Gonzalo Baquedano

Chef at Ajoengro* (Logroño, Spain)

Welcome to the 21st Madrid Fusión congress, with the slogan "Sin límites/ No limits”.

Andoni Luis Aduriz

Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)

A prize will be awarded to the best national recipe made with meat from the PGI "Carne de la Sierra de Guadarrama", which must be paired with a wine from the DO Vinos de Madrid.

Guillermina Sánchez

Expert in cheese and sensory analysis

Borja Pérez González

La Guancha

Ángela Delgado Díaz

San Miguel de Abona

Francisco Borja de Mesa Manrique

Yaiza Álvarez Pérez

El Sauzal

Jonatan García Lima

La Orotava

Juan Francisco Fariña Pérez

Massimiliano Alajmo

Chef at Le Calandre*** (Sarmeola, Rubano, Italy)

Kristell Monot

Sommelier at Mugaritz** (Errenteria, Gipuzkoa, Spain)

Xanty Elías

Chef at Finca Alfoliz (Aljaraque, Huelva, Spain)

Nieves Barragán

Chef at Sabor (London, United Kingdom)

Rafael Moreno Rojas

Director of the Chair of Mediterranean Gastronomy of the University of Cordoba (Spain)

Paqui García

Expert in Aove. General Secretary of the Priego de Córdoba Denomination of Origin

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

A choral tribute to the chefs who took their first steps at Madrid Fusión.

"Alimentos de España" is one of the instruments used by the Ministry of Agriculture, Fishing and Food to promote and assist the agrofood sector.

In search of the best "Bite with cheese" in Spain also in 2023.

Pedro Ballesteros

MASTER OF WINE

Andreas Kubach

Master of Wine, Cofounder and Managing Director of Península Vinicultores (Madrid, Spain)

Pepe Mendoza

Owner of Casa Agrícola (Llíber, Alicante, Spain)

Pedro Ruiz Aragoneses

CEO of Alma Carraovejas (Valladolid, Spain)

Loreto Pancorbo

Wine Consultat at Vinos en Támdem SC

Luis Sande

Co-owner of Pagos de Brigante (Betanzos, A Coruña, Spain)

María Barúa

Technical director and oenologist of LAN Group

Alberto Saldón

LAN Grupo Marketing Director

Konstantin Filippou

Chef at Restaurant Konstantin Filippou** (Vienna, Austria)

Ramsés González

Chef at Cancook (Zaragoza, Spain)

Cristian Palacio

Chef at Gente Rara (Zaragoza, Spain)

Eduardo Salanova

Chef at La Venta del Sotón (Esquedas, Huesca, Spain)

Rubén Catalán

Chef at La Torre del Visco (Teruel, Spain)

Francesko Vera

Chef at Gamberro (Zaragoza, Spain)

Oriol Castro, Eduard Xatruch y Mateu Casañas

Chefs at Disfrutar** (Barcelona, Spain)

Andoni Luis Aduriz

Chef at Mugaritz** (Renteria, Gipuzkoa, Spain)

Fernando Villasclaras

Chef at El lago* (Marbella, España)

Elena Lucas

Chef at La Lobita* (Navaleno, Spain)

Sacha Ormaechea

Chef at Sacha (Madrid, España)

Alejandro Chamorro

Chef at Nuema (Quito, Ecuador)

Fernando Desa

Executive chef at Goya Europe

Eric Vildgaard

Chef owner at Jordnaer** (Copenhaguen, Denmark)

Cristina Forner

President of Marqués de Cáceres

Carlos Casillas

Chef at The Mud Wine Bar (Ávila, Spain)

Alvar Hinojal

Chef at Alquimia* (Valladolid, Spain)

Dieuveil Malonga

Chef at Meza Malonga LAB (Kigali, Rwanda)

This year's reference product is the "borriquete", an excellent fish that is rarely used in our kitchens.

