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Mon 18
12:00h
Auditorium Free access

Talent has no gender

Asociación Mujeres en Gastronomía
Asociación Mujeres en Gastronomía Mujeres en Gastronomía Cook girlfriends
Ada Parellada
Ada Parellada Restaurant Semproniana Chef
Lucía Freitas
Lucía Freitas A Tafona Chef
Maria José San Román
Maria José San Román Monastrell Chef
Maria José Martínez
Maria José Martínez El Lienzo Chef
18-11-2019 12:00 18-11-2019 13:00 Europe/Madrid Talent has no gender Started in Alicante in 2018 and presented at the Forum Girona, the association of Mujeres en Gastronomía (Women for Gastronomy) brings together more than 300 professionals from all over Spain and has, as its main objectives, gender equality and raising the visibility of women in the field of gastronomy. The movement aims to break stereotypes and inequalities while promoting talent and knowledge. The synergies between the members of the MEG (Women for Gastronomy Association) will help to boost leadership, commit to values such as sustainability, biodiversity and solidarity which are all principles defended by the female platform.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
12:00h - 13:00h Auditori
13:00h
Auditorium Free access

Creative bulliness at its best

Oliver Peña
Oliver Peña Enigma Chef
18-11-2019 13:00 18-11-2019 13:45 Europe/Madrid Creative bulliness at its best Enigma really is something else. A restaurant for sure, but it is distinct, different, it is a tour of the vanguard kitchen, literally, where the diners are treated to a journey through the various areas where they are treated to tastings, paired with different drinks. Oliver Peña is the man behind the idea; he was once the right hand man and head chef of Albert Adrià and spent time working in the bulliesque Hacienda Benazuza in Seville, as well as Tragabuches, Comerç 24 and 41º Experience.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
13:00h - 13:45h Auditori
15:30h
Auditorium Free access

Pure cutting-edge cuisine

Paco Pérez
Paco Pérez Miramar Chef
18-11-2019 15:30 18-11-2019 16:15 Europe/Madrid Pure cutting-edge cuisine Paco Pérez is considered to be one of today’s great Spanish chefs, outside of the celebrity chef circuit. A total of 5 Michelin stars characterize his discreet but invincible work (two for Miramar in Llançà, two more for Enoteca in the Hotel Arts in Barcelona and another for Cinco in Berlin). He aims for perfection in his creations. In Miramar this can be seen in each dish, where he employs vanguard techniques, inspired by the landscape and surroundings of the restaurant, the aromas of the sea, the tramontana wind, the Mediterranean….
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
15:30h - 16:15h Auditori
16:30h
Auditorium Free access

Surf and turf

Enrique Valentí
Enrique Valentí Marea Alta Chef
18-11-2019 16:30 18-11-2019 17:15 Europe/Madrid Surf and turf Enrique Valentí is originally from Madrid but settled in the Catalan capital over ten years ago and found success on the shores of the Mediterranean Sea. ng spent time working at the best restaurants in his native city, like Cabo Mayor, Lúculo, Viridiana, and the Palace Hotel in Madrid, a spell in France and triumphing in numerous competitions (twice winning the Pierre Tattinger award and Spanish Championship), this chef and gastronomic assessor now heads the Marea Alta, where his fish dishes are equal to, if not better, than the amazing views of the city of Barcelona.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
16:30h - 17:15h Auditori
17:15h
Auditorium Free access

Culinary art and activism

Rasmus Munk
Rasmus Munk Alchemist Chef
18-11-2019 17:15 18-11-2019 18:00 Europe/Madrid Culinary art and activism The Dane Rasmus Munk belongs to the class of chefs who believe that the experience of dining in a restaurant can (and should) go beyond the food that is served. The Alchemist (in Copenhagen) clearly demonstrates this: his menus consist of 50 bite sized delicacies, savoured over 5 hours and accompanied by music and videos in an interactive decor which stimulates all the 5 senses. Many of his creations are also designed to appeal to our conscience, like the raw sheep’s liver tartar in cherry juice, which aims to highlight the need for organ donations.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
17:15h - 18:00h Auditori
18:15h
Auditorium Free access

