(Barcelona, 1974)

Judit Carrera it is the Director of the Centre for Culture Contemporary of Barcelona (CCCB). Formerly, at the CCCB she was responsible for Debates and Education, and for the European Prize of the Urban Public Space.

Holder of a undergraduate degree in Political Sciences and Administration from the University of Barcelona (UAB), she obtained a Diploma in Advanced Studies at the Doctoral School of theInstitute of Études Politiques in Paris. There, she worked at the UNESCO Analysis and Forecast Office and was in charge of prospective studies in the strategic areas of this international organisation and, since then has worked in several international networks.

She has been a columnist for the El Pais and Ara newspapers and a member of the plenary of the Barcelona Board of Culture. She currently sits on the editorial committee of Barcelona Metròpolis magazine.

(Palafrugell, 1975)

Quim Casellas belongs to the generation of young chefs who feel a relentless passion for cuisine and display an enthusiasm that brings a magical touch to their work. He worked in the family hotel, Hotel Casamar, from a very young age, during the summer period, but very soon decided to leave his studies to dedicate himself to what he enjoyed most: cooking.

He started working with Joan Piqué and continued his education in kitchens such as the ones run by Carles Gaig, Joan Roca and Fermí Puig. Always connected to Empordà, its territory and its products, he quickly became part of La Cuina de l'Empordanet and later the slow food movement.  All his efforts saw him awarded a Michelin star in November 2011.  He has travelled as an ambassador of his cuisine to China, London, the USA, Paris, Portugal and Germany to name just a few locations.  He has worked in different gastronomy forums held in both organisational and assistance spheres.

(Anglès, 1990)

(Anglès, 1990) A graduate in tourism from the Faculty of Tourism at the UdG, she decided to join the family restaurant at a very young age. Having studied as a sommelier, she is the head waitress at Aliança 1919 restaurant in Anglès. The establishment has a Michelin star as well as a sun awarded in the Repsol guide

(Barcelona, 1986)

Having left her studies in economics to devote herself to the hotel business, she ended up working alongside major chefs such as Fermí Puig, Andoni Luís Aduriz, Jean Louis Neichel and the Roca brothers. In 2019, she joined the Aliança 1919 restaurant in Anglès, which has one Michelin star and a sun awarded in the Repsol guide.

(Lleida, 1982)

She grew up in touch with her parent’s vegetarian restaurant, Paradis. Having graduated in Audiovisual Communication, for 8 years she worked on different projects coordinating television production.

In 2011, she helped to expand the family's restaurants in Barcelona and they developed the concepts of Teresa Carles and Flax&Kale.

she has headed the Quality and Sustainability department at Teresa Carles Healthy Foods since 2019. This department pays particular attention to product development and service in the daily routine of restaurants. They achieved the BCorp certification in 2019.

(Barcelona, 1981)

Ferran Centelles is a Catalan sommelier recognised for having worked between 2000 and 2011 at Ferran Adrià’s Bulli restaurant.

He won the Ruinart Prize for best sommelier in 2006, the National Gastronomy Prize with David Seijas in 2011, the Professional of the Year Award in 2013 from the Catalan Association of Gastronomy and the Outstanding Alumni Award from the WSET school in 2020.

At present, he works on a variety of projects as a representative of Jancis Robinson in Spain and also for the Bulli Foundation, where he writes about Wine Sapiens. In 2008, volumes I and II were published, volume III in 2009 and volume IV in 2020.

He has released the book “Qué vino con este pato”? about marrying wines, published by Planeta Gastro.

(Barcelona, 1974)

Having received his education at Escola Joviat de Manresa and Escola del Gremi de Pastissers de Barcelona, he worked at restaurants like: La Torre del Remei (Puigcerdà), Via Venetto (Barcelona), Jean Luc Figueras (Barcelona), Pastisseria Hotel de Paco Torreblanca and Martín Berasategui (Lasarte) He worked at Bulli from 1996, where he started on placement in the patisserie section. Since 1998, he has been responsible, with Ferran and Albert Adrià, for the creative team at Bulli, dedicating a large part of his work to researching and developing new dishes for its menu. Between 2008 and 2012, he was the founding partner of CookingValue, a company specialising in gastronomic advice. Since 2012, he has been a founding partner, with Mateu Casañas and Eduard Xatruch, of Maedor Tres SL, owner of the Compartir (2012) and Disfrutar (2014) restaurants, as well as culinary consulting firm Csult Edorma (2018).

