Tipo de jurado: Comité técnico

Iñaki Martínez de Albéniz

Doctor in Sociology and professor of this subject at the University of the Basque Country (EHU-UPV), Iñaki Martínez de Albéniz has long been involved with gastronomy. He was originally attracted by the social and cultural dimensions of this field. Martínez de Albéniz regularly collaborates with the restaurant Mugaritz, developing initiatives such as The Candy Project…. Read more »

Carlos Zamora

At the helm of De Luz and seven other restaurants in Spain, Carlos Zamora has been promoting a sustainable and responsible model of restaurant and team management for over a decade. The work of this enterprising chef is especially remarkable because of his personal relationships with local organic producers and farmers (for whom Zamora’s business… Read more »

Pia Sörensen

Pia Sörensen is Senior Preceptor in Chemical Engineering and Applied Materials at the School of Engineering and Applied Sciences at Harvard University. She directs Harvard’s Science and Cooking program, which includes teaching, managing outreach efforts, and leading research programs that explore the intersection of science and food. She teaches the popular general education course Science and Cooking: From… 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 »