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The Horeca Hub

Mon 18
10:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo

Simone Gallese
Simone Gallese Garda Pizza Consultant and Technical Advisor Speaker

18-03-2024 10:00 18-03-2024 11:45 Europe/Madrid Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo

Tasting of Italian products with Garda gastronomic advisors.

Pabellón 6, B224 | GARDA Gastronomía Italiana
10:00h - 11:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
11:00h
Conference | The Horeca Hub

EcoVares by Ecovidrio: Roadmap for a sustainable hospitality industry

Pablo Muñoz
Pablo Muñoz Ecovidrio Channel Implementation Manager Speaker

18-03-2024 11:00 18-03-2024 11:45 Europe/Madrid EcoVares by Ecovidrio: Roadmap for a sustainable hospitality industry

Conference on EcoVares by Ecovidrio, roadmap for a sustainable hospitality industry

Hall 6 | The Horeca Hub – Talks Stage 1
11:00h - 11:45h Hall 6 | The Horeca Hub – Talks Stage 1
11:00h
Tastings | The Horeca Hub

Chocolates Paccari tasting

Santiago Peralta
Santiago Peralta Chocolates Paccari Co-Founder Speaker

18-03-2024 11:00 18-03-2024 11:45 Europe/Madrid Chocolates Paccari tasting

Paccari presents an exclusive tasting of 5 of its chocolates that bring together more than 400 international awards. The Co-founder will also explain the company's history and how it is one of the most ethical proposals combining innovation, sustainability, inclusion, and Direct Trade with quality. Paccari is from Ecuador, the cradle of cocoa more than 5,500 years ago, and pursues a sustainable philosophy throughout the value chain.

Hall 6 | The Horeca Hub – Talks Stage 2
11:00h - 11:45h Hall 6 | The Horeca Hub – Talks Stage 2
11:30h
Culinary Demonstrations | The Horeca Hub

Techniques and concepts of Disfrutar 2024

Oriol Castro
Oriol Castro Restaurante Disfrutar Chef Speaker
Eduard Xatruch
Eduard Xatruch Restaurante Disfrutar Chef Speaker
Mateu Casañas
Mateu Casañas Restaurante Disfrutar Chef Speaker

18-03-2024 11:30 18-03-2024 12:15 Europe/Madrid Techniques and concepts of Disfrutar 2024

The Disfrutar trio is characterised by its firm commitment to innovation and for this constant work is essential. In their presentation they propose a tour of all the concepts and techniques that they will be working on during 2024.

Hall 6 | The Horeca Hub – Main Stage
11:30h - 12:15h Hall 6 | The Horeca Hub – Main Stage
12:00h
Presentation | The Horeca Hub

Solution Talks: Leadership and sustainability. Towards the hospitality industry of the future

Rodrigo Domínguez Sáez
Rodrigo Domínguez Sáez Mascuota Director Moderador/Presentador
Eva Ballarín
Eva Ballarín Independiente Leadership Expert Speaker
Constance Lambert
Constance Lambert Winnow Solutions Business Development Manager and Global Resorts LeadWinnow Solutions Speaker
Denis Ugalde
Denis Ugalde Oreka CEO Speaker
Sergi Ferrán
Sergi Ferrán iDisappear Speaker
Tristan Peirotes Longacre
Tristan Peirotes Longacre Bongard Iberia General Manager Speaker

18-03-2024 12:00 18-03-2024 13:00 Europe/Madrid Solution Talks: Leadership and sustainability. Towards the hospitality industry of the future Hall 6 | The Horeca Hub – Talks Stage 1
12:00h - 13:00h Hall 6 | The Horeca Hub – Talks Stage 1
12:00h
Conference | The Horeca Hub

The average bill in the restaurant industry. How has inflation affected it?

Xavier Mallol
Xavier Mallol Delectatech CEO and Founder Speaker

18-03-2024 12:00 18-03-2024 12:45 Europe/Madrid The average bill in the restaurant industry. How has inflation affected it?

Delectatech presents a pioneering analysis of the evolution of the average bill in the Spanish restaurant industry to understand the impact of inflation on the sector. This study, supported by the largest actualized census of restaurants and the Artificial Intelligence engine of Delectatech, will reveal which regions of Spain register the highest average bills in and how these figures vary by type of establishment and gastronomic offer.

Hall 6 | The Horeca Hub – Talks Stage 2
12:00h - 12:45h Hall 6 | The Horeca Hub – Talks Stage 2
12:15h
Culinary Demonstration with Tasting | The Horeca Hub

Transversal thinking about pasta

Matias Perdomo
Matias Perdomo Restaurante Contraste Milano Owner Speaker

18-03-2024 12:15 18-03-2024 13:15 Europe/Madrid Transversal thinking about pasta

A reference in the gastronomic scene with a Michelin star will cook 3 pasta dishes to the delight of those present.

Pabellón 6, B224 | GARDA Gastronomía Italiana
12:15h - 13:15h Pabellón 6, B224 | GARDA Gastronomía Italiana
12:30h
Culinary Demonstrations | The Horeca Hub

Red Prawn: Beyond the Mediterranean icon

Joan Roca
Joan Roca El Celler de Can Roca Speaker
Quique Dacosta
Quique Dacosta Restaurante Quique Dacosta Chef Speaker
Benjamín Lana
Benjamín Lana Vocento Gastronomía General Manager Speaker

18-03-2024 12:30 18-03-2024 13:15 Europe/Madrid Red Prawn: Beyond the Mediterranean icon

A digression on one of the gastronomic icons of the Mediterranean, the red prawn. Whether on the coasts of Girona or Valencia, Joan Roca and Quique Dacosta share the sea and a passion for its products. And among them, the red prawn stands out, to which both have paid tribute on various occasions and in various versions.

Hall 6 | The Horeca Hub – Main Stage
12:30h - 13:15h Hall 6 | The Horeca Hub – Main Stage
13:00h
Presentation | The Horeca Hub

How to leverage Revenue Management to enhance your restaurant’s profitability

Joan Muñoz
Joan Muñoz TheFork Sales Director of Spain Speaker
Eduard Botello
Eduard Botello Hotel Almanac Bar Manager Speaker

18-03-2024 13:00 18-03-2024 13:45 Europe/Madrid How to leverage Revenue Management to enhance your restaurant’s profitability

The professionalization of the hospitality sector has led restaurant owners to work with revenue management strategies, which have been used for years in other industries such as airlines or hospitality. Learn with the guidance of TheFork and other industry players how to integrate Revenue Management into your business to increase its profitability.

Hall 6 | The Horeca Hub – Talks Stage 1
13:00h - 13:45h Hall 6 | The Horeca Hub – Talks Stage 1
13:30h
Tastings | The Horeca Hub

The Art of Pairing with Sake and Shochu

Roger Ortuño
Roger Ortuño ComerJapones.com Publicist and Sake Sommelier Speaker
Elvira Aldaz
Elvira Aldaz Consultant and Educator Speaker

18-03-2024 13:30 18-03-2024 14:15 Europe/Madrid The Art of Pairing with Sake and Shochu

Discover the fascinating world of sake and shochu in our upcoming talk. We will explore the production techniques, categories, and unique characteristics of these traditional Japanese alcoholic beverages. Additionally, we will illustrate their versatility and benefits through practical examples of tasting and pairing.

Hall 6 | The Horeca Hub – Main Stage
13:30h - 14:15h Hall 6 | The Horeca Hub – Main Stage
13:30h
Culinary Demonstration with Tasting | The Horeca Hub

Cooking techniques applied to products without losing the nutritional part

Mireia Anglada
Mireia Anglada Mireia Anglada Gastronomia i Salut Professional cook Speaker

18-03-2024 13:30 18-03-2024 14:15 Europe/Madrid Cooking techniques applied to products without losing the nutritional part

It is important to know the foods and their cooking technique. Here you will learn to cook while minimizing nutrient losses and enhancing ˜avors. You will learn how vitamins are better absorbed, as well as how to avoid the oxidation of fats, not only from oils, but also from those present in foods themselves, such as omega 3, essential for our general health.

Hall 6 | The Horeca Hub – Show Stage 1
13:30h - 14:15h Hall 6 | The Horeca Hub – Show Stage 1
13:30h
Culinary Demonstrations | The Horeca Hub

From Italy to Spain: The gastronomic journey of Ferdinando Bernardi

Ferdinando Bernardi
Ferdinando Bernardi Casa Bernardi 1* Michelin and 1 Sol Guía Repsol Speaker

18-03-2024 13:30 18-03-2024 14:15 Europe/Madrid From Italy to Spain: The gastronomic journey of Ferdinando Bernardi

Presentation of Ferdinando Bernardi's professional career (first Michelin star with 100% Italian cuisine) and presentation of 4 iconic dishes from his menu: Cannolo siciliano con carne cruda y sabayon al Marsala Cannolo siciliano vegetariano de Apio nabo asado, Mascarpone y pimientos Carbonara de Galera, Bottarga casera Nuestro Tiramisú.

