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19th of September 2022

Food Meets Science – is science necessary for gastronomy? Does gastronomy use science on a daily basis? Of course! Science and gastronomy are areas that definitely go hand in hand. This year Food Meets Science will take place on September 19th, you will be able to find out more about it through cooking demonstrations as well as speeches by amazing chefs and scientists.

The main topic is “Avant-Garde and Awareness”. Be prepared for a lot of interesting talks and amazing cooking shows!

Group 592

19th of September 2022

moderated by Jörg Hofmann

10:00 – 10:05

Opening of the event

10:05 – 10:40

Eduard Xatruch Disfrutar

‘Creativity and most Representative Techniques’ – cooking show

10:40 – 11:20

Shai Hayman Redefine Meat

‘CHEF. MEAT. TECH.; The Story of NEW-MEAT™’ – cooking show

11:20 – 11:35

Coffee break

11:35 – 12:10

Franco Pepe Pepe in Grani

‘”La regola del capriccio”‘- The Capriccio rule’ – cooking show

12:10 – 12:50

John Feeney and Joke Putseys Custom Culinary® 

‘Waste on the plate: Reimagining Food waste’ – presentation and tasting session 

12:50 – 14:15

Lunch break

14:15 – 14:35

Darrin Daniel Cup of Excellence

‘Cup of Excellence: Impact and Innovation in Coffee’

14:35 – 15:10

Andoni Luis Aduriz Mugaritz

‘How and what the people will eat in the future?

15:10 – 15:45

Natsuko Shoji Été

‘Été, été’s signature, mango tarte and caviar mille feuille’ – cooking show

15:45 – 16:15

Hektor Monroy Ron Matusalem and Foodpairing®

‘The unexpected foodparing for Ron Matusalem: ‘How science can accurate good taste?‘

16:15 – 16:30

Coffee break

16:30 – 17:05

Massimo Bottura ✓ Osteria Francescana and Jessica Rosval Casa Maria Luigia

‘The Power of Food‘- presentation and cooking show

17:05 – 17:35

Valentin Blattner, Jürgen Graf and Martin Buchholtz  

‘The evolution of wine for a better and tasteful future‘ – presentation and tasting session

17:35 – 18:05

Josh Niland Saint Peter

‘A Fish Butchery Masterclass by Josh Niland – cooking show

18:05 – 18:35

Antonio Bachour Bachour Coral Gables

‘The Pastry Scene in the next years’ – cooking show


Summary and closing remarks

Group 602

Jörg Hofmann

Global Head of Culinary Excellence, Lufthansa LSG Group

Darrin Daniel

Executive Director of the Alliance for Coffee Excellence

Jessica Rosval

Casa Maria Luigia, Modena, Italy

Eduard Xatruch

Disfrutar, Barcelona, Spain

Josh Niland

Owner Saint Peter, Fish Butchery Paddington, Fish Butchery Waterloo and Charcoal Fish, Sydney

Shai Hayman

Redefine Meat, Rehovot, Israel

Andoni Luis Aduriz

Mugaritz, Gipuzkoa, Spain

Natsuko Shoji

Été, Tokyo, Japan

Franco Pepe

Pepe In Grani, Caiazzo, Italy

Antonio Bachour

Coral Gables, Miami, USA

Joke Putseys

Custom Culinary®

John Feeney

Custom Culinary®

Valentin Blattner

Swiss grape geneticist

Jürgen Graf

Weingut Graf von Weyher

Martin Buchholtz

Harte Liebe

Hektor Monroy

Head of Consumer Experience of Ron Matusalem

Massimo Bottura

Restaurant Osteria Francescana, Modena, Italy

Group 609

Teatro Goya

C. Sepúlveda, 3-5
28011 Madrid, Spain