Rais Esteve

Chef & Head of the R&D Department

Ángel Salvador

CEO & Founder of Cocina Sin Límites

An expert in molecular gastronomy and haute cuisine, Ángel was not only the chef of his own restaurant but also an international consultant for various groups. He is also a partner and founder of the prestigious Buffet&Ambigú bookstore, a renowned reference and meeting place for professionals and innovators in haute cuisine.

Fifteen years ago, Ángel founded Cocina Sin Límites, a highly regarded company that focuses on creating innovative solutions for the kitchens of culinary professionals worldwide.

Under the brands 100%Chef and 100%Barman, Cocina Sin Límites currently exports over 2,000 products to five continents, with a presence in more than 70 countries. Additionally, they are the exclusive distributors of leading professional brands.

Luis Brea

Chef at Foie Gras, Duck and Their Derivatives

Born in San Sebastián in 1973, Luis Brea graduated from the Escuela Oficial Superior de Hostelería y Turismo de San Sebastián. After completing his studies and internships in various restaurants, he entered the working world doing stages in prestigious restaurants with Michelin stars in the Basque Country, such as Berastegui, Arzak, Zuberoa, Subijana, and others.

He has worked as head chef in restaurants and hotels in different cities in Spain, Paris, and Los Angeles. Also, he ran his own hotel business for 5 years. For the past 20 years, he has been part of MARTIKO as a corporate chef and responsible for Research and Development (R&D), as well as leading training courses for professionals throughout the country.

Olivier Fernández

Manager of the Barcelona Confectionery (Spain)

Consultant and trainer in the processes of cultivation, fermentation, elaboration and tasting of cacao, he is considered one of the pioneers in the implementation of the “bean to bar” concept in Spain.

He studied at the EPDB Pastry School of Barcelona, where he was director for more than 15 years and later became manager of the Confectionery Guild, he also had an important professional stage leading different 5-Star GL hotels in the Catalan capital. Under his direction, he had the opportunity to collaborate with great chefs and he currently advises major hotel chains, manages spaces for manufacturing and processing of chocolate (BTB), and is an advisor to the Culinary Institute of America in New York City, and the UPAEP University in Puebla, Mexico.

Ángel Fernández de Retana Martínez

Chef at Foie Gras, Duck and Their Derivatives

Born in Vitoria-Gasteiz, Basque Country, in 1970, Ángel Fernández de Retana Martínez learned the basics of traditional Basque cuisine from a young age under the mentorship of his father. In 1989, he completed his Bachelor’s degree in Hospitality, specializing in cooking, and began his career as a trainee in the best restaurants in his city, like Zaldiaran and Dos Hermanas.

At the age of 20, he began an apprenticeship journey to different cities in Spain, including Madrid, Seville, and Bilbao, working in prestigious restaurants such as La Taberna del Alabardero in Seville during EXPO 92. At 25, he returned to his hometown to work in Zaldiaran, where he went from being an assistant to becoming the 2nd Head Chef. During this time, he had the opportunity to collaborate with renowned international chefs such as Michael Bras, Joël Robuchon, and René Redzepi at the gastronomic sessions hosted by the restaurant.

In 2000, he was hired by the NH hotel chain to manage the kitchen of the Hotel Almenara, in Sotogrande, Cádiz. In 2004, the hotel was recognized by Condé Nast Traveller Magazine as the Best Hotel Resort in Spain. Back in Vitoria-Gasteiz in 2005, he worked as Head Chef at the Ikea restaurant, where he earned a Michelin star.

After some time in the professional kitchen, he decided to move into teaching and, since 2011, he has been a professor at the Basque Culinary Center in San Sebastián-Donostia, where he continues to train new generations of chefs.

Felipe Rodríguez

Felipe Rodríguez is an expert in industrial psychology and the founder of Vida Integra RN, a company dedicated to psychology and coaching. His professional career is distinguished by a constant focus on human behavior within organizations. Thanks to his close contact with senior executives, he has developed a strategic vision that includes the creation of career plans, the strengthening of succession programs, the direction of training centers, and the management of conflicts within teams.

