Madrid Fusión Manila, Asia’s most anticipated culinary event this year, will feature some of the world’s most distinguished Spanish chefs, among other internationally and locally renowned culinarians.
Recognized by globally trusted restaurant guides such as the Michelin Red Guide and the Repsol Suns Guide, the chefs will demonstrate and discuss their expertise at Madrid Fusión Manila International Gastronomy Congress held at the SMX Convention Center, Pasay City from April 24 through 26.
“We are very excited because we expect a lot of people from the Philippines, Asia, and probably the rest of the world to come to Manila in 2015 and be part of this landmark event,” said Tourism Secretary Ramon Jimenez Jr. The event has three components: the Gastronomy Congress and the Trade Exhibition, which will be held at the convention center, and the Flavors of the Philippines Festival, which will be happening simultaneously in Manila and other parts of the country.
Here is a sneak peak of the eight Spanish chefs who will be sharing their knowledge and ideas during the event:
Andoni Luis Aduriz
A member of the Basque Culinary Center, the Ibermatica Innovation Institute and Innobasque, Aduriz is a master of new and unique dining experiences. Mugaritz, his most successful venture, has been recognized with two Michelin stars since 2006. In 2011, the success of Mugaritz inspired Aduriz to participate in the creation of the documentary titled Mugaritz BSO, which marries his culinary creative process with Basque music to produce a harmony of the feelings they evoke in respect to textures and senses.
Restaurante Arzak is regarded for modernizing Basque cuisine in a fine dining setting. It received its three Michelin stars in 1989, the first Spanish restaurant to do so, under Arzak’s father Juan Mari. Today, head chef duties are split between them with all three stars still intact. Prior to returning home in 1999 after her studies, Arzak trained under notable chefs including Alain Ducasse, Ferran Adrìa and Pierre Gagnaire. In 2012, she was named Best Female Chef in the World by Restaurant magazine.
Dacosta is known as a radical of modern gastronomy who makes use of local ingredients from within 75km of his restaurant in Dénia, Alicante. At age 17 in 1989, he started working at El Poblet, eventually taking over the business in 1999, and changing its name to Quique Dacosta Restaurante in 2009. In 2013 Michelin awarded the restaurant its third star (its initial star in 2003 and second in 2007). Local products are the guiding theme for his work.
Freixa describes his cuisine as “based on four pillars: product, technique, feelings and a search for magic.” After finishing his studies in Barcelona, he ventured into some of the most recognized kitchens in Europe to cultivate his vocation. He returned home to work on their family restaurant Racó d’en Freixa in Barcelona where he received his first Michelin star in 1998. In 2009, Freixa moved to Madrid to opened Ramón Freixa Madrid, which quickly earned its first Michelin, followed by the second in 2010.
Growing up in a family of culinarians in his hometown in Ezcaray, La Rioja, Paniego was inspired to carry on the culinary dynasty. He decided to learn the restaurant trade and interned in famous restaurants like Arzak, among others. In 1999 an annex to their family restaurant was opened, called Echaurren el Portal. Finding ways to modernize his mother’s recipes, his effort to link up tradition with avant-garde cuisine earned him his first Michelin star in 2005. In 2013, he received his second Michelin star for the restaurant.
Known as Ferran Adria’s protégé, Roncero pioneered innovative gastronomy in Madrid. He first worked professionally at Zalacaín, the first restaurant in the city to receive three Michelin stars. Paco moved to the Hotel Ritz later on, and then to Casino de Madrid, where he worked with Adria for years. He became head chef of La Terraza del Casino and soon received two Michelin stars, one in 2002 and another in 2009.
Sandoval is the youngest person to receive a Michelin star at age 26. His mother had inherited Coque, an eating house at Humanes de Madrid where he and his older brothers worked to keep the family business going. He has also worked under the tutelage of famous chefs like Juan Mari Arzak, Ferran Adria, and Salvador Gallego while attending Le Cordon Bleu. After his studies, he soon took over Coque where he then received his Michelin star, which he describes as “updated Madrid cuisine.”
Torreblanca is considered by many to be the “agitator” behind patisserie in haute cuisine with his dishes described as “ephemeral sculptures born to die in our mouths.” Upon his return home from his decade-long training in Paris, he opened his own pasteleria in Elda, Alicante. He offers his expertise as a consultant, offering classes and presentations throughout the world. One of his endeavors is to reduce the sugar content in his creations. He says, “there is always a touch of sweetness, but we are especially interested in bringing out the aromas, flavors and even any savory elements.”
For more information about the event, please visit http://madridfusionmanila.com.
Source: Press Release
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