Hall 6 | The Horeca Hub – Show Stage 2
13:30h - 14:15h Hall 6 | The Horeca Hub – Show Stage 2
13:30h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo

Simone Gallese
Simone Gallese Garda Pizza Consultant and Technical Advisor Speaker
Carmelo Tornillo
Carmelo Tornillo Garda Pizza Consultant and Technical Advisor Speaker

18-03-2024 13:30 18-03-2024 14:45 Europe/Madrid Gastronomic demonstration and tasting of Italian product Garda Carmelo Tornillo

Pizza in Teglia tasting.

Pabellón 6, B224 | GARDA Gastronomía Italiana
13:30h - 14:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
14:15h
Culinary Demonstration with Tasting | The Horeca Hub

The value of the frozen product

Jordi Margall
Jordi Margall Gastronoms Manager Speaker
Adriana Méndez
Adriana Méndez Friolisa Pomona Iberia Executive Chef Speaker

18-03-2024 14:15 18-03-2024 15:00 Europe/Madrid The value of the frozen product

A culinary demonstration with tasting of Vgama frozen products. Two culinary masters, Jordi Margall and Adriana Mendez, will discover the secrets behind Vgama frozen products, from their origin to their perfection in elite restaurants: benefits and versatility, storage, thawing, and regeneration, ease of handling and waste reduction. Enjoy delicious creations that reflect the culinary excellence and innovation of frozen products.

Hall 6 | The Horeca Hub – Show Stage 2
14:15h - 15:00h Hall 6 | The Horeca Hub – Show Stage 2
14:30h
Culinary Demonstration with Tasting | The Horeca Hub

539, Plats Forts. Honest and wild food

Martin Comamala
Martin Comamala 539, Plats Forts Chef Speaker

18-03-2024 14:30 18-03-2024 15:15 Europe/Madrid 539, Plats Forts. Honest and wild food

Martin will cook a dish that characterizes his mountain cuisine, a dish that explains his work in the mountains without being a mountain dish and will also explain how to cook the best Poulard. He will also explain how to run a restaurant all by himself, from the selection of the best product (fish markets, farms, orchards, etc.), to the preparation and customer service. He will explain his direct connection with his producers.

Hall 6 | The Horeca Hub – Show Stage 1
14:30h - 15:15h Hall 6 | The Horeca Hub – Show Stage 1
15:00h
Presentation | The Horeca Hub

Vending: Present and future. Digital revolution

Saul Álvarez
Saul Álvarez Aneda / Qualery Vice President Suppliers / CEO Speaker
Javier Olmeda Ruiz
Javier Olmeda Ruiz Aneda / Bouncer Digital Collaborating Member / Director of Operations and Sales Speaker

18-03-2024 15:00 18-03-2024 15:45 Europe/Madrid Vending: Present and future. Digital revolution Hall 6 | The Horeca Hub – Talks Stage 1
15:00h - 15:45h Hall 6 | The Horeca Hub – Talks Stage 1
15:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration with Michelin star

Paolo Casagrande
Paolo Casagrande Restaurante Lasarte / Orobianco Ristorante Chef Speaker
Matias Perdomo
Matias Perdomo Restaurante Contraste Milano Owner Speaker

18-03-2024 15:00 18-03-2024 16:00 Europe/Madrid Gastronomic demonstration with Michelin star

Garda is proud to have the 5* Michelin Alimentaria Stand. Paolo Casagrande is one of the leaders of Italian cuisine in the world. Lasarte Chef and Manager.

Pabellón 6, B224 | GARDA Gastronomía Italiana
15:00h - 16:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
15:30h
Culinary Demonstrations | The Horeca Hub

Multicultural plant-based solutions for restaurants

Jordi Moré
Jordi Moré Zyrcular Foods Chef / Salesperson Speaker
Sebastian Alejandro Carvajal Faundez
Sebastian Alejandro Carvajal Faundez Zyrcular Foods Kitchen Assistant Speaker

18-03-2024 15:30 18-03-2024 16:10 Europe/Madrid Multicultural plant-based solutions for restaurants

From Zyrcular Foods, we will be presenting two American recipes and two Asian recipes, all of them plant-based. Which dish will be the winner? Join us and discover all our new products such as curry chicken flavored gyozas with or our 100% plant-based tuna and salmon.

Hall 6 | The Horeca Hub – Show Stage 2
15:30h - 16:10h Hall 6 | The Horeca Hub – Show Stage 2
15:45h
Culinary Demonstration with Tasting | The Horeca Hub

Verde Nostrum. The Mediterranean garden from East to West

Xavier Pellicer
Xavier Pellicer Restaurante Xavier Pellicer Chef Speaker

18-03-2024 15:45 18-03-2024 16:30 Europe/Madrid Verde Nostrum. The Mediterranean garden from East to West

One of the leading representatives of Healthy cuisine, with which he pursues a balance between the pleasure of ingestion and the wellbeing of digestion. Convinced of the energy that the earth exerts on the product and how its care influences it, Pellicer has become a firm advocate of the application of the laws of biodynamics in cultivation.

Hall 6 | The Horeca Hub – Show Stage 1
15:45h - 16:30h Hall 6 | The Horeca Hub – Show Stage 1
16:00h
Presentation | The Horeca Hub

People and technology: The secret to a more attractive hospitality industry – Digital transformation and people in the AI society

Noemi Boza
Noemi Boza Más Cuota Presentador
Manuel Pimentel
Manuel Pimentel Writer / Editor / Former Minister of Labor Speaker

18-03-2024 16:00 18-03-2024 16:25 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Digital transformation and people in the AI society

The former Minister of Labour and the founder of the Almuzara publishing house talks to a journalist about the future of the world of work with a significant presence of technological innovations, including AI.

Hall 6 | The Horeca Hub – Main Stage
16:00h - 16:25h Hall 6 | The Horeca Hub – Main Stage
16:15h
Presentation | The Horeca Hub

Solution Talks: All paths should lead to profitability. Business management

Rodrigo Domínguez Sáez
Rodrigo Domínguez Sáez Mascuota Director Moderador/Presentador
Marta Cebrián López
Marta Cebrián López MCL Food Consulting Director, Management and Operations Consultant Speaker
Simone Perotto
Simone Perotto UNOX Spain Sales Team Leader Speaker
Adrià Navarro
Adrià Navarro Welbilt Speaker

18-03-2024 16:15 18-03-2024 16:45 Europe/Madrid Solution Talks: All paths should lead to profitability. Business management

Hostelco presents the finalist solutions and products of the Hostelco Awards in the category of Best product or solution for business management. Marta Cebrián opens the session with a presentation in which she will point out the great challenges in business management.

Hall 6 | The Horeca Hub – Talks Stage 1
16:15h - 16:45h Hall 6 | The Horeca Hub – Talks Stage 1
16:15h
Round Table | The Horeca Hub

A taste of the Cruise industry by Alimentaria & Hostelco

Carla Guilbaud
Carla Guilbaud CLIA Internacional Vice-President Speaker
Anthony Mauboussin
Anthony Mauboussin CFC Cruise Culinary Advisor Speaker
Pablo Vilanova
Pablo Vilanova Mercabarna General Director Speaker
Alexis Bourgault
Alexis Bourgault Welbilt Marine Global Director of Strategic Accounts Speaker
Alfredo Serrano
Alfredo Serrano CLIA National Director Spain Speaker

18-03-2024 16:15 18-03-2024 17:15 Europe/Madrid A taste of the Cruise industry by Alimentaria & Hostelco

CLIA, the Cruise Lines International Association, is the leading authority and the largest global association in the industry, with 15 offices and representation in North and South America, Europe, Asia and Australasia.

At this roundtable CLIA and industry representatives will discuss the cruise market and the importance, potential and opportunities this sector can offer from a procurement and sourcing perspective.

Hall 6 | The Horeca Hub – Talks Stage 2
16:15h - 17:15h Hall 6 | The Horeca Hub – Talks Stage 2
16:30h
Round Table | The Horeca Hub

People and technology: The secret to a more attractive hospitality industry – Good practices in people management

Minerva Tapial
Minerva Tapial Rosi La Loca WORLD CEO Speaker
Santiago Melgar
Santiago Melgar SMQuatro CEO Speaker
Miguel G. Pérez
Miguel G. Pérez Vicio CPO & COO Speaker

18-03-2024 16:30 18-03-2024 17:10 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Good practices in people management

Innovative success stories in people management for the hospitality industry. From the booming independent catering business to large restaurant groups. From commercial catering to high-end gastronomy.

Hall 6 | The Horeca Hub – Main Stage
16:30h - 17:10h Hall 6 | The Horeca Hub – Main Stage
16:30h
Culinary Demonstration with Tasting | The Horeca Hub

4-hand pizza cooking demonstration

Riccardo Figurato
Riccardo Figurato Fratelli Figurato Pizzaiolo and Owner Speaker
Vittorio Figurato
Vittorio Figurato Fratelli Figurato Pizzaiolo and Owner Speaker

18-03-2024 16:30 18-03-2024 17:30 Europe/Madrid 4-hand pizza cooking demonstration

Diego Vitagliano will present his specialty, career and philosophy. He will perform several 4 hands during Alimentaria. In this case, he will make a 4 hand with Fratelli Figurato no. 6 in the “50 Top Pizza Europe 2023” ranking and no. 42 in the “50 Top Pizza World 2023” ranking. Each one will present a pizza to taste for customers.

