Round table
Is anyone there? Spanish haute cuisine faces a generational shift had the key closer than it seems?
The restaurant sector is undergoing profound transformation, driven by social, technological and generational changes.
New management models, a better work-life balance, the professionalisation of the industry and digitalisation are changing the way kitchens and dining rooms operate. This roundtable discussion will explore the challenges and opportunities of creating more sustainable, equitable and appealing work environments for the next generation of haute cuisine professionals.
Related talks
Round table
Meeting with the candidates for Pastry Chef Revelation
10:35 - 11:05 HRS
Round table
Eating without cooking. Are our kitchens going to disappear?
11:15 - 12:00 HRS
Juanlu Fernández
Chef at Lú Cocina y Alma** (Jerez de la Frontera, Spain)
Laura Gil
Senior Client Director WorldPanel by Dominator
Álvaro Meyer
CEO & Founder at Volup
Manuel Delgado
Strategic Head of Interior Design at IKEA in Spain
Raúl Martín
CEO Familia Martínez
Round table
One-person restaurant
12:00 - 12:50 HRS
Martín Comamala
Chef at 539, Plats Forts (Puigcerdà, Girona, Spain)
Beatriz Pascual
Chef at Almazen (Salinas de Añana, Álava, Spain)
Round table
The new economy of food
12:50 - 13:20 HRS
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Nino Redruello
Partner and chef at Familia La Ancha (Madrid, Spain)
Diego García Azpiroz
CEO Pescaderías Coruñesas
Carlos Crespo
Partner at Grupo Cañadío
Diego René
Chef at Beluga (Málaga, Spain)
Round table
Who influences young people?
13:20 - 14:00 HRS
Jordi Roca
Pastry chef at El Celler de Can Roca*** (Girona, Spain)
Bertran Salvador-Mata
Doctorate in Communication, Pompeu Fabra University (Barcelona, Spain)
Javier Sanz & Juan Sahuquillo
Chefs at Grupo Cañitas Maite (Casas-Ibánez, Albacete, Spain)
Mariano Citterio
Executive Chef and Head of Food Innovation at Vicio
Round table
The customer experience
15:30 - 18:30 HRS
Ferran Centelles
Former sommelier at elBulli and Cofounfer of Wineissocial and Outlook Wine (Barcelona, Spain)
Ferran Adrià
Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)
Lluís García
Director of elBullifoundation
Round table
Culinary Medicine: Texture at the service of health
10:00 - 10:30 HRS
Marc Puig Pey
Head chef at Fundació Alícia (Sant Fruitós de Bages, Barcelona, Spain)
Fabiola Juárez
Nutritionist at the Alícia Foundation (Sant Fruitós de Bages, Barcelona, Spain)
Marta León
Head of the Nutrition Department at Campofrío
Patricia Sanz
Health Care Social Manager
Round table
Eat to win: high-performance nutrition in sports
11:00 - 12:00 HRS
Mª Antonia Lizárraga
Doctor of Medicine and Specialist in Physical Education and Sports Medicine
Miguel Ángel Capón
Partner and Managing Director, Tabalú Sports Cuisine
Lucía Almendros
Sports nutritionist
Vinicius Martini Capovilla
Head chef for the Australian national soccer team
Eduardo Casquero
Chef and marathon runner
Round table
Alternative proteins. Rethinking innovation after the plant-based bubble
12:15 - 12:35 HRS
Jaime Martín
Partner & CEO Lantern
Oriol Gol
Director of I+D en Sanygran
Round table
The evolution of innovative ecosystems. What if Spain had the key closer than it seems?
12:35 - 12:55 HRS
Juan Carlos Gázquez Garrido
Deputy Director of Cajamar Innova
Juan José Vázquez
Business Director of Coexphal (Association of Fruit and Vegetable Producers' Organisations in the province of Almería)
Enric Vila
Director of R&D&I at Agrobio.
