Shinobu Namae was born in Yokohama, Japan. Although he initially studied politics at Keio University, his passion for gastronomy led him to train at prestigious restaurants such as Michel Bras (Toya, Japan) and The Fat Duck. In 2010, he opened L'Effervescence in Tokyo as Executive Chef and Director. His restaurant has been recognized with three Michelin stars and one Green Star and has been continuously included in the list of Asia's 50 Best Restaurants from 2014 to 2025.
Namae has received multiple awards, including the Icon Award from Asia's 50 Best Restaurants in 2023 and the "Ethical Cuisine 2022" award from Relais & Châteaux and Taittinger. He was also named to LE CHEF'S LIST's "100 Best Chefs in the World" in 2016. Beyond cooking, Namae is an advocate for sustainability and education. In 2023, he became the first chef to give a speech at the United Nations Headquarters during World Oceans Day. That same year, he received Japan's National Commissioner for Cultural Affairs Award and earned a master's degree in Agricultural and Life Sciences from the University of Tokyo.
Since 2022, she has published an annual Impact Report and led a children's environmental education program focused on seagrass and kelp restoration. She has also contributed to social causes, donating funds to support traditional free divers affected by natural disasters and collaborating with the "Trees for Sakamoto" program. With a cuisine that balances tradition and innovation, Shinobu Namae has cemented her place in global gastronomy, standing out not only for her culinary talent but also for her commitment to sustainability and social impact.
Carme Ruscalleda and Raül Balam
Carme Ruscalleda , a self-taught and perfectionist chef, was born in Sant Pol de Mar to a farming and merchant family committed to the values of the land and local cuisine. With the support of her husband, Toni Balam, she transformed her parents' shop into a successful regional delicatessen. In July 1988, they embarked on the project of converting the former Hostal Sant Pau in the town into the prestigious Sant Pau Restaurant, operating until October 2018. In April 2004, she opened the Sant Pau Restaurant in Tokyo, operating until September 2023, and in November 2009, together with her son Raül Balam, they opened the Moments Restaurant in the Mandarin Oriental Hotel in Barcelona.
His career is supported by seven Michelin stars, which he has earned at the restaurants Sant Pau in Sant Pol, Sant Pau in Tokyo (Japan), and Moments in Barcelona.
Ruscalleda has published several cookbooks, participates in various media programs, and is tireless in promoting healthy eating habits in schools. She has received numerous awards, including the Cross of Sant Jordi (2008), the Medal of Honor from the Parliament of Catalonia (2013), the National Culture Prize (2019), and an Honorary Doctorate from the University of Barcelona (2023).
Raül Balam Ruscalleda (Sant Pol de Mar, 1976) is a chef with a distinguished career in haute cuisine, influenced by his mother, Carme Ruscalleda. He began his career in the family business and in 1996 joined the team at Sant Pau restaurant, where he held every position until becoming sous chef and member of the creative team.
In 2001, he spent time at Pedro Subijana's Akelarre restaurant, expanding his training in avant-garde cuisine. In 2005, he led the opening of Sant Pau in Tokyo as executive chef, overseeing the restaurant's launch and its culinary offerings. Since 2009, he has been managing the Moments restaurant at the Michelin-starred Mandarin Oriental Hotel in Barcelona.
In 2016, he created his innovative concept of themed menus at Moments, and in 2022, he opened Cuina Sant Pau, his most personal project, where he focuses on local cuisine with a distinct identity. He has also served as a culinary consultant at the Hotel Sant Jordi in Calella and at Cuina Sant Cugat.
He has participated in projects such as the documentary Vía Libre , has published books such as Enganchado (2023) and collaborates with media such as TV3 and RNE.
Ana Roš
Slovenian-born Ana Roš is one of the world's most influential chefs, renowned for her innovative cuisine and strong commitment to sustainability. Although she studied International Sciences and Diplomacy in Italy and was a promising alpine skier, her destiny changed when she took over as chef at the family restaurant Hiša Franko. Self-taught, Roš transformed Hiša Franko into a global culinary icon. In 2017, she was named Best Chef in the World by The World's 50 Best Restaurants and starred in an episode of Chef's Table , catapulting her to international fame. Under her leadership, Hiša Franko has earned three Michelin stars and a Green Star for its commitment to sustainability, becoming one of the few restaurants in the world to have earned both accolades.
