Chef
VIII Meeting os the Seas
Tenerife | MAY 3 - 6, 2026
Blue Natural Capital
The value born from seas and oceans
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Blue Natural Capital
Blue natural capital recognizes seas and oceans as an essential resource for life, the climate, the economy, and gastronomy. Marine ecosystems, food quality, and the future of many coastal communities depend on their conservation.
Blue natural capital can only be strengthened if it is managed wisely: through responsible fishing, habitat protection, clean energy, and reduced pollution. It is not just an economic or environmental resource; it is also culture, identity, and our future. Protecting the oceans means protecting ourselves.
THE CREW'S OPINION
“The Meeting of the Seas brings together scientific knowledge and culinary sensibility in a sort of extended after-dinner conversation that gives voice to the future of the oceans and the culture that embraces them—in this case, Tenerife”
“EDM has brought together a community in Tenerife that is committed to leadership in three interconnected areas of conservation: (1) the oceans; (2) seafood; and (3) our roots and our maritime and culinary cultures.”
“EDM is a one-of-a-kind event that brings together world-renowned ocean experts to discuss and develop ideas on improving ocean sustainability while enjoying a unique culinary experience provided by some of the world’s best chefs.”
“EDM has been an opportunity to discover new ways to protect and enjoy marine biodiversity.”
“These have been exciting days spent in the company of so many stars—people who are shaping the future of cuisine, whether through their writing or their work in the kitchen. It’s inspiring to see the convergence of science, fishing, and cooking against the backdrop of the seas and oceans. Together, we can change this reality.”
Programme
From Tenerife - GMT Timezone
Popular Fair
Seafood Gastronomic Fair
Opening ceremony
Opening ceremony
The congress that brings together science, gastronomy and fishing.
Presentation
The Value of Marine Life
Carlos Duarte
Professor of Marine Sciences, King Abdullah University of Science and Technology (KAUST), Saudi Arabia
Presentation
The Portuguese soul of Nordic cuisine
Carlos de Medeiros
Chef at Bar Amour
(Oslo, Norway)
Presentation
The ‘platform’ where the future of the ocean is decided: fishing, aquaculture, energy, and nature
Lorella de la Cruz
Deputy Head of Unit- Blue Economy Sectors, Aquaculture and Maritime Spatial Planning European Commission, Belgium
Round table
Haute cuisine of the sea. Seafood restaurants and signature marine cuisine restaurants
Aitor Arregi
Chef at Elkano (Getaria, Gipuzkoa) & Rest. Cataria (Chiclana de la Frontera, Cádiz)
Berto Domínguez
Chef at Rest. D’Berto (O Grove, Pontevedra)
Pablo Sánchez
Chef at Los Marinos José (Fuengirola, Málaga)
Presentation
One dish, one story: Erika the Oyster
Alexandre Couillon
Chef at Marine & Végétale (Noirmoutier-en-l'Île, France)
Round table
Sardine, Mackerel, and Jack Mackerel: The Humble Luxury of the Sea
Josean Alija
Chef at Nerua (Bilbao, Spain)
Javier Olleros
Chef at Restaurante Culler de Pau (O Grove, Pontevedra, Spain)
Iván Domíguez
Chef at Nado (A Coruña, Spain)
Erlantz Gorostiza
Chef at M.B The Ritz-Carlton Abama (Tenerife, Spain)
Presentation
The Power of the Five Rings: Giving Back the Olympic Gold to the Sea
Theresa Zabell
Founder and President of Ecomar. Two-time Olympic champion
Presentation
Sardine Preserves Tasting: Vintages & Seasonings
Rogelio Enríquez
President of the Madrid Academy of Gastronomy
Is there a future for small-scale fishing? What would we lose without small-scale fishing?
Roberto Rodríguez Prieto
Manager of Artesáns da Pesca (A Coruña, Spain)
Sebastián Martín Sánchez
Biologist and Owner of Chichín Puerto Restaurant, (Caleta de Vélez, Málaga)
Manuel Díaz
Chief Captain of the Fishermen’s Guild of Los Cristianos (Tenerife, Spain)
Presentation
Tribute
Alvaro Herrero “Mekan,” named World’s Best Underwater Photographer 2025, pays tribute to Sergio Hanquet by exploring the passion, technique, and creativity that make underwater photography a unique way to connect with the ocean
Presentation
Feeding the world: tradition and the future of a sea of infinite possibilities
Ana Fuentes
Researcher at the Universitat Politècnica de València
Presentation
Who really feeds the world? A review of fish farming in the Mediterranean
Patti Schaefer
Executive Director Rauch Foundation (United States)
Ann Golob
Research Consultant Rauch Foundation (United States)
Round table
New Horizons in Seafood Cuisine
Pablo Vicari
Chef at Elkano (Getaria, Gipuzkoa) & Rest. Cataria (Chiclana de la Frontera, Cádiz)
Gil Fernandes
Chef at Fortaleza do Guincho (Cascais, Portugal)
Benito Gómez
Chef at Bardal (Ronda, Málaga)
Diego Schattenhofer
Chef at Taste 1973 (Arona, Tenerife, Spain)
Presentation
Seagrass beds as natural capital
Núria Marbà
Research Professor at the Spanish National Research Council (CSIC)
Presentation
From the ocean to the economy
Sandra Damijan
Economist and Professor at the Faculty of Economics and Business, University of Ljubljana (Slovenia)
Presentation
Guardians of the Sea: The Impact of Marine Reserves on Conservation and Fishing in Tenerife
Alberto Brito Hernández
Doctor of Biology and Professor of Marine Biology
Presentation
What does the Adriatic Sea taste like?
Jacopo Ticchi
Rest. Da Lucio (Rimini, Italia)
Presentation
Ecosystems that provide sustenance: Portugal and Africa as examples of natural capital
Ester Serrão
Professor at the University of Algarve and coordinator of the BEE team (Biogeography, Ecology and Evolution) at CCMAR – Centre for Marine Sciences
Presentation
The risk of ciguatera in the Canary Islands
Ana Gago-Martínez
Professor and Researcher in the Department of Analytical and Food Chemistry at the University of Vigo; President of the European Section of AOAC International
Presentation
Mountains and the Sea: The Great Dialogue of the Product
Miguel Barrera
Chef at Cal Paradís (La Vall d'Alba, Castellón)
Alberto González Margallo
Chef at San Sebastián 57 (Santa Cruz de Tenerife, Spain)
Presentation
The Great Blue Treasure of the Canary Islands
Santiago Hernández León
Institute of Oceanography and Global Change (IOCAG) at the University of Las Palmas de Gran Canaria (Las Palmas de Gran Canaria)
Presentation
Making gastronomy a voice for the fishing industry
Eduardo Guardiola
CEO of Grupo El Amarre, Sevilla (Spain)
Presentation
How to Reconnect Consumers with Seafood
María Luisa Álvarez Blanco
General Director of the National Federation of Provincial Associations of Fish Retailers of Spain – (FEDEPESCA)
Closing
Closing Ceremony
Closing of the eighth edition of Encuentro de los Mares.
News
News
Tenerife will advocate for the ocean as a global strategic asset at the 8th Meeting of the Seas
From May 3 to 6, the northern part of the island of Tenerife will host this prestigious international forum, which brings together science, gastronomy, fishing, and culture under the theme “Blue Natural Capital”
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