(Roses, 1977)

His first contact with the world of catering was through the family company, the Si Us Plau restaurant in Roses. Between 1997 and 2014, he worked on in the kitchens at Bulli under the guidance of Ferran Adrià and Juli Soler. Over the years, he took on different responsibilities and by the end of 2011, he had worked in all sections of the restaurant. Between 2008 and 2012, he was the founding partner of CookingValue, a company specialising in gastronomic advice. Since 2012, he has been a founding partner, with Mateu Casañas and Eduard Xatruch, of Maedor Tres SL, owner of the Compartir (2012) and Disfrutar (2014) restaurants, as well as culinary consulting firm Csult Edorma (2018).

(Vila-seca, Tarragona, 1981)

Having received his education at Escola d’Hostaleria de Cambrils, he first went on placement at restaurants like: Quim Font restaurant (Salou), Ousteau de Baumanière (Aix-en Provence) and Arzak (San Sebastián). Between 1999 and 2014, he head of station at the Bulli restaurant, under the guidance of Ferran and Albert Adrià and Juli Soler. Between 2008 and 2012, he was the founding partner of CookingValue, a company specialising in gastronomic advice. Since 2012, he has been a founding partner, with Mateu Casañas and Eduard Xatruch, of Maedor Tres SL, owner of the Compartir (2012) and Disfrutar (2014) restaurants, as well as culinary consulting firm Csult Edorma (2018).

(Getxo, Bizkaia, 1972)

David Mora currently works as a consultant to "Emoturismo", his personal project in which he applies his experience in consultancy, advisory and education projects in the tourism industry. The aim of "Emoturismo" is to be a point for exchanging ideas and knowledge related to the planning, management, promotion and commercialisation of tourist destinations. Furthermore, he is Coordinator of the Master’s degree in Culinary Tourism at the Basque Culinary Center.

(Barcelona, 1954)

Joan Rosés, currently works as  at of Collateral.Bits, about the social impact of technology. He was head of new production at TV3 and director of Active Multimedia, a company of the Catalan Corporation of Audiovisual Media, dedicated to the digital innovation.

(Canada, 1964)

The “Créateur d'Harmonies" François Chartier is a Canadian sommelier recognised for his research about the aromatic science of Molecular Harmonies that he created in 2004.

He was named the World’s Best Sommelier in 1994 (Paris) and since then, has not stopped his research work.

He is a member of the artificial intelligence and gastronomy research committee at SONY AI in Tokyo, and has worked on projects with elBulli and Ferran Adrià, with Cacao Barry, with the D.O. Cava and with Tanaka 1789 Sake in Japan where “Master Blender” is located.

He produces his own wines in Europe with Pascal Chatonnet and has written 26 books, of which Papilas y Moléculas (World’s Best Cook Book in 2010 in Paris), has been translated into multiple languages.

(Modena, Italy, 30 September 1962)

Massimo Bottura is an Italian chef recognised for being the owner of the Osteria Francescana restaurant, a Michelin three-star restaurant, whose headquarters are located in Modena, Italy, classified in the TOP 5 in "The World's 50 Best Restaurants Awards" since 2010 and recipient of a high score in Espresso, Gambero Rosso and the Touring Club guides. Osteria Francescana was named the world’s best restaurant in the “The World's 50 Best Restaurants Awards in 2016”

For nine years, he learned at the hands of chef Georges Coigny, although he has also worked with Alain Ducasse at Louis XV and Ferran Adrià at El Bulli.

He is known for his energetic and enthusiastic nature, in addition to his philosophy. He believes that it is not most important to be number one, but to have a voice to change society through food. Changing reality bite by bite.

Jordi Cruz was born in Manresa (Barcelona), in 1978, and started cooking at the age of 14. Since 2010, he has been the chef at ÀBAC Restaurant & Hotel, known for its creative cuisine that combines tradition with technique and innovation, for which he has received three Michelin stars. Holder of three Michelin stars.