Cuisine, beyond the restaurant

Carme Ruscalleda
Carme Ruscalleda Cuina Estudi Chef
18-11-2019 18:15 18-11-2019 19:00 Europe/Madrid Cuisine, beyond the restaurant The closing of her three star restaurant Sant Pau, in Sant Pol de Mar was an enormous loss, both gastronomic and sentimental, to gourmets around the world. Fortunately, Carme Ruscalleda has not completely retired (those who know her are sure she never will) and she continues to work on various projects, without the pressure of the daily grind. These projects include the San Pau in Tokyo and the restaurant of the Mandarin Oriental in Barcelona. To add to this, she continues to bring creative ideas via her consultancy company, Cuina Estudi.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
18:15h - 19:00h Auditori
Tue 19
12:30h
Auditorium Free access The effervescence of European cuisine

Cooking in a team

David Andrés
David Andrés Via Veneto / Somiatruites Chef
19-11-2019 12:30 19-11-2019 13:00 Europe/Madrid Cooking in a team Where there’s a will there’s a way. And no one is a better example of this old adage than David Andrés, a young chef who wandered into the kitchen in Àbac, looking for work, despite having no experience in restaurants. Despite this lack of experience, his tenacity and talent led him to becoming the sous chef in the three starred Àbac, where he worked up until a few months ago, when he opened his own restaurant in his home town of Igualada, Somiatruites, and began working for the acclaimed Via Veneto. At only 31 years of age, he has already made a name for himself in the restaurant world.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
12:30h - 13:00h Auditori
13:00h
Auditorium Free access The effervescence of European cuisine

Liberated cuisine, tolerance on your plate

Nadia Sammut
Nadia Sammut Auberge La Feniere Chef
19-11-2019 13:00 19-11-2019 13:30 Europe/Madrid Liberated cuisine, tolerance on your plate The Michelin Guide has rewarded Nadia Sammut’s work in the Auberge La Fenière (Cadenet, France) with a star, but, more important is the joy and excitement she gives to coeliacs; gluten has been barred from her kitchen. There are not many restaurants like hers. Sammut prepares the dishes with great finesse and uses local produce which she herself has picked.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
13:00h - 13:30h Auditori
13:30h
Auditorium Free access The effervescence of European cuisine

Kitchen nomads

Francesca Barreca
Francesca Barreca Mazzo Chef
Marco Baccanelli
Marco Baccanelli Mazzo Chef
19-11-2019 13:30 19-11-2019 14:00 Europe/Madrid Kitchen nomads Francesca Barreca and Marco Baccanelli are known as the Fooders, a nickname they gave themselves. They may have chosen an English name may but their cuisine, in Mazzo, definitely has Roman roots. The restaurant they run is situated in the Centocelle area, far from the busy tourist route of the Italian capital, and is to reopen in 2020. They will continue to use seasonal produce and will enrich their menu with new techniques learnt on their world tour.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
13:30h - 14:00h Auditori
14:00h
Auditorium Free access The effervescence of European cuisine

Innovating classic technique

William Jorgensen
William Jorgensen Gastromè Chef
19-11-2019 14:00 19-11-2019 14:30 Europe/Madrid Innovating classic technique It will be difficult for William Jorgensen to leave Aarhus because Aarhus has it all. Starting with his restaurant, Gastronomé, located in the old part of this Danish town. And then there are the products with which he works, alongside Soren Jakobsen. He has them all to hand because he only uses local products which are in season. He is inspired by the sea, by the mountains which surround him and by his own vegetable garden which can be found 8 kilometres from the restaurant. Here he grows vegetables and looks after his bee hives from which he gets the honey to use in the kitchen.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
14:00h - 14:30h Auditori
15:30h
Auditorium Free access

The water cooking

Sergio Torres
Sergio Torres Cocina Hermanos Torres Chef
Javier Torres
Javier Torres Cocina Hermanos Torres Chef
19-11-2019 15:30 19-11-2019 16:15 Europe/Madrid The water cooking The Torres Brothers offer the keys to water cooking in a masterclass aimed at breaking prejudices. A bet that characterizes his cooking loaded with risk, charisma and genius at the service of a deeply gastronomic water, which is not imposing: Vilajuïga water. The chefs will present three recipes with a water that is 100% natural, that is consumed as it springs from nature, and that opens up a whole world of possibilities when cooking with it.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
15:30h - 16:15h Auditori
16:15h
Auditorium Free access