Since 2017, she has been listed among The World's 50 Best Restaurants, currently ranked 48th. Her culinary philosophy highlights the richness of the Soča River Valley, combining local ingredients with innovative techniques. In 2022, she received the Best Chef Pristine Award for her exceptional use of local produce, and in 2024, she was honored with the Best Chef Voted by Professionals Award, reflecting the recognition of her peers.
In addition to her culinary success, Roš has been named a Gastronomic Tourism Ambassador by the World Tourism Organization (UNWTO). Her influence and creativity continue to redefine Slovenian gastronomy, cementing her as one of the most admired chefs in the world.
Jeremiah Tower
Jeremiah Tower is one of the most influential figures in the history of modern gastronomy. He began his culinary career in 1972 as co-owner and chef of Chez Panisse in Berkeley, California, where he revolutionized cooking with fresh, seasonal ingredients. He later founded Stars in San Francisco, an iconic restaurant that marked an era in American haute cuisine and became an international benchmark.
Following his success, he expanded his brand with restaurants in Hong Kong, Singapore, and Manila before selling the group in 1998. He has received numerous accolades, including the James Beard Award for Outstanding Chef of the Year (1996) and Best Regional Chef in California (1993). He has also been inducted into the Nation's Restaurant News Fine Dining Hall of Fame . As a writer, he has published several influential books, including California Dish (2004) and Start the Fire (2017).
A media personality and speaker, he has appeared on Good Morning America , The Late Show with David Letterman , and America's Great Chefs . He is the subject of The Last Magnificent , a CNN documentary produced by Anthony Bourdain and available on Netflix Prime. Tireless and passionate about cooking, in 2025, Tower will participate in the Ojai Food and Wine Festival and the Terra Madre Americas event in Sacramento. He will also collaborate on the reopening of the Maybourne Beverly Hills Hotel and will co-host a tribute dinner for Stars in San Francisco.
Paco Morales
For more than 20 years, Paco Morales has forged his own culinary style, exploring and learning from both his roots and his professional experience. He discovered that the most influential culture to pass through Córdoba was the Andalusian culture, which transformed the city into a beacon of culture and knowledge. Inspired by this legacy, Paco decided to base his cuisine on the reinterpretation of Andalusian recipes and traditions, giving birth to Noor Restaurant.
He is one of the most prominent figures in Spanish gastronomy, known for his innovative approach. Through Noor, Morales recovers the refined aromas and flavors of Al-Andalus and reinterprets them in the contemporary, avant-garde context that has always characterized his cuisine.
With a solid track record in national and international gastronomy, Paco Morales has managed, in record time (7.5 years), to position his restaurant Noor at the highest level of global gastronomy. Recognized in 2024 with 3 MICHELIN stars and consecutively included among the world's top 100 chefs for the past 5 years, Morales possesses a profound creative and culinary talent that undoubtedly provides a new perspective on the restaurant experience, transcending the purely gastronomic to the multisensory.
Rafael Moreno
Dr. Rafael Moreno Rojas is a professor of Nutrition and Food Science at the University of Córdoba (UCO) and a leading figure in the research and dissemination of Mediterranean gastronomy. With an academic career of excellence, he has earned the highest recognition in research, teaching, and management. He currently directs the Chair of Mediterranean Gastronomy (CGM), the Interuniversity Master's Degree in Advances in Gastronomic Sciences at the universities of Granada and Córdoba, and the PAIDI AGR013 Agrifood Quality and Nutrition research group.
His scientific work has resulted in nearly 200 articles and more than 60 books and book chapters. He has developed software and office applications for teaching nutrition and dietetics, as well as pioneering initiatives in distance learning since the late 1990s. As director of the Chair of Mediterranean Gastronomy, he promotes research, training, and dissemination of the Mediterranean Diet from a holistic perspective that encompasses health, sustainability, heritage, and the sensory dimension.
Her studies have delved into the importance of Extra Virgin Olive Oil (EVOO) in traditional Andalusian cuisine and its impact on health, with notable research on frying and the reduction of fat absorption in foods.
He has participated in leading scientific events, such as Science Week in Benicarló and conferences on olive oil and health. His work on local gastronomy has been published in the International Journal of Gastronomy and Food Science . His academic career, commitment to outreach, and innovative capacity have made him a key figure in the field of Mediterranean gastronomy and food science.
Ignacio García
Ignacio García Estévez holds a PhD in Chemistry and is a Permanent Professor in the Department of Nutrition and Food Science at the University of Salamanca. A researcher in the Polyphenols Research Group (GIP-USAL), most of his research focuses on the study of phenolic compounds and polysaccharides in wines and foods and their relationship with sensory properties, such as color and astringency.