Joan, Josep y Jordi Roca

Chef, sommelier and pastry chef at El Celler de Can Roca*** (Girona, Spain)

Diego Murciego

Chef at Desde 1911 (Madrid, Spain)

Nazario Cano

Chef at Odiseo (Churra, Murcia, Spain)

Carlos del Portillo

Chef at Bistronómika (Madrid, Spain)

Juan Monteagudo, Restaurante Ababol (Albacete); Natalia Méndez, Casa Chuchu (Asturias); Víctor Conus, La Mesa de Conus (Vigo); Miguel Borreguero, La Ostrería (Cantabria); Ana Losada, Taberna Zalamero (Madrid); José Manuel Gallego, Clandestina (Toledo) and Javier Pérez-Batallón, Berria Wine Bar. (Madrid)

Manuel Jesús Sutil

Secretary DOP Sierra Mágina

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

Mireia Torres

Director of Jean Leon

Sergi Castro

Sommelier

Javier Sanz y Juan Sahuquillo

Chefs at Cañitas Maite (Albacete, Spain)

Carmen Aumesquet

Head of Promotion on the Jerez/Manzanilla Wine Regulating Council-Sanlúcar de Barrameda

José Ferrer

Ambassador of Jerez Wines in gastronomy.

Cristóbal Muñoz

Chef at Ambivium* (Peñafiel, Valladolid, Spain)

Alberto Montes y José Luis Paniagua

Chef and sommelier at Atrio*** (Cáceres, Spain)

Gonzalo Trigo y Juan Luis García

Chef and sommelier at Casa Marcial** (Arriondas, Asturias, Spain)

Francesc Beltri y Miguel Galán

Chef and sommelier at SLOW & LOW* (Barcelona, Spain)

The Soria truffle auction at Madrid Fusión Alimentos de España is a solidarity gastronomic event.

Diana Marcelino

Chef at El secreto de Chimiche (Chimiche, Santa Cruz de Tenerife, Spain)

José Rodríguez

Chef in R&D at the Granada La Palma Cooperative

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

Ángel León

Chef en Aponiente*** (Puerto de Santa María, Cádiz, Spain)

Carles Flinch

Chef at Can Manel (Andorra la Vella, Andorra)

Dolors Pal

Chef at Borda Raubert (La Massana, Andorra)

Alexia Luca de Tena

Oenologist at Bodegas Viña Nora

José Manuel Benítez

Oenologist at Viñas del Cénit

Laura Sanz

Oenologist at Bodegas Naia

Jaime Suárez

Oenologist at Bodegas Dominio de Atauta

David Chamorro

Director Food Idea Lab (Madrid, Spain)

Luke Jang

Food Idea Lab Madrid, Spain)

The aim of this competition is to continue to promote the world of escabeches in Spain.

Erwan Poudoulec

Le Cordon Bleu (Madrid, Spain)

Benjamin Nast

Chef at De Calle (Santiago de Chile, Chile)

Ángel Ortega Ayuso

Chef at El Portalón (San Lorenzo de Yagüe, Soria, Spain)

Miriam Ortego Monte

Chef at La Tablada (Navaleno, Soria, Spain)

Alberto Ferruz

Chef at BonAmb** (Jávea, Alicante, Spain)

Antonio López

Venta El Raspa (Bonanza-Algaida, Sanlúcar de Barrameda, Cádiz, Spain)

Rocío Ibáñez

Venta El Raspa (Bonanza-Algaida, Sanlúcar de Barrameda, Cádiz, Spain)

César Hermoso

Casa Bigote (Bajo de Guía, Sanlúcar de Barrameda, Cádiz, Spain)

Jaime Batista

Narea (Barrio Bajo, Sanlúcar de Barrameda, Cádiz, Spain)

Alejandra Gnisci

Narea (Barrio Bajo, Sanlúcar de Barrameda, Cádiz, Spain)

José Luis F. Tallafigo

El Espejo (Barrio Alto, Sanlúcar de Barrameda, Cádiz, Spain)

Pepe Ferrer

Ambassador of Manzanilla de Sanlúcar AOC

Yeison Mora

Chef at Idílico (Medellín, Colombia)

Ketty Fresneda

Director of Catering for gastronomic events, Cuba

Takayoshi Watanabe

Chef at Teruzushi (Fukuoka, Japan)

Andrea Tumbarello

Chef at Don Giovanni (Madrid, Spain)

Juan Luis García Ruiz

Sommelier at the Casa Marcial** restaurant (Arriondas, Asturias, Spain)

Periko Ortega

Chef at ReComiendo (Córdoba, Spain)

Santiago Alfonso

VP of Strategic Communications and Corporate Reputation at Cosentino

Miguel Caño

Chef at Nublo* (Haro, La Rioja, Spain)

María Villalón

Studio Villalón

Claudia Polo

Gastronom

José Ferrer

Oenologist manager at Viñas del Vero

James Knappett

Chef at Kitchen Table** (London, United Kingdom)

Dabiz Muñoz

Chef at Diverxo*** (Madrid, Spain)

Cristóbal Muñoz

Chef at Ambivium* (Peñafiel, Valladolid, Spain)

Guillermo Ortega

Creative director at Ambivium* (Peñafiel, Valladolid, Spain)

Sergio y Javier Torres

Chefs at Cocina Torres*** (Barcelona, Spain)

A prize for the most sustainable winery.

