Presentation
Fat as a new Mediterranean technique
Through the culinary use of fats, Genestra continues to work on what he calls the New Mediterranean.
In the evolution of gastronomy, the use of fats has evolved from animal fats to vegetable fats, losing the richness of flavours and recipes over time. In the case of Andreu Genestra, he has chosen the world of fats in recent years as a way of enhancing recipes, adding value to their use and not losing the flavour memory.
Vegetable and animal fats allow him to explore new ways of using products that are in decline or no longer used.
Related talks
Presentation
Fruit & High Cuisine
10:00 - 10:30 HRS
Joel Castanyé
Chef at La Boscana* (Bellvís, Lleida, Spain)
Presentation
24 micro seasons
10:35 - 11:05 HRS
Nicolas Decloedt & Caroline Baerten
Chef and sommelier at Humus x Hortense* (Ixelles, Belgium)
Presentation
Great food secrets to improve haute cuisine
11:10 - 11:40 HRS
David Chamorro
Director de Food Idea Lab (Madrid, Spain)
Presentation
Where it all begins
12:20 - 12:50 HRS
Andreas Caminada
Chef at Schloss Schauenstein*** ( Fürstenau, Grisons, Switzerland)
Presentation
Catch of the day. Exploring North Sea creeks and the traditional cuisine of the terroir
13:30 - 14:00 HRS
Willem Hiele
Chef at Restaurant Willem Hiele* (Oostende, Belgium)
Presentation
Winter
14:05 - 14:35 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)
Presentation
The head of the fish in La Calma
15:35 - 16:05 HRS
Ignacio Ovalle
Chef at La Calma by Fredes (Santiago de Chile, Chile)
Presentation
 600.jpg)
OSA. Mother, Home, Wild.
16:10 - 16:40 HRS
Sara Peral y Jorge Múñoz
Chefs at OSA* (Madrid, Spain)
Presentation
Responsible creativity
16:45 - 17:15 HRS
Pedrito Sánchez
Chef at Bagá* (Jaén, España)
Presentation
The unknown side of cocoa
17:55 - 18:25 HRS
Chele González
Chef at Gallery by Chele (Manila, Philippines)
Presentation
Cooking with thermal water
18:30 - 19:00 HRS
Miguel González
Chef at Restaurant Miguel González* (O Pereiro de Aguiar, Orense, Spain)
Presentation
Cooking history
19:05 - 19:35 HRS
Santi Taura
Chef at DINS Santi Taura* (Palma de Mallorca, Spain)
Presentation
Acid cuisine: new cold, hot and sweet pickles
09:40 - 10:10 HRS
Vicky Sevilla
Chef at Arrels* ( Sagunto, Valencia, Spain)
Presentation
Marine sequence: seafood and territory
10:50 - 11:20 HRS
Alexandre Mazzia
Chef at AM*** (Marseille, France)
Presentation
Seed banks and biodiversity conservation
12:50 - 13:20 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Lise Lykke Steffensen
Executive Director, Nordic Centre for Genetic Resources (Alnarp, Sweden)
Presentation
Jang: the heart of Korean cuisine (Hansik)
13:25 - 13:55 HRS
Mingoo Kang
Executive Chef at Mingles** (Seoul, South Korea)
Presentation
.jpg)
Synthesis towards balance
14:00 - 14:30 HRS
Junghyun Park
Chef at Atomix** (New York, USA)
Presentation
Moors
15:00 - 15:30 HRS
Jeferson García
Chef at Afluente (Bogotá, Colombia)
Presentation
Okinawa
15:35 - 16:05 HRS
Yasuhiro Tomari
Chef en État d'esprit (Miyako, Okinawa, Japan)
Presentation
Red partridge, Back to the Future
16:10 - 16:40 HRS
José Antonio Medina
Chef at Coto de Quevedo* (Torre de Juan Abad, Ciudad Real, Spain)
Presentation
The new Nikkei cuisine: beyond Peru
16:45 - 17:30 HRS
Diego Oka
Executive chef at La Mar by Gastón Acurio (Miami, US)
Valerie & Nando Chang
Chef at Maty's (Miami, USA) and Chef at Itamae (Miami, USA)
Presentation
Vegetable salted products
17:35 - 18:05 HRS
Juan Guillamón
Chef at Almo* (Murcia, Spain)
Presentation
Unprecedented edible perfumes, disturbing emotions
18:10 - 18:40 HRS
Diego Schattenhofer
Chef at Taste 1973* (Arona-Tenerife, Spain)
Presentation
Frozen fish in haute cuisine
18:45 - 19:15 HRS
Rafael Centeno & Inés Abril
Chefs at Maruja Limón* (Vigo, Pontevedra, Spain)
Presentation
How did I do it?
