Presentation
Feeding the future
![](https://2023.sansebastiangastronomika.com/media/129401fe-cd22-432c-888c-3cd9c83e50f9_Andy Warhol2600.jpg)
Rasmus Munk defines himself as a holistic chef and his work focuses on this overall philosophy.
Munk will talk to us from a holistic perspective about the role of restaurants and research, and how chefs can use their privileged positions and powerful platforms to change the world for the better through gastronomy.
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Eneko Atxa
Chef at Azurmendi*** (Larrabetzu, Bizkaia, Spain)
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Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )
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25 years in Spain, endless sushi
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Hideki Matsuhisa
Chef at Koy Shunka* (Barcelona, Spain)
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Memories of Zuberoa
11:10 - 12:10 HRS
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Cooking with the sounds of nature
13:30 - 14:00 HRS
Javier Olleros
Chef at Culler de Pau** (O Grove, Pontevedra, Spain)
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Local resources protect us
16:00 - 16:30 HRS
Javier Rivero y Gorka Rico
Chefs at Ama Taberna (Tolosa, Guipúzcoa, Spain)
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Making the land yours
17:10 - 17:40 HRS
Elena Arzak
Chef at Arzak*** (San Sebastián, Spain)
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In search of an epiphany. Shaping the imagination
18:40 - 19:10 HRS
Yoshihiro Narisawa
Chef at Narisawa** (Tokio, Japan)
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New proteins from the Sea
19:15 - 19:55 HRS
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, España)
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Pursuing nature
10:00 - 10:30 HRS
Matthew Lightner
Chef at Okta ((McMinnville, Oregon, US)
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Acidity as a common thread
11:10 - 11:40 HRS
Begoña Rodrigo
Chef at La Salita* (Valencia, Spain)
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Pozoneros. No other words needed
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Leonor Espinosa
Chef at Leo (Bofotá, Colombia)
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From the Amazon to the Mediterranean
14:00 - 14:45 HRS
Ricard Camarena
Chef at Ricard Camarena Restaurant** (Valencia, Spain)
Alex Atala
Chef at D.O.M.** (Sao Paulo, Brazil)
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Materialisation of the concept. From narrative to palative
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Paco Morales
Chef at Noor** (Córdoba, Spain)
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Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
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Retrospective. 10 years of techniques and concepts
16:50 - 17:35 HRS
Oriol Castro, Eduard Xatruch y Mateu Casañas
Chefs at Disfrutar** (Barcelona, Spain)
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Masuhiro Yamamoto
Gastronomy critic (Tokyo, Japan)
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Viviana Varese
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Nacho Manzano
Chef at Casa Marcial** (Arriondas, Parres, Asturias, Spain)
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25 years of green revolution
17:40 - 18:10 HRS
Rodrigo de la Calle
Chef at El Invernadero* (Madrid, España)
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Five decades of work and a passion for cooking
12:15 - 12:45 HRS
Pedro Subijana
Chef at Akelarre*** (San Sebastián, Spain)
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Taste and emotion
11:45 - 12:15 HRS
Juan Guillamón
Chef at AlmaMater* (Murcia, Spain)
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Amelia out and about
10:35 - 11:05 HRS
Paulo Airaudo
Chef at Amelia** (San Sebastian, Spain)
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José Andrés reveals José Andrés
17:45 - 18:15 HRS
José Andrés
Chef owner of José Ándrés Group (Washington, US)
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Retrospective. In search of longevity
13:45 - 14:30 HRS
René Redzepi
Chef at Noma*** (Copenhaguen, Denmark)
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The red prawn by Quique Dacosta, Joan Roca and Benjamín Lana
11:40 - 12:25 HRS
Joan Roca
Chef at El Celler de Can Roca*** (Girona, Spain)
Quique Dacosta
Chef at Quique Dacosta Restaurant*** (Dénia, Valencian Community, Spain )
Benjamín Lana
General Manager of Vocento Gastronomía