Pabellón 6, B224 | GARDA Gastronomía Italiana
16:30h - 17:30h Pabellón 6, B224 | GARDA Gastronomía Italiana
16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Verde Nostrum. The Mediterranean garden from East to West

Albert Raurich
Albert Raurich Restaurante Dos Palillos Chef Speaker

18-03-2024 16:45 18-03-2024 17:30 Europe/Madrid Verde Nostrum. The Mediterranean garden from East to West

Shojin ryori cuisine is entirely vegetarian, made without meat and fish, and has been the dietary style of Buddhist monks for generations, but has now become very popular with vegans.Versions of dashis, sushis, sashimis, mochis, and mochis.

Hall 6 | The Horeca Hub – Show Stage 1
16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 1
16:45h
Culinary Demonstrations | The Horeca Hub

Sweet and sustainable revolution

Paula Doménech
Paula Doménech CETT-UB Researcher and professor of the Degree of Culinary and Gastronomic Sciences Speaker
Helena Martín
Helena Martín CETT-UB Director of the Culinary Arts and Gastronomy Research Group Speaker

18-03-2024 16:45 18-03-2024 17:30 Europe/Madrid Sweet and sustainable revolution

We will explore the creative and sustainable use of ingredients from food industry waste and their application in pastry.

Hall 6 | The Horeca Hub – Show Stage 2
16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 2
16:45h
Presentation | The Horeca Hub

Solution Talks: Customer experience is everything in the happiness industry

Rodrigo Domínguez Sáez
Rodrigo Domínguez Sáez Mascuota Director Moderador/Presentador
Rebeca Múñoz
Rebeca Múñoz Livit Design CEO Speaker
Katia González Frontana
Katia González Frontana Wondercool Commercial Executive Speaker

18-03-2024 16:45 18-03-2024 17:45 Europe/Madrid Solution Talks: Customer experience is everything in the happiness industry Hall 6 | The Horeca Hub – Talks Stage 1
16:45h - 17:45h Hall 6 | The Horeca Hub – Talks Stage 1
17:15h
Dialogue | The Horeca Hub

People and technology: How AI is transforming restaurant staff management

Alberto del Barrio
Alberto del Barrio Orquest CEO & Co-Founder Speaker

18-03-2024 17:15 18-03-2024 17:30 Europe/Madrid People and technology: How AI is transforming restaurant staff management

 Solutions based on artificial intelligence (AI) are transforming the way restaurant chains manage and plan their staff, who no longer have to choose between prioritizing operational efficiency or employee well-being.

Hall 6 | The Horeca Hub – Main Stage
17:15h - 17:30h Hall 6 | The Horeca Hub – Main Stage
17:35h
Presentation | The Horeca Hub

People and technology: The secret to a more attractive hospitality industry – Recruitment, the secret to McDonald’s growth

Llarina López
Llarina López McDonald's Talent & Engagement Manager Speaker

18-03-2024 17:35 18-03-2024 17:55 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Recruitment, the secret to McDonald’s growth

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

 
Hall 6 | The Horeca Hub – Main Stage
17:35h - 17:55h Hall 6 | The Horeca Hub – Main Stage
18:00h
Round Table | The Horeca Hub

People and technology: The secret to a more attractive hospitality industry – Cost reduction through technology

Ángel Madrona
Ángel Madrona ICG General Director Speaker
Iván Salvadó Monterde
Iván Salvadó Monterde GreenStone General Director Speaker
Jaume Perez
Jaume Perez Berty’s Burger y Aloha Poke Speaker

18-03-2024 18:00 18-03-2024 18:15 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Cost reduction through technology

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

 
Hall 6 | The Horeca Hub – Main Stage
18:00h - 18:15h Hall 6 | The Horeca Hub – Main Stage
18:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian product Garda

Carmelo Tornillo
Carmelo Tornillo Garda Pizza Consultant and Technical Advisor Speaker
Simone Gallese
Simone Gallese Garda Pizza Consultant and Technical Advisor Speaker

18-03-2024 18:00 18-03-2024 19:00 Europe/Madrid Gastronomic demonstration and tasting of Italian product Garda

Tasting of Italian products with Garda gastronomic advisors.

Pabellón 6, B224 | GARDA Gastronomía Italiana
18:00h - 19:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
18:20h
Presentation | The Horeca Hub

People and technology: The secret to a more attractive hospitality industry – Innovation in kitchens: Connectivity kitchens

Oscar Gimeno
Oscar Gimeno Kitchen Connect, Welbilt Inc Product Manager Digital Systems Speaker

18-03-2024 18:20 18-03-2024 18:45 Europe/Madrid People and technology: The secret to a more attractive hospitality industry – Innovation in kitchens: Connectivity kitchens

Artificial Intelligence is one of the great supports in people management in hospitality. Companies that commit to intelligent implementation of technology in their Human Resources departments and management will win the day.

 
Hall 6 | The Horeca Hub – Main Stage
18:20h - 18:45h Hall 6 | The Horeca Hub – Main Stage
Tue 19
10:45h
Presentation | The Horeca Hub

The Hotel of “Encounters of the Third Kind” – Digitalization and innovation in the Hotel Sector

Ana Catalina Hernández
Ana Catalina Hernández OMT Turismo Senior Specialist Innovation, Education and Investments Speaker

19-03-2024 10:45 19-03-2024 11:10 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Digitalization and innovation in the Hotel Sector

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Hall 6 | The Horeca Hub – Talks Stage 2
10:45h - 11:10h Hall 6 | The Horeca Hub – Talks Stage 2
11:00h
Presentation | The Horeca Hub

Beyond the dish: What’s happening in foodservice? Four visions, one consumer

Maria Castroviejo
Maria Castroviejo Research Food and Agribusiness de Rabobank Analyst Senior Speaker
Marta Munné Picart
Marta Munné Picart Aecoc ShopperView Studies Manager Speaker
Mariona Gaspà Suriol
Mariona Gaspà Suriol Aecoc Foodservice Knowledge Foodservice Knowledge Speaker
Antonina Degler
Antonina Degler Aecoc Foodservice Knowledge Project Manager Speaker

19-03-2024 11:00 19-03-2024 12:45 Europe/Madrid Beyond the dish: What’s happening in foodservice? Four visions, one consumer

Talk 1: The European OOH market: evolution of the channel and challenges for companies in the sector
María Castroviejo

Talk 2: The consumer’s vision: Consumer trends and habits
Marta Munné

Talk 3: The vision of international foodservice: a journey of inspiration
Mariona Gaspà

Talk 4: The vision of national foodservice: landing trends
Antonina Degler

Hall 6 | The Horeca Hub – Main Stage
11:00h - 12:45h Hall 6 | The Horeca Hub – Main Stage
11:00h
Presentation | The Horeca Hub

Córdoba and the agri-food sector. Present and future.

Blanca Torrent
Blanca Torrent Ayuntamiento de Córdoba First Deputy Mayor and Delegate of Finance, Economy and Employment. President of the Municipal Institute of Economic Development and Employment of Córdoba (IMDEEC) and General Director of Aceitunas Torrent Speaker
Felipe Molina Pérez
Felipe Molina Pérez Asociación Nacional de Ganaderos y Ganaderas en Extensivo President Speaker

19-03-2024 11:00 19-03-2024 11:45 Europe/Madrid Córdoba and the agri-food sector. Present and future.

From Córdoba City Council we want to show our solid commitment to the agri-food sector. To this end, we will present in this event the First National Congress Principle, Values and Future of Extensive Livestock Farming, which will be held in Córdoba this coming April 26 and 27, as well as announce "SOLUM Córdoba", a new project that marks a turning point. and a later within the sector.

Hall 6 | The Horeca Hub – Talks Stage 1
11:00h - 11:45h Hall 6 | The Horeca Hub – Talks Stage 1
11:00h
Contest | The Horeca Hub

Beer Master Session by Estrella Galicia

19-03-2024 11:00 19-03-2024 13:00 Europe/Madrid Beer Master Session by Estrella Galicia

Beer Pouring Contest

Hall 6 | The Horeca Hub
11:00h - 13:00h Hall 6 | The Horeca Hub
11:15h
Round Table | The Horeca Hub

The Hotel of “Encounters of the Third Kind” – Digital transformation + AI: Smart transformation.

Alvaro Carrillo de Albornoz
Alvaro Carrillo de Albornoz Instituto Tecnológico Hotelero (ITH) General Manager Moderador/Presentador
Jorge Juarez Ayuso
Jorge Juarez Ayuso Sighore CEO Speaker
Estela Díaz Jordá
Estela Díaz Jordá Vodafone Business Innovation Manager Speaker
Bruno Valenciano Del Real
Bruno Valenciano Del Real Lopesan Hotel Group Management and Expansion Corporate Analyst Speaker
Víctor Mayans
Víctor Mayans ARTIEM Hoteles Marketing Director Speaker

19-03-2024 11:15 19-03-2024 11:50 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Digital transformation + AI: Smart transformation.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Hall 6 | The Horeca Hub – Talks Stage 2
11:15h - 11:50h Hall 6 | The Horeca Hub – Talks Stage 2
11:45h
Culinary Demonstrations | The Horeca Hub

Low temperature chicken: Where innovation and tradition meet

19-03-2024 11:45 19-03-2024 12:30 Europe/Madrid Low temperature chicken: Where innovation and tradition meet

The three-generation family business Torrent i Fills was founded in 1939. Since then, they have worked for quality service and products. They are specialized in poultry products. In this cooking show, they will cook chicken recipes at low temperatures, an innovation they have recently launched. These are 4th and 5th range products designed for restoration. High quality, traditional and practical products.

