Archives: Jurado y Comité Técnico

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Dan Barber

A chef and writer, Barber is the heart and soul behind the Blue Hill restaurants in Manhattan and at Stone Barns. The Stone Barns location, located in the outskirts of New York, is part of an agricultural initiative where chefs connect diners with the land by using exceptional locally-sourced ingredients. Barber advocates for environmental causes… Read more »

Alex Atala

Atala was the first Latin American chef to be included in Time magazine’s list of the 100 most influential people in the world. His reputation has grown based on D.O.M., his two-Michelin-star restaurant in Sao Paulo, where he incorporates indigenous products from the Amazon encouraging people to rethink Brazil’s culinary identity. Beyond his restaurant, Atala… Read more »

Joxe Mari Aizega

Es Director General del Basque Culinary Center, que integra la Facultad de Ciencias Gastronómicas y el Centro de I+D en Alimentación y Gastronomía. Este centro es la primera Facultad Gastronómica en España con un Grado Oficial en Gastronomía y Artes Culinarias. Joxe Mari Aizega es fundador y pionero de este centro, que ha sido creado… 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 »

Melina Shannon-DiPietro

Melina joined chef René Redzepi of restaurant Noma to lead a bold new vision for MAD (MAD means “food” in Danish), an international non-profit organization that aims to build a cooking community with an appetite for knowledge, a passion for food, and a desire to improve the world. Before landing in Copenhagen, Melina developed mission-driven… 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 »

Jeremiah Tower

North American chef who, along with Alice Waters, pushed the movement that shook the foundations of Californian cuisine in the 70’s. His work helped to establish a sustainable, responsible and fair approach to gastronomy, focused on local and seasonal products. He began his culinary career in 1972-1978 as co-owner and executive chef of Chez Panisse… Read more »

Maria Fernanda di Giacobbe

Maria has built a whole chain of education, entrepreneurship and economic development around Venezuelan cacao. With Kakao and Cacao de Origen, she supports local producers with the resources they need to improve their product – including production processes, fermentation and marketing – in order to export to master chocolatiers around world aligned with the Bean… Read more »