igor Mezentsev
Chef at Topot Project
