Presentation
Disfrutar: latest news
Sponsored by Cataluña, Región Mundial de la Gastronomía 2025
Disfrutar will continue to share all his knowledge with us in a new edition of Madrid Fusión.
As they do every year during their visit to Madrid, Oriol, Eduard and Mateu will show us what they are working on, allowing us to get a closer look at what's new at Disfrutar before anyone else. A presentation not to be missed if you want to be at the forefront.
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Water cuisine as a philosophical concept in Japanese gastronomy
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Albert Raurich
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Gastón & Dabiz, a UniverXO of cebiches
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Gastón Acurio
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Dabiz Muñoz
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Rubén Zubiri
Enigma* (Barcelona, Spain)
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16:40 - 17:10 HRS
Mark Donald
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Flavour enhancers from 'waste'
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Diego Guerrero
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All the Mexicos of Quintonil
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Jorge Vallejo
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Chickpeas from Madrid: the challenge of diversity
10:00 - 10:30 HRS
Remedios Alarcón
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
Luis Isac
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
Jorge Rea
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA)
Daniel Martínez
Researcher at the Madrid Institute for Rural, Agricultural and Food Research and Development (IMIDRA).
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Vegetable cold meats
10:35 - 11:05 HRS
Marco Antonio Iniesta
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Narisawa and his vision of a new Japanese pop culture
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Yoshihiro Narisawa
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Mugaritz?
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Chiara Pavan & Francesco Brutto
Chefs at Venissa* (Mazzorbo, Venice, Italy)
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Cooking the Journey
17:55 - 18:25 HRS
Agustín Ferrando Balbí
Chef at Ando* (Hong Kong, China)
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Refining the marine enzymatic process
18:30 - 19:00 HRS
Diego Schattenhofer
Chef at Taste 1973* (Arona, Tenerife, Spain)
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The land feeds us, the land eats us
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Pedro Aguilera
Chef at Mesón Sabor Andaluz* (Alcalá del Valle, Cádiz, Spain)
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Jordi Vilà
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Senén Barral
Head of the Innovation, Infrastructures and Catering Services Department of Inditex (Spain)
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Albert Franch, Luka Balac & Carlos Henriques
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Raúl Bernal
Lapaca Pastry Shop (Huesca, Spain)
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25 years of themed menus
13:40 - 14:05 HRS
Jordi Butrón
Ex director of Espai Sucre (Barcelona, Spain)
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Sweet and savoury snacks
10:15 - 10:45 HRS
Jairo Vincelle
Pastry chef at Pastelería Vincelle (Jaca, Huesca, Spain)
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14:10 - 14:40 HRS
Ginés Nicolás
Owner of the Catorce Doce bakery in Niko (Murcia)
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Rye bread
16:35 - 17:05 HRS
Richard Hart
Owner of Hart Bageri (Copenhagen, Denmark)
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Dishes for sweets
17:45 - 18:15 HRS
Carlos Pardo
CEO ACME Madrid (Madrid, Spain)
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Sinergia collection: creative nougats
14:45 - 15:15 HRS
David Gil
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Terroir
10:00 - 10:30 HRS
Miguel Ángel de la Cruz
Chef at La Botica* (Matapozuelos, Valladolid, España)
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The vinegar kitchen
11:45 - 12:15 HRS
Juanlu Fernández
Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain )
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The millefeuille in five versions
12:45 - 13:30 HRS
Estela Gutiérrez
Owner of Estela Hojaldre (Madrid, Spain)
Noelia Tomoshige
Owner and baker at Monroebakes (Getafe, Spain)
Ana Jarquín
Co-owner of La Pastisseria (Barcelona, Spain)
Fátima Gismero
Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)
Claudia Covarrubias
Bakery Manager at Panod (Madrid, Spain)
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The sweet side of El Celler de Can Roca
10:35 - 11:05 HRS
Jordi Roca
Pastry Chef at El Celler de Can Roca*** (Girona, Spain)
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Gelato Collection
16:00 - 16:30 HRS
Albert Adrià & Alfredo Machado
Gelato Collection
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Updated tradition
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Fran Martínez & Cristina Díaz
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15:30 - 16:00 HRS
David Chamorro
Director de Food Idea Lab (Madrid, Spain)
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LLUC, the documentary
13:35 - 14:05 HRS
Lluc Crusellas
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Pastry-making by Oriol Balaguer
16:35 - 17:05 HRS
Oriol Balaguer
Owner of Oriol Balaguer (Barcelona, Spain)
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Panettone
16:00 - 16:30 HRS
Ton Cortés
Co-owner of Suca'l (Barcelona, Spain)
Miguel Castro
Owner of Marea Bread (Madrid, Spain)
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AI applied to daily menus
13:40 - 14:10 HRS
Eneko Atxa
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Eneko Axpe
Doctor of Physics
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16:05 - 16:35 HRS
Quique Dacosta
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13:55 - 14:25 HRS
Javier Olleros
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10:15 - 10:45 HRS
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Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
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11:30 - 11:50 HRS
Christian Escribà
Pastry chef at Pastelería Escribà (Barcelona, Spain)
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11:00 - 11:30 HRS
Cecilia Tham
Co-founder and CEO at Futurity Systems
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13:55 - 14:15 HRS
Pedro Luis Prieto Hontoria
CEO of Be Food Lab
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11:50 - 12:20 HRS
Carlos Duarte
Professor of Marine Science at King Abdullah University of Science and Technology KAUST (Saudi Arabia)
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National Food Strategy
11:50 - 12:15 HRS
Ana Rodríguez Castaño
General Secretariat for Agricultural Resources and Food Security
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AI to accompany human nutrition
10:00 - 10:30 HRS
Rafael Urrialde
Researcher Universidad Complutense de Madrid
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14:30 - 15:00 HRS
Enric Tardío
Sales manager South Europe at Innova Market Insights
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12:15 - 12:40 HRS
Serafín Murillo
Nutritionist at Hospital Sant Joan de Déu (Barcelona, Spain)
Paco Roncero
Chef at Paco Roncero Restaurante** (Madrid, Spain)
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12:45 - 13:15 HRS
Steven Wu
Chef a Sen Omakase* (Madrid, Spain)
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15:15 - 15:45 HRS
Alejandro Ibáñez
Chef at Barahonda (Yeda, Murcia)
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16:55 - 17:25 HRS
Jesús Camacho
Chef at Donaire* (Adeje, Tenerife)
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Pastry No limit
10:50 - 11:50 HRS
Christian Escribà
Pastry chef at Pastelería Escribà (Barcelona, Spain)
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Sweet creams
11:55 - 12:25 HRS
Ricardo Vélez
Chocolatier at Moulin Chocolat (Madrid, Spain)
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Presentation of the black truffle of Teruel and appointment of José Carlos Capel and Joan Roca as Ambassadors.