He has published more than 70 articles in high-impact scientific journals and participated in 16 research projects, in addition to collaborating with companies in the wine and cocoa sectors.
He is an expert reviewer for funding agencies and leading scientific journals in the field of food science and is part of the steering group of the COST FLAVOURsome initiative, an international consortium focused on studying flavor perception and improving the acceptance of plant proteins as a food alternative. He also teaches subjects in the fields of food science, oenology, and food safety in the Pharmacy, Biology, and Biotechnology degree programs. He is currently the director of the Master's Degree in Oenology and its Adaptation to Climate Change and the director of the Department of Analytical Chemistry, Nutrition, and Food Science.
Oriol Castro
Oriol Castro, a key figure in contemporary gastronomy and head chef at El Bulli from 1997 until its closure, is part of the triumvirate of chefs who co-manage the Disfrutar restaurant in Barcelona, distinguished with 3 Michelin stars, 3 Repsol Suns and recognized as the best restaurant in the world according to The World's 50 Best Restaurants, this year, along with Eduard Xatruch and Mateu Casañas.
Disfrutar opened its doors in December 2014 in Barcelona's Eixample district. The restaurant presents its cuisine in a tasting menu format with the aim of delighting, surprising, exciting, and inspiring through gastronomy. Its design reflects respect for the history and heritage of the Mediterranean, which inspired its decor. The three chefs also run Compartir restaurant in Cadaqués and its namesake restaurant in Barcelona.
They are regular speakers at the world's leading gastronomic conferences and authors of numerous publications and research projects.
Nacho Manzano
Nacho Manzano is one of the most influential chefs in Spanish gastronomy, with a career marked by respect for Asturian tradition and culinary innovation. Along with his sister Esther Manzano, he leads a gastronomic group that ranges from haute cuisine restaurants to more informal offerings, always with a focus on quality and local produce. His flagship restaurant, Casa Marcial , located in the village of La Salgar, has been awarded three Michelin Stars and one Green Star, consolidating its position as a benchmark in European cuisine.
With a proposal that combines the gustatory memories of their childhood with contemporary techniques, Casa Marcial is part of the prestigious 50 Best Discovery list. In addition to Casa Marcial , Nacho and Esther have developed other gastronomic concepts, such as Narbasu , recognized with a Michelin Green Star, and NM in Oviedo, an exclusive space with a Michelin Star since 2023. They have also brought their cuisine to a wider audience with the restaurants Gloria in Oviedo and Gijón, and Nastura , a proposal that fuses the Asturian essence with international influences.
His success has transcended Spain, serving as the culinary director of Bérica , with several restaurants in the United Kingdom. His work has been recognized with awards such as Best Chef of the Year 2020 from the Royal Academy of Gastronomy of Spain and the 2021 National Gastronomy Award . His philosophy remains anchored in tradition, sustainability, and a love for Asturias, taking his cuisine to the highest level without losing the essence that defines him.
Samantha Vallejo-Nágera
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Mitsuharu Tsumura
Mitsuharu Tsumura, known as "Micha," is a Peruvian chef of Japanese descent and one of the most influential figures in global gastronomy. His cuisine is a true reflection of his Nikkei identity, combining Peruvian culinary tradition with Japanese techniques and flavors. His restaurant, Maido , in Lima, is his most personal project and has been recognized for six consecutive years as the Best Restaurant in Peru. It is currently ranked #2 on Latin America's 50 Best Restaurants and #5 on The World's 50 Best Restaurants . In 2024, Micha received The World's 50 Best Chef's Choice Award , a unique prize awarded exclusively by the vote of his fellow chefs.
His passion for gastronomy has led him to explore new horizons, creating innovative experiences that combine history, identity, and creativity. Through his cuisine, he invites you to discover the richness of Peru, highlighting ingredients from the sea and the Amazon in dishes full of balance and power. In addition to Maido , he leads other successful gastronomic projects. In Lima, he runs Tori , specializing in Nikkei-style grilled chicken. He has also taken his cuisine outside of Peru with Mai Mai Restaurant in Panama and Karai by Mitsuharu in Chile.
Micha has also contributed to the global spread of Peruvian cuisine. He is the author of the book Nikkei is Peru and served as a culinary advisor on the Netflix documentary Peru, Hidden Treasure . His love for Peru and his desire to share his culinary heritage with the world continue to drive him to innovate and surprise with every dish.