He studied cuisine at iEscola Superior d'Hostaleria de Manresa (Barcelona), his home town. From a young age, he made a name for himself, first working at Estany Clar, which has one Michelin star. Aged 26, he became the youngest chef in Spain and the second youngest in the world to do so.

In 2013, TVE recruited him as a member of the jury for the talent show, 'MasterChef'. Thanks to this programme, Jordi Cruz was catapulted to fame.

(Girona, 11 February 1964)

Joan, with his brothers, Josep and Jordi, forms part of a perfect gastronomic triangle that has revolutionised both the gastronomic experience as well as the methodology of work in the kitchen, bringing technical innovation and developing technological machinery. The restaurant he manages, Celler de Can Roca, was named the best restaurant in the world in 2013 and in 2015 and has earned numerous accolades in its sector.

Applying a cross-disciplinary approach, the restaurant’s three creative minds serve as a meeting point for science and agriculture, for technology and emotions, for products and sensory anthropology. Together, the three brothers presented the first multisensorial gastronomic opera, El Somni, and have participated in a new venture with BBVA: for the first time, a restaurant embarked on a tour, with its entire team to replicate the experience of Celler de Can Roca in other locations.

Chef, writer, businessman and one of the most important promoters of Peruvian cuisine in the world. Having embarked upon his gastronomic career in 1989, abandoning a career in law at the University Complutense of Madrid, which he started to satisfy his family's expectations, and enrolling himself at the Escola d'Hostaleria de Madrid.

Two years after living and studying in Madrid, he travelled to Paris, where his career in kitchens started at the prestigious Le Cordon Bleu, where he met Astrid Gutsche, who would become his wife. In 1994, a year after returning to Lima, he opened his first restaurant: Astrid & Gastón.

Over the years, the restaurant has continued to open horizons. Astrid & Gastón in Chile, Colombia, Mexico and Spain followed; creation and subsequent expansion of brands like "La Mar", "Panchita", "Chicha", "Madam Tusan", "Bachiche" and "Papacho's", and acknowledgements including the inclusion of Astrid & Gastón in the Top 20 of The World's 50 Best Restaurants, consolidating Acurio as a successful restaurant, with a presence in 8 countries around the world, with 9 different brands and across 41 restaurants.

Writer, columnist and member of the community of the University of Girona. Fonalleras studied Catalan language and literature at the University of Girona. He has published numerous articles in the press, in particular in La Vanguardia, Avui or El Punt. He has also written works of theatre, novels and fiction and literary reviews.

With Sis homes, in 2006 he won the Serra d’Or prize for fiction. His novel, La millor guerra del món won the Llorenç Villalonga Prize, in 1997, and in 2014 he won the Serra d’Or Prize for Climent. He has also published children and youth fiction, like Les galetes del Saló de Te Continental, for which he won El Vaixell de Vapor in 2007.

Author of the autobiographical work Un any de divorciat (2007), the play Si vols viure un gran amor and the childhood memoir La sala d'estar és un camp de futbol (2015).

Estela Mariné Roig is a Serra Húnter professor and Coordinator of the Master's in Social Media Marketing at the University of Lleida (UdL), Collaborating Lecturer on the Master's in Sustainable Tourism and ICT at the Open University of Catalonia (UOC), and Director of Excellence in Research at the International Federation for Information Technologies and Travel & Tourism (IFITT).

Holder of a degree in Music and a diploma in Tourism, an undergraduate degree in Arts, a university master's degree in Tourism Management and Planning, and a European doctor’s degree in Tourism and Leisure.

The most important milestones of her research include ex aequo second prize in the first Scientific Dissemination competition organised by ComCiència, the special doctoral degree award, the IFITT international prize for excellence in a doctoral thesis, recognition from the AQU for the first six-year period of research, her appointment as a Director of Excellence in Research from the IFITT and the publication of an article this year about the image of Catalonia in the prestigious scientific magazine Tourism Management, number one in the world ranking of indexed magazines in the Web of Science in the field of Hospitality and Tourism.

Cristina Jolonch was born in Barcelona, in 1965, and has been a renowned journalist since 1989. She has an interest in human stories and social topics. As a journalist, she has been motivated by those who have not always had a voice. Along the way, gastronomy caught her eye. She has formed part of the gastronomy revolution in Spain. And it has taken her around the world as part of her current job for La Vanguardia. In cooperation with the Arrels Foundation, she has promoted "Cuina Consciencia”, a project she forms part of.

