Ferran Adrià, is a Spanish chef considered by many as the best chef in the world. Time Magazine Adrià included in the list of the 10 most innovative people in the world in 2004

Carlos del Pozo Sanz General Manager at Abadia Group Jábaga Castilla - La Mancha, Spain Food and Drink

Germán Espinosa ( Vermell , the Hotel Sant Cugat H & R , Sant Cugat del Vallés )

Javier Muñoz- Calero ( Madrid, 1978 ) has closed Tartan , who moved under an international menu to the roof of the Fine Arts; and booted a tavern called Muñoca .

Marta Cárdenas programs leading Life is sweet pastries and Amasa + in Canal Cocina . For 12 years he has collaborated in the preparation and course design kitchen of his mother, Isabel Maestre . He followed the courses of Alain Ducasse and May Hoffman and teaches at the School of Cooking Alembic Madrid. Currently operates in El Obrador of kitchen Isabel Maestre , dealing with the perception of trends both in culinary and decoration , event organization and logistics .

For 30 years his teaching focus has become part of the most prestigious hotel schools cloisters and Spanish universities. For nearly two decades ICE professor at the Polytechnic University of Madrid in the " Master in Business Hotel " . Director of "Master in kitchen authors " at the University Camilo José Cela Madrid . Juan Pablo Felipe , has contributed to numerous schools of Spanish hospitality as a lecturer .

started in the kitchen of a family restaurant in 1990. Two years later began working under the hand of Paco Rubio ( chef of the Hotel Palace of Madrid) and in 1993 completed an internship with Juan Mari Arzak ( Restaurante Arzak in San Sebastián) . Del Cerro has excelled in the world of gastronomy for their professional and career by training . He received an Honorable Mention in Kitchen granted by the Royal Academy of Gastronomy and Brotherhood of the Good Table together. Similarly, it has been awarded the Grand Prix Award au chef de l' Avenir awarded by the International Academy of Gastronomy. At present, combines his role as teacher training school in El Corte Ingles and other schools like Alembic in Madrid and is situated in front of the kitchen at Casa José in Aranjuez. Fernando del Cerro is chef Cooking Channel contributor to the " If you want to eat them ."

Alberto Annarumma , the restaurant chef Dei Cappuccini , PREPARES A RASPBERRY DESSERT STYLE  "CONVENTO DI AMALFI"

 es un cocinero reconocido internacionalmente como uno de los más prestigiosos de la cocina de la vanguardia española. Es ganador del Premio Nacional de Gastronomía 2006, otorgado por la Real Academia de Gastronomía

(restaurant La Rotonda , The Westin Palace Madrid)

Chef de Cuisine (CARLS en la Filarmónica del Elba en Hamburgo )

born in Belgium in 1971. He studied at several schools of Belgian hospitality between the years 1988-1993 in Belgium. He began his professional career in 1991 working as an apprentice chef at the restaurant Le Saint- Estephe . In 1997 leaves his native country to work in Spanish, English and Canadian restaurants. Since 2001 is set in Madrid and so equipped kitchen of La Broche, Terrabacus Company , The Chafán and Miraflores Palace Hotel . Between 2005-2007 he owns and owner of Restaurant Adoc . In 2011 opened a new facility: Atelier Belge , we find typical dishes of Belgian cuisine . Etienne Bataits is one of the presenters of Christmas programs in Europe and Egg in the World on Cooking Channel .

is one of the great Spanish chefs and consolidated with a history of multiple hues that allowed separate the wheat from the chaff, synthesize and see far beyond the limits that are drawing cyclical and capriciously fashions and trends roughly improvised , sensible or durable.

is a Spanish chef known for being student chefs Ferran Adrià and Pierre Gagnaire