New frontiers for innovation: Creative bets on fermentation and beyond

We are hosting the first in-person gathering of the Chefs Community for Innovation, bringing together chefs from different countries and cultures with the aim of fostering collaboration, driving innovation, and highlighting the transformative power of gastronomy.

In this open public session, fermentation will play a leading role as one of the most fertile fields of experimentation in contemporary gastronomy, where tradition, biotechnology, sustainability, and sensory research come together. Far beyond a technique, it will be explored as a framework to rethink food systems and unlock new possibilities in flavour development.

Programme

08:45 – 09:00   Opening session  – Joxe Mari Aizega, Basque Culinary Center

A community built to innovate 

Welcoming and starting sesion: about Chefs Community for Innovation. 

09:00 – 09:30   David Zilber  —  Copenhagen, Denmark 

Flavour first: harnessing the power of fermentation for the food industry 

09:30 – 10:00   Douglas McMaster  —  Silo, London, United Kingdom 

A call for imagination to confront waste 

10:00 – 10:30   Bernat Guixer  —  Esperit Roca Destil·leri, Girona, Cataluña, España 

Destilar paisajes locales 

10:30 – 11:00   Ramón Perisé  —  Mugaritz, San Sebastián, País Vasco, España 

Moholandia: un territorio fermentado y creativo 

11:30 – 12:00   Beatriz Pascual  —  Almazen, Álava, Basque Country, Spain 

Avanzar desde la raíz

12:00 – 12:30   Alatz Bilbao  —  Bakea, Bilbao, País Vasco, España 

A hierro y a fuego 

12:30 – 13:00   Alberto Gipponi  —  Dina, Gussago, Franciacorta, Italy 

Pasta reimagined: the simplest canvas for the boldest ideas 

13:00 – 13:30   Ángel León  —  Aponiente, El Puerto de Santa María, Andalucía, España 

Mirar a la naturaleza con hambre 

13:30 – 14:15   Round table 

Different takes of innovation today 

Ciro Scamardella – Giovanni Oliveri – John Regefalk