Madrid Fusión presented its guest list for its twentieth edition

Madrid Fusion celebrates its twentieth edition with international speakers such as the Peruvian Gastón Acurio, the Danish René Redzepi, the Italian Massimo Bottura or the Spaniards Joan Roca, David Muñoz, Quique Dacosta and Ricard Camarena, as well as launching Pastry Fusión, specializing in bakery, pastry and chocolate .

Under the motto “Beyond the product”this gastronomic summit that It is celebrated in the Spanish capital from March 28 to 30 wants to reflect on the “return to the craft of cooking” in both traditional and contemporary versions, for which ancestral and future cooking techniques will be analyzed, from microwave roasts or the use of ultrasound, the organizers of Madrid Fusión Alimentos announced on Wednesday from Spain in a note.

In its twentieth edition, it once again invites chefs whom this congress “made known beyond its borders, such as the Peruvian Gastón Acurio (Astrid&Gastón, Lima), the Danish René Redzepi (Noma 2.0, Copenhagen), the Brazilian Alex Atala (DOM, Sao Paulo) or the Italian Massimo Bottura (Osteria Francescana, Modena), but also to talents now consecrated such as David Muñoz, from the three-star DiverXO (Madrid), who won the Revelation Chef award.

In addition to the dialogue between Redzepi and the Spaniard Andoni Luis Aduriz (Mugaritz, Guipúzcoa) on nature and philosophy, Danish cuisine, which tops the international lists of best restaurants -The World’s 50 Best Restaurants is headed by Noma 2.0-, will have special prominence at through Eric Vildgaard, whose two-star Jordnaer was chosen as the best Nordic restaurant in 2021, and the research and technical deployment of Rasmus Munk in Alchemist, also with two stars.

Chefs Carolina Sánchez and Iñaki Murúa celebrate five years of the Ikaro restaurant cooking in Quito

The event will also host presentations by prominent Latin American professionals such as the Revelation Chef of Bogotá Madrid Fusión 2021, Denise Monroy (Elektra, Bogotá), with her vegetable and healthy dishes; the Dominican Inés Páez, flagship of the New Dominican Cuisine that promotes native products and a modernized tribal cuisine or the Mexican chef who has conquered London with KOL, Santiago Lastra.

Also Héctor Solís, who has built from Fiesta (Lima) and the northern cuisine of Peru a showcase for the Peruvian sea, and Mario Castrellón (Maito, Panama City), a forward who shows that Central America has things to say in haute cuisine and a pantry capable of making a difference.

Spain will be represented through “unique chefs, with unique projects” such as Luis Alberto Lera and his wild kitchen in Lera (Castroverde de Campos, Zamora), Rafa Zafra’s new fish kitchen (with restaurants in Barcelona, ​​Madrid, Seville and Ibiza) or José Manuel Viejo (La Huertona, Ribadesella); the Japanese mastery of Félix Jiménez in Kiro Sushi (Logroño) or the innovation of David Chamorro in Food Idea Lab.

The national team is completed with a universe of Michelin stars such as Dabiz Muñoz (DiverXo, Madrid), Joan Roca (El Celler de Can Roca, Girona), Quique Dacosta (Quique Dacosta Restaurant, Denia, Alicante), Oriol Castro, Eduard Xatruch and Mateu Casañas (Enjoy, Barcelona); Ricard Camarena (Richard Camarena Restaurant, Valencia), Pablo Airaudo (Amelia, San Sebastián) and Mario Sandoval (Coque, Madrid).

Also Iván Cerdeño (Iván Cerdeño Restaurant, Toledo), Rodrigo de la Calle (El Invernadero, Madrid), Artur Martínez (Aürt*, Barcelona), José Álvarez (La Costa, El Ejido, Almería), José Cremades (La Mestiza, La Manga) or Camila Ferraro (Sobretablas, Seville), the only woman who has won the Madrid Fusión Revelation Chef award and who will be accompanied by the sommelier of her restaurant, Robert Tetas.

In addition, Hisato Hamada (WagyuMafia, Tokyo), Hugo Muñoz (Ugo Chan, Madrid), Felipe Bao (China Crown, Madrid) and Julio Zhang (Soy Kitchen, Madrid) will present the new boom in Asian cuisine.

In a special edition in which the tickets have been reduced by almost 40%, there will also be contests such as pickles or croquettes, and the prizes for Revelation Chef and Pastry Chef, Chef of the Year in Europe and In Defense of the Food product of Spain.

In parallel, the first Pastry Fusion meeting will take place, to “reclaim the great pastry and bakery”, with the participation of Jessica Préalpato (Restaurant Alain Ducasse, Paris), the best pizza chef in the world, Franco Pepe (Pepe in Grani, Caiazzo) , and the best pastry chef in Italy, Gianluca Fusto, as well as the Spaniards Paco and Jacob Torreblanca, Albert Adrià and David Gil, Jordi Butrón and Ricard Martínez and Ricardo Vélez, among others.

And the second edition of MF The Wine Edition will discover new trends and talents “in a sector that is a fundamental part of our culture and our gastronomy”, for which it will place special emphasis on its importance in the culinary experience. (I)