The motto chosen this year is 'Where it All Begins'.

Joel Castanyé

Chef at La Boscana* (Bellvís, Lleida, Spain)

A prize will be awarded to the best national recipe made with meat from the PGI "Carne de la Sierra de Guadarrama", which must be paired with a wine from the DO Vinos de Madrid.

Lahcen Hafid

International consultant and president of the disciples of Escoffier Morocco

Nabila Ezzarouali

Pastry chef and finalist in Master Chef Morocco

Ferran Centelles

Former sommelier at elBulli and cofounder of Wineissocial and Outlokk Wine (Barcelona, Spain)

Carlos Casillas

Chef at Barro* (Ávila, Spain)

Matías Vela

Commercial Director of Bodegas González Palacios

José María Moreno

Oenologist of Castúo Wines

Marta Ramas

Fuentes del Silencio

Javier Rodríguez

Owner Bodegas Rodríguez y Sanzo

Adrián Fernández

Señorío de Ibias

Marián Fernández

DO Valle de la Orotava

Óscar Rodríguez

DO Valle de Güimar

Aarón Alfonso

DOP Isla Canarias and DO Ycoden Daute Isora

María Paz Gil

DO Tacoronte-Acentejo

Trinidad Fumero

DO Abona

Nicolas Decloedt & Caroline Baerten

Chef and sommelier at Humus x Hortense* (Ixelles, Belgium)

Raúl Bernal

Lapaca Pastry Shop (Huesca, Spain)

José Álvarez

Chef at La Costa*. El Ejido, Almería)

Juan Pedro Ortiz

Chef at Faralá (Granada)

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

David Chamorro

Director de Food Idea Lab (Madrid, Spain)

Joan Riera

Director of Food, Kantar World Panel

Miquel Guarro

Pastry Chef at Hofmann (Barcelona, Spain)

David Lacasa

Partner of Lanter Innovation

Sònia Hurtado

CEO and co-founder of POSEIDONA

Raúl Ansó Blanco

CNTA Researcher - Technical Manager LIKE-A-PRO Project (Coordinated by FUDin).

Eduardo Cotillas

Director I+D+i FIAB

Jordi Roca & Lorenzo Turina

Owner and Head Chocolatier of Casa Cacao (Girona, Spain)

In search of the best "Bite with cheese" in Spain also in 2024.

Olga Fernández

Director of Bodegas Familia Fernández Rivera

Lucía Pascual

Oenologist and Technical Director of Bodegas Familia Fernández Rivera

Rodrigo Pons

Oenologist and Technical Director of Bodegas Familia Fernández Rivera

Andreas Caminada

Chef at Schloss Schauenstein*** ( Fürstenau, Grisons, Switzerland)

Álvaro Ribalta MW

Fundador de Massal Selection (Barcelona, España)

Dolce Nilda Suárez

Pastry chef at Krômbol (Jerez de la Frontera, Spain)

Juanlu Fernández

Chef at Lú Cocina y Alma* (Jerez de la Frontera, Spain)

Marta Guadalupe Rivera

Researcher at the INGENIC Institute (CSIC/UPV)

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

Oriol Castro, Eduard Xatruch y Mateu Casañas

Chefs at Disfrutar*** (Barcelona, Spain)

Samuel Naveira

Chef at Mu-Na* (Ponferrada, León)

Borja Marrero

Chef at Muxgo (Las Palmas de Gran Canaria, Canary Islands)

The second edition of this award, which aims to give bread its rightful place in a restaurant.

Cristina Forner

President Marqués de Cáceres

Fernando Costa

Oenologist Marqués de Cáceres

Coco Montes

Chef at Pabú (Madrid)

These awards, promoted by Córdoba Patrimonio Gastronómico, recognise the sector's commitment to innovation.

Willem Hiele

Chef at Restaurant Willem Hiele* (Oostende, Belgium)

Henrietta Lovell

Founder and CEO of The Rare Tea Company and Rare Charity (London, UK)

María José Martínez (Lienzo*, Valencia), Juan Monteagudo (Ababol*, Albacete) & Vicent Guimerá (L´Antic Molí*, Ulldecona)

Madrid Fusión Alimentos de España, together with Cereal, will be holding the 11th edition of the "Bocadillos de Autor" competition to find the best sandwich in Spain.

