SPEAKERS 2018

Diego Guerrero: Characterisation of new textures and their application in the kitchen

Restaurant DStage (Madrid) He started working in the kitchen at the age of 18, after studying in Bilbao at the Zabalburu School. His first experiences…

Mario, Rafael y Diego Sandoval: Staging the cutting-edge of research

Coque Restaurant, Madrid Mario Sandoval grew up in the kitchen and was trained at the Escuela Superior de Hostelería de Madrid (Madrid Catering College), as…

Paco Morales: Historic cuisine

Noor Restaurant, Córdoba Paco, a disciple of Andoni Luis Aduriz, revolutionised the culinary scene in Madrid a few years ago by taking a risk with minimalism,…

Ángel León: Transubstantiation of the deep

Molino Aponiente restaurant, El Puerto de Santa María Ángel León’s philosophy is based on the surprising optimisation of everything that comes from the sea,…

Rodrigo de la Calle: Neo-sustainability

El Invernadero (Madrid) He was born in 1976, the son of a farmer and the grandson of chefs. In 1994, he joined the hotel and catering school in Aranjuez. He…

Paco Pérez: Neighbouring textures and sensations

Miramar restaurant, Lança He was born in Huelva, despite the fact that six months later the family moved to Llançà, where he has lived ever since. He was…

Carme Ruscalleda: A contemporary record of the territory

Sant Pau restaurant  (Sant Pol de Mar) Born in Sant Pol de Mar into a family of farmers and shopkeepers, after graduating in Business Studies she joined the…

Andoni Luis Aduriz: Simplicity, new paths

Mugaritz restaurant (Errenteria) Considered to be one of the most personal and thought-provoking chefs in the world, his work, based on the intellectual…

Oriol Castro, Eduard Xatruch y Mateu Casañas: High tech creationism

Disfrutar restaurant (Barcelona) Oriol, Mateu y Eduard are 3 chefs that met, trained professionally and worked together for more than 16 years at the elBulli…

Josean Alija: Essentialism in polychrome

Restaurante Nerua (Bilbao) Josean Alija (1978) has been able to cultivate his own style. Aroma, beauty, texture and flavour are what define Josean’s essential…

Joan Roca: Micro territory, macro creativity

Celler de Can Roca restaurant (Girona) He was only 9 when he first put on a chef’s jacket to help his mother at the family restaurant. He currently runs his…

Pedro Subijana: Synthesis of the Basque countryside

Akelarre restaurant (San Sebastián) Born in San Sebastián in 1948, in 1975 he took over the Akelare restaurant and since 1980 he had been its sole owner. He…

Hilario Arbelaitz: To essences via refinement

Zuberoa restaurant (Oiartzun) This emblematic restaurant is run by Hilario Arbelaitz, a chef with elegant and refined manners in the way that he exalts the…

Ricard Camarena: Approaches to contemporanean cuisine from “Levante” (Spanish east coast)

Ricard Camarena restaurant (Valencia) Ricard Camarena studied at the Catering and Tourism School in Valencia. After opening a restaurant at the swimming pool…

Dani García: Contradiction as a creative method

Dani García restaurant (Marbella) Dani García is the most influential chef in Andalusia, both nationally and internationally. He was born in Marbella in 1975…

Martín Berasategui: The confines of haute cuisine

Martin Berasategui restaurant (Lasarte) Eight Michelin stars, international fame and a real culinary empire: a tireless traveller and curious by nature, he…

Elena and Juan Mari Arzak: Highlights of the 2018-2019 collection

Arzak restaurant (San Sebastián) Juan Mari Arzak Born in 1942, he is the father of Spanish contemporary cuisine. As the creator and alma mater of the movement…

Pablo González-Conejero: Multi-sensory cuisine

Cabaña Buenavista Restaurant (Murcia) Pablo González was born in Murcia in 1971. He graduated as a Physical Education Teacher. Since 1994, he has been…

Virgilio Martínez: Thousands

Central Restaurant (Lima) He was born in 1977 in Lima (Peru). Virgilio chose to approach the great diversity of Peruvian ingredients in a similar way to that…

Óscar García: Nature as a definition of territory

Baluarte Restaurant (Soria) Oscar is a one of the Top 20 outstanding young Spanish chefs in our country in the ranking compiled by the economic newspaper…

Quique Dacosta: Origins, evolution, the surreal

Quique Dacosta Restaurant (Dènia) Quique Dacosta was born in Jarandilla de la Vera in 1972. Originally from Extremadura and Valencian by adoption, he began…

