SPEAKERS 2019

Ángel León: Sea fungi and other pelagic surprises

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,…

Oriol Castro, Eduard Xatruch and Mateu Casañas: The extraordinary textures of fats

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: Meditating in green

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…

Fina Puigdevall: The contemporary magic of the environment

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…

Joan Roca: Creative passion from high proximity

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: The delicious game of the Basque landscape

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: Contemporary neo-classicism

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…

Dani García: Andalusia synthesised: the final analysis

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: Perfecting perfection

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

Elena and Juan Mari Arzak: 2019 Perspectives

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…

Eneko Atxa: Exquisite sustainability

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

Begoña Rodrigo: Intensity, chromatism and fun

La Salita (Valencia) Born in Valencia on 15 August 1975. Valencia and its Mediterranean offer a place for a Begoña Rodrigo who didn’t get into the world…

Carolina Bazán: Cosmopolitan recreation of Chilean cuisine

Ambrosía Restaurant & Ambrosía Bistro After finishing her studies, she and her family opened Restaurant Ambrosía in Santiago’s city centre in 2003.…

Jefferson Rueda: Unusual pork dishes

A Casa do porco Bar (Sao Paulo, Brasil) Jefferson Rueda was born in San José del Rio Pardo, in the interior of São Paolo, in 1977. As a child, he was…

Kevin Cherkas: Indonesian tradition with avant-garde emotion

Cuca (Bali, Indonesia) Chef Kevin Cherkas trained in great restaurants, such as El Bulli, Arzak and Daniel in New York. In 2013, he co-founded the restaurant…

7th Pau Albornà i Torras Gastronomic Journalism Award Cristina Jolonch

Cristina Jolonch It would be unfair, though very tempting, to only look at the wonderful interviews that Cristina has done with the great chefs in recent…

Opening Ceremony: The great tribute 2019 to Carme Ruscalleda – Sweet surprise

Opening Ceremony San Sebastian Gastronomika – Euskadi Basque Country 2019 officially welcomes all of the participants and celebrates Carme Ruscalleda with a…

Bel Coelho: Inspiration from “Orisha”

Clandestino Restaurant (Sao Paulo, Brasil) Chef of El Clandestino and presenter of Receta de Viaje (TLC Discovery), Bel discovered her vocation early. From a…

Diego Schattenhofer: Molecular synthesis of the caves of the Guanches

Taste 1973 Restaurant (Tenerife) After 18 years in the Canary Islands, the Argentinian chef Diego Schattenhofer began a new phase at the hotel where he had…

LUIS ALBERTO LERA: Contemporary game hunting

Lera Restaurante Hotel He trained at the Luis Irizar Cooking School in San Sebastian. His teachers included Arzak, Hilario Arbelaitz and Abraham García and he…

MACA DE CASTRO: The unheard of landscape of Mallorca

As chef and owner of the restaurant that bears her name, which is part the De Castro Group family business in the Mallorcan town of Alcúdia, Maca de Castro is…

Gueridón de Oro 2019: Denis Courtiade

(Plaza Athénée, Paris)   As Alain Ducasse’s right-hand man since he started in Monte Carlo (and in all his subsequent restaurants) and son of…

Rosauro “Sau” del Rosario: The colourful tradition of Pampanga revisited

Chef at 25 Seeds and Cafe Fleur (the Philippines) Chef Rosauro del Rosario is originally from Pampanga, a region which, being one of the Philippine culinary…

Eelke Plasmeijer and Ray Adriansyah: European avant-garde with native products

Eelke Plasmeijer – Locavore Restaurant Group (Bali, Indonesia) Eelke Plasmeijer began his professional cooking career at the age of 14 in a restaurant…

Vladimir Viktorovich Mukhin: Russian cartography at the forefront

Chef at the White Rabbit restaurant (Moscow, Russia) Born in 1983, Vladimir Mukhin is a fifth generation chef. He started at the age of 12 in the kitchen of…

Najat Kaanache Amghiraf: Seafood products without walls

Nur Restaurant, Cús Restaurant and Nachō Mama Restaurant, Fez (Morocco) With a long story that starts in San Sebastián, where she was born into a Moroccan…

Christina Sunae: Marvelling at Southeast Asia

Cocina Sunae (Buenos Aires, Argentina) Born in the United States, she is the daughter of an American father and two women: her Korean biological mother and…

Kurt Schmidt Ruiz: Recreation in the Chilean pantry

99 Restaurante (Santiago, Chile) Trained in French cuisine, Kurt is currently 28th in the 50 Best Restaurants in Latin America list and was previously, among…

JP Anglo: Unknown “Negrense” cuisine

Sarsá Restaurant (Manila, Filipinas) Chef JP specializes in Filipino regional cuisine and has a contemporary Filipino restaurant called Sarsá in the…

Basque Culinary Center: Food waste, food ways: sustainability, training and innovation

Jorge Bretón He was trained at some the major establishments (El Bulli, El Celler de Can Roca, El Poblet…), becoming a chef with two Michelin-starred…

LEONOR ESPINOSA: Reinventing Colombian tradition

Leo (Bogotá, Colombia) Leonor studied Fine Art at the Fine Arts School in Cartagena de Indias and Economics at the Technological University of Bolivar. In…

Getaria Maritime Culinary Association: “Grill, culinary landscape”

For some years now, the Getaria Maritime Culinary Association has been immersed in a thorough process of research into the development of the grill in……

CARLES ABELLAN, NANDU JUBANY and RAFA ZAFRA: Concelebrating red prawns from the Mediterranean

CARLES ABELLAN: La barra de Carles Abellán (Barcelona) He studied at the Barcelona School of Hotel Management and Catering and combined his studies with…

Elena Lucas Gonzalo: Artistic mycology

La Lobita (Navaleno)   A graduate of the Castile and Leon School of Hotel Management and Catering in Soria, Elena trained at the Santo Mauro Hotel in…

Paulo Airaudo: Freedom as a musical score

Amelia Restaurant (San Sebastián) Argentine, trained at the Cooking School of Río Cuarto, Paulo, after venturing in his country, including Tierra del Fuego,…

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