Chef

Ángel León

Creator of the maritime larder

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Chef

Giuseppe Iannotti

Everything comes from the sea and everything revolves around it

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Marine biologist

Juan Luis Gómez Pinchetti

The father of algae

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Chef

Pepe Vieira

Galician surrealism

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President of the Fishing Association

Javier Garat

The voice of the fishing sector

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Marine environmentalist

Alexandra Cousteau

Who embarked on a boat as a four month baby

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Chef

João Rodrigues

Standard-bearer of maritime sustainability in cuisine

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Biological oceanographer

Susana Agustí

Microalgae watch

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Seaweed entrepreneur

Antonio Muiños

The algae visionary

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Chef

David Chamorro

The mind behind the kitchen

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Chef

Pepe Solla

The father’s son

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Chef

Benito Gómez

Ronda on a plate

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Chef

Juanlu Fernández

French classicism with a touch of Andalusian

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Chef

Dani Carnero

Call me cook, not chef

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Chef

Albert Raurich

With Asian eyes

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Communications consultant

Soraya Romero

Communication as a lever for sustainability

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Biologist

José Lucas Pérez Lloréns

For a sea of algae

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Chef

Álvaro Arbeloa

Málaga’s adaptation of traditional Japanese cuisine

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Biologist

Paloma Carballo

Looking after the aquaculture sector

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Chef

Luis Callealta

Communion with farmers and producers

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Marine ecologist

Fernando G. Brun

Gastro-scientific symbiosis

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Seaweed entrepreneur

Consuelo Guerra

Feeding with algae

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Aquaculture

María del Mar Agraso

A leading light in aquaculture

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Restaurateur

Fernando Hermoso

Casa Bigote, southern Spain’s maritime cuisine

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Biologist

Erik Malta

The connoisseur of macroalgae and microalgae

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Teacher

Juan Antonio Calderón

Aquaculture teacher

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Biotechnologist

Teresa Pico

Science applied to food

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Biologist

José Cabello

The R+D+i of aquaculture

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Chef

Isaac Loya

One of Asturias’ major culinary sagas

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