Fernando Desa

Executive chef at Goya Europa

Inés Sagrario

Co-founder of Ekonoke

Iván García

CEO and co-founder of Neboda

Mari Cruz Deogracias

Cielos de Ascara Project Coordinator

Antonio Fernández Ruiz

CIO of Fullstep / Vice President of the INTEC Foundation

Eneko Atxa

Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)

Sergio y Javier Torres

Chefs at Cocina Torres*** (Barcelona)

Nicolai Nørregaard

Alberto Segade

Head sommelier at the restaurant Kadeau** (Copenhagen, Denmark)

Enrique Garrido Giménez

Managing director CRDOP Montilla-Moriles

Juan Luis Ortiz Pérez

Secretary General CRDOP Los Pedroches

Omar Viñas

Association of Artisan Cheese Factories of Lanzarote

David Hidalgo

Lanzarote Bartenders Association

Javier González

Chef at La Honorable

Joao Faraco

David Brito

Chef at Dunas de Famara

Gonzalo Calzadilla

Chef at Isla de Lobos

Adelia Ramírez

Pastelería Adelia Canarias

Tomás Mesa

Oenologist

Miguel Ángel Albadalejo & María Crespo

Chefs at Perro Limón (Murcia)

Patxi Larumbe

President of Cocuus

Andreu Genestra

Chef at Andreu Genestra* (Capdepera, Majorca)

Rania Moualla

ZADK the first Saudi Culinary Academy

Ignacio Ovalle

Chef at La Calma by Fredes (Santiago de Chile, Chile)

Diego Fernández

Chef at Regueiro (Tox, Asturias, Spain)

Javier Martínez

Director of Technology at Google Cloud

Bartolomé Olivares

CEO of OLCI Group (Trace)

Felipe Turell

CEO and co-founder of MO de Movimiento

Juan Francisco Delgado

Vice President INTEC Foundation

Mohamed Benabdallah

Sommelier at Etxebarri* (Vizcaya, Spain)

Mireia Torres

Director of Jean Leon

Sergi Castro

Sommelier

Sara Peral y Jorge Múñoz

Chefs at OSA* (Madrid, Spain)

Alberto Margallo

Chef at San Sebastián 57 (Santa Cruz de Tenerife, Canary Islands)

David Gil

Co-owner and head of innovation at I+Desserts (Barcelona, Spain)

Pedrito Sánchez

Chef at Bagá* (Jaén, España)

Sergi Borja

CEO of Honei App

Nino Redruello

Chef and owner of Grupo La Ancha

Abel Valverde

Desde 1911 (Madrid, Spain)

María Libao

Founder and director of China Crow Group

José Luis Yzuel

President of Hostelería de España

The Soria truffle auction at Madrid Fusión Alimentos de España is a solidarity gastronomic event.

Marc Álvarez

Co-owner at Sips (Barcelona)

Andrés Mármol

Pastry chef and owner of La Gloria de Andrés Mármol (El Palmar, Murcia)

Agustín Trapero

Former wine director of the Four Seasons Madrid 5* and founder of AT Somm (Madrid, Spain)

Paco Morales

Chef at Noor*** (Córdoba, Spain)

Eneko Axpe

Physicist (SandboxAQ)

Eneko Atxa

Chef at Azurmendi*** (Larrabetzu, Vizcaya, Spain)

Jaime Suárez

Oenologist at Bodegas Dominio de Atauta

Francisco de Gregorio

Chef at Virrey Palafox (Burgo de Osma, Soria)

Felipe Bao

Head chef at China Crown (Madrid, Spain)

Oriol Castro

Chef at Disfrutar** (Barcelona)

Chele González

Chef at Gallery by Chele (Manila, Philippines)

Israel Aretxiga

Chef at Zeru (Mexico)

Pedrito Sánchez

Chef at Bagá* (Jaén, España)

Joan Roca

Chef at El Celler de Can Roca*** (Girona, Spain)

Nandu Jubany

Chef at Can Jubany* (Calldetenes, Barcelona)