Hall 6 | The Horeca Hub – Show Stage 1
11:45h - 12:30h Hall 6 | The Horeca Hub – Show Stage 1
11:55h
Dialogue | The Horeca Hub

The Hotel of “Encounters of the Third Kind” – Encounters of the Third Kind.

Manuel Molina Espinosa
Manuel Molina Espinosa Hosteltur Director Moderador/Presentador
Raquel Sanchez
Raquel Sanchez Paradores de Turismo de España Presidenta & CEO Speaker

19-03-2024 11:55 19-03-2024 12:35 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Encounters of the Third Kind.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Hall 6 | The Horeca Hub – Talks Stage 2
11:55h - 12:35h Hall 6 | The Horeca Hub – Talks Stage 2
12:00h
Conference | The Horeca Hub

Experiences in the dining room that boost your business

Diego Olmedilla
Diego Olmedilla Aplus Gastromarketing y FACYRE CEO Speaker

19-03-2024 12:00 19-03-2024 12:45 Europe/Madrid Experiences in the dining room that boost your business

Diego Olmedilla is a prominent figure in gastronomic marketing at Aplus Gastromarketing agency and General Director of FACYRE (Federation of Spanish Cooks and Bakers). "Experiencias en sala que rentabilizan tu negocio" is an essential guide for hospitality business owners, as well as for brands and marketing professionals.

Hall 6 | The Horeca Hub – Talks Stage 1
12:00h - 12:45h Hall 6 | The Horeca Hub – Talks Stage 1
12:00h
Culinary Demonstration with Tasting | The Horeca Hub

4-hand pizza cooking demonstration

Diego Vitagliano
Diego Vitagliano 10 Diego Vitagliano Pizzeria Pizzaiolo and Owner Speaker
Andrea Lecca
Andrea Lecca Trafalgar Pizza Club Pizzaiolo Speaker

19-03-2024 12:00 19-03-2024 12:45 Europe/Madrid 4-hand pizza cooking demonstration

Diego Vitagliano will make a 4 hands with Andrea Leca. Trafalgar has become a benchmark in the world of pizza in Barcelona. Andrea Lecca, champion of the Pizza DOC championship, is responsible for bringing this pizzeria to the highest standards of the Spanish scene.

Pabellón 6, B224 | GARDA Gastronomía Italiana
12:00h - 12:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
12:40h
Round Table | The Horeca Hub

The Hotel of “Encounters of the Third Kind” – Sustainability, technology and ethics in tourism. Where are we?

Mónica Chao
Mónica Chao Women Action Sustainability (WAS) Expert Advisor on Sustainability for Strategy Moderador/Presentador
Ferrán González
Ferrán González Robert Bosch España National Sales Director Speaker
Ana Muñoz Llabrés
Ana Muñoz Llabrés Secretaría Estado Turismo Deputy Director General of Tourism Development and Sustainability Speaker
Sergi Martí
Sergi Martí Robottions Speaker
Gloria Juste Picon
Gloria Juste Picon Palladium Hotel Group Corporate Director CSR / Sustainability Speaker
Miquel Ramis Munar
Miquel Ramis Munar Garden Hotels Speaker

19-03-2024 12:40 19-03-2024 13:15 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Sustainability, technology and ethics in tourism. Where are we?

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Hall 6 | The Horeca Hub – Talks Stage 2
12:40h - 13:15h Hall 6 | The Horeca Hub – Talks Stage 2
13:00h
Showcooking | The Horeca Hub

Vegan and vegetarian Mediterranean Cuisine (Moroccan) with the collaboration of Royal Air Maroc

Saloua Laqmane
Saloua Laqmane La Capella de Can Gambús Head Chef Speaker

19-03-2024 13:00 19-03-2024 13:45 Europe/Madrid Vegan and vegetarian Mediterranean Cuisine (Moroccan) with the collaboration of Royal Air Maroc

We often associate vegetarian food with dishes from the Far East, or with adaptations of our gastronomy with exotic or industrial products free of animal protein. We will learn to prepare traditional Moroccan recipes, all of which are suitable for vegetarians and even vegans. In this session, we will have the cook Saloua Laqmane, a chef from Morocco, and Àgata Albero, gastronome and communicator.

Hall 6 | The Horeca Hub – Show Stage 1
13:00h - 13:45h Hall 6 | The Horeca Hub – Show Stage 1
13:00h
Conference | The Horeca Hub

Meat trends in restaurants with the Vall Companys Group and La Boscana

Joel Castanyé
Joel Castanyé La Boscana Executive Chef Speaker
Elma Fernández
Elma Fernández Grupo Vall Companys Sales Manager Speaker

19-03-2024 13:00 19-03-2024 13:45 Europe/Madrid Meat trends in restaurants with the Vall Companys Group and La Boscana

The Vall Companys Group, agri-food leader in Spain and Europe, and La Boscana, a restaurant with a Michelin star, join forces to analyze the main consumption trends in the meat sector.

Hall 6 | The Horeca Hub – Talks Stage 1
13:00h - 13:45h Hall 6 | The Horeca Hub – Talks Stage 1
13:00h
Culinary Demonstration with Tasting | The Horeca Hub

Culinary demonstration by the star Ferdinando Bernardi*

Ferdinando Bernardi
Ferdinando Bernardi Casa Bernardi 1* Michelin and 1 Sol Guía Repsol Speaker

19-03-2024 13:00 19-03-2024 13:45 Europe/Madrid Culinary demonstration by the star Ferdinando Bernardi*

The Garda stand will have a * Michelin chef cooking his main dishes, at the same time that he will present his specialty and explain his career and philosophy. In this case, Ferdinando Bernardi will present it.

Pabellón 6, B224 | GARDA Gastronomía Italiana
13:00h - 13:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
13:20h
Round Table | The Horeca Hub

The Hotel of “Encounters of the Third Kind” – What are the current concerns of hotel purchasing managers?

Alejandro Casajuana
Alejandro Casajuana Quantum CCS CEO Moderador/Presentador
Alejandro Arguimbau
Alejandro Arguimbau Grupo Iberostar Speaker
Joan Cuní
Joan Cuní Coperama Speaker
Enric Almiñana
Enric Almiñana Abba Hoteles Speaker
Josetxo Pérez
Josetxo Pérez Palladium Hotel Group Corporate Director of Purchasing and Logistics Speaker

19-03-2024 13:20 19-03-2024 13:55 Europe/Madrid The Hotel of “Encounters of the Third Kind” – What are the current concerns of hotel purchasing managers?

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Hall 6 | The Horeca Hub – Talks Stage 2
13:20h - 13:55h Hall 6 | The Horeca Hub – Talks Stage 2
13:45h
Culinary Demonstrations | The Horeca Hub

Russian salad by Hellmann’s: Trend and tradition

Antonio Arrabal
Antonio Arrabal Restaurante La Jamada Chef Speaker
Peio Cruz
Peio Cruz Unilever Away From Home Lead Chef Speaker

19-03-2024 13:45 19-03-2024 14:30 Europe/Madrid Russian salad by Hellmann’s: Trend and tradition

Russian salad is trending and has become a destination dish. Russian salad sets the tone, quality, and gastronomic proposal of any restaurant. Hand in hand with the culinary team of Unilever Food Solutions, Hellmann's, and Antonio Arrabal (La Jamada Restaurant, Burgos), discover the latest trends surrounding this iconic dishENGLISH - Description of the activity

Hall 6 | The Horeca Hub – Show Stage 2
13:45h - 14:30h Hall 6 | The Horeca Hub – Show Stage 2
14:00h
Round Table | The Horeca Hub

Costa brava, the blue gastronomy

Àgata Albero Miralbell
Àgata Albero Miralbell Inspira Gastronomia and Halal Services Communicator and Gastronomic Activist Moderador/Presentador
Lluís Fernández Punset
Lluís Fernández Punset Restaurante Els Pescadors Chef Speaker
Jordi Fulcarà
Jordi Fulcarà Galp Costa Brava Confraria Pescadors Llança President and Major Patron Speaker

19-03-2024 14:00 19-03-2024 14:45 Europe/Madrid Costa brava, the blue gastronomy

Conversation between a fisherman and a chef about sustainable fishing and blue gastronomy Speakers: Jordi Fulcarà (President of GALP Costa Brava and Patron of the Fishermen's Guild of Llançà, Girona) + Lluís Fernández Punset, Head Chef of Els Pescadors Restaurant in Llançà (Alt Empordà. Girona) Moderator : Àgata Albero Miralbell, communicator and gastronomic activist.

