Andoni Luis Aduriz is chef patron at Mugaritz restaurant in Donostia, Spain, and is undoubtedly one of the most influential chefs of our times. Throughout his career, he has prioritized both culinary evolution and an interdisciplinary approach. This has allowed him to cross the established borders, and become a rebel in the kitchen. Under his guidance Mugaritz has achieved two Michelin stars and consistently appears in the top 10 restaurants in the World's 50 Best Restaurants list.

leading Swiss chef and has been awarded three Michelin stars and 19 GaultMillau points by the age of 33. Since 2003, he has been working at the Schauenstein Castle Restaurant Hotel in Fürstenau, Switzerland, retaining three Michelin stars since 2010. In 2015, he launched the foundation “Fundaziun Uccelin”, with the goal to provide chefs and front of house teams with the opportunity to enhance their knowledge and skills by offering training in their crafts.

Christophe Pelé is a chef at Le Clarence, a two Michelin star restaurant in Paris. He is constantly seeking for new flavours and is always on the lookout for new artisan producers and new products that will inspire him and add to his expertise. Le Clarence gives him plenty of opportunities to find ways of pairing wine and food, a complex art in which he is especially interested. His precise, ethereal, cuisine perfectly balanced and without artifice, is resolutely modern.

founder of Food and Wine Gazette, an independent website that focuses on food, wine and travel. He brings an eclectic mix of in-depth articles, interviews and news from the food and wine world. A Maltese based in Belgium, he loves to develop connections between things that interest him from food to technology, from culture to creativity and reflect them in his writing.