Albert Boronat

Chef

Ignacio Medina

Gastronomic journalist

Miguel González

Chef at Restaurant Miguel González* (O Pereiro de Aguiar, Orense, Spain)

Bernat Guixer

Esperit Roca Manager (Girona)

Santi Taura

Chef at DINS Santi Taura* (Palma de Mallorca, Spain)

Vicky Sevilla

Chef at Arrels* ( Sagunto, Valencia, Spain)

Carmen Capote

Owner of 24 onzas (Madrid, Spain)

David Chamorro

Director de Food Idea Lab (Madrid, Spain)

Ángel León

Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)

Jay Strell

Founder of Strell & Co (Brooklyn, NY)

Thibault Chauvet

Sommelier and former wine director of Le Doyenne (France)

Stephanie Tscheppe

Oenologist Winery Gut Oggau (Austria)

Eduard Tscheppe

Oenologist Winery Gut Oggau (Austria)

Matías Calleja

Oenologist

Alejandro López García

Oenologist

Celia Jiménez

Chef at Restaurante Celia Jiménez* (Córdoba, Spain)

María Luz de Santos Martín

Managing Director of Intercun

Tomás Rodríguez

Director of Interovic

José Miguel Herrero Velasco

Director General for the Food Industry at the Ministry of Agriculture

Daniel Ramos

Owner of La Cremita (Chiclana de la Frontera, Cadiz, Spain)

Teo Rodríguez

Chef at Trasto (Valladolid) and at Los Palomares de Vega (Valdetronco, Valladolid)

Alexandre Mazzia

Chef at AM*** (Marseille, France)

Erwan Poudoulec

Le Cordon Bleu (Madrid)

Isidro Tolosana

Pastry chef at Pastelería Tolosana (Almudévar, Huesca, Spain)

Junghyun Park

Chef at Atomix** (New York, USA)

Hyeonggyun Ahn

Culinary Researcher at SEMPIO foods company

Julia Pérez Lozano

Gastronomic journalist, creator and editorial director of Gastroactitud. Consultant and trainer.

Dabiz Muñoz

Chef at DiverXo*** (Madrid, Spain)

Ricardo Vélez

Chocolatier at Moulin Chocolat (Madrid, Spain)

Juan Carlos García

Chef at Vandelvira* (Jaén, Spain)

Javier Vicente Rejas

Chef at Asador (Singapur)

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

Toni Massanés

Director of Fundación Alícia

Diogo Moreira

Oenologist of the Porto and Douro technical team

Madalena Gonçalves

Oenologist of the Alentejo technical team

Fernando Guedes JR

Business developer Sogrape Spain

Alberto Saldón

Marketing Director Sogrape Spain

Laura Cristóbal

Director EFE Agro

Juan Francisco Delgado

Vice President INTEC Foundation

Begoña Pérez Villareal

Director EIT Food

Álvaro Giménez

CEO at Vinow, Founder and Board member at Giménez & Sigwald Wine Associates

Celia Jiménez

Chef at Restaurante Celia Jiménez* (Córdoba, Spain)

Kisko García

Chef Michelin starred

Luis Serrano

CEO at Olimaker

Andoni Luis Aduriz

Chef at Mugaritz** (Rentería, Guipúzcoa, Spain)

Ferran Adrià

Promoter of elBulli Foundation (Cala Montjoi, Girona, Spain)

André Mack

Sommelier and founder of Maison Noir (Oregon, USA)

Idoia Lacambra y Ángel León

Pastry chef and chef at Aponiente*** (El Puerto de Santa María, Cádiz, Spain)

Davit Narimanishvili

Chef at Nunuka (Madrid, Spain)

Alimentos de España is one of the instruments for the promotion and support of the agri-food sector developed by the Ministry of Agriculture, Fisheries and Food.

