Presentation
The passage of time: preservation methods and uses
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Fruit & High Cuisine
10:00 - 10:30 HRS
Joel Castanyé
Chef at La Boscana* (Bellvís, Lleida, Spain)
Presentation
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24 micro seasons
10:35 - 11:05 HRS
Nicolas Decloedt & Caroline Baerten
Chef and sommelier at Humus x Hortense* (Ixelles, Belgium)
Presentation
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Great food secrets to improve haute cuisine
11:10 - 11:40 HRS
David Chamorro
Director de Food Idea Lab (Madrid, Spain)
Presentation
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Where it all begins
12:20 - 12:50 HRS
Andreas Caminada
Chef at Schloss Schauenstein*** ( Fürstenau, Grisons, Switzerland)
Presentation
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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
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Winter
14:05 - 14:35 HRS
Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)
Presentation
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Fat as a new Mediterranean technique
15:00 - 15:30 HRS
Andreu Genestra
Chef at Andreu Genestra* (Capdepera, Majorca)
Presentation
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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
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OSA. Mother, Home, Wild.
16:10 - 16:40 HRS
Sara Peral y Jorge Múñoz
Chefs at OSA* (Madrid, Spain)
Presentation
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Responsible creativity
16:45 - 17:15 HRS
Pedrito Sánchez
Chef at Bagá* (Jaén, España)
Presentation
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The unknown side of cocoa
17:55 - 18:25 HRS
Chele González
Chef at Gallery by Chele (Manila, Philippines)
Presentation
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Cooking with thermal water
18:30 - 19:00 HRS
Miguel González
Chef at Restaurant Miguel González* (O Pereiro de Aguiar, Orense, Spain)
Presentation
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Cooking history
19:05 - 19:35 HRS
Santi Taura
Chef at DINS Santi Taura* (Palma de Mallorca, Spain)
Presentation
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Acid cuisine: new cold, hot and sweet pickles
09:40 - 10:10 HRS
Vicky Sevilla
Chef at Arrels* ( Sagunto, Valencia, Spain)
Presentation
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Marine sequence: seafood and territory
10:50 - 11:20 HRS
Alexandre Mazzia
Chef at AM*** (Marseille, France)
Presentation
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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
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Jang: the heart of Korean cuisine (Hansik)
13:25 - 13:55 HRS
Mingoo Kang
Executive Chef at Mingles** (Seoul, South Korea)
Presentation
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Synthesis towards balance
14:00 - 14:30 HRS
Junghyun Park
Chef at Atomix** (New York, USA)
Presentation
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Moors
15:00 - 15:30 HRS
Jeferson García
Chef at Afluente (Bogotá, Colombia)
Presentation
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Okinawa
15:35 - 16:05 HRS
Yasuhiro Tomari
Chef en État d'esprit (Miyako, Okinawa, Japan)
Presentation
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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
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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
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Vegetable salted products
17:35 - 18:05 HRS
Juan Guillamón
Chef at Almo* (Murcia, Spain)
Presentation
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Unprecedented edible perfumes, disturbing emotions
18:10 - 18:40 HRS
Diego Schattenhofer
Chef at Taste 1973* (Arona-Tenerife, Spain)
Presentation
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Frozen fish in haute cuisine
18:45 - 19:15 HRS
Rafael Centeno & Inés Abril
Chefs at Maruja Limón* (Vigo, Pontevedra, Spain)
Presentation
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How did I do it?
09:40 - 10:10 HRS
Gonzalo Aramburu
Chef at Aramburu (Buenos Aires, Argentina)
Presentation
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The underground pantry. Discarded mushrooms
10:50 - 11:20 HRS
Dani Ochoa
Chef en Montia* (San Lorenzo del Escorial, Madrid, España)
Presentation
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Bornholm: Preservation, Innovation and Nordic Creativity
11:25 - 11:55 HRS
Nicolai Nørregaard
Presentation
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The need for sustainability
12:35 - 13:05 HRS
Alberto Lozano
Chef at Huset (Svalbard, Longyearbyen, Norway)
Presentation
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A deep lightness
13:10 - 13:40 HRS
Riccardo Canella
Chef
Presentation
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Come back
13:45 - 14:15 HRS
Carlos Casillas
Chef at Barro* (Ávila, Spain)
Presentation
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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
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The magic world of chocolate
10:45 - 11:15 HRS
Raúl Bernal
Lapaca Pastry Shop (Huesca, Spain)
Presentation
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Pastry activism
11:20 - 11:50 HRS
Miquel Guarro
Pastry Chef at Hofmann (Barcelona, Spain)
Presentation
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Chocolate: from bean to bar
11:55 - 12:25 HRS
Jordi Roca & Lorenzo Turina
Owner and Head Chocolatier of Casa Cacao (Girona, Spain)
Presentation
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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
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New generation techniques
12:55 - 13:25 HRS
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar*** (Barcelona, Spain)
Presentation
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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
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Haute cuisine puff pastry
16:00 - 16:30 HRS
Diego Fernández
Chef at Regueiro (Tox, Asturias, Spain)
Presentation
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Salted nougats
16:35 - 17:05 HRS
David Gil
Co-owner and head of innovation at I+Desserts (Barcelona, Spain)
Presentation
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Murcian cake
17:10 - 17:40 HRS
Andrés Mármol
Pastry chef and owner of La Gloria de Andrés Mármol (El Palmar, Murcia)
Presentation
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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
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Snacks and stuffed breads
10:45 - 11:15 HRS
Daniel Ramos
Owner of La Cremita (Chiclana de la Frontera, Cadiz, Spain)
Presentation
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“Trenza de Almudévar”
11:20 - 11:50 HRS
Isidro Tolosana
Pastry chef at Pastelería Tolosana (Almudévar, Huesca, Spain)
Presentation
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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
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Sweet biodiversity
13:05 - 13:35 HRS
Presentation
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Speciality coffee trends
16:00 - 16:30 HRS
Mario Fernández
Technical Officer, Specialty Coffee Association (Mexico)
Presentation
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A thousand ways to make coffee
