Edición: 2016

Ferran Adrià

Using creativity and innovation to reconceive the way diners approach a meal, he has forever transformed the history of cooking. The name Ferran Adrià is synonymous with that of his iconic restaurant, El Bulli, located in Catalonia, where the chef has wielded deconstruction to blaze new culinary trails. While preserving the essence of classic dishes,… Read more »

Massimo Bottura

An innovator and restaurateur for over twenty years, Bottura has consolidated his reputation as one of the most creative culinary forces. At Osteria Francescana, his 3-Michelin-star restaurant in Modena, dining becomes an emotional act driven by Bottura’s focus on culture, art, music and storytelling. Bottura has been questioning Italian traditions from the very begining and… Read more »

Heston Blumenthal

Heston Blumenthal’s unstoppable career can be characterized by the passion he pours into every detail of his restaurants. He defines himself as a lifelong learner. Starting out at a very young age, he worked his way through a myriad of establishments and restaurants to fuel his tireless culinary education. Today, he is considered one of… Read more »

Jorge Ruiz Carrascal

Professor of Food Science at the University of Extremadura and Affiliated Professor in the Food Science Department of the University of Copenhagen. He also has conducted research at the Foulum Research Center (Denmark) and Cornell University (USA). Author of over 130 articles published in high impact-factor journals, he is also the principal researcher of the… Read more »

Marta Miguel Castro

Marta Miguel Castro has a degree in Biology from the University Complutense of Madrid (UCM) and a PhD from the Autonomous University of Madrid (UAM). He is currently working as a Research Associate at the CIAL Institute of Research in Food Science – a joint institute of the Spanish National Research Council (CSIC) and the UAM…. Read more »

F. Xavier Medina

Professor of Social Anthropology at the Open University of Catalonia (UOC), and co-director of the food and nutrition research group of the Health Sciences Department at UOC. He is also director of the UNESCO Chair on Food, Culture and Development, and the World Chair of the International Commission on the Anthropology of Food and Nutrition… Read more »

Elena Arzak

Elena Arzak is one of the most celebrated female chefs in the world. The daughter of legendary Basque chef Juan Mari, she learned her craft at the famous family restaurant, Arzak, in San Sebastian (which has three-Michelin stars and is one of the top ten restaurants in the world) and now heads up Ametsa at the… Read more »

Leonor Espinosa

Recognized for promoting the value of Colombian biodiversity, she showcases on his restaurant Leo (Bogota) little-known ingredients while championing local communities and gastronomic traditions, being a great influence on Colombian cuisine. Through the Funleo foundation, Espinosa revives the ancestral knowledge and know-how of mainly indigenous and Afro-Colombian peoples. She supports rural development based on food… Read more »

Cristina Franchini

Dedicated to the humanitarian action, Cristina Franchini holds a law degree, an L.L.M. and a PHD in international law. In 2007, she started working for the United Nations High Commissioner for Refugees (UNHCR) as a legal officer, at the beginning in the area of arrivals by sea and reception of asylum seekers and then, for… Read more »