Bea Jacoste

CEO at KM ZERO Innovation

Mila Valcárcel

Co-founder and Managing Partner, Eatable Adventures

Estefanía Erro

Director of Marketing and Innovation CNTA

María Naranjo

Director of the Food Industry - ICEX

Joan Roca

Chef at El Celler de Can Roca*** (Girona, Spain)

Lise Lykke Steffensen

Executive Director, Nordic Centre for Genetic Resources (Alnarp, Sweden)

Rafael Centeno & Inés Abril

Chefs at Maruja Limón* (Vigo, Pontevedra, Spain)

Miguel González

Chef at Restaurant Miguel González* (O Pereiro de Aguiar, Orense, Spain)

Noelia Tomoshige

Owner and baker at Monroebakes (Madrid, Spain)

Pablo Franco

Technical Director DOCa Rioja

Roberto Martínez Foronda

Chef at Tripea (Madrid)

Miguel Ángel Cubero

CEO at Ingredalia

Roselyne Chane

CEO of Sanygran

Mariano Oto

CEO at NuCaps

María Naranjo

Director of the Food Industry - ICEX

Mingoo Kang

Executive Chef at Mingles** (Seoul, South Korea)

The competition aims to promote awareness of the products of the Italian pantry.

Madrid rewards its pastry chefs and bakers.

Uxío Labarta

CSIC research professor

Antonio Muiños

Owner of Portomuiños

Lucía Freitas

Chef at A Tafona* (Santiago de Compostela, Spain)

Ángeles Longa

DOP Mexillon de Galicia - Musselblock Project Manager

Benjamín Lana

Gastronomic journalist and president of Vocento Gastronomía

Junghyun Park

Chef at Atomix** (New York, USA)

Franco Pepe

Pizzaiolo at Pepe's in Grani (Caiazzo, Campania, Italy)

Davide Guarino

Sommelier at Pepe in Grani (Caiazzo, Campania, Italy)

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

José Roldán

Baker and pastry chef at Panadería El Brillante (Córdoba, Spain)

Víctor Ballesta

National wine buyer Makro Spain

Íñigo Lavado

Chef consultant Makro Spain

Rubén Palomares

Oenologist of the wine department Makro Spain

Nacho Aragonés

Sommelier Makro Spain

Recognition for contemporary Korean cuisine.

Ana Rosa Díez & Julián Manso Mayoral

Chefs at La Tomasa (Villabilla de Burgos, Burgos)

Jeferson García

Chef at Afluente (Bogotá, Colombia)

Yasuhiro Tomari

Chef en État d'esprit (Miyako, Okinawa, Japan)

Almudena Alberca

Master of Wine and Technical Director of Entrencanales Domecq e Hijos (Spain)

Telmo Rodríguez

Granja Nuestra Señora de Remelluri

Víctor Urrutia

Chief Executive CVNE SA

Fernando González Riveiro

Owner Bodega Algueira

Benjamín Romeo

Bodega Contador

Ramiro Ibánez y Willy Pérez

De la Riva

Francisco Hurtado de Amézaga

General Technical and Production Manager of Bodegas Marqués de Riscal

Marcos Yllera Pérez

Bodegas Grupo Yllera

Mario Fernández

Technical Officer, Specialty Coffee Association (Mexico)

Gabriel Bartra

Director of contents of the Bullipedia of elBulli Foundation and Pedagogical Coordinator of the Sapiens Methodology at MACC as well as Master's Degree Director and Lecturer

Pablo Márquez

Director of Gastronomy MACC

María José Huertas

Sommelier

Fernando R. Aldudo

Cheesemonger

Jesús Sanz Esteban

Cheesemonger

José Antonio Medina

Chef at Coto de Quevedo* (Torre de Juan Abad, Ciudad Real, Spain)

Periko Ortega

Chef at ReComiendo (Córdoba, Andalucía)

Mario Fernández

Technical Officer, Specialty Coffee Association (Mexico)

Raúl Pérez

Head of the Cafés Baqué Coffee School (Madrid, Spain)

Ricardo Oteros

Founder and Executive President of SUPRACAFE

Javier Valle

General Manager Illy Spain

Pablo Caballero

Co-founder Hola Coffee Roasters

Diego Oka

Executive chef at La Mar by Gastón Acurio (Miami, US)

Valerie & Nando Chang

Chef at Maty's (Miami, USA) and Chef at Itamae (Miami, USA)