Kiko Moya Redrado: Approaches to contemporanean cuisine from “Levante” (Spanish east coast)

Garum in the kitchen of L’Escaleta L’Escaleta Restaurant (Cocentaina) Francisco Moya Redrado was born in Cocentaina. His parents, aunts and uncles…

Albert Raurich: Historic cuisine

Dos Pebrots (Barcelona) and Dos Palillos (Barcelona) He was born in Barcelona, although he considers himself to be half from Cadaqués. He joined the newly…

Miguel Ángel Mayor: Historic cuisine

Sucede Restaurant (Valencia) Sucede was created born as a pure gourmet restaurant. The area that houses the project was selected by the German publisher…

Yolanda León and Juanjo Pérez: Pulses and their vegetable protein

Cocinandos Restaurant (León) In September 2003, after extensive experience in hotel and catering schools and some of the best restaurants in Spain, Yolanda…

Yoshihiro Narisawa: “Satoyama” cuisine, body and spirit

Narisawa Restaurant (Tokyo, Japan) He was born on April 11, 1969 and studied culinary arts in France, Switzerland and Italy. He returned to Japan at the age…

Alberto Ferruz: Approaches to contemporanean cuisine from “Levante” (Spanish east coast)

BonAmb Restaurant (Javea) Alberto Ferruz was born in Cariñena in 1984. Aged just 12, he was already working at the La Bodega restaurant, which was owned by one…

Xanty Elías: Three unique visions of lamb

Acánthum Restaurant (Huelva) He trained in Huelva for 7 years and, after working at various restaurants and Arzak for two years, he started Acánthum in 2011,…

CHELE GONZÁLEZ: Neo-sustainability

Gallery by Chele Restaurant (Manila, Philippines) From an early age, Chele González loved to cook. Born in Torrelavega, Spain, he obtained a degree in…

Rodolfo Guzmán: Neo-sustainability

Boragó Restaurant (Santiago de Chile, Chile) Having been part of top restaurants in Chile and Europe and worked in every position in a kitchen, Rodolfo Guzmán…

Germán Martitegui: Neo-sustainability

Tegui Restaurant (Buenos Aires, Argentina) He holds a degree in international relations. He studied culinary techniques at Beatriz Chomnalez’s School. He…

Víctor Martín: Tellurian expressionism

Trigo Restaurant (Valladolid) Trigo opened its doors in 2007. Chef Victor Martín and his wife, Noemí Martínez, a sommelier and maître d’, have spent more than…

Arnau Bosch: Seafaring creationism from tradition

Can Bosch Restaurant (Cambrils) The son of the great Joan Bosch, with whom he shares the kitchen of Can Bosch, Arnau is a graduate in Hotel Management and…

MATÍAS PERDOMO: Revolution / Devolution

Contraste Restaurant (Milan, Italy) A private course was the spark that aroused the passion for cooking of this Uruguayan, who was born in 1980. At the age of…

Mª Carmen Vélez: Rices 3.0

La Sirena Restaurant (Petrer) From a family of fishmongers and fishermen, she left her Law and Economics studies to concentrate on the catering business. She…

María José San Román: Rices 3.0

Monastrell Restaurant (Alicante) Being curious and innovative, she devotes much of her time to researching products that are typical of our gastronomy, such…

Miguel Ángel de la Cruz: Three unique visions of lamb

La Botica de Matapozuelos (Matapozuelos) Miguel Ángel de la Cruz was born in 1976 and, after working at the family inn, studied hotel management and catering…

FIRO VÁZQUEZ: Three unique visions of lamb

El Olivar Restaurant (Moratalla, Murcia) More than a chef, a humanist. He studied medicine, has a degree in marketing and communication, is a photographer,…

Pepe Solla: New playful notes for contemporary Galician cuisine

Solla Restaurant (Poio) He has a degree in Business Administration ad is a self-taught cook at the family restaurant, Solla. He started working at the…

Jordi Butrón: Creative methods for restaurant desserts

Essence by Espaisucre (Barcelona) He did teacher training studies at the University of Barcelona and studies at the “Barcelona School of Hotel Management and…

Francis Paniego and Pol Contreras: Creative methods for restaurant desserts

El Portal del Echaurren (Ezcaray) Francis Paniego: Francis Paniego studied in Madrid and trained in the great kitchens of Pedro Subijana and Juan Mari Arzak.…

