After two years of pandemic that forced its organisers to change the dates of the congress, the world’s most influential haute-cuisine gastronomy summit returns in January – the month it has always taken place. In 2023, it will be held on the 23rd, 24th and 25th of January.

Its 20 editions, which have contributed to the creation of a global haute-cuisine scene, have consolidated this great yearly event where new chefs have been discovered and trends and avant-garde ideas have been promoted. Madrid Fusión Alimentos de España will once again bring the sector together in Pavilion 14 at IFEMA – Madrid’s most modern congress centre – where the space for this coming edition will span over 25,000m2.

The experiential content of the congress will be enhanced, and more training spaces than ever will be offered. Once again, it will be broadcasted on internet allowing it to be seen from every corner of the world. The programme, to be announced in the coming weeks, will showcase the most interesting ideas and trends currently being developed in kitchens on all five continents.

The evolution of the biggest gastronomy congress of all has been enjoying a year-on-year crescendo. Figures from the last edition – held from the 28th to 30th of March this year – broke records for participation, registered congress-goers and members of the accredited press. Three days of culinary critical thinking, sandwiched between two crises. Three days that showed, once again, that people talk, discuss and open up new paths at Madrid Fusion.

People returned to fill the halls and auditoriums, eateries and rooms to listen, learn and come together at a congress that, by the time it ended, had beaten records: 16,500 visitors, 1,171 congress-goers in the main auditorium and 1,038 journalists from all over the world. There had never been so many visitors, congress-goers or journalists. It included competitions, auctions, tastings and awards. Without a doubt, it was the most successful edition ever of the greatest haute-cuisine gastronomy summit. 

Beyond the figures, the XX edition and anniversary of Madrid Fusión Alimentos de España came to an end with the satisfaction of feeling both loved by – and useful for – two generations of chefs whose careers have been boosted thanks to this congress. That’s why the following people accepted the invitation: René Redzepi (Noma***, Copenhagen), having come to the congress years before emerging onto the scene; Dabiz Muñoz (Diverxo***, Madrid), who was awarded Madrid Fusion’s Upcoming Chef Award in 2008; and Gastón Acurio (Astrid & Gastón, Lima), who recognised that the congress was “key for showcasing Peru. It allowed us to discover diversity and to show the world who we are.” And Alex Atala (D.O.M, São Paulo) said: “Taking part in Madrid Fusion was a watershed moment for my career. I trust it will continue to open doors for future generations.”

Madrid Fusión Alimentos de España has consolidated itself as the world’s great gastronomy stage. Via live cooking demonstrations by the most important chefs on the international scene, surprising presentations of the most revolutionary techniques, round table discussions, etc., its goals are to showcase avant-garde cuisine, foster a closer relationship between world cuisines, encourage debate and critical thinking about gastronomy and the myriad spheres that are linked to it (oenology, the food industry, technological innovation, scientific research and new business models). Every year, while Madrid Fusión Alimentos de España is being held, Madrid becomes the world’s capital of gastronomy.