Hall 6 | The Horeca Hub – Talks Stage 1
14:00h - 14:45h Hall 6 | The Horeca Hub – Talks Stage 1
14:00h
Presentation | The Horeca Hub

The Hotel of “Encounters of the Third Kind” – IA: 7 things a hotelier should know today about our future

Lasse Rouhianen
Lasse Rouhianen Lasse Rouhiainen Autor and Speaker Speaker

19-03-2024 14:00 19-03-2024 14:20 Europe/Madrid The Hotel of “Encounters of the Third Kind” – IA: 7 things a hotelier should know today about our future

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Hall 6 | The Horeca Hub – Talks Stage 2
14:00h - 14:20h Hall 6 | The Horeca Hub – Talks Stage 2
14:00h
Culinary Demonstration with Tasting | The Horeca Hub

The best pizzeria in the world, with the best pizzeria in Europe

Diego Vitagliano
Diego Vitagliano 10 Diego Vitagliano Pizzeria Pizzaiolo and Owner Speaker
Rafa Panatieri
Rafa Panatieri Sartoria Panatieri Pizzaiolo Speaker
Jorge Sastre
Jorge Sastre Sartoria Panatieri Pizzaiolo Speaker

19-03-2024 14:00 19-03-2024 14:45 Europe/Madrid The best pizzeria in the world, with the best pizzeria in Europe

We bring together the best pizzeria in the world with the best pizzeria in Europe! A true luxury! Nothing to add. They will present their specialty, career and philosophy.

 
Pabellón 6, B224 | GARDA Gastronomía Italiana
14:00h - 14:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
14:15h
Culinary Demonstration with Tasting | The Horeca Hub

Neapolitan fried pizza

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker

19-03-2024 14:15 19-03-2024 15:15 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 6 | The Horeca Hub – Show Stage 1
14:15h - 15:15h Hall 6 | The Horeca Hub – Show Stage 1
14:25h
Round Table | The Horeca Hub

The Hotel of “Encounters of the Third Kind” – Development and financing of hotel expansion in changing times.

Bruno Hallé
Bruno Hallé Cushman & Wakefield Co-Head Hospitality Spain Moderador/Presentador
Andrés Soldevila Ferrer
Andrés Soldevila Ferrer Naboga Capital Speaker
Jordi Sanchís
Jordi Sanchís Meliá Hotels & Resorts Speaker
Helena Murano Carey
Helena Murano Carey Arcano Partners Senior Advisor Speaker
Alejandro Loyo
Alejandro Loyo Banco Sabadell Speaker
Jaume Tapies
Jaume Tapies Aina Hospitality Speaker

19-03-2024 14:25 19-03-2024 15:00 Europe/Madrid The Hotel of “Encounters of the Third Kind” – Development and financing of hotel expansion in changing times.

These days, it seems society is evolving faster and faster, nearly at break-neck speed. Trends push forward, are born and die in ever shorter cycles and it is very
hard to figure out where we stand and what guests want. Two big macrotrends encompass it all: sustainability and digitalisation. And tourists are more and more digital and sustainable. Do we hoteliers know what they want?... Do we know what we want?

Hall 6 | The Horeca Hub – Talks Stage 2
14:25h - 15:00h Hall 6 | The Horeca Hub – Talks Stage 2
15:00h
Culinary Demonstrations | The Horeca Hub

The most gastronomic Lleida with La Boscana

Joel Castanyé
Joel Castanyé La Boscana Executive Chef Speaker
Elma Fernández
Elma Fernández Grupo Vall Companys Sales Manager Speaker

19-03-2024 15:00 19-03-2024 15:45 Europe/Madrid The most gastronomic Lleida with La Boscana

Two key players from Lleida come together in this showcooking. On the one hand, the Vall Companys Group, agri-food leader in Spain and Europe, with its products. And on the other hand, La Boscana, a restaurant with a Michelin star. You will be able to know and taste delicious meat recipes.

Hall 6 | The Horeca Hub – Show Stage 2
15:00h - 15:45h Hall 6 | The Horeca Hub – Show Stage 2
15:00h
Conference | The Horeca Hub

Cuba, a market of opportunities

Atenea Chevillotte
Atenea Chevillotte Fira Barcelona International Event Director Moderador/Presentador
Emerio González
Emerio González Grupo Empresarial de la Industria Alimentaria de Cuba President Speaker
Ivonne Grass Delgado
Ivonne Grass Delgado ITH - Empresa Importadora para Ministerio de Turismo de Cuba Director Speaker

19-03-2024 15:00 19-03-2024 15:45 Europe/Madrid Cuba, a market of opportunities

On the occasion of the official launch of ALIMENTOS CUBA (May 21-23, 2024) there will be a presentation on business opportunities in the country for the food, beverage, packaging and food technology industry.

Hall 6 | The Horeca Hub – Talks Stage 1
15:00h - 15:45h Hall 6 | The Horeca Hub – Talks Stage 1
15:00h
Culinary Demonstration with Tasting | The Horeca Hub

Cooking with 4 pizza chefs from the “50 Top Pizza World 2023” ranking

Diego Vitagliano
Diego Vitagliano 10 Diego Vitagliano Pizzeria Pizzaiolo and Owner Speaker
Alessandro Signore
Alessandro Signore N.A.P. Pizzaiolo Speaker

19-03-2024 15:00 19-03-2024 15:45 Europe/Madrid Cooking with 4 pizza chefs from the “50 Top Pizza World 2023” ranking

NAP is now one of the most relevant pizzeria groups on the Spanish scene. In addition, it was ranked nº23 in the 50 Top World Artisan Pizza Chains 2023. Alessandro Signore will present his specialty, career and philosophy while cooking with Diego Vitagliano.

Pabellón 6, B224 | GARDA Gastronomía Italiana
15:00h - 15:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
15:45h
Culinary Demonstration with Tasting | The Horeca Hub

Contemporary visions of Mediterranean flavours

Raül Balam
Raül Balam Restaurante Moments Chef Speaker
Ramón Freixa
Ramón Freixa Ramon Freixa Madrid Chef Speaker

19-03-2024 15:45 19-03-2024 16:30 Europe/Madrid Contemporary visions of Mediterranean flavours

Two great figures of the avant-garde cuisine, Ramon Freixa and Raül Balam, together in a 4-hands where they will share their particular visions of Mediterranean flavours, full of evocations of tradition and respect for the product

Hall 6 | The Horeca Hub – Main Stage
15:45h - 16:30h Hall 6 | The Horeca Hub – Main Stage
16:00h
Conference | The Horeca Hub

A digital journey through gastronomy

19-03-2024 16:00 19-03-2024 16:45 Europe/Madrid A digital journey through gastronomy

We invite you on a digital journey through the gastronomy of recent years in a very enjoyable way, where we are sure you will take away many tips to add more value to your business, whether it's a hospitality business or a brand.

Hall 6 | The Horeca Hub – Talks Stage 1
16:00h - 16:45h Hall 6 | The Horeca Hub – Talks Stage 1
16:00h
Culinary Demonstration with Tasting | The Horeca Hub

The world of Molino Grassi through Diego and Carmelo

Diego Vitagliano
Diego Vitagliano 10 Diego Vitagliano Pizzeria Pizzaiolo and Owner Speaker
Carmelo Tornillo
Carmelo Tornillo Garda Pizza Consultant and Technical Advisor Speaker

19-03-2024 16:00 19-03-2024 16:45 Europe/Madrid The world of Molino Grassi through Diego and Carmelo Pabellón 6, B224 | GARDA Gastronomía Italiana
16:00h - 16:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Macerations, cures and marinades. From tradition to infinity

Juan Guillamón
Juan Guillamón Restaurante Almo Cook Speaker

19-03-2024 16:45 19-03-2024 17:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

A proposal of dishes that combine two of the most representative pillars of the gastronomy of the Region of Murcia: salted fish with salt from the salt mines of San Pedro and the vegetable world, with products such as beetroot, pumpkin and celeriac.Traditional morsels imprinted in the memory of the people of Murcia but transformed into sophisticated and elegant updates.

Hall 6 | The Horeca Hub – Main Stage
16:45h - 17:30h Hall 6 | The Horeca Hub – Main Stage
16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Macerations, cures and marinades. From tradition to infinity

Diego Schattenhofer
Diego Schattenhofer Restaurante Taste 1973 Chef Speaker

19-03-2024 16:45 19-03-2024 17:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

Diego Schattenhofer's cuisine is immersed in research into the processes of salting, drying and curing different fish, algae and other marine products to achieve new flavours and textures.

Hall 6 | The Horeca Hub – Show Stage 1
16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 1
16:45h
Culinary Demonstration with Tasting | The Horeca Hub

Macerations, cures and marinades. From tradition to infinity

Enrique Valentí
Enrique Valentí Restaurante Adobo Cook Speaker

19-03-2024 16:45 19-03-2024 17:30 Europe/Madrid Macerations, cures and marinades. From tradition to infinity

Enrique Valentí's gastronomic proposal vindicates marinades and macerations as techniques for enriching flavours and highlighting the nuances of both simple and top-quality products. His cuisine is a passionate defence of gastronomic traditions such as roasts, casseroles and stews, which make this restaurant a contemporary restaurant.

Hall 6 | The Horeca Hub – Show Stage 2
16:45h - 17:30h Hall 6 | The Horeca Hub – Show Stage 2
17:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian Garda products

Carmelo Tornillo
Carmelo Tornillo Garda Pizza Consultant and Technical Advisor Speaker
Simone Gallese
Simone Gallese Garda Pizza Consultant and Technical Advisor Speaker

19-03-2024 17:00 19-03-2024 19:00 Europe/Madrid Gastronomic demonstration and tasting of Italian Garda products

Tasting of Italian products by the gastronomic advisors of Garda.

