Presentation
A step backwards
Diego Rossi reflects on the meaning of cooking and the role of the chef.
Trippa has intentionally remained one step behind restaurants driven by "signature cuisine". From day one, the focus has been on ingredients and customers, without compromising the fundamental values behind each dish: tradition, identity, and the enjoyment of the entire experience.
We are living in a very peculiar historical moment, with the hospitality sector changing rapidly. As restaurateurs and chefs, we are faced with the significant challenge of finding individuals dedicated to this industry. This situation is the legacy of the last decade, when the focus shifted from diners and the art of cooking to the glamourisation of a profession that, ultimately, is hard work.
Related talks
Presentation
Welcome to Madrid Fusión Alimentos de España 2026
10:00 - 10:10 HRS
Presentation
Rare flowers
10:15 - 10:45 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurante *** (Dénia, Alicante, Spain)
Presentation
Contatto: a dialogue of the five senses
10:50 - 11:20 HRS
Mauro Uliassi
Chef at Uliassi*** (Senigallia, Italy)
Presentation
Re-creating the past
11:25 - 11:55 HRS
Albert Adrià
Chef at Enigma** (Barcelona, Spain)
Presentation
DiverXO: Metamorphosis 2026 menu
12:00 - 12:30 HRS
Dabiz Muñoz
Chef at DiverXo*** (Madrid, Spain)
Presentation
Disfrutar: latest news
12:35 - 13:05 HRS
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar*** (Barcelona, Spain)
Presentation
Sergio & y Javier Torres presentation
15:00 - 15:30 HRS
Sergio y Javier Torres
Chefs at Cocina Hermanos Torres*** (Barcelona, Spain)
Presentation
The physiology of Carioca taste
16:10 - 16:40 HRS
Claude Troisgrois & Jessica Trindade
Chefs at Madame Olympe (Rio de Janeiro, Brasil)
Presentation
Anachronistic cuisine
16:45 - 17:15 HRS
Cristian Palacio
Chef at Gente Rara* (Zaragoza, Aragon)
Presentation
Circular nixtamal
17:55 - 18:25 HRS
Santiago M. Moctezuma
Chef at Maizajo (Mexico City, Mexico)
Presentation
Neighbourhood haute cuisine
18:30 - 19:00 HRS
Juan Viu
Chef at Mare* (Cádiz, Spain)
Presentation
The lactic power of whey, new flavours and textures from a region
19:05 - 19:35 HRS
Borja Marrero
Chef at Muxgo* (Las Palmas de Gran Canaria, Spain)
Presentation
Cooking up memories and time
10:00 - 10:30 HRS
Alejandro Ibáñez
Chef at Barahonda (Yecla, Murcia)
Presentation
Starting afresh: cooking with awareness
10:35 - 11:05 HRS
Bas van Kranen
Chef at Flore** (Amsterdam, Netherlands)
Presentation
Seafood offal
11:10 - 11:40 HRS
Pablo Sánchez
Chef at Los Marinos José (Fuengirola, Málaga)
Presentation
Chinese cuisine without borders
11:45 - 12:15 HRS
Vicky Cheng
Chef at VEA Restaurant & Lounge* & WING (Hong Kong, China)
Presentation
Akrame Benallal's presentation
12:55 - 13:25 HRS
Akrame Benallal
Chef at Akrame* (Paris, France)
Presentation
Rio, from January to December
13:30 - 14:00 HRS
Rafa Costa e Silva
Chef at Lasai** (Rio de Janeiro, Brazil)
Presentation
Soba in Japan
15:00 - 15:30 HRS
Tomohiko Kuchiiwa
Chef at Kuchiiwa Soba (Toyama, Japan)
Presentation
Cooking is deciding
14:00 - 14:30 HRS
Aitor Zabala
Chef at Somni 2.0***(Los Angeles, USA)
Presentation
The soul of my heritage, served through food
16:10 - 16:40 HRS
Mano Thevar
Chef at Thevar** (Singapore)
Presentation
Green creativity
16:45 - 17:15 HRS
Coco Montes
Chef at Pabú* (Madrid, Spain)
Presentation
Nandu Jubany's presentation
12:20 - 12:50 HRS
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Presentation
Offal from the pampas
17:20 - 17:50 HRS
Dante Liporace
Chef at Mercado de Liniers (Buenos Aires, Argentina) & Dante (Madrid, Spain)
Presentation
Donaire, no boundaries between sweet and savoury
17:55 - 18:25 HRS
Jesús Camacho
Chef at Donaire* (Costa Adeje, Tenerife)
Presentation
Venta Moncalvillo: a farm to feed the vegetable garden
18:30 - 19:00 HRS
Ignacio y Carlos Echapresto
Chef andsommelier at Venta Moncalvillo** (Daroca de Rioja , La Rioja)
Presentation
Creating memories in cosmopolitan Madrid
10:00 - 10:30 HRS
Sergio Tofe
Chef at Èter* (Madrid)
Presentation
Echo in Sannio
10:35 - 11:05 HRS
Giuseppe Iannotti
Chef at Krèsios** (Telese Terme, Campania, Italy)
Presentation
Broad perspective. Diverse resources.