17:30 - 18:00 HRS
José Miguel Herrero
Director of Food at the Ministry of Agriculture, Fisheries and Food
María José Medas
Chef at El Batán* (Tramacastilla, Teruel, Spain)
Isabel Doñate
Association of Truffle Growers of Teruel
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Snails, quail and wine
18:05 - 18:35 HRS
Javier Corral
Chef at Buezo Restaurante (Burgos, Spain)
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Landscapes of Georgia
19:15 - 19:45 HRS
Daduna Ghlonti
Chef at Skio (Gudauri, Georgia)
Irakli Todadze
Chef at Radisson Blu Iveria Hotel (Tiblisi, Georgia)
Guram Baghdoshvili
Chef at Karater (Lisboa, Portugal) & Chventi (Georgia)
Davit Narimanishvili
Chef at Nunuka & Persimmon's (Madrid, Spain)
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Recovering flavours
11:10 - 11:40 HRS
Paco Torreblanca
Pastry Chef at Pastelería Torreblanca (Petrer, Alicante, Spain)
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New bakery products
17:10 - 17:40 HRS
José Roldán
Baker and pastry chef at Panadería El Brillante (Córdoba, Spain)
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Sustainable baking with tradition and innovation
12:10 - 12:40 HRS
Elisabete Ferreira
Manager at Pão de Gimonde (Gimonde, Portugal)
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Inspiration and excellence with the Torres brothers: sweet vs savoury
11:20 - 11:50 HRS
Sergio y Javier Torres
Chefs at Cocina Torres*** (Barcelona, Spain)
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A modern, versatile and unique take on a universal cheese
12:30 - 13:30 HRS
Jordi Cruz
Chef at ABaC*** (Barcelona, Spain)
Pepe Rodríguez Rey
Samantha Vallejo Nájera
Catering Samantha de España
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Valladolid, world capital of the tapa
11:05 - 11:35 HRS
Teo Rodríguez
Chef at Trasto (Valladolid, Spain)
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Andalusian AOVE Designations of Origin: Liquid gold for haute cuisine
13:20 - 14:04 HRS
Periko Ortega
Chef at ReComiendo (Córdoba, Andalusia, Spain)
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Looking at the forest: cooking in the pine forest with a glimpse of the past
18:35 - 19:05 HRS
Elena Lucas
Chef at La Lobita* (Navaleno, Soria)
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Hornado: the popular tradition that tastes like Quito
18:40 - 19:10 HRS
Galo Pillalaza
Chef at Cosas Finas de la Florida (Quito, Ecuador)
Fabricio Cebayos
Director of Communication Quito Tourism (Ecuador)
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Andalusian EVOO Denominations of Origin: liquid gold for haute cuisine
13:20 - 14:05 HRS
Periko Ortega
Chef at ReComiendo (Córdoba, Andalusia, Spain)
Presentation
Rethinking patisserie in a plant-based approach
11:55 - 12:25 HRS
Carlos Fernandes
Pastry chef and teacher at Le Cordon Bleu (Madrid)
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Technological advances in the catering sector
12:45 - 13:15 HRS
Carolina Coronado
Marketing Manager at Square (Dublin, Ireland)
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Dishes with history
11:05 - 11:35 HRS
Marlene Vieira
Chef at Marlene (Lisboa, Portugal)
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Dashi, base for Ernst's kitchen
11:10 - 11:40 HRS
Dylan Watson-Brawn
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The green caviar of Maresme
14:50 - 15:10 HRS
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Presentation
Protecting marine ecosystems through haute cuisine
11:10 - 11:40 HRS
João Sá
Chef at Sála* (Lisboa, Portugal)
Presentation
The value of wild and farmed fish in gastronomy
16:45 - 17:25 HRS