09:40 - 10:10 HRS
Gonzalo Aramburu
Chef at Aramburu (Buenos Aires, Argentina)
Presentation
600.jpg)
The underground pantry. Discarded mushrooms
10:50 - 11:20 HRS
Dani Ochoa
Chef en Montia* (San Lorenzo del Escorial, Madrid, España)
Presentation
Bornholm: Preservation, Innovation and Nordic Creativity
11:25 - 11:55 HRS
Nicolai Nørregaard
Presentation
The need for sustainability
12:35 - 13:05 HRS
Alberto Lozano
Chef at Huset (Svalbard, Longyearbyen, Norway)
Presentation
A deep lightness
13:10 - 13:40 HRS
Riccardo Canella
Chef
Presentation
Come back
13:45 - 14:15 HRS
Carlos Casillas
Chef at Barro* (Ávila, Spain)
Presentation
Sweet Morocco
10:30 - 10:40 HRS
Lahcen Hafid
International consultant and president of the disciples of Escoffier Morocco
Nabila Ezzarouali
Pastry chef and finalist in Master Chef Morocco
Presentation
The magic world of chocolate
10:45 - 11:15 HRS
Raúl Bernal
Lapaca Pastry Shop (Huesca, Spain)
Presentation
Pastry activism
11:20 - 11:50 HRS
Miquel Guarro
Pastry Chef at Hofmann (Barcelona, Spain)
Presentation
Chocolate: from bean to bar
11:55 - 12:25 HRS
Jordi Roca & Lorenzo Turina
Owner and Head Chocolatier of Casa Cacao (Girona, Spain)
Presentation
The best breakfast in the world
12:30 - 13:00 HRS
Dolce Nilda Suárez
Pastry chef at Krômbol (Jerez de la Frontera, Spain)
Juanlu Fernández
Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain)
Presentation
New generation techniques
12:55 - 13:25 HRS
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar*** (Barcelona, Spain)
Presentation
The Sensory Table
14:20 - 14:50 HRS
Josetxo Souto & Ramón Aso
Chefs at Callizo* (L'Aínsa, Huesca, Spain)
Cristian Palacio
Chef at Gente Rara* (Zaragoza, Aragon)
Raúl Igual
Sommelier and owner of Yaín (Teruel, Spain)
Presentation
Haute cuisine puff pastry
16:00 - 16:30 HRS
Diego Fernández
Chef at Regueiro (Tox, Asturias, Spain)
Presentation
Salted nougats
16:35 - 17:05 HRS
David Gil
Co-owner and head of innovation at I+Desserts (Barcelona, Spain)
Presentation
Murcian cake
17:10 - 17:40 HRS
Andrés Mármol
Pastry chef and owner of La Gloria de Andrés Mármol (El Palmar, Murcia)
Presentation
Macambo: authentic white chocolate
10:00 - 10:40 HRS
David Chamorro
Director de Food Idea Lab (Madrid, Spain)
Carmen Capote
Owner of 24 onzas (Madrid, Spain)
Presentation
Snacks and stuffed breads
10:45 - 11:15 HRS
Daniel Ramos
Owner of La Cremita (Chiclana de la Frontera, Cadiz, Spain)
Presentation
“Trenza de Almudévar”
11:20 - 11:50 HRS
Isidro Tolosana
Pastry chef at Pastelería Tolosana (Almudévar, Huesca, Spain)
Presentation
Sweet maritime cuisine
12:30 - 13:00 HRS
Idoia Lacambra y Ángel León
Pastry chef and chef at Aponiente*** (El Puerto de Santa María, Cádiz, Spain)
Presentation
Sweet biodiversity
13:05 - 13:35 HRS
Presentation
Speciality coffee trends
16:00 - 16:30 HRS
Mario Fernández
Technical Officer, Specialty Coffee Association (Mexico)
Presentation
A thousand ways to make coffee
17:20 - 17:50 HRS
Ricardo Oteros
Founder and Executive President of SUPRACAFE
Presentation
.jpg)
Chinese doughs
17:45 - 18:15 HRS
Felipe Bao
Head chef at China Crown (Madrid, Spain)
Presentation
50 years of Ascaso's Russian cake, an undisclosed 'secret touch'.
10:00 - 10:30 HRS
Sura Ascaso
Business Development Manager, Pastelería Ascaso (Huesca, Spain)
Presentation
The art of innovation in baking
10:35 - 11:05 HRS
Judit Zarauza y Julia Solsona
Ambassador & Marketing Manager and Product Technician at the Cereals R&D Centre (Sant Joan Despí, Barcelona, Spain)
Presentation
ESPAISUCRE: flavour as a priority
11:10 - 11:40 HRS
Jordi Butrón
Director of Espai Sucre (Barcelona, Spain)
Presentation
Citrus in the sweet world
12:20 - 12:50 HRS
Paco Torreblanca
Pastry Chef at Pastelería Torreblanca (Petrer, Alicante, Spain)
Presentation
The chocolate panettone
12:55 - 13:25 HRS
José Manuel Marcos Candela
Owner of Crujiente Emotional Pastry (Redován, Alicante, Spain)
Presentation
How we have changed. Keys to the evolution of food consumption in Spain in recent years.