Pabellón 6, B224 | GARDA Gastronomía Italiana
17:00h - 19:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
17:45h
Culinary Demonstration with Tasting | The Horeca Hub

Evolving gastronomy

Elena Arzak
Elena Arzak Restaurante Arzak Chef Speaker

19-03-2024 17:45 19-03-2024 18:30 Europe/Madrid Evolving gastronomy

The Arzak surname is part of the history of Spanish gastronomy and this conceptual journey will take us to discover his cuisine through the evolution and techniques of his dishes.

Hall 6 | The Horeca Hub – Main Stage
17:45h - 18:30h Hall 6 | The Horeca Hub – Main Stage
Wed 20
10:30h
Round Table | The Horeca Hub

Imagine foodservice. Welcome

Adriana Bonezzi
Adriana Bonezzi Marcas de Restauración Director General Speaker
Carlos Pérez Tenorio
Carlos Pérez Tenorio Marcas de Restauración; Restalia Member of the Board; Strategy and IR Director Speaker
Josep Maria Vallsmadella
Josep Maria Vallsmadella Marcas de Restauración, Grupo Ibersol Member of the Board; Director of Strategic Marketing Speaker

20-03-2024 10:30 20-03-2024 13:30 Europe/Madrid Imagine foodservice. Welcome

International experts will present the great challenges of the Horeca channel and the value and verve of the Brands. In this way, the association of leading catering chains, Marcas de Restauración, and the international benchmark event, Alimentaria & Hostelco, join forces in their commitment to industry to bring solutions to the Horeca channel and enhance the opportunities of the sector. MdR will share the impact figures of the close of the year.

Hall 6 | The Horeca Hub – Talks Stage 2
10:30h - 13:30h Hall 6 | The Horeca Hub – Talks Stage 2
10:35h
Presentation | The Horeca Hub

Welcome. Foodservice Consultants Society International Programme

Frank Wagner
Frank Wagner FCSI EAME President Speaker

20-03-2024 10:35 20-03-2024 10:45 Europe/Madrid Welcome. Foodservice Consultants Society International Programme

Frank Wagner, chair of FCSI EAME welcomes attendees to Alimentaria&Hostelco show. Wagner will also give an overview of the benefits of working with FCSI Professional members and explain what the Society represents in the modern era of foodservice and hospitality as well as giving an update on the FCSI EAME Student Competition.

Hall 6 | The Horeca Hub – Talks Stage 1
10:35h - 10:45h Hall 6 | The Horeca Hub – Talks Stage 1
10:45h
Culinary Demonstration with Tasting | The Horeca Hub

Tuna, the lion of the Mediterranean. Divergent visions

Luigi Pomata
Luigi Pomata Ristorante Luigi Pomata Chef Speaker

20-03-2024 10:45 20-03-2024 11:30 Europe/Madrid Tuna, the lion of the Mediterranean. Divergent visions

Tuna fishing in Carloforte is carried out with nets according to a practice already used by the Phoenicians, the Romans and perfected in the 15th century by the Spanish. The Tonnara of Carloforte is today the only one still active in the Mediterranean and the slaughter is a real strategic ritual that takes place between the months of April and June.

Hall 6 | The Horeca Hub – Main Stage
10:45h - 11:30h Hall 6 | The Horeca Hub – Main Stage
10:45h
Culinary Demonstration with Tasting | The Horeca Hub

Tuna, the lion of the Mediterranean. Divergent visions

Israel Ramos
Israel Ramos Restaurante Mantúa Chef Speaker

20-03-2024 10:45 20-03-2024 11:30 Europe/Madrid Tuna, the lion of the Mediterranean. Divergent visions

In the kitchens of Mantúa and Albalá, Israel Ramos' restaurants, the king product of the Cádiz coastline, bluefin tuna, is never lacking, prepared in a thousand creative and surprising ways.

Hall 6 | The Horeca Hub – Show Stage 1
10:45h - 11:30h Hall 6 | The Horeca Hub – Show Stage 1
10:45h
Culinary Demonstration with Tasting | The Horeca Hub

Tuna, the lion of the Mediterranean. Divergent visions

Hideki Matsuhisa
Hideki Matsuhisa Restaurante Koy Shunka Chef Speaker

20-03-2024 10:45 20-03-2024 11:30 Europe/Madrid Tuna, the lion of the Mediterranean. Divergent visions

A masterclass in the treatment and preparation of bluefin tuna, one of the most prized fish in Japanese gastronomy, prepared with Mediterranean products.

Hall 6 | The Horeca Hub – Show Stage 2
10:45h - 11:30h Hall 6 | The Horeca Hub – Show Stage 2
10:45h
Round Table | The Horeca Hub

Global trends: Opportunities, challenges and change in foodservice

Marta Cebrián López
Marta Cebrián López MCL Food Consulting Director, Management and Operations Consultant Speaker
Miguel Chilleron
Miguel Chilleron Livit Design Director Speaker
Fabio de Vero
Fabio de Vero FDV Founder Speaker
Frank Wagner
Frank Wagner FCSI EAME President Speaker

20-03-2024 10:45 20-03-2024 11:30 Europe/Madrid Global trends: Opportunities, challenges and change in foodservice

This panel will address the main issues impacting foodservice and hospitality industry (human resources, IA, sustainability, global economic pressures...) and discuss solutions for how operators can deal with them. The panel will share how innovation and best practices can make the industry in Spain and the rest of the world future fit, while highlighting the opportunities that exist within the sector.

This panel is part of the FCSI EAME programm

Hall 6 | The Horeca Hub – Talks Stage 1
10:45h - 11:30h Hall 6 | The Horeca Hub – Talks Stage 1
11:00h
Conference | The Horeca Hub

Imagine foodservice. Current and future consumer in Foodservice

Javier Sanchez
Javier Sanchez Kantar Worldpanel Global Business Development Director, OOH&Usage Speaker

20-03-2024 11:00 20-03-2024 11:25 Europe/Madrid Imagine foodservice. Current and future consumer in Foodservice

The consultant Javier Sanchez will talk about the main trends in restaurant consumption, as well as the main areas of sectorial growth for the next two years in terms of categories, targets and consumption moments. He will also analyse the future of the catering service and the different possible options, taking into account sustainability and hygiene.

Hall 6 | The Horeca Hub – Talks Stage 2
11:00h - 11:25h Hall 6 | The Horeca Hub – Talks Stage 2
11:30h
Presentation | The Horeca Hub

Artificial intelligence and the world of foodservice

Ferran Fisas
Ferran Fisas Culinary Institute of Barcelona President Speaker

20-03-2024 11:30 20-03-2024 12:00 Europe/Madrid Artificial intelligence and the world of foodservice

Ferran Fisas will outline his thoughts on how artificial intelligence (AI) technology will affect the foodservice and gastronomy sector. From the kitchen to the dining room, what are the challenges and opportunities for the industry? He will also explain the approach to using artificial intelligence in the preparation of new generations of chefs at CIB (Culinary Institute of Barcelona).

This presentation is part of the FCSI EAME programme.

Hall 6 | The Horeca Hub – Talks Stage 1
11:30h - 12:00h Hall 6 | The Horeca Hub – Talks Stage 1
11:30h
Conference | The Horeca Hub

Imagine foodservice.How to motivate/retain the next generation in Hospitality

Sven Sallaerts
Sven Sallaerts Younique Concepts Founder and Owner Speaker

20-03-2024 11:30 20-03-2024 11:55 Europe/Madrid Imagine foodservice.How to motivate/retain the next generation in Hospitality

Sven Sallaerts, founder and owner of Younique Concepts and creator of sustainable and innovative hospitality concepts that respond to tcurrents trends and tomorrow's needs, will share strategies for attracting, retaining talent and building loyalty among the youngest customers, belonging to the new "Z" generation.

Hall 6 | The Horeca Hub – Talks Stage 2
11:30h - 11:55h Hall 6 | The Horeca Hub – Talks Stage 2
11:45h
Contest | The Horeca Hub

National best Steak Tartar Alimentaria 2024

20-03-2024 11:45 20-03-2024 12:30 Europe/Madrid National best Steak Tartar Alimentaria 2024

A competition where the best restaurants in Spain will prepare their steak tartar proposals in front of the jury, made up of prominent chefs, headwaiters and gastronomic journalists, who will evaluate not only the flavour and quality of the meat, but also the preparation and presentation.

