Founder of the concept Sublimotion which was launched from his workshop located in the Madrid Casino. His two Michellin Stars and three Soles Repsol show that his career path is marked by his passion for technology, vanguardian gastronomy and constant innovation.
Partner of the Sublimotion concept together with the Chef Paco Roncero. Has extensive experience with 20 years of experience in the creation, development and execution of big events and special shows. The current director of Sublimotion Ibiza and Vega Factory, agency in charge of the conception, development and Sublimotion’s production.
21st century Illusionist and magician, winner of “La varita mágica de oro” in Munich and the “Siegfried and Roy” award in Las Vegas. He has performed his magic on the world‘s biggest stages, such as “Kodak Theatre” in Los Angeles, “Magic Castle” in Hollywood and Nuevo Apolo in Madrid.
Elena Arzak is the fourth generation of her family running the kitchen at the Arzak Restaurant in San Sebastián, holder of three Michelin stars. Schooled in the principles of the New Basque Cuisine Movement espoused by her legendary father, Chef Juan Mari Arzak, and the vanguard of Spanish cuisine that followed at the beginning of this century, her personality is reflected in her culinary creations.
She has established a method of collaborative creativity with her team that feeds Arzak's continuous innovation of Basque cuisine, based on research and contemporary influences.
Elena attended the Swiss Institute for Management & Hospitality in Lucerne, Switzerland, expanding her culinary knowledge in excellent European restaurants such as La Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Osteria del Ponte in Italy, and El Bulli in Spain. She returned to the family restaurant in the 1990s, worked her way through the menu while creating original dishes with her father who continuously supported and challenged her.
In May 2001, the International Academy of Gastronomy awarded Elena the Avenir Chef Award. In 2010, the Spanish Academy of Gastronomy awarded her the National Gastronomy Award. Subsequently, in 2012 she was named the World’s Best Female Chef.
Currently, Elena shares the helm at Arzak with her father, Juan Mari. They are cooks and collaborators. Their shared history, culinary knowledge, passion and enthusiasm define the characteristic spirit of their world-renowned restaurant
Chef Janice Wong’s never-ending passion for culinary art has propelled her forward to test the limits of dessert making. The native Singaporean has learned from some of the world’s best chefs, including the Americans Thomas Keller and Grant Achatz, the French chef Pierre Hermé or the Spanish chocolatier Oriol Balaguer. Her dessert restaurant “2am:dessertbar” has redefined the dessert experience, pushing the boundaries between sweet and savoury, with carefully researched progressive dishes.
The chef Janice has received worldwide recognition for her cutting-edge creations, expanding globally to include an outlet in Tokyo, and a new concession stand at the world-renowned Harrods in London. She has been named Asia’s Best Pastry Chef; for the second year running by the prestigious San Pellegrino Asia’s 50 Best for 2013 & 2014. Janice Wong also won the title of Pastry Chef of the Year from the World Gourmet Summit Awards in 2011, 2013 and 2015.
After studying at the Malaga School of Hotel Management, he received the 2009 National Gastronomy award. He has two Michellin Stars and 3 Soles Repsol. In 2014 he opened Bibo Marbella, and in August 2016 he began his adventure in the capital and opened a Bibo Madrid with the goal of surprising his clients.
He is an artist who develops his disciplines within painting, sculpture and design. His type of work is developed with the creative lines of streetart, design, architecture, landscaping, and digital art. He is internationally recognized as a representative of an artistic language of Mediterranean and multicultural origin.
2 Michellin stars and 3 Soles Repsol, for the great work he performed in the kitchen of D'STAGE, which was opened the 1st of July 2014. He is also the current gastronomic advisor of the restaurant “Sabor Shangay” by Diego Guerrero.
Winner of two Goyas and an Emmy Award, Lucas studied film scoring at the prestigious Berklee College of Music in Boston. He lives in Madrid and L.A where he has composed soundtracks for Hollywood blockbusters such as “Fast and Furious 6” and “The Raven”. He has also won the “Man of the Year” award and has conducted the music of John Williams at the Royal Theatre in Madrid on several occasions.
The work of this Galician designer beholds the classic style of culture and art, yet, at the same time, his designs scream modernity. Thanks to his big personality, Roberto Diz, who was the creative director of Elio Berhanyerse, has now converted into one of the most acclaimed fashion designers of last few years.
Ana Roš, is a Slovenian chef, a sport and travel enthusiast form the Young ages, graduated in international and diplomatic science in Italy, polyglot and much more. She has been awarded the world's best female chef in 2017 by the Restaurant magazine. She is a self-taught cook and with her cuisine she wants to express the seasons, the locality, her own character, her travels and femininity. She and her life partner Valter Kramar own Hiša Franko (Kobarid, Slovenia), one of the leading restaurants in Europe which in June 2018 has been awarded the 48th best restaurant in the world by the 50 best restaurants list.
Raised in the workshop of his parents and educated in fine arts. His style is a fusion of local and traditionl Extremaduran gastronomy combined with vanguardian gastronomy. He has two Michelin stars and 3 Soles Repsol in his restaurant Atrio, which is located in the historic center of Caceres.
Spanish illustrator and sculptor that combines digital design, illustration and photography in all his creations. His work has been exhibited in a multitude of artistic spaces. Some of his most recognized pieces include 2 Cannes Lions, 1 Condor de Plata ó el Sol de Bronce.
Pía trained as a cook in Lima and joined the kitchen team of Central restaurant for its launch in 2009. Her determination quickly led her to the position of head chef. Along with Virgilio Martínez, Pía has played a crucial role in the consolidation of Central restaurant as a benchmark of Peruvian and world cuisine. They and their team have participated in the creation and evolution of other concepts such as the Mayo bar in Lima and the Mil Interpretation Centre in Moray, Cusco. Today Pia is working on a personal project: Kjolle. Her first independent concept is aligned with the philosophy of Central. In Kjolle, Pía transmits biodiversity in a language all of her own, marking the beginning of a new stage, which requires a broad view and space in which to keep creating.
Considered the best pastry chef in Europe on various occasions, Torreblanca receives over 400 requests a year from people that would like to learn his skills On top of all his work, he was also able to find time to create the wedding cake for the current Spanish royal family.
Born in Madrid, Wally LÓpez has been best DJ of the year in “DEEJAYMAG” magazine on various occasions, as well as best producer and radio host. In addition, he has made a multitude of remixes, including the famous “Just a little more love” for David Guetta.