Chef
Speakers
All Speakers
Chef
Adrián Bosch
The Canary Islands’ Potential
Chef
Aitor Arregi
From football to excellence on the grill
Doctor in Biology
Alberto Brito Hernández
Marine biodiversity
Chef
Alberto González Margallo
Tenerife-based, but with Cantabrian roots
Researcher
Ana Fuentes
Leader in Food Innovation
Researcher in Analytical and Food Chemistry
Ana Gago-Martínez
Expert in marine biotoxins
Research Consultant
Ann Golob
Strategy and applied research
Chef
Benito Gómez
Ronda on the Plate
Chef
Berto Domínguez
Flavor and Essence of the Galician Sea
Chef
Carlos de Medeiros
Portuguese cuisine with a Nordic soul
Chef
Diego Schattenhofer
Recovering the flavour of Tenerife
Businessman
Eduardo Guardiola
Structure and Leadership at El Amarre
Chef
Erlantz Gorostiza
Berasategui in Tenerife
Professor of Marine Sciences
Ester Serrão
Marine forests: key to blue natural capital
Chef
Gil Fernandes
Natural Cuisine
Chef
Iván Domíguez
Avant-Garde Atlantic Cuisine
Chef
Javier Olleros
Craft and Commitment
Chef
Jon Belloso
Squire of Saltpetre and the Embers
Chef
Josean Alija
Essence and avant-garde at Nerua
Chief Patron
Manuel Díaz
Fighting for a future at sea
Chef
Manuel Martín
From sea to fire: tradition and flavor from Málaga
General Director of FEDEPESCA
María Luisa Álvarez Blanco
Driving the future of the fish retail sector
Chef
Miguel Barrera
Mediterranean cuisine rooted in tradition
Scientist
Núria Marbà
Science to Protect the Ocean
Chef
Pablo Sánchez
Marine Excellence
Chef
Pablo Vicari
Keeping the flame alive
Executive Director
Patti Schaefer
Leadership for Conservation and Change
Manager of Artesáns da Pesca
Roberto Rodríguez Prieto
Sustainable fishing
President of the Madrid Academy of Gastronomy
Rogelio Enríquez
Promoting Madrid’s Gastronomy
Economist
Sandra Damijan
Blue economy and finance for a sustainable future
Scientific
Santiago Hernández León
The Ocean as an Ally Against Climate Change
Biologist
Sebastián Martín Sánchez
A seafaring tradition with soul and flavor
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