2017

Manjit S. Gil: Presentation of Indian cuisine, philosophy and diversity

 President of Indian Federation of Culinary Associations Manjit Gill is a highly acclaimed chef who has worked for more than four decades in the culinary…

Gulam Qureshi: The secrets of the North: “Dum” cooking

Dum Pukht restaurant (Delhi – INDIA) Chef Gulam M. Qureshi has played a decisive role in the early years of the Dum Pukht restaurant at the ITC Maurya…

Carme Ruscalleda: What does the cosmos taste of?

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: Verging on entropy

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: Disfrutar 2017

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…

Varun Mohan: Vegetarian haute cuisine

Royal Vega restaurant (Chennai – INDIA) After graduating from the Welcomgroup Graduate School of Hotel Administration, the chef Varun Mohan joined the…

Praveen Anand: Exotic flavours of the South

Dakshin restaurant (Delhi – INDIA) The chef Praveen Anand studied at the Institute of Hotel Management and Catering Technology in Chennai, where he…

J.P. Singh: “Tandoor” explosion

Bukhara restaurant (Delhi – INDIA) A graduate from the Institute of Hotel Management in Bombay, since 1991 JP Singh has worked at the world-famous…

Josean Alija: The journey of our evolution

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…

Alvaro Garrido: Between the earth and the intellect

 Mina restaurant (Bilbao) In his constant quest for learning after finishing his studies, Álvaro moved to Barcelona, where he trained in famous restaurants…

Fina Puigdevall: Post-modern terroir

Les Cols restaurant (Olot) Radical in form, avant-garde in her forward-looking vision, sustainable in her creativity; Fina Puigdevall not only has a space…

José Avillez:The Mediterranean diet in Portugal: tradition and innovation

Belcanto restaurant (Lisboa, Portugal) Considered to be one of the great idols of Portuguese cookery, José Avillez has stood out on account of his…

Thomas Zacharias: Wild India

Bombay Canteen restaurant (Bombay – INDIA) The chef Thomas Zacharias brings to The Bombay Canteen the wide variety of experiences he has acquired…

Sawrabh Udinia: European language, Indian feelings

Masala Library  restaurant (Delhi – INDIA) Saurabh Udinia spent his adolescence savouring the innumerable flavours that Delhi street food offers. He…

Srijith Gopinathan: India de luxe

Campton Place restaurant (San Francisco – INDIA) The chef Srijith Gopinathan grew up surrounded by the exotic spices of South India that filled the air…

Manish Mehrotra: Indian emotional avant-garde

Indian Accent restaurant (Delhi – INDIA) Manish Mehrotra is considered to be one of the best chefs in India. His is credited with creating an innovative…

Joan Roca: The essence of our cuisine

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…

Nandu Jubany: The cuisine and the homeland

Can Jubany restaurant (Calldetenes) He was born in 1971. At the age of 18 he joined the family restaurant, el Urbisol, as head chef. He spent some time in the…

Nacho Manzano: Encapsulating Asturian roots

Casa Marcial restaurant (Arriondas)  Nacho Manzano (Asturias, 1971). At the age of 22 he took over the family business, Casa Marcial, where he won his second…

Jesús Sánchez: The Cantabrian identity

Cenador de Amós restaurant  (Villaverde de Pontones) Jesús Sánchez (1974) studied at the Casa de Campo catering school in Madrid and took pastry-making &…

Toño Pérez: Sumptuous modernity

Atrio restaurant (Cáceres) Juan Antonio Pérez (Casar de Cáceres, 1961), head chef at the Atrio restaurant, is the chef that has revitalised cookery in…

Pedro Subijana: The complex passion for “terroir”

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…

Safe Cruz: Chef to follow. New Canarian Cuisine: review, update and projection

Gofio restaurant (Madrid) Run by the Canarian chef Safe Cruz, Gofio (open in 2015) in Madrid is a (surprisingly) unprecedented version of New Canarian…

Hilario Arbelaitz: Post-classical harmonies

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…

Sriram Aylur: The extreme subtlety of Southern spices

Quilon restaurant (Londres – INDIA) Sriram Aylur started out in the restaurant business with his father, who inspired him with a passion for food that…

Pepe Solla: Neo-Atlanticism

Casa Solla restaurant (San Salvador de Poio) A graduate in business Studies and a self-taught chef in the family restaurant, el Solla, in 1991 he began…

Ricard Camarena: To the taste for purity

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: Entrancing Andalusia

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

Mauro Colagreco: Cross-border landscapes

Mirazur restaurant (Menton, France) Mauro Colagreco (La Plata, 1976). In 2017 his restaurant has been declared 4th best in the world on the World’s 50 Best…

Martín Berasategui: The alchemy of complexity

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: Synthesis 2017

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…

Terroir Chefs: José Antonio Rivera, Fran López, Diego Gallegos and Roberto Ruíz

In a combined presentation,  José Antonio Rivera will speak about the lamprey, Fran Lopez about Deltas flavors, Diego Gallegos on the river fish and Roberto Ruiz of the beans.…

Serving: The supreme art with Javier de las Muelas, Josep Roca y Ferran Centelles

Javier de las Muelas – Dry Martini (Barcelona) Born in 1955. A businessman and trend-setter, he is considered to be one of the best-known maestros in…

Jordi Cruz: Organoleptic glamor

Ábac restaurant (Barcelona) He was born in Manresa (Barcelona) in 1978 and studied cooking at the Joviat Advanced Catering School in the same town. At the age…

IX Golden Gueridon Prize: Louis Villeneuve

Louis Villeneuve and the Hôtel de Ville restaurant in Lausanne are linked by forty-three years of shared history. In 1975, at the age of 27, the later-to be…

OPENING CEREMONY – San Sebastian Gastronomika-Euskadi Basque Country 2017 Tribute: Michel Bras

Michel Bras was born in Gabriac, in the Aveyron, in 1946. The Aubrac countryside and cooking soon captivated him: guided by his mother, he learnt local…

V Pau Albornà i Torras Award for Food Journalism: Nick Lander

Each year San Sebastian Gastronomika – Euskadi Basque Country remembers the journalist and collaborator at the congress, Pau Albornà, who passed away in…

Vineet Bhatia: Harmony and complexity memory

Vineet Bhatia London (Londres, UK) Born in Bombay (India) in 1967, Vineet Bhatia got his culinary inspiration at an early age thanks to his mother. He studied…

Gaggan Anand: Progressive India

Gaggan (Bangkok, Tailandia) Inspired by his memories of the amazing food from street stalls and the different culinary traditions in the regions of India,…

Pedro Mario and Oscar Pérez: The suckling lamb, much more than a roast

Rest. El Ermitaño (Benavente) Pedro Mario The first person to take over from his parents was Pedro Mario, the eldest. It is not easy when you are just 22…

Special presentation: Cutting-edge “Gastro-urbanism” El Barri Adrià (Barcelona)

When cuisine “colonises” a neighbourhood with no recent tradition of it, virtuously disrupting urban uses and generating a new profile in the city, a new site…

Joxe Mari Aizega and Diego Prado: Wild herbs and culinary value

Joxe Mari Aizega (Director BCC) and Diego Prado (Associate Professor BCC) The use of wild herbs at BCulinaryLab as a resource for designing and creating new…

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