Chef and owner of El Bulli, located in Cala Montjoi, Roses, the recipient of three Michelin stars and considered the best restaurant in the world five times (2002, 2006, 2007, 2008 and 2009) according to The World's 50 Best Restaurants by British publication Restaurant.

In 2011, El Bulli closed its doors definitively and Adrià presented a new project named El Bulli Foundation, a foundation for gastronomic research, as well as Bullipèdia, an encyclopaedia of gastronomy that aims to explain cooking from its origins to the present day.

In 2004, US magazine Time included him in the list of the world’s 100 most innovative people. Creator of new culinary techniques, such as “deconstruction” or “spherification”, he was the first chef in the world to talk about creation in the kitchen and creative cooking. Considered the best chef in the world by specialists, he is sometimes dubbed the alchemist of cooking.

Since May 1990, Fina de Les Cols has managed the Les Cols d'Olot restaurant, of which she is the owner and chef, located in the farmhouse where she was born.

Her cuisine transmits a lot with very few elements. She likes to break down dishes until she gets to what is essential, without losing the poetry. He cuisine is sober but essential; purified but generous. It transmits sincerity, balance, austerity, naturalness, in an authentic and emotional way, with enthusiasm, intuition and sensitivity. Her cuisine is local and seasonal, she does not use products that have travelled long distances. Sustainable cuisine, in a globalised world that is progressively lacking in authenticity. Her cuisine is a reflection of her way of life. The proposals she offers are rooted in the surrounding landscape. As a result, she has started to research and restore the traditional vegetable gardens of the region.

She wants to provide a more intimate, familiar offer, using the language of today. She is particularly fond of humble products; using nature and the landscape as a source of inspiration; reinterpreting and adapting local products; her method of presentation plays with the emptiness or space of the dish; a contrast of tradition and avant-garde. The philosophy that has inspired the architectural refurbishment of her restaurant is the same one that inspires her cuisine.

(Carme Ruscalleda Serra; Sant Pol de Mar, Barcelona, 1952)

Catalan chef, one of the most famous names in Spanish gastronomy. Self-taught, her dishes have always sought to promote elaborate gastronomic culture while staying faithful to popular tastes. She has received a total of five Michelin stars: three for the Pau restaurant in Sant Pol de Mar (Barcelona) and two for her restaurant in Japan, in the centre of Tokyo.

Born into a family of farmers and traders, a young Ruscalleda seemed to have an artistic flair, however, her primary-school teachers advised against this type of studies and she studied to form part of her family business. In June 1968, Ruscalleda completed her business studies and in 1970 she started to learn the necessary techniques. By summer 1968, she had joined the family business, a small grocery shop where they mainly sold foods prepared by themselves, as well as other local foodstuffs.

Raül Balam is the head chef at Moments, which he manages with his mother, Carme Ruscalleda. Balam started his career at the Sant Pau restaurant, where he learned about refined culinary techniques and where he quickly formed part of the creative team. Afterwards, he relocated to Tokyo to prepare the opening of another Sant Pau restaurant, which has also managed to reflect the creative, natural philosophy of Catalan gastronomy to Japanese gourmets.

Following his return from Tokyo, Balam joined the Oriental Mandarin Hotel in Barcelona in 2009 to open Moments. He is responsible for the restaurant's daily operations and leading a team of great talent and motivation, which pays particular attention to detail, while guaranteeing that diners understand exactly which Moments has been awarded two Michelin stars.

Anton Pujol is an adjunct lecturer at the Department of Languages and Cultural Studies at the University of the North Carolina, in Charlotte. Furthermore, he is a gastronomy lover and a real expert, in particular when it comes to haute cuisine.  He started his educated at Universitat Autònoma de Barcelona (UAB), before heading to the University of South Carolina, the University of Kansas and finally the University of Chicago.