Juan Carlos and Jonathan Padrón: Prospective salty and sweet interpretations of avocado

El Rincón de Juan Carlos Restaurant (Los Gigantes, Tenerife) Juan Carlos Padrón Juan Carlos Padrón (22-9-76) was born in Icod de los Vinos. In 2001, he…

Eneko Atxa: Creating avant-garde through roots

Azurmendi Restaurant (Larrabetzu) Eneko Atxa, with 4 Michelin stars, was born in Amorebieta (Basque Country, Spain). He is the chef and owner of the…

Ramon Freixa: Without tradition there is no avant-garde

Ramon Freixa Restaurant (Madrid) Born in 1971 in Castellfollit de Riubregós (Barcelona), he currently resides in Madrid, where he runs the restaurant Ramón…

Javier Olleros: New playful notes for contemporary Galician cuisine

Culler de Pau Restaurant (O Grove) The son of a chef, he started in the kitchen at the age of 14, combining studies at the ISP Compostela school with his work…

PAUL PAIRET: “Psycho-taste”

Ultraviolet by Paul Pairet (Shanghai, China) Born and raised in France, chef Paul Pairet runs three different style restaurants in Shanghai: a popular modern…

Marcos Morán: Asturias, from tradition to creative infinity

Casa Gerardo Restaurant, Prendes October 23, 1979. Great great grandson, great grandson, grandson and son of kitchen professionals, Marcos is currently…

Opening Ceremony: The tribute award to Juan Mari Arzak – Sweet surprise

Opening Ceremony San Sebastian Gastronomika – Euskadi Basque Country welcomes all participants and begins the celebration of the 20th anniversary of the…

Gueridón de Oro 2018: Lluís García & Lluís Biosca

Lluís García & Lluís Biosca (El Bulli Foundation) “Legends” from the El Bulli dining room since the late 1980s and still involved even now (still working…

6th Pau Albornà i Torras Gastronomic Journalism Award Anthony Bourdain (in memoriam)

Anthony Bourdain (in memoriam) The late New York chef and journalist Anthony Bourdain was recognised a few months ago by the management of the congress for…

NACHO MANZANO: Asturias, from tradition to creative infinity

Casa Marcial Restaurant (Arriondas) Nacho Manzano (Asturias, 1971). At the age of 22 he took the reins of the family business, Casa Marcial, where he gained…

JOSÉ ANDRÉS: Surprise as a generator of emotions

Minibar de José Andrés (Washington, USA) Named as one of Time Magazine’s “100 Most Influential People” in both 2012 and 2018, and “Outstanding Chef” and…

BASQUE CULINARY CENTER: The 20 culinary techniques and applications that revolutionized gastronomy

Jorge Bretón. He is the Coordinator of the Kitchen Area at the Basque Culinary Center, where he directs the speciality of avant-garde cuisine. He was trained…

COLLOQUIUM – “THE EVOLUTION OF AVANT-GARDE CUISINE”

This year, the San Sebastian congress celebrates its 20th anniversary. It is an anniversary which also practically coincides with the explosion of contemporary…

Oliver Peña: The bar of the Enigma

Enigma Restaurant (Barcelona) He started work aged 17 as a waiter. When he was 18, he studied for a year at the Hofmann School of Hotel Management and…

Fernando Agrasar: Atlantic realism

As Garzas Restaurant (Malpica, A Coruña) Born in Santiago de Compostela in 1973, he is the chef and owner of the restaurant As Garzas, which is situated in…

Cava Mixology Experience

Marc Álvarez Born in Barcelona 29 years ago, he started very young in the world of hotel management and catering and gradually became acquainted with…

LO ÚLTIMO EN SALA, RESTAURACIÓN, VINO, PARRILLA

El mundo del vino y la sala en las Wine Sessions, la parrilla y la salud vinculada a la gastronomía en una programación llena de catas del más alto nivel, incluida la más esperada, la de Josep Roca (El Celler de Can Roca). »

COCINAS PRIVADAS

Talleres para aproximadamente 25/30 personas con temáticas específicas para aprender en directo y sobre la misma cocina las últimas y más innovadoras técnicas de algunos de los chefs más apasionantes del momento. »

THE TECHNICAL COMMITTES

OFF

A highly professional and consensual system for creating the programmes for San Sebastian Gastronomika – Euskadi Basque Country. An analysis and discussion platform established through two technical committees, Alta and Off, including the greats from Basque cuisine, famous names from the world of wine and food and the management of the congress