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 restaurants (La Sucursal and Vertical); he has received numerous awards throughout his career, such as: Best Chef Millesime 2012 in the Valencian Community, FEHV National Award for Gastronomic Research and Development, etc. Bretón has extensive experience as a speaker throughout the world. He works as a trainer, being the coordinator of the cooking department at the Basque Culinary Center, and as a gastronomic advisor.

John Regefalk

He began his professional career in restaurants offering traditional cuisine, before continuing his training in some of the best restaurants in Sweden at the time of the emergence of New Nordic Cuisine. Years of international experience (Noma in Copenhagen, RyuGin inTokyo, Metamorfosi in Rome…) have broadened his gastronomic vision and expertise in other types of cuisine.

He is currently working as a researcher, trainer and coordinator at the Basque Culinary Center (Degree and BCCInnovation), where he researches and teaches avant-garde techniques and gastronomic trends. He has collaborated in the production of different books on Italian cuisine.

Blanca del Noval

She is a research chef at BCC Innovation, the gastronomic technology centre at the Basque Culinary Center. She specialises in research into techniques and products of gastronomic value for their reappraisal, and into wild plants, taking sustainability as the main value of each research and development project and using new techniques in the reuse of “discards”. She has a degree in Gastronomy and Culinary Arts from the BCC (San Sebastian), working in different restaurants such as In de Wulf (Belgium) and Central (Peru). She did her dissertation with a cultural re-evaluation project on an Andean community in Ancash (Peru), with the Mater Iniciativa research centre (Peru).