Salvador Garcia-Arbós studied technical agricultural engineering, although agricultural work was in such a decline that he turned his hand to journalism. He was a founder of Radio Besalú and has been a writer for El Punt since 1987. Gastronomy critic at Presència, he is also a collaborator at Descobrir Cuina and writes about wine and culinary topics for the biannual magazines Barges and Scrubs. He has collaborated in the Gourmetour and "Lo Mejor de la Gastronomía” guides. He has collaborated in the gastronomic programmes of Ona Catalana, with Llorenç Torrado, at Ràdio Girona-Cadena Ser and Onda Rambla Girona

He is the co-author of the book Del volcà a la taula: Els fesols de Santa Pau; of the book by Joan Roca Deu menús per a un concert : la cuina de la música; and of the book by Sergi Arola La gastronomia del benestar: Cuina de temporada per al plaer. He is the author of Llibre de l’allioli; La cuina empordanesa de les mestresses de Peralada; and El Renaixement de la Tonyina Vermella.

Paco Pérez is a renowned Catalan chef who has 5 Michelin stars; two for his Miramar restaurant in Llançà and two for his Enoteca restaurant at the Hotel Arts in Barcelona, both inspired by the food and fresh products of the Mediterranean, which have made the region famous worldwide. This is in addition to the 5 (Cinc) restaurant opened by Paco Pérez at the Hotel Das Stue in Berlin.

Furthermore, Paco Pérez heads the kitchen at La Royale, our signature hamburger stand, where whole pieces of fresh meat arrive every morning to be prepared and minced in a mincer, chilled to 0 C to avoid losing the chain of cold and to guarantee the utmost quality assurance.Finally, BAO BAR an izakaya (Japanese tavern) with an informal and fun sharing menu rounds off the more casual gastronomic offer of Paco Pérez. This is the first gastronomic tavern in Barcelona specialising in signature bao buns.

Marc Gascons is from the third generation of a hospitality family, which started out in 1918 with a bakery in Sant Feliu de Guíxols, managed by his grandmother, Elena Palagós. With her husband, Eduard Gascons, Palagós later opened Badia, a restaurant in this town on the Costa Brava. They handed the reins to Eduard Gascons and his wife Maribel. In 1978, they moved to a farmhouse where they opened, without leaving the province of Girona Els Tinars, which their children Marc and Elena Gascons have led since 1999.

Héloïse Vilaseca, Director of La Masia (I+R) at Celler de Can Roca, is a chemical engineer. Her first post was as head of R&D projects at the Alicia Foundation, before taking over the reins of the laboratory dedicated to the Science and Kitchen course at the University of Harvard.

Diane Dodd is the Chair of IGCAT – International Institute of Gastronomy, Culture, Arts and Tourism, which are also the European Region of Gastronomy project’s administrative bodies. 

It has been working on international co-operation and local strategies for cultural development for 20 years. Diane has also been working for IFACCA (International Federation of Arts Councils and Culture Agencies) in European affairs and is a collaborator at IFACCA.

She is a coordinator of the ‘Mestres Internacionals dins la Gerència Cultural' course at the Universitat Internacional de Catalunya in Barcelona.

She has been an assessor for six year on the Cultural Routes of the Council of Europe programme (including: Iter Vitis Route, Routes of Jewish heritage, the Chocolate Way, Routes of El Legado Andalusí, Routes of the Tree of Olive and the Viking Route)

She is a co-author of the book entitled “Capitals d’Informe de Cultura” (published by ATLAS between 2011 and 2012), among other things.

Audrey, from El de Ca Roca (Girona), was named best sommelier in Catalonia in 2017 having won the competition organised by the Catalan Association of Sommeliers (ACS).

Born in 1980, she was the first woman to win the competition and will represent Catalonia at the Best Sommelier in Spain competition to be held in Madrid. The sommelier, born in Brittany, obtained the highest score from the jury in a final that she disputed against sommeliers Robert from Ca Roca and Ferran Vila from La (Palol de Revardit).

Tana Collados is a journalist who directs and presents the programme on TV3, AL VOSTRE GUST.

She is also the creator of the idea, as she had been thinking about a programme that reflected her vision of food and cuisine in different reports and in complementary sections; this is an absolutely cross-disciplinary subject that can be observed from many perspectives. In fact, she has been seen for years in newscasts, in "De Vacances" and in several reports on "30 minuts".

Recently, she has wanted to reflect everything she has learned in audiovisual media during the spring and summer of 2007 in written form.