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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
![thumb](https://www.madridfusion.net/media/11963aff-2b5c-4e65-bf12-1a928453334d_Web120.jpg)
From tradition to vanguard
11:00 - 11:30 HRS
Teo Rodríguez
Chef at Trasto (Valladolid) and at Los Palomares de Vega (Valdetronco, Valladolid)
Presentation
![thumb](https://www.madridfusion.net/media/34e91e64-7744-4e3b-a357-6e3a948ecbde_DEMO 120.jpg)
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
![thumb](https://www.madridfusion.net/media/d51f60f7-df6c-4e37-acdf-170574d82331_Dorayaki600.jpg)
Dorayaki
13:05 - 13:35 HRS
Noelia Tomoshige
Owner and baker at Monroebakes (Madrid, Spain)
Presentation
![thumb](https://www.madridfusion.net/media/05a799b1-d83d-44fb-9531-ba6106ede29c_El hilo conductor que nos permite crear_Le Cordon Bleu Madrid 120.jpg)
The common thread that enables us to create
11:15 - 11:45 HRS
Erwan Poudoulec
Le Cordon Bleu (Madrid)
Presentation
![thumb](https://www.madridfusion.net/media/6c69b590-7ed2-4b94-b0f5-dde0e609127d_AQUESTA SÍ 120.jpg)
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
![thumb](https://www.madridfusion.net/media/811d6bb7-1d14-4ce5-ac8b-72b7639579dd_IMG_5306 120.jpg)
Beyond rasher of bacon
17:30 - 18:00 HRS
Francisco de Gregorio
Chef at Virrey Palafox (Burgo de Osma, Soria)
Presentation
![thumb](https://www.madridfusion.net/media/b2c7eed0-1ca4-468d-a3af-e27269f32822_Captura de pantalla 2024-01-18 124633 600.jpg)
Cooking the Golden Age
17:20 - 17:50 HRS
Paco Morales
Chef at Noor*** (Córdoba, Spain)
Presentation
![thumb](https://www.madridfusion.net/media/430a8426-98e3-4c46-a00f-24e4a686a273_6322b51e-5c51-4a6a-953f-d6129ebcd253_Dining room_DiverXO 600.jpg)
UniverXo in evolution
11:25 - 11:55 HRS
Dabiz Muñoz
Chef at DiverXo*** (Madrid, Spain)
Presentation
![thumb](https://www.madridfusion.net/media/7e2f4dc0-84a0-41a5-a58c-8667564d7be7_ILIS_FIRE-ICE_CLAM_01 600.jpg)
Back to the future
09:05 - 09:35 HRS
Mads Refslund
Executive chef at Ilis (New York, USA)
Presentation
![thumb](https://www.madridfusion.net/media/2babbf71-c5e4-4d9c-8475-e425dfe03b0e_ACHARULI NUNUKA 600.jpg)
Georgia: where hospitality is the main course
10:15 - 10:45 HRS
Davit Narimanishvili
Chef at Nunuka (Madrid, Spain)
Presentation
![thumb](https://www.madridfusion.net/media/f98518db-8dc1-4a65-bf16-24994183f080_Captura de pantalla 2024-01-18 132555330 600.jpg)
Humidity as an ingredient
12:00 - 12:30 HRS
Ricard Camarena
Chef at Restaurante Ricard Camarena** (Valencia, Spain)
Presentation
![thumb](https://www.madridfusion.net/media/6e6d371b-87dc-41ff-97b6-ac43691d76f2_Huevo hilado 600.jpg)
Spun egg, a booming classic
11:30 - 12:25 HRS
Ricardo Vélez
Chocolatier at Moulin Chocolat (Madrid, Spain)
Presentation
![thumb](https://www.madridfusion.net/media/e648233b-2ccd-407d-b5cd-6d30db1c1123_AdobeStock_614887256 600.jpg)
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
![thumb](https://www.madridfusion.net/media/9a27c3aa-4226-4f8c-a082-67cab0efe5b4_AdobeStock_548480200 120.jpg)
Sustainable innovation and culinary legacy of Saudi gastronomy
15:20 - 15:50 HRS
Rania Moualla
ZADK the first Saudi Culinary Academy
Presentation
![thumb](https://www.madridfusion.net/media/6dd6bd30-086f-4e67-819e-617149504e1a_ErreDeRoca_MenuDegustacion_12_2023 120.jpg)
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
![thumb](https://www.madridfusion.net/media/37eebf0a-e68a-45c5-8324-0e7a66ea9903_AA-FF-GENERICO_Genuinos_-L120.jpg)
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
![thumb](https://www.madridfusion.net/media/d5843ad8-febe-4c3b-b726-0d54388dc66d_sips 600.jpg)
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
![thumb](https://www.madridfusion.net/media/39d9f448-5262-46f5-929e-0e83c7c5e738_Esperit Roca 600.jpg)
Esperit Roca: the liquid cuisine of El Celler de Can Roca
18:40 - 19:25 HRS
Bernat Guixer
Esperit Roca Manager (Girona)
Presentation
![thumb](https://www.madridfusion.net/media/f35a38b0-f581-41fd-8979-acd4ca333bab__A745071 600.jpg)
Angelita: live drinks
17:00 - 17:45 HRS
Mario Villalón y Massimiliano Berardi
Bar Manager and Head Bartender at Angelita (Madrid)
Presentation
![thumb](https://www.madridfusion.net/media/6f0a50ed-1e4a-4ddc-98bf-f4a9dfe5b483_GRAVITAR_ESTUDIO_MOONLIGHT_14 600.jpg)
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
![thumb](https://www.madridfusion.net/media/f9b2534e-3363-465b-8e35-3746d0b501de_Captura de pantalla 2024-01-26 093405 120.jpg)
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
![thumb](https://www.madridfusion.net/media/83915f4a-2fcb-4949-841a-ff92356092c0_Criptonita 600.jpg)
The creative process of Paradiso Barcelona
17:00 - 17:45 HRS
Giacomo Giannotti
CEO and owner of Paradiso (Barcelona)
Presentation
![thumb](https://www.madridfusion.net/media/53635f44-48f1-4476-88b0-d05995f4e6f4_IMG_3664 2 600.jpg)
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
![thumb](https://www.madridfusion.net/media/59ef7b2b-c373-4a35-ab36-c896aea26527_disfrutar 600.jpg)
The evolution of liquid in Disfrutar's kitchen
17:50 - 18:35 HRS
Oriol Castro
Chef at Disfrutar** (Barcelona)
Presentation
![thumb](https://www.madridfusion.net/media/540395cf-4606-431c-879d-a3cd2b1df7c6_Creatividad Oviedo - Makro Proveedor oficial_opcion 1 120.jpg)
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
![thumb](https://www.madridfusion.net/media/d347f963-dfcf-4a5d-a7d4-5d98f233f06a_san-sebastian-2420870_128012o.jpg)
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)