Round table
The transformative potential of AI in creating new foods.
The AI #FoodLab experience will take attendees to the heart of food innovation.
This immersive session will combine product and technology demonstrations to offer a glimpse into the transformative potential of artificial intelligence in the creation of new foods. Industry experts and pioneers come together to show how technological tools can revolutionise the culinary experience.
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Round table
Caviar: new gastronomic frontiers
15:35 - 16:05 HRS
Rafa Zafra
Chef at Estimar (Barcelona, Spain)
Arnau Subías
Scientific Manager of GastroBio (Barcelona, Spain)
Juanjo López
Chef at La Tasquita (Madrid, Spain)
Ignacio Medina
Gastronomic journalist
David Montalban
Brand Ambassador Caviar de Riofrío (Riofrío, Granada, Spain)
Round table
Is the tasting menu dead and are we going back to the à la carte?
11:50 - 12:30 HRS
Albert Adrià
Chef at Enigma* (Barcelona, Spain)
Juanlu Fernández
Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain )
Cristina Jolonch
Gastronomic journalist
Manuel Villanueva
Mediaset Content Director
Luis Suárez de Lezo
President of the Royal Academy of Gastronomy
Round table
Word of mouth, media, social networks and gastronomy: who fills the restaurants?
12:30 - 13:25 HRS
Verónica Zumalacárregui
Journalist and influencer
Carlos Maribona
Gastronomic journalist
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Mario Sandoval
Chef at Coque** (Madrid, Spain)
Miguel Carretero
Chef at Santerra* (Madrid, Spain)
Round table
Innovation and sustainability in catering: towards a zero waste kitchen
13:25 - 13:55 HRS
Albert Franch
Chef at Nolla (Helsinki, Finland)
Héloïse Vilaseca
Codesign Engineer en Science for Change
Rodrigo Castelo
Chef at Ó Balcão (Santarém, Portugal)
Pablo Sosa Domínguez
CEO and co-founder of OSCILLUM
Round table
University and gastronomy
15:00 - 15:30 HRS
Laura Pintos
Head of Lifestyle and Gastronomy at ABC
Vinyet Capdet
Director of the Culinary and Gastronomic Sciences Degree CETT-UB
Antonio Obregón
Academic Director of the MACC
John Regefalk
BCC kitchen coordinator
Round table
Gastronomy as a driving force at home and abroad
15:30 - 16:15 HRS
Ignacio Medina
Gastronomic journalist
José Miguel Herrero
Director of Food at the Ministry of Agriculture, Fisheries and Food
María Naranjo
Agrifood Industry Director ICEX
Oriol Castro
Chef at Disfrutar*** (Barcelona, Spain)
Nieves Barragán
Chef at Sabor (London, UK)
Round table
Understanding cooking styles: Minimalism
16:30 - 18:30 HRS
Ferran Adrià
Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)
Rubén Zubiri
Enigma* (Barcelona, Spain)
Josean Alija
Chef at Nerua* (Bilbao, Spain)
Artur Martínez
Chef at Aürt* (Barcelona, Spain)
Pedro Sánchez
Chef at Bagá* (Jaén, Spain)
Toni Massanés
Director General Fundación Alícia
Alba Torres
Member of the elBullifoundation team and lecturer on the MACC Master's Degree in Continuing Education in Gastronomic Catering.