11:10 - 11:40 HRS
Joan Riera
Director of Food, Kantar World Panel
Presentation
Can emptied Spain feed us (if we have not just emptied it)?
12:30 - 13:00 HRS
Marta Guadalupe Rivera
Researcher at the INGENIC Institute (CSIC/UPV)
Presentation
Presentation of the FOODTECH 2023 Report
17:35 - 18:20 HRS
Elisa Carbonell
Director General for the Internationalisation of Companies of ICEX Exports and Investments
Bea Romanos
Founder and editor of the TechFood Magazine
Presentation
AI applications in the world of gastronomy
17:30 - 18:00 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)
Eneko Axpe
Physicist (SandboxAQ)
Presentation
The sense of the senses
11:55 - 12:30 HRS
Toni Massanés
Director of Fundación Alícia
Presentation
Fermentation: in search of lost umami
11:25 - 11:50 HRS
Junghyun Park
Chef at Atomix** (New York, USA)
Hyeonggyun Ahn
Culinary Researcher at SEMPIO foods company
Julia Pérez Lozano
Gastronomic journalist, creator and editorial director of Gastroactitud. Consultant and trainer.
Presentation
Microbiote, fermenting wellness
12:45 - 13:15 HRS
Cristina Sáez
Science journalist and author of the book "The Science of Microbiota".
Presentation
Rolled pastries, new trends
14:15 - 14:45 HRS
José Roldán
Baker and pastry chef at Panadería El Brillante (Córdoba, Spain)
Presentation
 330 600.jpg)
Earth's most important ingredient: water
10:15 - 10:45 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
From the grocer's to your table
13:45 - 14:15 HRS
Fernando Desa
Executive chef at Goya Europa
Presentation
Gran Canaria and El Bierzo: territorial cuisines with the Great Atlantic Sea Bass
13:00 - 13:30 HRS
Samuel Naveira
Chef at Mu-Na* (Ponferrada, León)
Borja Marrero
Chef at Muxgo (Las Palmas de Gran Canaria, Canary Islands)
Presentation
.jpg)
The passage of time: preservation methods and uses
14:45 - 15:15 HRS
Miguel Ángel Albadalejo & María Crespo
Chefs at Perro Limón (Murcia)
Presentation
The landscape of Anaga in the haute cuisine: limpets, tuna and sweet potatoes
16:25 - 16:55 HRS
Alberto Margallo
Chef at San Sebastián 57 (Santa Cruz de Tenerife, Canary Islands)
Presentation
Mexico and Spain, gastronomic enrichment
18:00 - 18:30 HRS
Israel Aretxiga
Chef at Zeru (Mexico)
Presentation
Valladolid, a cinematic gastronomy
10:45 - 11:15 HRS
Teo Rodríguez
Chef at Trasto (Valladolid) and at Los Palomares de Vega (Valdetronco, Valladolid)
Presentation
Georgia: where hospitality is the main course
12:30 - 13:00 HRS
Davit Narimanishvili
Chef at Nunuka (Madrid, Spain)
Presentation
Innovative recipes made with turbot and sole
13:00 - 13:30 HRS
Miguel González
Chef at Restaurant Miguel González* (O Pereiro de Aguiar, Orense, Spain)
Rafael Centeno & Inés Abril
Chefs at Maruja Limón* (Vigo, Pontevedra, Spain)
Presentation
La Tomasa, stews with a country soul
14:40 - 15:10 HRS
Ana Rosa Díez & Julián Manso Mayoral
Chefs at La Tomasa (Villabilla de Burgos, Burgos)
Presentation
Cordoba, the perfect gastronomic game
16:20 - 16:50 HRS
Periko Ortega
Chef at ReComiendo (Córdoba, Andalucía)
Presentation
.jpg)
Upcoming chefs take on tapas with Balfegó
19:05 - 19:35 HRS
Carlos Casillas, Sara Peral y Jorge Muñoz, Alejandro Villa, Marco Antonio Iniesta y María Egea, Brais Pichel, Alatz Bilbao, Iris Jordán Martín y Aitor López
Presentation
From tradition to vanguard
11:00 - 11:30 HRS
Teo Rodríguez
Chef at Trasto (Valladolid) and at Los Palomares de Vega (Valdetronco, Valladolid)
Presentation
Tradition vs Avant-Garde: the duel of the Torres brothers
14:15 - 14:45 HRS
Sergio y Javier Torres
Chefs at Cocina Torres*** (Barcelona)
Presentation
Dorayaki
13:05 - 13:35 HRS
Noelia Tomoshige
Owner and baker at Monroebakes (Madrid, Spain)