As an executive coach, Felipe has demonstrated the transformative power of conversations throughout the entire value chain, working with leaders, teams, areas, units, and suppliers.

With more than 25 years of experience, he has made an impact on more than 150,000 people through his interventions. Additionally, he is a columnist, content creator, facilitator, speaker, team aligner, and leadership promoter.

Braian Danilo Banus

Co-Founder and Current GM of Señor Vino (Est. 2009).

As a co-founder and current GM of Señor Vino, a company established in 2009, Braian Banus has led the representation of more than 200 wine brands from some of the world's most important wine regions, including Italy, France, the United States, Argentina, Uruguay, Spain, Germany and Lebanon. Señor Vino stands out for its commitment to wineries that value traditional winemaking and maintain a production profile that remains true to its origin.

Braian Banus has a solid academic and professional background in the wine industry. He is Level II certified by the prestigious Wine & Spirit Education Trust (WSET) of London and graduated from the Curso Superior de Vinos (Advanced Wine Course) at INTA in Mendoza, Argentina. Also, he complements his expertise in international trade and global relations as a graduate in International Relations by the Universidad Católica de Salta (UCASAL) in Buenos Aires, Argentina.

Throughout his career, Braian has built a network of contacts and clients at an international level, consolidating Señor Vino as a key reference in the wine and spirits importation industry in the Dominican Republic.

Osvaldo Lupis

Corporate Chef at Josper Charcoal Ovens

Osvaldo Lupis is the current corporate chef at Josper, with more than six years of experience in the gastronomic industry. He is an important part of the culinary department of Josper Hornos Brasa as the brand's corporate chef. Osvaldo is responsible for the kitchen team at fairs and events, in the realization of demos, training, start-ups, and company events, by coordinating all the gastronomic needs required in each of the markets where Josper participates.

Osvaldo Lupis joined Josper in 2017, already bringing knowledge of the gourmet grill thanks to the culinary background acquired in kitchens with Josper equipment and to his professional experience developed in France, specifically as chef de cuisine at Anahi Restaurant (Paris, France) and sous-chef at Le Bon Saint Pourcain (Paris, France). Later, he moved to Spain and joined Fairmont Rey Juan Carlos l as chef de partie.

He studied at the Provence Chef Academy cooking school, and thanks to his knowledge of languages (French, Italian, English, Portuguese, and Spanish), he has been completing his international gastronomic knowledge of gastronomic techniques from different cultures.

Isidoro Ortega
Industrial Engineer

A reference in food industrial innovation, Isidoro Ortega, an industrial engineer specializing in Industrial Organization, has forged a distinguished professional career through his career, standing out as a visionary leader in several manufacturing industries. His experience in sectors as varied as mechanics, naval engineering, double glazing and the manufacture of massage chairs has given him a solid background as a manager of industrial areas, consolidating his reputation as an expert in process optimization.

The year 2000 marked a turning point in his career when he accepted the position of Industrial Director in one of the most advanced companies in Spain in the V Range ready meals production and in the franchising sector. This project would become one of his great passions, defining his professional future. During his management, Ortega led the production plant of a leading restaurant chain specializing in paella rice dishes. There, he not only developed his machinery and methods for the production of broths but also positioned the plant as one of the most advanced and productive in the food industry in Spain.

Motivated by his entrepreneurial spirit, and deep knowledge of the sector, he decided to start a new project: Mediterránea Food Solution, S.L., and its innovative brand PAELLALIA in 2009. This company, dedicated to high-performance industrial cooking, has become a reference in the industry thanks to its focus on creating efficient and high-quality working methods. PAELLALIA is distinguished by its authenticity in flavors and its commitment to traditional cuisine, offering solutions that revolutionize the food industry and catering.

Throughout his career, Isidoro Ortega has proven to be a pioneer, leading with passion and vision the evolution of technology in the food industry, and contributing significantly to innovation in the foodservice world.