José Luis Almeida

President of OTEA and vice-president of Hostelería de España

Alfredo García Quintana

Councillor for Hotels, Tourism and Congresses, Oviedo City Council

David Martínez Fontano

CEO of Makro

Mario Villalón y Massimiliano Berardi

Bar Manager and Head Bartender at Angelita (Madrid)

Ricardo Oteros

Founder and Executive President of SUPRACAFE

Greg Dillon

Senior strategy consultant at Stranger&Stranger

Gonzalo Silla Sanchís (Vuelve Carolina de Quique Dacosta, Valencia), José luis Bonilla Tipan (Lume Barra Gastronómica, Santiago de Compostela), Alejandro Ortega Jiménez (Vint Puerto de Sóller, Port de Sóller), Sergio del Río (Óleo, Málaga), Miguel Carretero Sánchez (Santerra, Madrid), Daniel Moreno (Rest. Tragatá, Ronda) and Alejandro Loaiza Vela (Informal - Serras Hotel Barcelona)

Juan Guillamón

Chef at Almo* (Murcia, Spain)

Bea Romanos

Founder and editor of the TechFood Magazine

Elisa Carbonell

Director General for the Internationalisation of Companies of ICEX Exports and Investments

Borja Insa y Kase O

Co-owners at Moonlight(e)xperimental Bar (Zaragoza)

Cristian Palacio

Culinary advisor and chef at Moonlight (e)xperimental Bar (Zaragoza)

Diego Schattenhofer

Chef at Taste 1973* (Arona-Tenerife, Spain)

Alberto Molinero

Chef at Erre de Roca* (Miranda de Ebro, Burgos)

Roberto Ruiz

Mexican chef

Javier Pulido

Master distiller

Wilmer Yajamin

Entrepreneur

Rafael Centeno & Inés Abril

Chefs at Maruja Limón* (Vigo, Pontevedra, Spain)

Carlos Casillas, Sara Peral y Jorge Muñoz, Alejandro Villa, Marco Antonio Iniesta y María Egea, Brais Pichel, Alatz Bilbao, Iris Jordán Martín y Aitor López

Mads Refslund

Executive chef at Ilis (New York, USA)

Gonzalo Aramburu

Chef at Aramburu (Buenos Aires, Argentina)

Sura Ascaso

Business Development Manager, Pastelería Ascaso (Huesca, Spain)

In this third edition, the best recipe and the best execution of one of the great fishes of our seas, the sea bream, will be selected.

Davit Narimanishvili

Chef at Nunuka (Madrid, Spain)

Carla Rodríguez

Psychologist. Pedagogical team. SHE Foundation

Dr. Santi F. Gómez

Global Director of Research and Programmes of the Gasol Foundation

Toni Massanés

Director of Fundación Alícia

Pedro Ballesteros

Master of Wine (Spain)

Guillermo de Aranzabal Bittner

Deputy Director La Rioja Alta

José Ramón Urtasun

Winemaker

Pablo Álvarez

Vega Sicilia

Pablo González Beteré

Managing Director and General Manager Valtravieso

Ricardo Velasco Plá

Oenologist and technical director Valtravieso

Judit Zarauza y Julia Solsona

Ambassador & Marketing Manager and Product Technician at the Cereals R&D Centre (Sant Joan Despí, Barcelona, Spain)

Dani Ochoa

Chef en Montia* (San Lorenzo del Escorial, Madrid, España)

Teo Rodríguez

Chef at Trasto (Valladolid) and at Los Palomares de Vega (Valdetronco, Valladolid)

Jordi Butrón

Director of Espai Sucre (Barcelona, Spain)

Josep Bernabeu

Doctor of Medicine and Professor of History of Science at the University of Alicante

Miguel Ruiz Canela

Director of the Department of Preventive Medicine and Public Health at the University of Navarra.

Violeta Moizé

PhD in nutrition at the Hospital Clínic de Barcelona, President of SEDYN and lecturer at the University of Barcelona.

Nicolai Nørregaard

This competition aims to showcase and raise awareness of the rich, colourful and versatile world of mojos in Spain.

Presentation of the first edition of this competition for the best hotel breakfast in Spain.

