Cook, writer, designer but, above all, an activist who looks for transforming the relationship we have built since childhood with food. With studies of philosophy and anthropology, Becerra teaches children to think by learning to eat in a conscious way, convinced that in childhood the great changes begin. His most ambitious project is The Revolution, a non-profit association with a catalogue of creative activities aimed at knowing what we eat but also at generating an emotional connection between people and food.With the funds it gathers with these workshops , Becerra is taking food education to low-income schools and is pushing to introduce it into set of subjects of Peruvian public education.

Winemaker graduated from the URV. He has worked throughout Spain in different certificate of origin such as Priorat, Montilla or Penedés. He has also worked in other parts of the world such as Portugal, France, the United States or Australia, among others. He is currently director of the Catalan pruning school and manager of R&D at Cavas Gramona.

Pastry chef and creative director of Cacao Barry. Studying at the School of the Provincial Confectionery Guild in Barcelona and working all over the world, has allowed him to explore different products of the sweet world and to consolidate his technique. He has won several awards such as Best Master Artisan Pastry 97 or the Award for the Best Book in the World in 2007 on chocolate, among others.

The fact that he has been able to work with professionals from different fields, has given him extense knowledge of the sector, allowing him to discover his passion for teaching, researching and creating sweet products.

Joan Roca was raised in the family restaurant in Catalonia, where he now runs his own three-Michelin-starred restaurant, El Celler de Can Roca, with his two brothers Josep and Jordi (a brilliant sommelier and patissier respectively). The three siblings have also recently been made UNDP Goodwill Ambassadors, advocating for better nutrition and food security to promote sustainable development. Roca is passionate about culinary research, and is known for applying technical innovation to traditional cuisine, and for his love of local produce. In 2013, his team premiered El Somni, a multi-sensory production that explores the interaction between food, music and art. He has also pioneered a ‘gastro-botanical’ research project that catalogues rare wild species with the eventual hope that they can be sustainably reintroduced into food culture.

Using creativity and innovation to reconceive the way diners approach a meal, he has forever transformed the history of cooking. The name Ferran Adrià is synonymous with that of his iconic restaurant, El Bulli, located in Catalonia, where the chef has wielded deconstruction to blaze new culinary trails. While preserving the essence of classic dishes, this Catalan chef has revamped ingredients, textures, shape, temperatures and aesthetics. He has also invented numerous culinary techniques (spherification, edible foam, etc.) and equipment, revolutionizing the gastronomic experience. Thanks to his exceptional prestige, Adrià was the first chef ever to be invited to show his work at documenta (Kassel, Germany), one of the world’s most influential contemporary art shows. Adrià’s latest venture is the elBullifoundation: an expansive project exploring what lies behind the notions of creativity and knowledge.

Talent, hard work and sensitivity are three qualities that have characterized the success of 3 Michelin Star Chef Quique Dacosta’s cuisine. The creations of his restaurant, Quique Dacosta, located in Denia, are born from local products, as a leitmotif of his work, and always with a view to the gastronomic wealth of other cultures, other countries, his cuisine and his products that enrich his proposal and tireless quest for learning.

Sommelier, head of the room and co-owner with his brothers of the prestigious El Celler de Can Roca, Pitu Roca twice named best sommelier in the world celebrates that the world of wine is a way of bottling landscapes and ways of life. A faithful defender of the role of the dining room in restaurants, he claims that evolution no longer takes place in the kitchen, but in the dining room. He reveals that this is a dazzling world to discover and grow.  “Psychological and emotional factors come into play in dining room service.”

Ignacio Morgado, one of the great references in the field of neuropsychology and Professor of Psychobiology at the Neuroscience Institute of the Autonomous University of Barcelona. In his scientific studies he works to reveal aspects of the human mind and the sensory and perceptive processes that we do not have so well understood and that even come to surprise us.

“Emotion and reason are like two sides of the same coin. If a person has flaws in his emotional systems, he will not reason well, and if he has flaws in the rational system, his emotions will not be normal either”.

Daniel Innerarity is a Spanish philosopher and essayist, awarded the National Literature Prize in the category of Essay in 2003. Professor of political and social philosophy, IKERBASQUE researcher at the University of the Basque Country and director of the Institute of Democratic Governance. He is a part-time professor at the European University Institute in Florence.  He is also a regular contributor to the media such as El País and El Correo/Diario Vasco, as well as the magazine Claves de Razón Práctica. He is also a member of the Academy of Sciences and Arts based in Salzburg since 2008 and of the Academy of Latinity. Due to his numerous awards and written works, Innerarity is considered one of the most prestigious and influential contemporary thinkers.

Dimitris has been a relevant member of the management team of several restaurants such as The Fat Duck in the UK and Nobu Matsuhisa in Mykonos and St Moritz. He is a great host, characterized by his dedication, desire to evolve, and improve. His discretion and his ability to anticipate what others need make him one of the best professionals in the world. Today, he is dedicated to advising the global sector of five-star hotels and Michelin-starred restaurants / 1-100 Best, at the head of Delta Lambda Hospitality (dl-h.com), a company he founded.

“The kitchen gives us sensations; the service gives us emotions”. How important it is to take care of the professional team of a restaurant. Transferring a great experience to the client begins with “generating authentic teams with good vibes”. Once this has been achieved, for Moll it is essential that the waiter is a person with a vocation and that he “loves people”.

Restaurant Consultant at Juan Moll Consulting.

Humility, continuous training, elegance, empathy, sensitivity, devotion, passion, wanting to make customers happy, a smile permanently drawn on the face even when things do not go as you would like.  Minimum requirements to be a waiter.