Gilberto Briceño

Master Rum

A professional with extensive expertise in the alcoholic beverage industry, particularly across various categories. As a versatile leader, he has successfully driven innovation and business growth through effective change management, cost reduction, and process optimization. His experience spans logistics, supply chain management, and direct support for marketing and sales initiatives.

He holds a degree in Chemical Process Engineering and embarked on his career soon after, achieving significant success in various roles across multiple industries and corporations for over 37 uninterrupted years. His journey began at LUSA (formerly Seagram) in Venezuela, where he oversaw the production of more than 70 prestigious international brands, including rum, brandy, whiskey, gin, vodka, and more. He was responsible for production, quality, distillation, fermentation, safety, and security.

Later, he relocated to Canada to serve as Regional Manager of Quality Assurance for the Latin American Region at Seagram Co LTD, based in Montreal. Over the course of five years, he further honed his expertise at the Technical Research Centers in Villa La Salle (Canada) and Westchester (WTC) in White Plains, USA, specializing in beverage production areas such as wines, champagne, tequila, and mixers. He also attained qualifications as a Master of Rum, Master of Whiskey, and a general Spirit Master Blender.

In 2001, he transitioned to Pernod Ricard as Quality Director for the Americas, based in São Paulo, Brazil. Reporting to the World Technical Center in France, he played a pivotal role in production, manufacturing, and quality management, while also training technicians and professionals in sensory analysis. He spent over six years mentoring the next generation of experts in the field. 

Following this, he returned to Venezuela in 2009, where he managed supply chain operations, negotiations, and third-party manufacturing (co-packing) at Pernod Ricard. His responsibilities included planning, purchasing, quality control, and customer dispatch, working with systems like JD Edwards. 

After the closure of Pernod Ricard's Venezuela production unit, he joined Destilerías Unidas - Casa Ron Diplomático, where he excelled as a Master Ronero. He played a key role in supporting sales and marketing efforts and trained numerous professionals in over 60 countries. Notable achievements during this time include his participation in a Guinness World Record for the largest rum tasting in Denmark and involvement in over 50 international expos. 

In 2018, he moved to Colombia to oversee a production plant for rum, aguardiente, and liquors as Technical Director and Master Blender. In this role, he was responsible for manufacturing, quality, supply chain, product development, and logistics.

Currently, he is part of the prestigious Oliver & Oliver International team, serving as Plant Director and Master Rum. He contributes to strategies aimed at positioning Oliver & Oliver as the leading rum producer in the Dominican Republic, with a focus on exclusive portfolios in the Super-Premium, Ultra-Premium, and Prestige segments of the spirits industry. 

Juan Bautista García Martín
Chef

He is an experienced chef, and owner of Rocío Tapas y Sushi, recognized for his innovative approach to gastronomy, particularly in Japanese cuisine and sushi. Trained at the Escuela de Grado Superior ACYRE (Asociación de Cocineros y Reposteros de España), he has extensive knowledge in cooking, pastry, ice cream making, and more. He has worked under the mentorship of Masao Kikuchi, a reference in Japanese cuisine in Spain, obtaining the Sushi Proficiency Certificate from the All Japan Sushi Association, approved by the Ministry of Fisheries of Japan.

His professional career includes experience as head chef in prestigious restaurants such as Mesana Marbella (1 Michelin star) and Antonio Martín, where he was nominated as the best restaurateur in Malaga in 2009. As the owner of Rocío Tapas y Sushi, he has been ranked among the best sushi places in Spain, with multiple recommendations in the Guía Repsol, the Guía Macarfi, and other specialized publications.

In addition to his work at the restaurant, Juan Bautista has been a sushi teacher at Escuela Pepekitchen since 2018, has designed the sushi line for Costco Wholesale in several cities in Spain, and has participated as a speaker at international congresses such as Cubasabe 2024. His cooking skills have been recognized with awards in national and regional championships, such as First Prize in the 2011 ACYRE Andalusia Championship, and Second Place in the 2015 Global Sushi Challenge of Spain.