Erika Reyes

Co-founder Wevo

Daniel Gómez Bravo

Co-founder and chief executive manager Bread Free

Diego Guerrero

Chef at DSTAgE** (Madrid, Spain)

Daniel Aguado

Customer Engineer at Google Cloud

Marc Puig Pey

Alícia Foundation

Juanjo Asenjo

Italian Wine Expert (Madrid, Spain)

Xavier Ybargüengoitia

Former CEO of Estates & Wines LVMH (Barcelona, Spain)

Xandra Falcó

President Círculo Fortuny

Antonio Sorgato

Toro Albalá Export Manager

Luis Calo

Cook

Alejandra Tato y Ana María Vázquez

Responsibles for Bico de Xeado

José María Calo

President of the cooperative

Ricard Camarena

Chef at Restaurante Ricard Camarena** (Valencia, Spain)

Paco Torreblanca

Pastry Chef at Pastelería Torreblanca (Petrer, Alicante, Spain)

Alberto Lozano

Chef at Huset (Svalbard, Longyearbyen, Norway)

Rebeca Barainka

Chef at Galerna Jan Edan (San Sebastian)

Unai Paulis

Chef at Maun Grill (San Sebastian)

Cristina Sáez

Science journalist and author of the book "The Science of Microbiota".

José Manuel Marcos Candela

Owner of Crujiente Emotional Pastry (Redován, Alicante, Spain)

Riccardo Canella

Chef

This award, promoted by the Spanish Wine Academy, aims to discover the new generation of wine professionals.

Santiago Jordi

President World Union of Oenology

Luis Callealta y Álvaro Vela

Chefs at Ettu (Cádiz)

Patrocinada por Consejería de Agricultura, Pesca, Agua y Desarrollo Rural de la Junta de Andalucía a través de la cofinanciación de Fondos Feder

Elena Roura

Scientific Director Alícia Foundation

Ramon Freixa

Chef at Ramon Freixa Madrid** (Madrid, Spain)

Loan Bensadon

CSO and co-founder of Baïa Food

Ramon Perisé

R+D Mugaritz, Book "Cooking for life"

José Miguel Herrero Velasco

Director General for the Food Industry at the Ministry of Agriculture

Idoia Lacambra, Nini Rivera, Xurxo Agrasar, Anna Katherina, Ingrid Serra y Mª Claudia Covarrubias

Carlos Casillas

Chef at Barro* (Ávila, Spain)

The aim of this competition is to continue to promote the world of escabeches in Spain.

Miguel Ángel Herrera

President of the Spanish Association of Hospitality Catering

Jaime Paniagua

Speech therapist at Hospital La Fuenfría (Madrid) and lecturer at UNIR.

Xandra Luque

Chef of the Clinic of the University of Navarra (Madrid)

Josetxo Souto & Ramón Aso

Chefs at Callizo* (L'Aínsa, Huesca, Spain)

Cristian Palacio

Chef at Gente Rara* (Zaragoza, Aragon)

Raúl Igual

Sommelier and owner of Yaín (Teruel, Spain)

Shalva Khetsuriani

Winemaker y President of the Georgian Sommelier Association

Idoia Lacambra, Nini Rivera, Xurxo Agrasar, Anna Katherina, Ingrid Serra y Mª Claudia Covarrubias

Miguel Caño

Chef at Nublo* (La Rioja, Spain)

Oliva Ridruejo; Laura Ferrer; Leticia Palomo; Carmeta Torrens, Paula García y Sophie Glossin; Laura Novoa; Naroa Pérez y Carlos Castelló

Carlos Casillas, Sara Peral y Jorge Muñoz, Alejandro Villa, Marco Antonio Iniesta y María Egea, Brais Pichel, Alatz Bilbao, Iris Jordán Martín y Aitor López

Pilar Cavero

Sommelier and wine critic for ABC (Madrid, Spain)

Javier Vázquez

Responsible La Caníbal (Madrid, Spain)

Carlota Iglesias

Responsible Cabanas (Lalín, Pontevedra, Spain)

A State of Mind

Giacomo Giannotti

CEO and owner of Paradiso (Barcelona)

Diego Prado

Chef and researcher

Esther Merino

Research and drinks development