Round table
The new social and emergency cooking
Cooking not only as an act of survival, but also as a cultural heritage and a means of helping people to live together in difficult times.
The social dimension of cooking and the efforts made by the catering sector to make it a reality will be the focus of this round table.
Related talks
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 - 12:40 HRS
Albert Adrià
Chef
Juanlu Fernández
Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain )
Cristina Jolonch
Gastronomic journalist
Manuel Villanueva
Mediaset Content Director
Round table
Word of mouth, media, social networks and gastronomy: who fills the restaurants?
12:40 - 13:25 HRS
Verónica Zumalacárregui
Journalist and influencer
Carlos Maribona
Gastronomic journalist
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)
Round table
The future of catering training
15:00 - 15:30 HRS
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)
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 transformative potential of AI in creating new foods.
10:00 - 10:40 HRS
Juan Francisco Delgado
Executive Vice President INTEC Foundation
Enrique García Gavira
CEO Avolution Lab
Juan Pablo de Giacomi
CEO Innomy
Peter Yu
Director Asia Pacific Society for Cellular Agriculture
Lara Neira
CEO NIGAL
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
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
Inés Sagrario
CEO and co-founder of Ekonoke
Iván García
CEO and co-founder Neboda Farms
Round table
New challenges of foodtech and its application in different business models
13:40 - 14:10 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
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