Zuberoa and the surname Arbelaitz form part of the country's gastronomic history. The time has come to acknowledge everything they have contributed.

Begoña Pérez Villareal

EIT Food's Southern Europe Director

Juan Francisco Delgado

Executive Vice President INTEC Foundation

Laura Cristóbal

Director of EFE Agro

Olga Fernández

Director of Bodegas Condado de Haza

Lucía Pascual

Oenologist and technical director of Bodegas Condado de Haza

Rodrigo Pons

Oenologist and technical director of Bodegas Condado de Haza

Ricard Camarena

Chef at Ricard Camarena Restaurant** (Valencia, Spain)

The competition will award the "Best Mojo" and the Best Dish with "Mojo harmonised with Tenerife Wine".

Josep Roca

Sommelier at El Celler de Can Roca*** (Girona, Spain)

Francis Paniego

Chef at El Portal de Echaurren** (Ezcaray, La Rioja, Spain)

Jordi Grau

Executive chef at Ibaya* Sport Hotels Resort & Spa (Soldeu, Andorra)

Poul Andrias Ziska

Chef at Koks** (Tórshavn, Faroe Islands)

Lara Roguez

Chef at Kraken Art Food (Gijón, Spain)

Víctor Ballesta

National wine buyer Makro Spain

Íñigo Lavado

Chef asesor Makro España

Rubén Palomares

Oenologist in the wine department of Makro Spain

José María López

Sommelier

Fina Puidevall y Clara Puigvert

CHEF AT LES COLS** (OLOT, GIRONA, SPAIN)

The competition aims to promote awareness of the products of the Italian pantry.

Nicolai Tram

Chef at Knystaforsen* (Rydöbruk, Sweden)

Davide Musci

Vermouth Primo de Lanzarote & Omar Viña

Joao Faraco

Chef at Coentro (Lanzarote, Spain)

Rubén Rivera

Chef at Citurna Casual Food (Lanzarote, Spain)

Yordy Gutiérrez

Chef at La Maresía (Lanzarote, Spain)

David Lemes

Chef at La Bodega de Santiago (Lanzarote, Spain)

Lolo Román

Brutal Coolinary Project

Virgilio, Pía y Malena

Creators of the Mater project (Peru)

Antonio Nieto Villasante

Oenologist at Grupo Valdecuevas

Juan D'Onofrio

Chef at Chispa Bristo

Gabrile Sodé

Chef at Chispa Bristo

David Izquierdo

Chef at El 51 del Sol (Aranda de Duero, Burgos, Spain)

Three leading international chefs will be sharing this award in 2023.

Fernando Mora

Master of Wine and oenologist at Bodegas Frontonio (Zaragoza, Spain)

Francisco Moreno

Secretary DOP Sierra Segura

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

Almudena Alberca

Master of Wine and Entrecanales Domecq

Elisa Carbonell, Martí Carlos Martínez, Nacho Manzano y Danny Lledó

Javier Brichetto

Chef at Piantao (Madrid, Spain)

The Aquanaria Madrid Fusión Alimentos de España Sustainability Prize is in its third year.

Erwan Poudoulec

Le Cordon Bleu (Madrid, Spain)

Quique Dacosta

Chef at Quique Dacosta Restaurante *** (Dénia, Alicante, Spain)

Igor Mezentsev

Chef at Topot Project

David López

Chef at Local de Ensayo (Puente Tocinos, Murcia, Spain)

Jordi Segura

CEO Euroselecció

Santiago Cueva

Chef at Marcando el Camino (Quito, Ecuador)

Pedro Sánchez

Chef at Bagá* (Jaén, Spain)

Carlos Hernández del Río

Chef at ConSentido (Salamanca, Spain)

Adrián Bosch y Eduardo Domínguez

Chef at San Hô* (Adeje, Tenerife, Spain)

Juan Carlos García, Javier Rivero & Gorka Rico, Sergio de la Orden, Juanjo Mesa León, Abraham Ortega & Áser Martin, Pablo Fuente, Juan Monteagudo, and Alba Esteve Ruiz.