11:10 - 11:40 HRS
Pía León
Chef at Kjolle (Lima, Peru)
Presentation
Cooking with Nature
11:45 - 12:15 HRS
Gil Fernandes
Chef at Fortaleza do Guincho* (Cascais, Portugal)
Presentation
From coconut to lamb in Southeast Asia
12:55 - 13:25 HRS
Chele González
Chef at Gallery by Chele* (Manila, Philippines)
Presentation
The traceability of flavour
10:30 - 11:00 HRS
Jordi Butrón
Ex director of Espai Sucre (Barcelona, Spain)
Presentation
Fruit cocktails, the best pairing
11:05 - 11:35 HRS
Mireia Riba
Zumos Juver Ambassador
Presentation
The breakfast ritual: how to serve coffee worthy of a hotel
11:40 - 12:10 HRS
Ricardo Oteros
Founder and Executive President of SUPRACAFE
Presentation
The sweet and savoury cuisine of El Celler de Can Roca
12:15 - 12:45 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Jordi Roca
Pastry chef at El Celler de Can Roca*** (Girona, Spain)
Presentation
Air nougat
13:25 - 13:55 HRS
Albert Adrià
Chef at Enigma** (Barcelona, Spain)
Presentation
Beyond sweets: structure and concept of a dessert menu
16:00 - 16:30 HRS
Carmen Rueda Hernández
Pastry chef at BRIX Journey & BRIX Café (Dubai, United Arab Emirates)
Presentation
The best hotel breakfast
17:40 - 18:10 HRS
Fran Segura
Owner of Fran Segura & Co (Alicante, Spain)
Presentation
Map of Azerbaijani pakhlava
18:15 - 18:45 HRS
Rufat Aliyarov
Food engineer at the Azerbaijan National Culinary Centre
Chingizkhan Almazov
Chef at the Azerbaijan National Culinary Centre
Presentation
Japanese pastries: the pastries of the air
10:50 - 11:20 HRS
Borja Gracia
Founder and head chef of Akita Foods (Madrid, Spain)
Presentation
Cooking with chocolate in 3 square centimetres
12:30 - 13:00 HRS
Gianluca Fusto
Pastry Chef and Maîtres Chocolatier at Fusto (Milan, Italy)
Presentation
Dry breads. Flavours, textures and memories
14:10 - 14:40 HRS
Diego Pagán
Baker at Artesanos San Ramón (Murcia, Spain)
Presentation
Carioca breeze
15:15 - 15:45 HRS
Paula Prandini
Pastry chef at Empório Jardim (Rio de Janeiro, Brazil)
Presentation
Liquid nougat
17:00 - 17:30 HRS
Fátima Gismero
Pastry chef at Fátima Gismero (Pioz, Guadalajara, Spain)
Noelia Tomoshige
Owner and baker at Monroebakes (Getafe, Spain)
Presentation
Iberian puff pastries
17:35 - 18:05 HRS
Ricardo Vélez
Chocolatier at Moulin Chocolat (Madrid, Spain)
Presentation
'Ensaimadas' and 'torteles' with sobrasada
18:10 - 18:40 HRS
Jacobo y Pablo Moreno
Pastry chefs at Pastelería Mallorca (Madrid, Spain)
Presentation
New butter expressions
10:00 - 10:30 HRS
Alexis García
Pastry chef at 100% Hojaldre (Santa Cruz de Tenerife, Spain)
Presentation
Sacher with S for Syrah
11:10 - 11:40 HRS
Raúl Bernal
Lapaca Pastry Shop (Huesca, Spain)
Presentation
Hard work, effort and method: the path taken by the Spanish National Bakery Team
12:50 - 13:20 HRS
José Roldán
Baker and pastry chef at Panadería El Brillante (Córdoba, Spain)
Presentation
The memory of taste: the secret evolutionary biology of gastronomic pleasure
10:50 - 11:15 HRS
Juli Peretó
Professor of Biochemistry and Molecular Biology at the University of Valencia & Researcher at the Institute of Integrative Systems Biology I2SysBio
Presentation
Who decides what we eat? Ultra-processed foods: shortcut or trap?
12:00 - 12:30 HRS
Gregorio Varela
Professor of Nutrition and Food Science at CEU University in Madrid
Presentation
Fake Food,how hoaxes sneak into our diet
10:30 - 11:00 HRS
Luis Martín
Director of Digital Business and Director of AI Solutions at LLYC
Presentation
Food as medicine. Foods that modulate
15:30 - 15:55 HRS
Elena Roura
Scientific Director of the Alícia Foundation (Sant Fruitós de Bages, Barcelona, Spain)
Valentín García Alcover
Vice President of Innovation Strategy at Eatable Adventures
Presentation
Matured fish
10:30 - 11:00 HRS
Gerônimo Athuel
Chef at Ocyuá (Rio de Janeiro, Brazil)
Diego Schattenhofer
Chef at Taste 1973* (Arona, Tenerife, Spain)
Carlos Portillo
Chef át Bistronómika (Madrid, Spain)
Presentation
Salt and human health
10:30 - 11:00 HRS
Carlos Duarte
Presentation
Applied genetics: from the laboratory to the farm: what does innovating at the source mean?
12:05 - 12:45 HRS
José Miguel Mulet
Professor of Biochemistry and Molecular Biology at the Polytechnic University of Valencia
Rafael Valenzuela
Royal Spanish Federation of Select Livestock Associations
Presentation
Gastronomy that does not yet exist. Cooking tomorrow
13:45 - 14:00 HRS
Toni Massanés
Director of the Alícia Foundation (Sant Fruitós de Bages, Barcelona, Spain)