Round table
The new social and emergency cooking
10:40 - 11:15 HRS
Pepa Muñoz
Chef at El Qüenco de Pepa (Madrid, Spain)
Javier Sanz & Juan Sahuquillo
Grupo Cañitas (Casas-Ibáñez, Albacete, Spain)
Round table
The value of local products in revitalising the territory / Gastronomic entrepreneurship in Empty Spain
11:15 - 11:50 HRS
Jorge Jiménez
President APROTER
José Alfredo Martín
Co-founder of Apadrinaunolivo.org
Luis Alberto Lera
Chef at Lera* (Castroverde de Campos, Zamora, Spain)
Neus Monllor
Agrosocial Consultant-Amaterra
Round table
Circular gastronomy
12:20 - 12:50 HRS
Alejandro Orioli
CEO at Amplius Regenerative Food - ARF
Maxime Boniface
CTO and Co-Founder at Väcka
Miguel Ángel Cubero
CEO Ingredalia
Itziar Ortega
Senior VP de Global Operations at Eatable Adventures
Round table
Vertical farming
12:50 - 13:15 HRS
Jaime Martín
Founding Partner and CEO Lantern
Yolanda Cortés
CFO and partner of Ekonoke
Iván García
CEO and co-founder Neboda Farms
Round table
New challenges of foodtech and its application in different business models
13:15 - 13:45 HRS
Gabriel Torres
Pascual Innoventures
María Jesús Abellán
Head of the Department of Food Innovation of ICEX
Mariano Oto
Vice President of FATE & CEO of Nucaps
Mª Rosario Villarroel
Viscofan
Rubén Hidalgo
Capsa Food
Round table
The prodigal sons of country cooking
15:00 - 16:00 HRS
Iris Jordán
Chef at Ansils* (Anciles, Huesca, Spain)
Alejandro Hernández
Chef at Versátil* (Zarza de Granadilla, Cáceres, Spain)
Xune Andrade
Chef at Monte* (San Feliz, Asturias, Spain)
Juan Carlos García
Chef at Vandelvira* (Baeza, Jaén, Spain)
Round table
Health in the restaurant
10:30 - 11:10 HRS
Diego Guerrero
Chef at DSTAgE** (Madrid, Spain)
Meritxell Obiols
Co-founder of GastroCoaching.Food. Specialist in Coaching, Emotional Intelligence and Leadership.
David Seijas
Ex sommelier elBulli - Gallina de Piel Wines
Round table
Fermented products and enzymes: safe, healthy and gastronomical
11:10 - 11:50 HRS
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
Fabiola Juárez
Fundación Alícia
Paula Fernández
Universidad de León
Jordi Cuñé
R&D Manager ABbiotek Health
Esther Merino
Beverage developer and gastronomic researcher
Round table
From ageism to the silver economy
12:40 - 13:15 HRS
Elena Roura
Scientific Director of the Alícia Foundation
Susana Belmonte
Director General of Public Health, Ministry of Health of the Community of Madrid
Juan Mediavilla
Restoration advisor
Bars and taverns against loneliness
13:15 - 13:50 HRS
Guillermo Elejabeitia
Gastronomic journalist
Sergio Gil
President Fundación Restaurantes Sostenibles
Anna Ramírez
SALSA Project
Emilio Gallego
General Secretary of the Spanish Hotel and Catering Trade
Round table
Biogenetics and food: innovation, ethics and the future of what we eat
13:50 - 14:30 HRS
Elena Saenz
Director of ANOVE
Daniel Ramón Vidal
Professor of Food Technology at Cardenal Herrera University (Valencia)
Federico Grau
CEO MadeinPlant
Catalina Valencia
Head of Community KMZERO Food Innovation Hub
Round table
Food craftsmanship and its connections
14:40 - 15:10 HRS
José Miguel Herrero
Director of Food at the Ministry of Agriculture, Fisheries and Food
Leandro Cano
Designer
Macarena Navarro
Curator and consultant for contemporary Spanish crafts
José Luis Álvarez
Alimencap
Manuel Almazán
Five Fish - Pescados y Mariscos Almazán, Soria)
Round table
Spanish honey: the best ingredient for sweeteners
13:05 - 13:35 HRS
Fátima Gismero
Pastry chef at Fatima Gismero (Pioz, Guadalajara, Spain)
Ana Díaz Pérez
Deputy Director General for Quality and Sustainability, Directorate General for Food
Iván del Río
Beekeeper Madrid Honey
David Senchermés
President ASEMIEL
Mª José Martínez
Chef at Lienzo (Valencia, Spain)
