Andoni Luis Aduriz is unquestionably one of the most influential chefs of our time. He has always taken the road of evolution and combined disciplines in the kitchen, pushing him beyond the established borders to become a rebel at the stove. Being a member of the Basque Culinary Center Foundation Board, of the Instituto Ibermática de Innovación and of the Innobasque Board of Administrators vouches for Aduriz’s multidisciplinary attitude and opens the way to a coming together between innovation in the kitchen and in all sectors related to it. His participation in theatre activities with La Fura dels Baus and the promotion and creation of unique documentaries and editorial projects demonstrate his versatility as a creator and a valiant attitude towards pre-set limits. Andoni’s aim is to seduce by means of an experience encompassing all senses. It was in 1998 that he began his most daring and satisfactory endeavour: single-handedly tackling the Mugaritz project, holder of two Michelin stars since 2006. Mugaritz has become the synonym of R&D, and there the word ‘restaurant’ is unwelcome. "It’s something more", as Aduriz himself recognises: he achieves at Mugaritz the perfect balance between avant-garde and traditional Basque cuisine. Transgression at the stove has led Aduriz’s restaurant to reap countless successes: since 2006 it has maintained its place among the world’s top ten restaurants according to the Restaurant magazine.

Mikel manages the kitchen of ni neu while striving to ensure that diners understand his food. And he succeeds admirably with a cuisine that nods to tradition while drawing strongly on modern and highly personal techniques. The result is magnificent, easily understood and perfectly suited to ni neu's unique setting.

Zuriñe García is a young chef from Bizkaia who took up the rank of head chef in her own right five years ago at Galdakao’s prestigious Andra Mari Restaurant. She is the only Michelin-starred female chef in Bizkaia. Having initially trained at the Escuela de Hostelería in Galdakao, over the years she has worked at the stoves alongside some of the best known Basque chefs in the business: José Miguel Olazabalaga, Eneko Atxa, Andoni Arrieta, Martin Berasategui and Hilario Alberlaitz, among others. These past masters have marked the way cuisine is understood by this young chef who transmits enormous sensitivity in all her creations. Her dishes combine tradition with constantly evolving modernity.

In the Galicia of 2003, a singular association was born between chefs who joined forces to transform the cuisine of their land: the Nove Group. Its members were nine young people who realised that Galicia was trailing far behind the culinary renovation trends well underway in other regions of Spain. Unlike Catalonia or the Basque Country, Galicia was famous for being an excellent pantry, but not for its culinary skills or the talent of its chefs. Something had to change.

Galician Nouvelle Cuisine was officially born and the panorama has experienced a complete turnaround in a decade. Today the Nove Group consists of more than twenty chefs, eight Michelin stars and 19 Repsol suns, including names such as Pepe Solla, Xosé Cannas, Yayo Daporta, Beatriz Sotelo, Javier Olleros, etc.

The cuisine produced by the Nove Group is characterised by its tendency to explore the past, to recover the flavours left behind by modern times, to lend dignity to ingredients considered less noble, with respect for the product as their flag.

Jorge Muñoz was born in Trujillo (Peru) in 1985. He took up his position as head chef at Pakta, alongside the Japanese chef Kyoko Ii. He had previously chalked up experience in Australia, Ibiza, at a vegetarian restaurant in Barcelona and during his time at the 41º Experience, where he was assistant pastry chef and head of production.

While he was still part of the 41º team and the Pakta project was taking shape, he attended stages with Gastón Acurio at the Astrid and with Mitsuharu Tsumura at the Maido to soak up the techniques and tendencies of the emerging nikkei cuisine.

The PAKTA restaurant run by the Adrià brothers and managed by Muñoz opened in 2013 and has had a Michelin star since 2014. In the kitchen they prepare nikkei dishes, a fusion of Peruvian cuisine with Japanese influence taken there by the hundreds of Nippon immigrants who moved to the country at the beginning of last century.

Alejandro Ruiz Olmedo, born in a small locality of La Raya, Municipality of Zimatlán de Álvarez, Oaxaca, is one of Mexico’s top chefs and one of the most accomplished experts worldwide in the field of regional cooking from Oaxaca. From the complicity of his kitchen, at Casa Oaxaca, he conquers the world by delivering food from his region, reinventing it and surprising diners with its fusion of colours, aromas and flavours.

El Celler de Can Roca and the Roca brothers invite one of the most representative faces of Mexican cuisine. Alejandro is one of the chefs taking part in the film: Cooking Up a Tribute.

Rubén Trincado, chef at the Mirador de Ulía restaurant, produces innovative and adventurous dishes based on traditional cuisine, source of his passion for the flavours and aromas to which he applies highly advanced techniques in the quest to surprise diners not only with the way their food is composed on the plate, but above all with its precision.

A chef who officiates at his restaurant Alameda de Hondarribia (Gipuzkoa) where he creates cuisine that takes great care with the product and always places priority on the client, served by a family team. Gorka is an acclaimed chef with important awards who never abandons the spirit of a time-honoured establishment, unfailingly respecting the ingredients and their producers as he combines tradition with the new trends and modernity of contemporary cuisine.

Víctor Wågman was born in Colombia and raised in Sweden. Owner and head chef of the Bror Restaurant, with Sam Nutter, in Copenhagen. Over his career he has worked in several Michelin-starred restaurants around the world. His last stop prior to the Bror was as sous-chef at the Noma. During that time, the Noma kept two Michelin stars and was named "World’s Best Restaurant" for three consecutive years.