Flemish cuisine over an open fire

Kobe Desramaults
Kobe Desramaults Chambre Séparée Chef
19-11-2019 16:15 19-11-2019 17:00 Europe/Madrid Flemish cuisine over an open fire There surely can’t be a more direct kitchen in Gante – and perhaps in the whole of Belgium – than Chambre Séparée run by Kobe Desramaults. What can be more intimate that eating at a bar right in front of the stoves, where the chef himself cooks and dishes up his creations only a few feet away? What can be more immediate than a first class product, minimally prepared, sometimes simply over the flame? Desramaults serves a score of dishes, which for the Michelin guide, are a score of reasons to give him a well-deserved star.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
16:15h - 17:00h Auditori
17:00h
Auditorium Free access

Creativity, technique and style

Oriol Castro
Oriol Castro Disfrutar Chef
Eduard Xatruch
Eduard Xatruch Disfrutar Chef
Mateu Casañas
Mateu Casañas Disfrutar Chef
19-11-2019 17:00 19-11-2019 17:45 Europe/Madrid Creativity, technique and style Everyone in the restaurant world is quite clear that, sooner rather than later, Disfrutar, considered the ninth best restaurant by Restaurant Magazine, will have three Michelin stars. While waiting for this well-deserved recognition for their restaurant in Barcelona (they have another, Compartir, meaning Share, in Cadaqués), Oriol Castro, Eduard Xatruch and Mateu Casañas continue to do their thing, which is to offer cutting edge, creative cuisine. They are keeping the legacy alive of El Bulli, where they once played an indispensable part, forging the legendary restaurant of Cala Montjoi.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
17:00h - 17:45h Auditori
18:15h
Auditorium Free access

Unconventional gastronomy. A culinary adaption of an unconventional art

Jordi Cruz
Jordi Cruz Àbac Chef
19-11-2019 18:15 19-11-2019 19:00 Europe/Madrid Unconventional gastronomy. A culinary adaption of an unconventional art He is young, very young to have achieved so much at such a young age. Everything he has turned his hand to has been success. He began at the tender age of 17 years old in a professional kitchen, in L’Estany Clar (Cercs) and by 25 he had achieved his first Michelin star. From then on he has been awarded more, and now has 4 to his name: 3 for Àbac and one for Angle. His style is based on technique, creativity and quality products which result in a balance of defined flavours. His success in the kitchen has also led to him becoming a television judge on Masterchef.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
18:15h - 19:00h Auditori
Wed 20
11:30h
Auditorium Free access

Slow Food Barcelona

20-11-2019 11:30 20-11-2019 12:30 Europe/Madrid Slow Food Barcelona Official presentation of the Barcelona Slow Food Guide 2020 and of the Slow Food Snails Awards.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
11:30h - 12:30h Auditori
12:30h
Auditorium Barcelona: trends and new restaurant formats Free access

The Alchemix, kitchen meets cocktails

Sergi Palacín
Sergi Palacín The Alchemix Chef
Ignacio Ussía
Ignacio Ussía The Alchemix Bar Manager
20-11-2019 12:30 20-11-2019 13:00 Europe/Madrid The Alchemix, kitchen meets cocktails The chef Sergi Palacin and the barman Ignacio Ussia have taken the concept of fusion cuisine to a new level at the Alchemix, a new restaurant which is well on its way to achieving the same success as Gaggan, in Bankok, where these two first met and which was voted the best restaurant of Asia from 2015 to 2018. In Barcelona their style is daring and they think nothing of mixing Catalan and Asian cuisine, adding creative cocktails which they carefully create to pair with the dishes.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
12:30h - 13:00h Auditori
13:00h
Auditorium Barcelona: trends and new restaurant formats Free access

Live cooking

Artur Martínez
Artur Martínez Aürt Chef
20-11-2019 13:00 20-11-2019 13:30 Europe/Madrid Live cooking It can’t have been easy to get a Michelin star for a restaurant in a modest area of a town on the outskirts of Barcelona, but this is what Arthur Martínez achieved with Capritx (in Terrassa). He then moved on to other stimulating projects, such as La Taverna del Ciri (Terrassa) and has now has the luxury of working in Diagonal Mar which is part of the Hilton Hotel chain. Working in the lobby, next to the reception where he has revived his hits from Capritx and also creates popular dishes using seasonal products with his impeccable technique.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
13:00h - 13:30h Auditori
13:30h
Auditorium Barcelona: trends and new restaurant formats Free access

Chicken!