Presentation
The common thread that enables us to create
11:15 - 11:45 HRS
Erwan Poudoulec
Le Cordon Bleu (Madrid)
Presentation
The magic of AOVE in the kitchen. Andalusian Denominations of Origin
11:45 - 12:30 HRS
Juan Carlos García
Chef at Vandelvira* (Jaén, Spain)
Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder
Javier Vicente Rejas
Chef at Asador (Singapur)
Presentation
Beyond rasher of bacon
17:30 - 18:00 HRS
Francisco de Gregorio
Chef at Virrey Palafox (Burgo de Osma, Soria)
Presentation
Cooking the Golden Age
17:20 - 17:50 HRS
Paco Morales
Chef at Noor*** (Córdoba, Spain)
Presentation
UniverXo in evolution
11:25 - 11:55 HRS
Dabiz Muñoz
Chef at DiverXo*** (Madrid, Spain)
Presentation
Back to the future
09:05 - 09:35 HRS
Mads Refslund
Executive chef at Ilis (New York, USA)
Presentation
Georgia: where hospitality is the main course
10:15 - 10:45 HRS
Davit Narimanishvili
Chef at Nunuka (Madrid, Spain)
Presentation
Humidity as an ingredient
12:00 - 12:30 HRS
Ricard Camarena
Chef at Restaurante Ricard Camarena** (Valencia, Spain)
Presentation
Spun egg, a booming classic
11:30 - 12:25 HRS
Ricardo Vélez
Chocolatier at Moulin Chocolat (Madrid, Spain)
Presentation
MACC: The disruptive future of gastronomy training
12:00 - 12:30 HRS
Ferran Adrià
Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)
Andoni Luis Aduriz
Chef at Mugaritz** (Rentería, Guipúzcoa, Spain)
Presentation
Sustainable innovation and culinary legacy of Saudi gastronomy
15:20 - 15:50 HRS
Rania Moualla
ZADK the first Saudi Culinary Academy
Presentation
The essence of the Castilian-Leonese product in the foreground
18:30 - 19:05 HRS
Alberto Molinero
Chef at Erre de Roca* (Miranda de Ebro, Burgos)
Presentation
Possibility and cuisine, with the quality certified by Gusto del Sur.
11:05 - 11:50 HRS
Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder
José Álvarez
Chef at La Costa*. El Ejido, Almería)
Juan Pedro Ortiz
Chef at Faralá (Granada)
Presentation
Sips Bar: the yin and yan of creativity. Two concepts united by the same DNA
17:00 - 17:45 HRS
Marc Álvarez
Co-owner at Sips (Barcelona)
Presentation
Esperit Roca: the liquid cuisine of El Celler de Can Roca
18:40 - 19:25 HRS
Bernat Guixer
Esperit Roca Manager (Girona)
Presentation
Angelita: live drinks
17:00 - 17:45 HRS
Mario Villalón y Massimiliano Berardi
Bar Manager and Head Bartender at Angelita (Madrid)
Presentation
See, hear, taste, smell, touch and not in a hurry.
17:50 - 18:30 HRS
Borja Insa y Kase O
Co-owners at Moonlight(e)xperimental Bar (Zaragoza)
Cristian Palacio
Culinary advisor and chef at Moonlight (e)xperimental Bar (Zaragoza)
Presentation
Spiciness: from pre-Hispanic earth to Iberian fire
18:40 - 19:25 HRS
Roberto Ruiz
Mexican chef
Javier Pulido
Master distiller
Wilmer Yajamin
Entrepreneur
Presentation
The creative process of Paradiso Barcelona
17:00 - 17:45 HRS
Giacomo Giannotti
CEO and owner of Paradiso (Barcelona)
Presentation
Beyond the glass: eating and drinking at the same level
17:50 - 19:25 HRS
Diego Prado
Chef and researcher
Esther Merino
Research and drinks development
Presentation
The evolution of liquid in Disfrutar's kitchen
17:50 - 18:35 HRS
Oriol Castro
Chef at Disfrutar** (Barcelona)
Presentation
Oviedo, Spanish Capital of Gastronomy
16:55 - 17:25 HRS
José Luis Almeida
President of OTEA and vice-president of Hostelería de España
Alfredo García Quintana
Councillor for Hotels, Tourism and Congresses, Oviedo City Council
David Martínez Fontano
CEO of Makro
Presentation
Young market cuisine from San Sebastian
12:40 - 13:25 HRS
Rebeca Barainka
Chef at Galerna Jan Edan (San Sebastian)
Unai Paulis
Chef at Maun Grill (San Sebastian)