With a solid background and extensive experience in haute cuisine, Juan Bautista García is positioned as a creative and outstanding chef in the Spanish culinary scene.

Manuel Zarzoso Solsona
Chef

Since 1979, Manuel Zarzoso has been a tireless student of the culinary art. He began his academic training at one of the most prestigious gastronomy schools in Spain, where he developed a solid foundation in culinary techniques and nutrition. His thirst for knowledge has led him over more than four decades to continue perfecting his skills, participating in advanced courses, specialized workshops, and continuing education programs around the globe.

Manuel's dedication to his education reflects his commitment to excellence, always staying at the forefront of the latest culinary trends and techniques. While pursuing his gastronomic studies, he worked in high-level restaurants such as El Bodegón, under the guidance of Pedro Subijana of El Aquelarre. He also worked at the Jockey, and even at the Palace Hotel as an assistant to complete his studies and improve his skills.

From Madrid to Conquering Michelin Stars. Manuel Zarzoso's professional career is a testament to his talent and perseverance. He began his journey in the world of haute cuisine at the iconic La Hacienda de Marbella with Paul Chief as head chef, where he earned a reputation as an innovative and passionate chef.

His talent took him to the emblematic Palace Hotel, where he rose to the position of head chef, proving once again his ability to lead with excellence. However, it was at the Fortuny Restaurant where his culinary brilliance shone brightest, leading the team that managed to earn two coveted Michelin stars, an achievement that cemented his position as one of the most influential chefs of his generation.

An Ambassador of Global Gastronomy, Manuel Zarzoso's legacy is not limited to his achievements in the kitchen; he has also been a fervent advocate for the worldwide propagation of gastronomic knowledge. In 1990 he inaugurated the Joviat cooking school as chef and gastronomic director, for a long period of time (12 years) he combined teaching with extracurricular activities such as the promotion of gastronomic days representing Spanish food through ICEX.

As a teacher, he has traveled to emblematic cities such as Los Angeles, San Francisco, New York, Amsterdam, Sydney, and Paris, organizing Gastronomic Days that have inspired many chefs. His pedagogical approach combines tradition and innovation, communicating his passion for cooking through conferences, workshops and live demonstrations.

Currently, Manuel Zarzoso works as a gastronomic consultant with major food companies, both in the hospitality sector and in the development of products for the final customer, bringing his vast experience and strategic vision to continue promoting gastronomy towards new horizons. His star project Paellalia stands out, where he brings his talent and knowledge to the world of paella and gourmet bases for all kinds of stews. This text presents Manuel Zarzoso's training, professional career and teaching experience, highlighting his ongoing commitment to gastronomic excellence and its impact on the industry.

Eva de Gil

Modern Kitchen with Chef Eva de Gil

Chef Eva de Gil started her career in the kitchen at the age of 14, working with passion and dedication in bars in Tuixent, the small town where she used to spend the summer. Determined to dedicate her life to gastronomy, she studied at the prestigious Escuela de Hostelería Hoffmann in Barcelona. During her training, she did internships in prestigious restaurants, such as Akelarre (3 Michelin stars) in San Sebastian, where she expanded her knowledge for a year in an environment recognized for its Michelin stars.

At the age of 23, Eva assumed the position of executive chef at the Autograph Collection by Marriott Hotels in Barcelona, one of the most prestigious hotels in the city. This period was crucial for her professional development, enabling her to carry out numerous collaborations in television, social media, and the press.

During her time at Marriott, Chef Eva de Gil participated in important television programs such as the 2017 edition of “Top Chef” on Antena 3 and “The Real Master Chef” on Guangdong TV (China). She also had the chance to collaborate with renowned international chefs at the Cotton House Hotel in Barcelona, such as Atul Kochhar from Benares restaurant, Chef Kwan from China, and Italians Carlo Cracco and David de Guidara.