Eugeni de Diego
Eugeni de Diego A Pluma Chef
20-11-2019 13:30 20-11-2019 14:00 Europe/Madrid Chicken! El Bulli marked several generations of chefs. This, however, does not mean that they all feel they have to deliver cutting edge cuisine, rather that they raise the level of what they create to unthinkable heights. Such is the case of Eugeni de Diego, who was one of Ferran Adrià’s right hand men at his legendary restaurant, and who is now focusing on a new model of business selling spit roast chickens in Barcelona. In this small ‘spit roast chicken bar’, as he describes it, a local breed of chickens known as ‘groc catala’, which are fed a 65% grain diet, are roasted over a Josper charcoal grill. The humble may also be sublime.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
13:30h - 14:00h Auditori
14:00h
Auditorium Barcelona: trends and new restaurant formats Free access

Taking gastronomy to new heights

Jon Giraldo
Jon Giraldo Ovnew Chef
Jaime Lieberman
Jaime Lieberman Ovnew Chef
20-11-2019 14:00 20-11-2019 14:30 Europe/Madrid Taking gastronomy to new heights No other pair of chefs have such a sense of show as these two, the Columbian Jon Giraldo and the Mexican Jaime Lieberman. Two restless souls who pull out all their creativity in the spectacular flying saucer named Ovnew, high up in the Hesperia Tower Hotel in Llobregat, near Barcelona. And by creativity, we don’t only mean the dishes, with their elaborate techniques and innovative ideas, but also the whole experience of dining which includes live music and a light show.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
14:00h - 14:30h Auditori
15:15h
Auditorium Free access

The new canadian cuisine

Dominique Dufour
Dominique Dufour Les Fémmes Chefs de Montréal Chef
Stéphanie Audet
Stéphanie Audet Les Fémmes Chefs de Montréal Chef
20-11-2019 15:15 20-11-2019 16:00 Europe/Madrid The new canadian cuisine Les Fémmes Chefs de Montréal was founded by Dominique Dufour and Stephanie Audet to highlight the work of female chefs in the Canadian city through conferences, events and workshops. Dufour worked in vegan restaurants in Toronto, got work experience in Spain and England and, after working in Quebec and founding the above mentioned chefs’ collective, she settled in Ottowa with Norca. Here she exclusively uses local ingredients. Audet, a specialist in botanical cuisine and a champion of seasonal, local and organic products is the executive chef of the vegan restaurants LOV.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
15:15h - 16:00h Auditori
16:00h
Auditorium Free access

Niko Romito’s circular kitchen

Niko Romito
Niko Romito Reale-Casadonna Chef
20-11-2019 16:00 20-11-2019 16:45 Europe/Madrid Niko Romito’s circular kitchen Niko Romito says that if he hadn’t been a chef he would have been an architect- We will never know what buildings he may have designed, but luckily for the gastronomic community, he ended up in the kitchen. Self-taught Chef (he learned in the family trattoria), in the span of 8 years was awarded 3 Michelin stars. His dishes are apparently simple and aim to enhance the ingredients who are the sole protagonists on the plate. His restaurant Reale is nestled in a former monastery from the 500' called Casadonna, in Castel di Sangro (in Abruzos). Cristiana, his sister is Maitre D' of the restaurant and has been awarded best dining room director 2019 by Les Grandes Tables du Monde.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
16:00h - 16:45h Auditori
18:15h
Auditorium Free access

Traditional, popular and bourgeois cuisine

Marc Ribas
Marc Ribas Taverna del Ciri / Panot Chef
20-11-2019 18:15 20-11-2019 19:00 Europe/Madrid Traditional, popular and bourgeois cuisine The Catalan cuisine is one of the oldest in Europe. The first known Catalan cookbook is the Book of Sent Soví, written during the first half of the XIV century. As different and varied as the Catalan landscapes and climate themselves, Catalan cuisine has survived throughout its history, has adapted to the times, has been accepting of the products and techniques which have arrived from all over the world and now, in the twenty first century, has never been stronger. Marc Ribas manages two restaurants that emphasize both aspects of the same cuisine: that of the popular, everyday cuisine, with roots in the countryside, that of the Taverna del Ciri , located in Terrassa, a working suburb of Barcelona. And that of the bourgeois cuisine of the better off classes, that of Panot, located in a modernist hotel in the heart of Barcelona.
The room has simultaneous translation from English, Italian, French and German into Spanish and Catalan.
Free access with the entry to the trade fair
Auditori
18:15h - 19:00h Auditori
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