Hall 6 | The Horeca Hub – Main Stage
11:45h - 12:30h Hall 6 | The Horeca Hub – Main Stage
11:45h
Culinary Demonstration with Tasting | The Horeca Hub

Fish processing in the Mediterranean. Same waters, different cultures

Rafa Zafra
Rafa Zafra Restaurante Estimar Chef Speaker

20-03-2024 11:45 20-03-2024 12:45 Europe/Madrid Fish processing in the Mediterranean. Same waters, different cultures

Estimar Restaurant is a temple of fish and seafood, and in its cuisine Rafa Zafra has created a very beautiful language around the sea, in which the product, purity and simplicity of flavours stand out, but with a creative and contemporary vision

Hall 6 | The Horeca Hub – Show Stage 2
11:45h - 12:45h Hall 6 | The Horeca Hub – Show Stage 2
12:00h
Round Table | The Horeca Hub

Energy, the environment and foodservice

Julian Edwards
Julian Edwards FCSI UK & Ireland President Speaker
Santiago Llinares Moreno
Santiago Llinares Moreno Fundación de Restaurantes Sostenibles Manager Speaker
Dario Mulet Snowdon
Dario Mulet Snowdon Meiko Clean Solutions Ibérica General Director Speaker
Frank Wagner
Frank Wagner FCSI EAME President Speaker

20-03-2024 12:00 20-03-2024 12:30 Europe/Madrid Energy, the environment and foodservice

With energy costs soaring and climate change action no longer a minor talking point but now a burning issue, acting sustainability is paramount for foodservice operators across the sector. This panel will focus on measures operators are putting into place to make commercial kitchens more sustainable: saving water and chemical usage, lowering energy costs...

This panel is part of the FCSI EAME programme.

Hall 6 | The Horeca Hub – Talks Stage 1
12:00h - 12:30h Hall 6 | The Horeca Hub – Talks Stage 1
12:00h
Round Table | The Horeca Hub

Imagine foodservice. Market outlook and future strategies

Borja Hernández de Alba
Borja Hernández de Alba Marcas de Restauración; RBI President; General Director Speaker
Luis Comas
Luis Comas Amrest CEO Speaker

20-03-2024 12:00 20-03-2024 12:35 Europe/Madrid Imagine foodservice. Market outlook and future strategies

A round table discussion moderated by food journalist Javier Romera, from El Economista, in which senior executives from the sector will discuss their outlook on the market's future and debate what strategies they consider necessary.

Hall 6 | The Horeca Hub – Talks Stage 2
12:00h - 12:35h Hall 6 | The Horeca Hub – Talks Stage 2
12:00h
Culinary Demonstration with Tasting | The Horeca Hub

Cooking with 4 hands

20-03-2024 12:00 20-03-2024 12:45 Europe/Madrid Cooking with 4 hands

Infraganti has entered the national scene with much force. It has several points and is a point of reference in the Alicante and Murcia area.Raquel and Gonzalo will present their specialty, career and philosophy while cooking with Diego. A luxury!

Pabellón 6, B224 | GARDA Gastronomía Italiana
12:00h - 12:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
12:30h
Presentation | The Horeca Hub

Promoting employee wellbeing

Gala Macaya
Gala Macaya Grupo Nomo HR Director Speaker

20-03-2024 12:30 20-03-2024 13:00 Europe/Madrid Promoting employee wellbeing

Since 2007 Nomo has forged its presence in the gastronomic world in Spain with locations in Barcelona, Girona, Costa Brava, and Madrid, as well as its quality delivery service: Nomomoto. Born with the ambition of importing the authentic flavors of Japanese cuisine, Grupo Nomo also takes the wellbeing of its team extremely seriously. We will know the innovative measure to ensure that its people remain motivated and happy.

Hall 6 | The Horeca Hub – Talks Stage 1
12:30h - 13:00h Hall 6 | The Horeca Hub – Talks Stage 1
12:40h
Conference | The Horeca Hub

Imagine foodservice. Europe’s top 99 restaurant operators

20-03-2024 12:40 20-03-2024 13:05 Europe/Madrid Imagine foodservice. Europe’s top 99 restaurant operators

Expert editor and executive editor at European Foodservice media, Katrin Wißmann, will share data and insights on leading foodservice operators from her extensive experience in the Foodservice Europe sector.

Hall 6 | The Horeca Hub – Talks Stage 2
12:40h - 13:05h Hall 6 | The Horeca Hub – Talks Stage 2
12:45h
Culinary Demonstration with Tasting | The Horeca Hub

Fish processing in the Mediterranean. Same waters, different cultures

Alvaro Salazar
Alvaro Salazar Restaurante Voro Chef Speaker

20-03-2024 12:45 20-03-2024 13:30 Europe/Madrid Fish processing in the Mediterranean. Same waters, different cultures

VORO is a gastronomic journey, an experience that pays homage to Mediterranean cuisine and the environment where it is located, through a free and unbound cuisine that is committed to its environment and its roots.

Hall 6 | The Horeca Hub – Main Stage
12:45h - 13:30h Hall 6 | The Horeca Hub – Main Stage
12:45h
Culinary Demonstration with Tasting | The Horeca Hub

Fish processing in the Mediterranean. Same waters, different cultures

Tomás de la Paz
Tomás de la Paz Restaurante Yakumanka by Gastón Acurio Chef Speaker

20-03-2024 12:45 20-03-2024 13:30 Europe/Madrid Fish processing in the Mediterranean. Same waters, different cultures

David will take us to learn about the treatment of two fish from the Andalusian Mediterranean area, the red mullet and the toad, one with scales and the other without scales, and their resting and curing processes and their use.

Hall 6 | The Horeca Hub – Show Stage 1
12:45h - 13:30h Hall 6 | The Horeca Hub – Show Stage 1
13:00h
Round Table | The Horeca Hub

Wellbeing, putting people at the centre of an operation

Marcelo Castiglioni
Marcelo Castiglioni Halton Regional Sales Manager South Europe Speaker
Gala Macaya
Gala Macaya Grupo Nomo HR Director Speaker
Jürg Luginbühl
Jürg Luginbühl Flückiger Food Systems Partner Speaker

20-03-2024 13:00 20-03-2024 13:30 Europe/Madrid Wellbeing, putting people at the centre of an operation

Significant challenges in attracting and retaining staff mean that foodservice operators have to consider the wellbeing of workers holistically, from managing rotas and paying fair salaries to looking after physical and mental health. We will discuss what a healthy working environment should look like in foodservice.

This panel is part of the FCSI EAME programme.

Hall 6 | The Horeca Hub – Talks Stage 1
13:00h - 13:30h Hall 6 | The Horeca Hub – Talks Stage 1
13:00h
Culinary Demonstration with Tasting | The Horeca Hub

Cooking with 4 hands

20-03-2024 13:00 20-03-2024 13:45 Europe/Madrid Cooking with 4 hands

Always at the top of all classifications, La Balmesina is essential when it comes to quality. I'm sure it will be one of the most spectacular collaborations!

Pabellón 6, B224 | GARDA Gastronomía Italiana
13:00h - 13:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
13:10h
Conference | The Horeca Hub

Imagine foodservice. Closing

20-03-2024 13:10 20-03-2024 13:40 Europe/Madrid Imagine foodservice. Closing

The president of Marcas de Restauración will close the day with a vision of catering brands and its medium-term evolution in the coming years.

Hall 6 | The Horeca Hub – Talks Stage 2
13:10h - 13:40h Hall 6 | The Horeca Hub – Talks Stage 2
14:00h
Round Table | The Horeca Hub

Women leaders in foodservice

Meghan Daro
Meghan Daro The Middleby Corporation Vice President, Consultants Services Speaker
Sofia Gustafsson
Sofia Gustafsson Formatsal / FCSI Nordics Creative Restaurant Consultant / President Speaker
Marta Morales
Marta Morales Batea Socia y Directora de Front-of-House Speaker

20-03-2024 14:00 20-03-2024 14:45 Europe/Madrid Women leaders in foodservice

Representing different areas of the foodservice industry, from manufacturing to managing restaurants, this expert panel will discuss the lack of female representation in leadership roles, the continued role of harassment and discrimination in the foodservice sector as we consider the progress being made and the solutions that could be implemented to attract more talented women to the industry.

This panel is part of the FCSI EAME programme.

Hall 6 | The Horeca Hub – Talks Stage 1
14:00h - 14:45h Hall 6 | The Horeca Hub – Talks Stage 1
14:00h
Culinary Demonstration with Tasting | The Horeca Hub

Culinary demonstration of reference Italian cuisine: SAN TOMMASO

20-03-2024 14:00 20-03-2024 14:45 Europe/Madrid Culinary demonstration of reference Italian cuisine: SAN TOMMASO

The referent of Italian cuisine in Valencia without any doubt. They will present some of their star dishes. Filippo will present his specialty, career and philosophy while cooking.

Pabellón 6, B224 | GARDA Gastronomía Italiana
14:00h - 14:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
14:15h
Culinary Demonstrations | The Horeca Hub

The ingredients for the new generation of chefs by Knorr & Javi Estévez

Javi Estévez
Javi Estévez Restaurante La Tasquería Chef Speaker
Peio Cruz
Peio Cruz Unilever Away From Home Lead Chef Speaker

20-03-2024 14:15 20-03-2024 15:00 Europe/Madrid The ingredients for the new generation of chefs by Knorr & Javi Estévez

Showcooking by Javi Estévez (1 Michelin Star, La Tasquería Restaurant, Madrid), ambassador Chef for Knorr Professional, known for his reinvented traditional cuisine based on offal, presents alongside the culinary team of Unilever Food Solutions the ingredients of the new generation of Chefs: Creativity, Modernity, and Tradition, New Techniques and Trends, Transparency, and Authenticity, Sustainability, PersonaENGLISH - Description of the activity

Hall 6 | The Horeca Hub – Main Stage
14:15h - 15:00h Hall 6 | The Horeca Hub – Main Stage
14:15h
Culinary Demonstrations | The Horeca Hub

Biorestoration, the art of cooking with organic products

Míriam Fabà
Míriam Fabà Veganeando / Ecovalia Chef Speaker

20-03-2024 14:15 20-03-2024 15:00 Europe/Madrid Biorestoration, the art of cooking with organic products

Míriam Fabà, collaborator and judge at Biorestoration (biorestauracion.ecovalia.org), will offer a masterclass on organic and vegan products. Throughout the session, we will delve into what these products offer, how to recognize them, and the diverse options available in the market.