In August 2019, she moved to the United States to lead the opening of the Spanish restaurant TELEFERIC BARCELONA in Palo Alto, California. Before joining Ingredíssimo in 2023, Chef Eva de Gil played a key role as a professor at the Culinary Institute of Barcelona, sharing her vast knowledge and experience with the next generation of chefs.

JOSÉ MIGUEL SERRANO ECHEVARRÍA

Founder of Cominport

Born in June 1967 in Santander and a law graduate in Madrid in 1990, José Miguel Serrano is an outstanding businessman and the founder of Cominport in 1995, a company that later became the largest importer of Japanese food in Spain, Portugal, and Poland.

Cominport began marketing sea urchin roe and some seafood products for high-end restaurants. Soon the company recognized the rise of Japanese cuisine in other markets and the growth potential in the Spanish market. New products were added to the catalog, and now there are around 1000 references.

Expert in Bluefin tuna, a key product for Japanese cuisine, Cominport has introduced many innovative products to the Spanish gastronomic scene, such as Alaskan sablefish, Keta salmon roe, nori seaweed from Japan, special sushi rice, and countless spices and ingredients to prepare the best sushi in Spain.

Cominport has not only helped Spanish chefs be present in the rankings of the best sushi chefs in the world but also helped many Spanish chefs to incorporate Japanese ingredients into their recipes. In 2014, Cominport Distribution joined the Japanese multinational Takara, world leader in sake production, becoming part of their corporate structure.

John Eghosa Akihiobare

Chef at Cominport

From Lagos, Nigeria, John Eghosa is a remarkable chef who moved to Spain in 1990. He began working in a restaurant in Las Palmas de Gran Canaria and in 1992 he joined the VIPS food chain in Madrid. John worked for this famous restaurant chain for 15 years organizing menus and work teams.

In 2005 he signed up for a chain of Italian restaurants in Bernabeu, Madrid. Later in 2008, John worked in Tejano restaurant specializing in large events. There he had the opportunity to work with large teams and train many cooks.

In 2014 he worked in Verdura del Reino restaurant in Gran Via, Madrid. In 2016 he was head chef at Casa de Fieras restaurant in Retiro district. It was here where he could apply his great knowledge acquired after a long professional career and discovered  his star product: Cominport tuna.

David Guilbault

Caribbean Commercial Director for Les Grands Chais de France

After 6 years at the wine university of Montagne-Saint-Emilion (France), he graduated in viticulture and enology and dedicated himself to the production of wines in several countries, before directing his way to the development of French wine outside Europe. For more than 10 years he has overseen the commercial development of the company Les Grands Chais de France, and in the Caribbean hand in hand with the company Manuel González Cuesta, developing the Dominican Republic market.

Miguel F. Lancha

Chef

Miguel F. Lancha is currently based in Washington D.C., where he designs cocktails, bar menus, and bar designs for several companies. Most recently, for 9 years he managed the cocktail programs of all the bars and restaurants of Chef José Andrés, opening over 48 establishments and simultaneously supervising over 33 bars of 15 different concepts across 9 cities in 3 countries.

He spent two years in Punta Cana (Dominican Republic) transforming the cocktail scene from his role at Paradisus Palma Real by Meliá. And before that in Madrid, he covered all of Spain and other regions of Europe. His experience in the industry includes roles as a bartender, consultant, blogger, and educator, with a specialized focus on spirits and cocktail crafting. He is an honors graduate of the Bar 5 Day program, where he currently leads the cocktail department and participates as a professor in the annual academic meeting at the Culinary Institute of America in New York.

Lluïsa Estrada

Chef

After studying her first two years of pastry, she expanded her growing passion for sweets by entering the Gremio School of Barcelona, ​​where she obtained several special mentions.

Her career includes an internship at the Culinary Institute of America in New York, a stage at a luxury hotel center in Dubai, as well as his time at the Natcha pastry shop in Barcelona and the sweet departure of the Four Seasons Hotel in Madrid, where was able to establish contact with French tradition and innovation. In 2022, he returned to the EPGB to join the teaching team where he currently teaches classes.