Round table
It is wise to ask questions. Shared reflections on (gastronomic) issues arising from
16:00 - 16:45 HRS
Guillermo Viglione
Founder of LACRÈME
Andoni L. Aduriz
Chef at Mugaritz** (Errentería, Guipúzcoa, Spain)
Diego Guerrero
Chef at DSTAgE** (Madrid, Spain)
Round table
Ancestral techniques. The line between tradition and plagiarism. The journey of flavour through time.
16:45 - 17:30 HRS
Pía León
Chef at Kjolle (Lima, Peru)
Santiago M. Moctezuma
Chef at Maizajo (Mexico City, Mexico)
Miguel Caño
Chef at Nublo* (Haro, La Rioja, Spain)
Javi Revert
Viticulturalist (La Font de la Figuera, Valencia, Spain)
Round table
Biodynamic farming
11:05 - 11:35 HRS
Ignacio y Carlos Echapresto
Chef andsommelier at Venta Moncalvillo** (Daroca de Rioja , La Rioja)
David Cancela
Head of viticulture and implementation of biodynamics at Bodegas Mauro
Javier Caballero
1900 Kelvin
Pablo Casallo
Director of operations at Biosphera
Round table
Gastronomy in the era of climate change
11:35 - 12:05 HRS
Enrique Pérez
Chef at El Doncel* (Sigüenza, Guadalajara, Spain)
Cristina Soler Rivas
Co-CEO of Algarikon Mar Menor S.L.
Pilar Pascual
Rural entrepreneur and agri-influencer
Round table
13:35 - 14:05 HRS
Round table
Of expert...
17:20 - 17:50 HRS
Chema León
Marketing Director, Makro Spain
Javier Estévez
Chef at La Tasquería* (Madrid, Spain)
Anai Meléndez
Chef at Caín (Nava del Rey, Valladolid, Spain)
Javier Goya
Chef at TriCiclo (Madrid, Spain)
Round table
Meeting with the candidates for Revelation Chef
17:55 - 18:25 HRS
Round table
Self-sustainability and the future of the culinary profession
15:35 - 16:05 HRS
Quique Dacosta
Chef at Quique Dacosta Restaurante *** (Dénia, Alicante, Spain)
Ricard Camarena
Chef at Restaurante Ricard Camarena** (Valencia, Spain)
Nandu Jubany
Chef at Can Jubany* (Calldetenes, Barcelona, Spain)
Israel Ramírez
Head waiter at Saddle* (Madrid, Spain)
Round table
Can traditional Spanish pastries become fashionable?
15:50 - 16:20 HRS
Josetxu Arrese
Sixth generation of Pastelería Arrese (Bilbao, Spain)
Batiste Rubio
Co-owner of Forn Baixaulí (Picanya, Valencia, Spain)
Anna Pascual
Owner and manager of Pastisseries La Confiança (Gelida, Barcelona, Spain)
Estrella Leal
Owner of El Pozo Bakery (Madrid, Spain)
Round table
Spain, a food and gastronomic powerhouse
13:25 - 13:55 HRS
Tomás M. Rodríguez Serrano
Director of Interovic
María Ritter
Director of Guía Repsol
Teresa Pérez Millán
Manager, Olive Oil from Spain
Susana García Dolla
General Director of the Interprofessional Wine Organisation
Alberto Herranz
Director Interporc
Nuria Mª Arribas
Director InLac
Round table
Presentation of the Agri-Food Trends & AI Report
10:00 - 12:00 HRS
Juan Francisco Delgado
President of the European Foundation for Innovation (INTEC)
Begoña Pérez
EIT Food
Irina Moreno
Coordinator UPC Agrixels -Barcelona Tech
Jesús Contreras
Chief Operating Officer (28Digital, Bruxelles)
Clara Aguilera
ACENTO
Round table
Reimporting talent
13:45 - 14:00 HRS
Coco Montes
Chef at Pabú* (Madrid, Spain)
Rubén Hernández Mosquero y Miguel Ángel Millán
Sommelier and chef at EMi* (Madrid, Spain)
Miguel Ángel Mayor
Chef at Cávala (Málaga, Spain)