Presentation
Sips Bar: the yin and yan of creativity. Two concepts united by the same DNA
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The talk is based on how the same creative system can be applied to two completely different spaces.
The DNA and creative system of the SIPS brand will be explained through two conceptually diametrically opposed spaces. Simone Caporale and Marc Álvarez's project in Barcelona's Eixample, named the world's best cocktail bar for 2023 by The World's 50 Best Bars, is an experience full of technology and creativity, with no barriers between the service and the customer.
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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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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)