Madrid Fusion 2024 opens its doors this Monday under a fresh banner, marking the 22nd edition of this celebrated gastronomy congress. The event is framed around a guiding theme that many attendees describe as a starting point for discovery and innovation in the culinary world. It is expected to host more than 220 speakers, a lineup that includes renowned chefs such as Ángel León, Dabiz Muñoz, and Joan Roca, along with international stars like Mads Refslund from the United States and Gastón Acurio from Peru. The ensemble of culinary leaders signals a gathering where ideas move quickly from concept to plate, and where tradition intersects with bold experimentation. Attendees can anticipate a wide spectrum of talks, demos, and interactive sessions designed to illuminate the craft from multiple angles, from kitchen technique to menu design and hospitality strategy. The buzz around the speaker roster underscores the event’s role as a hub for contemporary gastronomy and a catalyst for global culinary dialogue.
As the week unfolds, Madrid Fusion positions itself as a focal point for the culinary world, with its organizers and participants highlighting the event as a place where many now-famous chefs began their journeys. The president of the event, speaking ahead of the congress, noted that the gathering serves as a launchpad for creative careers, referencing the early steps of celebrated figures like René Redzepi and Alex Atala as inspirational benchmarks. This framing reinforces the speech and demonstration lineup as not merely about current trends but about the lineage of culinary excellence that newcomers can study and emulate. The event’s timing and scale reinforce its reputation as a global stage where emerging talents connect with established luminaries, sparking collaborations that can shape careers and restaurant concepts in the years ahead.
On Monday morning, the program unfolds in six dynamic phases, each offering a distinct focus while collectively painting a broad picture of the culinary landscape. From uncovering kitchen secrets that elevate technique to exploring the evolving relationship between food science and flavor, the sessions promise practical insights that professionals can translate into real-world results. A core component includes haute cuisine demonstrations that showcase precision, creativity, and storytelling through presentation. Notable moments include a keynote by Swiss chef Andreas Caminada, known for his thoughtful approach to regional ingredients, and a nuanced session featuring Juanlu Fernández and Dolce Nilda discussing the art of crafting what some describe as the best breakfast in the world. The diverse agenda reflects a commitment to both culinary artistry and the everyday rituals of dining, inviting chefs, pastry chefs, sommeliers, and hospitality leaders to rethink what makes a memorable meal.
In addition to MF Pastry, a dedicated segment for baking and pastry shop professionals, and MF Wine, focused on the wine industry, this year develops a new zone titled Dreams #spainfoodtechnation. This area is created in collaboration with ICEX and Alicia and forms part of the Foundation’s broader conversation about the future of food and cooking. Here, experts and industry leaders will explore emerging technologies, sustainable sourcing, and culinary education, aiming to chart practical paths for innovation in kitchens, laboratories, and classrooms alike. The inclusion of this new space signals Madrid Fusion’s commitment to broaden the dialogue beyond traditional restaurant contexts, inviting a wider audience to engage with the evolving ecosystem of food experiences and technology-driven culinary practice. Attendees should expect conversations about how digital tools, new supply chains, and creative entrepreneurship intersect with classic chef-led craft, ultimately shaping the next generation of dining trends. (Citation: EFE)