Madrid Fusión Alimentos de España, the most influential gastronomy congress in the world, will open its 22nd edition from 29 to 31 January, claiming to be the starting point, the place where culinary excellence is born and begins. That is why this year's slogan is 'Where it all begins' / 'Donde todo comienza', which refers to Madrid Fusión as the epicentre where emerging talent and innovation meet. A space similar to the ancient Agora, where knowledge is shared and expanded. A gastronomic universe of its own, where creative and culinary possibilities are born, with a unique diversity and range of experiences.

Water, the defence of genetic heritage, ancient fermentations, new green paths, the reinterpretation of gastronomic heritage, wild cuisine, the new Nikkei cuisine, the evolution of sour cuisine and the intrusion of artificial intelligence into the kitchen are some of the themes that Madrid Fusión Food from Spain will address this year, which will also pay tribute to the masters of the knife, taking advantage of the sesquicentennial of the art of Cisoria.

The United States, Korea, Switzerland, Norway, the Philippines, Chile, Argentina, Colombia, Denmark, Italy, France and Belgium are some of the countries represented by the twenty or so international chefs who have already confirmed their participation in the Madrid Fusión Food from Spain 2024 programme.

There are many names that stand out in this 22nd edition, which places particular emphasis on international presence. The following Latin American chefs will take the stage at Madrid Fusión Jeferson García (Afluente, Colombia), Ignacio Ovalle (La Calma by Fredes, Santiago de Chile), Gonzalo Aramburu (Aramburu, Buenos Aires, Argentina), Valerie Chang (Maty's) & Nando Chang (Itamae) and Diego Oka (La Mar by Gastón Acurio), the last three based in the United States. Europe is represented by Nicolai Nørregaard (Kadeau**, Copenhagen, Denmark), Andreas Caminada (Schloss Schauenstein***, Fürstenau, Switzerland), Nicolas Decloedt & Caroline Baerten (Humus x Hortense*. Ixelles, Belgium), Willem Hiele (Hiele*, Oudenburg-Ostend, Belgium), Alexandre Mazzia (AM par Alexandre Mazzia***. Marseille, France) and the Italian Riccardo Canella. Two Koreans and a Japanese will also be present: Junghyun Park (Atomix**, New York, United States), Mingoo Kang (Mingles**, Seoul, South Korea) and Yasuhiro Tomari (Rest. État d'esprit, Okinawa, Japan).

Chele González (Gallery by Chele, Manila, Philippines) and Alberto Lozano (Huset, Longyearbyen, Norway) also have restaurants abroad but with Spanish roots.

And, of course, a large number of Spanish chefs will be at Madrid Fusión to share their knowledge and experience. These include Miguel Gónzalez (Rest. Miguel González*. O Pereiro de Aguiar, Ourense); Ángel León (Aponiente***, Puerto de Santa María); Pedrito Sánchez (Baga*, Jaén); Joan Roca (El Celler de Can Roca***, Girona); Dabiz Muñoz (DiverXo***, Madrid); Oriol Castro, Eduard Xatruch and Mateu Casañas (Disfrutar**, Barcelona); Ricard Camarena (Restaurante Ricard Camarena**, Valencia); Andoni Luis Aduriz (Mugartiz**, Errentería, Gipuzkoa); Paco Morales (Noor**, Córdoba); Eneko Atxa (Azurmendi***, Larrabetzu, Vizcaya); Dani Ochoa (Montia*, San Lorenzo del Escorial, Madrid); Jorge Muñoz & Sara Peral (Osa, Madrid); Rafael Centeno & Inés Abril (Maruja Limón*. Vigo, Pontevedra); Vicky Sevilla (Arrels*. Sagunto, Valencia); Santi Taura (Dins Santi Taura*, Palma de Mallorca, Balearic Islands); Andreu Genestra (Andreu Genestra*, Llucmajor, Balearic Islands) and Joel Castanyé (La Boscana*, Bellvís, Lleida). 

One of the new features this year is the creation of a new stage, Madrid Fusión Dreams, the place to imagine the future. It joins the other spaces at the summit: Escenario Polivalente, Madrid Fusión The Wine Edition, The Drinks Show and Madrid Fusión Pastry. We are not living in a time of change. We are living in an epochal change. The advances and disruptions brought about by technology are opening up new avenues and horizons at all levels. All of this is catapulting us into a reality that is already presenting us with fascinating challenges and opening up a path of possibilities: What is happening? Where are we going? How do we go about it? What is the role of gastronomy in all this? The best way to predict the future is to create it. At Madrid Fusión Dreams we will be talking about new habits, new cities, new technologies, sustainable models, new businesses... and gastronomy as one of the main players in this transformation. A new scenario that responds to the concerns of the new generations, supports talent and gives opportunities to today's players.