Marlene Vieira

Chef at Marlene (Lisbon, Portugal)

Zen Ong

Head ice cream maker at AWAN (Los Angeles, USA)

Álvaro Salazar y María Cano

Chef and sous-chef at Voro** (Canyamel, Capdepera, Majorca)

Eric Ortuño

Head of training and pastry chef at L’Atelier (Barcelona, Spain)

Edgar Núñez

Chef at Comedor Jacinta (Mexico City, Mexico)

Paz Levinson

Executive Sommelier with Anne-Sophie Pic*** (Valence, France)

Jordi Caballero

Head of R+D with Cereal Europastry (Rubí, Barcelona, Spain)

Diana Díaz y Rodrigo de la Calle

Chefs at El Invernadero* (Madrid, España)

Daniel Álvarez

Pastry chef at Pastelería Dalua (Elche, Alicante, Spain)

Daniel Ramos

Owner of Cremita (Chiclana de la Frontera, Cádiz, Spain)

Paco Arango

Philanthropist and filmmaker

Luis Hurtado de Amézaga

Technical Director of Bodegas Marqués de Riscal

Ferran Centelles

FORMER SOMMELIER AT ELBULLI AND COFOUNDER OF WINEISSOCIAL AND OUTLOOK WINE (BARCELONA, SPAIN)

Marián Alonso

Sales Manager of Maktub

Aitor Arregi

Chef at Elkano* (Getaria, Gipuzkoa, Spain)

In collaboration with Cereal, Madrid Fusión Alimentos de España will be holding its 10th "Signature Sandwich" Competition to find Spain's best sandwich.

Almudena Alberca

Master of Wine and Entrecanales Domecq

Rafael Cagali

Chef at Da Terra** (London, United Kingdom)

Rafael Bellido

President of the Federation of Associations of Sommeliers of Andalusia

José Álvarez

Chef at La Costa* (El Ejido, Almería, Spain)

Madrid rewards its pastry chefs and bakers.

Rodrigo Castelo

Chef at Ó Balcão (Santarém, Portugal)

David Gil

Co-owner and head of innovation at I+Desserts (Barcelona, Spain)

Nandu Jubany

Chef at Can Jubany* (Calldetenes, Barcelona, Spain)

Santiago Mora

General Manager of the Rueda AOC

Can Pizza

Hot Now

Ana Lahiguera

Brand Ambassador de la D.O. Rueda

Miguel Soto

Secretary IGP Jaén Oil

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

This is a new award to give bread its rightful place in a restaurant.

Iván Domínguez

Chef at Nado (A Coruña, Spain)

Laura Suárez, Noelia Tomoshige, Álvaro Holgado, Áser Martin, Irene Lluch, & Arnau Casadevall

Begoña Rodrigo

Chef at La Salita* (Valencia)

Miguel Cobo

Chef at Cobo Evolución* (Burgos, Spain)

Eva Plazas

Oenologist at Vilarnau

Ramsés González

Chef at Cancook (Zaragoza, Spain)

Diego Millán

Cancook

Laura Suárez, Noelia Tomoshige, Álvaro Holgado, Áser Martin, Irene Lluch, & Arnau Casadevall

Juan Carlos García, Javier Rivero y Gorka Rico, Sergio de la Orden, Juanjo Mesa León, Abraham Ortega and Áser Martin, Pablo Fuente, Juan Monteagudo, & Alba Esteve Ruiz.

Antonio Bachour

Pastry chef at Bachour (Miami, USA)

Ricardo Vélez

Chocolatemaker at Moulin Chocolat (Madrid, Spain)

Xavier Rousset

Catering impresario and founder of Trade (London, United Kingdom)

François Chartier

CREATOR OF HARMONIES. CHARTIER LAB BARCELONA

Lluc Crusellas

Pastry Chef at El Carme Pastisseria (Barcelona, Spain)

Joel Castanyé

Chef at La Boscana* (Lleida, Spain)

This award by the Spanish Wine Academy homes in on the new generation of professional winemakers.

Andrea Tumbarello

Chef at Don Giovanni (Madrid, Spain)