News
Alex Atala and Virgilio Martínez will be at Gastronomika 2021
More international stars present at Gastronomika 2021.
One of Latin America's leading chefs, Brazilian Alex Atala (D.O.M.**, São Paulo), will be another of the major personages at Gastronomika. Atala, a Brazilian of Scottish origin, studied and worked in Europe, but went back home to open a restaurant where he revolutionised Brazil's signature gastronomy by rescuing autochthonous and unknown ingredients from the Amazon's huge larder. In 2013 he was declared one of the world's 100 most influential people by Time magazine.
Peruvian chef Virgilio Martínez (Central, Lima) will also be in the Kursaal auditorium. Virgilio's concern with exploration, diagnosis and the elevation of lesser known local produce have made him one of the big noises in Latin American cuisine. His passion for discovery led him to travel the world in a bid to connect cultures. His cooking indicates biodiversity and the importance of the social and ecological environment as the context for the origin of an immense variety of products. He brings together gastronomy, science, history and Andes communities. He also runs a further two restaurants in Tokyo and Moscow, where he upholds the philosophy and values which interconnect cookery, nature, diversity and societies.
Related news
News
.jpg)
An enthusiastic turnout at Gastronomika confirms the strength of the sector in the wake of the pandemic
French cuisine welcomes the re-encounter with open arms in an attempt to move forward together. On the last day of the conference, Joan Roca lists the French maestros who most influenced the beginnings of El Celler de Can Roca. ”Above all, the Troisgros, and also because they were brothers”.
News
Pura Brasa takes the 2021 National Grill Competition
News
.jpg)
The French geniuses who inspired Joan Roca
News
La Botica de Matapozuelos, home of the best dish of chickpeas in Spain
News
Paco Morales: “Spanish haute cuisine isn’t finished”
News
Beatriz González: ''We give the French a ready-to-eat taco”
News
Amandine Chaignot: “we don’t reject meat and fish, but we use them as side dishes”
News
.jpg)
Aitor Arregi: “I don't know where we'll sail to, but the boat will always have an anchor in its home port”.
News
The Basque Culinary Center is celebrating its 10th anniversary at Gastronomika
News
“France is still our mother”
French influence on gastronomy continued as the main feature on the second day of San Sebastian Gastronomika – Euskadi Basque Country, which also featured Jesús Sánchez, Pedro Subijana, Jordi Butrón and Frédéric Bau. Tomorrow Gastronomika closes its 23rd congress with Joan Roca and Virgilio Martínez, among others.