17:20 - 17:50 HRS
Ricardo Oteros
Founder and Executive President of SUPRACAFE
Presentation
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Chinese doughs
17:45 - 18:15 HRS
Felipe Bao
Head chef at China Crown (Madrid, Spain)
Presentation
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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
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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
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ESPAISUCRE: flavour as a priority
11:10 - 11:40 HRS
Jordi Butrón
Director of Espai Sucre (Barcelona, Spain)
Presentation
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Citrus in the sweet world
12:20 - 12:50 HRS
Paco Torreblanca
Pastry Chef at Pastelería Torreblanca (Petrer, Alicante, Spain)
Presentation
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The chocolate panettone
12:55 - 13:25 HRS
José Manuel Marcos Candela
Owner of Crujiente Emotional Pastry (Redován, Alicante, Spain)
Presentation
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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
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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
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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
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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
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The sense of the senses
11:55 - 12:30 HRS
Toni Massanés
Director of Fundación Alícia
Presentation
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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
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Microbiote, fermenting wellness
12:45 - 13:15 HRS
Cristina Sáez
Science journalist and author of the book "The Science of Microbiota".
Presentation
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Rolled pastries, new trends
14:15 - 14:45 HRS
José Roldán
Baker and pastry chef at Panadería El Brillante (Córdoba, Spain)
Presentation
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Earth's most important ingredient: water
10:15 - 10:45 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
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From the grocer's to your table
13:45 - 14:15 HRS
Fernando Desa
Executive chef at Goya Europa
Presentation
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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
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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
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Mexico and Spain, gastronomic enrichment
18:00 - 18:30 HRS
Israel Aretxiga
Chef at Zeru (Mexico)
Presentation
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Valladolid, a cinematic gastronomy
10:45 - 11:15 HRS
Teo Rodríguez
Chef at Trasto (Valladolid) and at Los Palomares de Vega (Valdetronco, Valladolid)
Presentation
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Georgia: where hospitality is the main course
12:30 - 13:00 HRS
Davit Narimanishvili
Chef at Nunuka (Madrid, Spain)
Presentation
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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
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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
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Cordoba, the perfect gastronomic game
16:20 - 16:50 HRS
Periko Ortega
Chef at ReComiendo (Córdoba, Andalucía)
Presentation
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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
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From tradition to vanguard
11:00 - 11:30 HRS
Teo Rodríguez
Chef at Trasto (Valladolid) and at Los Palomares de Vega (Valdetronco, Valladolid)
Presentation
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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
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Dorayaki
13:05 - 13:35 HRS
Noelia Tomoshige
Owner and baker at Monroebakes (Madrid, Spain)
Presentation
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The common thread that enables us to create
11:15 - 11:45 HRS
Erwan Poudoulec
Le Cordon Bleu (Madrid)
Presentation
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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
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Beyond rasher of bacon
17:30 - 18:00 HRS
Francisco de Gregorio
Chef at Virrey Palafox (Burgo de Osma, Soria)
Presentation
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Cooking the Golden Age
17:20 - 17:50 HRS
Paco Morales
Chef at Noor*** (Córdoba, Spain)
Presentation
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UniverXo in evolution
11:25 - 11:55 HRS
Dabiz Muñoz
Chef at DiverXo*** (Madrid, Spain)
Presentation
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Back to the future
09:05 - 09:35 HRS
Mads Refslund
Executive chef at Ilis (New York, USA)
Presentation
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Georgia: where hospitality is the main course
10:15 - 10:45 HRS
Davit Narimanishvili
Chef at Nunuka (Madrid, Spain)
Presentation
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Humidity as an ingredient
12:00 - 12:30 HRS
Ricard Camarena
Chef at Restaurante Ricard Camarena** (Valencia, Spain)
Presentation
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Spun egg, a booming classic
11:30 - 12:25 HRS
Ricardo Vélez
Chocolatier at Moulin Chocolat (Madrid, Spain)
Presentation
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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
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Sustainable innovation and culinary legacy of Saudi gastronomy
15:20 - 15:50 HRS
Rania Moualla
ZADK the first Saudi Culinary Academy
Presentation
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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
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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
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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
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Esperit Roca: the liquid cuisine of El Celler de Can Roca
18:40 - 19:25 HRS
Bernat Guixer
Esperit Roca Manager (Girona)
Presentation
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Angelita: live drinks
17:00 - 17:45 HRS
Mario Villalón y Massimiliano Berardi
Bar Manager and Head Bartender at Angelita (Madrid)
Presentation
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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
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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
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The creative process of Paradiso Barcelona
17:00 - 17:45 HRS
Giacomo Giannotti
CEO and owner of Paradiso (Barcelona)
Presentation
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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
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The evolution of liquid in Disfrutar's kitchen
17:50 - 18:35 HRS
Oriol Castro
Chef at Disfrutar** (Barcelona)
Presentation
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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
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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)