 
Hall 6 | The Horeca Hub – Show Stage 1
14:15h - 15:00h Hall 6 | The Horeca Hub – Show Stage 1
14:45h
Culinary Demonstrations | The Horeca Hub

The Pastry School of the Barcelona Guild – Artisan pastries: Puff pastries

Adrián Ruiz
Adrián Ruiz Escola de Pastisseria del Gremi de Barcelona Profesor Speaker

20-03-2024 14:45 20-03-2024 15:45 Europe/Madrid The Pastry School of the Barcelona Guild – Artisan pastries: Puff pastries

The activity will consist of a demonstration of the preparation of individual pieces of Artisan Pastries.

Hall 6 | The Horeca Hub – Show Stage 2
14:45h - 15:45h Hall 6 | The Horeca Hub – Show Stage 2
14:45h
Presentation | The Horeca Hub

Incorporating disabled workers into hospitality

Roger Obeid
Roger Obeid FCSI Designer and University Lecturer Speaker

20-03-2024 14:45 20-03-2024 15:15 Europe/Madrid Incorporating disabled workers into hospitality

Roger worked deeply on the inclusion of disability as workforce into our industry and got interesting results to share.Our communities and industry are facing a lot of challenges, and inclusion could be an interesting solution. Are we ready to facilitate the inclusion? Can we share success stories in inclusion, inspire his colleagues, and, support each other’s to make our industry the number one in inclusion?

FCSI EAME Program.

Hall 6 | The Horeca Hub – Talks Stage 1
14:45h - 15:15h Hall 6 | The Horeca Hub – Talks Stage 1
15:00h
Culinary Demonstration with Tasting | The Horeca Hub

The world of Greece through Carlo and Simone.

20-03-2024 15:00 20-03-2024 15:45 Europe/Madrid The world of Greece through Carlo and Simone. Pabellón 6, B224 | GARDA Gastronomía Italiana
15:00h - 15:45h Pabellón 6, B224 | GARDA Gastronomía Italiana
15:30h
Culinary Demonstration with Tasting | The Horeca Hub

The footprint of the territory: Elaborations with guarantee of origin

Genís Parareda
Genís Parareda bonÀrea Agrupa Cook Speaker
Arnau París
Arnau París bonÀrea Agrupa Cook and Communicator Speaker

20-03-2024 15:30 20-03-2024 16:15 Europe/Madrid The footprint of the territory: Elaborations with guarantee of origin

A showcooking event is going to be held on the main stage.

During this event, chefs will present and prepare the following dishes live:

Beef cheek with escalivada textures (Genís)

Trinxat de la Cerdanya 2.0 (Arnau)

Bean and bacon cream brioche (Arnau)

Hall 6 | The Horeca Hub – Main Stage
15:30h - 16:15h Hall 6 | The Horeca Hub – Main Stage
15:30h
Contest | The Horeca Hub

FCSI EAME Student Competition: The results

20-03-2024 15:30 20-03-2024 16:30 Europe/Madrid FCSI EAME Student Competition: The results

The final of the FCSI EAME Student Competition reveals the winning team.

Hall 6 | The Horeca Hub – Talks Stage 1
15:30h - 16:30h Hall 6 | The Horeca Hub – Talks Stage 1
15:45h
Culinary Demonstration with Tasting | The Horeca Hub

Neapolitan fried pizza

Antonia Ricciardi
Antonia Ricciardi AVPN School Spain Brand Ambassador Speaker
Antonio Coppola
Antonio Coppola Fratelli Coppola Pizzaiolo Verace Speaker
Ciro Coppola
Ciro Coppola Fratelli Coppola Brand Ambassador AVPN Lombardia and Pizzaiolo Verace Speaker

20-03-2024 15:45 20-03-2024 16:30 Europe/Madrid Neapolitan fried pizza

'Pizza fritta napoletana' must be soft, dry and have a characteristic taste. After cooking in boiling oil, it may be presented in the shape of a half-moon closed on itself (fried calzone) or in a round shape. The dough disc, rolled out with the hands, must be 2-3 mm thick and the filling must be ricotta, mozzarella or provolone cheese, salami, crackling, pepper.

Hall 6 | The Horeca Hub – Show Stage 1
15:45h - 16:30h Hall 6 | The Horeca Hub – Show Stage 1
16:00h
Round Table | The Horeca Hub

Improving product communication: From the catering to the consumer

20-03-2024 16:00 20-03-2024 16:45 Europe/Madrid Improving product communication: From the catering to the consumer

In an environment where the consumer is increasingly changing, it is essential to enhance the communication strategies of interprofessional products. In this round table, we will discuss how to improve communication with the end consumer and the role of the hospitality industry in this communication.

Hall 6 | The Horeca Hub – Talks Stage 2
16:00h - 16:45h Hall 6 | The Horeca Hub – Talks Stage 2
16:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian Garda products

20-03-2024 16:00 20-03-2024 19:00 Europe/Madrid Gastronomic demonstration and tasting of Italian Garda products

Tasting of Italian products by the gastronomic advisors of Garda.

Pabellón 6, B224 | GARDA Gastronomía Italiana
16:00h - 19:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
16:15h
Culinary Demonstration with Tasting | The Horeca Hub

Verde Nostrum. The Mediterranean garden from East to West

José Álvarez
José Álvarez Restaurante La Costa Chef Speaker

20-03-2024 16:15 20-03-2024 17:00 Europe/Madrid Verde Nostrum. The Mediterranean garden from East to West

From La Costa, José Álvarez claims the product of Almeria, especially the fruit and vegetables that this 'green sea' of plastic next to the restaurant produces all year round. Álvarez has found a stronghold in all the innovation that has been developed around vegetables, now focused on organic cultivation and on recovering the flavour of the product.

Hall 6 | The Horeca Hub – Show Stage 2
16:15h - 17:00h Hall 6 | The Horeca Hub – Show Stage 2
17:15h
Awards | The Horeca Hub

HOSTELCO Awards 2024

20-03-2024 17:15 20-03-2024 18:00 Europe/Madrid HOSTELCO Awards 2024

VII edition of HOSTELCO AWARDS, prestigious awards that recognize the effort, excellence and innovation of companies and professionals in the restaurant, hotel and catering industry.

The 10 awards, chosen by a jury made up of renowned professionals from different areas of the sector, are divided into four categories: Horeca, Product Solution, Distributor, and Professional.

The winners will be unveiled at the awards ceremony to be held on March 20 at The Horeca Hub (Hall 6) at 17:15h, with Eva Ballarín as godmother.

You can't miss it, you're invited!

The gastronomy of the island of Gran Canaria will take center stage, as during the gala you will be able to taste island products and refresh yourself with a glass of Estrella Damm.

Do you want to discover the finalists of this edition?  

 

Hall 6 | The Horeca Hub – Main Stage
17:15h - 18:00h Hall 6 | The Horeca Hub – Main Stage
Thu 21
10:00h
Contest | The Horeca Hub

Competition: Waiter of the year

21-03-2024 10:00 21-03-2024 18:00 Europe/Madrid Competition: Waiter of the year

The Waiter of the Year Competition is a prestigious contest dedicated to professional waiters and waitresses residing in Spain. It is based on the need to value and recognize the work of maitre, barman, sommelier, headwaiter, assistant, etc.

4 contestants have qualified for the Final after passing rigorous tests and will be evaluated by an expert jury.

Don't miss it on March 21 from 10am to 6pm at The Horeca Hub in Hall 6.

Hall 6 | The Horeca Hub – Main Stage
10:00h - 18:00h Hall 6 | The Horeca Hub – Main Stage
10:00h
Contest | The Horeca Hub

Competition: Chef of the year

21-03-2024 10:00 21-03-2024 18:00 Europe/Madrid Competition: Chef of the year

The Cocinero del Año Competition is a prestigious competition for professional chefs residing in Spain, which celebrates its 20th anniversary in 2024 and aims to discover new gastronomic stars.

After the Elimination Round in Murcia, 6 contestants have qualified for the Final of the IX Edition of the Chef of the Year Competition. Who will be the winner?

Don't miss it on March 21 from 10am to 6pm at The Horeca Hub in Pavilion 6.

Hall 6 | The Horeca Hub – Main Stage
10:00h - 18:00h Hall 6 | The Horeca Hub – Main Stage
10:00h
Culinary Demonstration with Tasting | The Horeca Hub

Gastronomic demonstration and tasting of Italian Garda products

21-03-2024 10:00 21-03-2024 17:00 Europe/Madrid Gastronomic demonstration and tasting of Italian Garda products

Tasting of Italian products by the gastronomic advisors of Garda.

Pabellón 6, B224 | GARDA Gastronomía Italiana
10:00h - 17:00h Pabellón 6, B224 | GARDA Gastronomía Italiana
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