El futuro de la gastronomía en 100 jóvenes talentos

Chefs, yes, but also waiters, sommeliers, winemakers, pastry chefs, farmers, ranchers, researchers, managers, communicators, designers, and creatives. All under 30 and with a promising future ahead of them. They are the future of Spanish gastronomy, according to the third edition of the biennial list compiled by a committee of experts from the BCC. Most of the names may not ring a bell yet, though some surnames might, but by examining their brief biographies, one can trace the main trends of where the sector is headed.

Concepts like zero waste, alternative proteins, circular economy, and artificial intelligence run through the profiles of a list where only about a third fit into traditional restaurant roles. In the previous edition of the list, published in 2022, it was more than half, showing a clear trend toward professional diversification in the world of gastronomy. Fifty percent of those selected run their own businesses, whether it's a hospitality establishment, a startup, a design studio, a farm, or a media outlet.

Forty-three percent of the names belong to women, a very high proportion when compared, for example, to the number of female chefs with Michelin stars in 2024, which is less than 8%. Something may be changing in the gender balance of the sector, as more than half of the new businesses highlighted on the list have been started by women. By autonomous community, Catalonia, the Basque Country, and Madrid lead the ranking, with 20, 19, and 18 selected, respectively. It is also worth noting that three of the selected chefs are working in Denmark, Singapore, and the United States. The organization also emphasizes that 27 of them are alumni of the San Sebastián school, which sees this list as a platform to provide them with some media exposure at the beginning of their careers.

Among the 33 most promising professionals in the restaurant industry, we find very diverse profiles, from heirs of culinary dynasties such as Paul Arguinzoniz (Asador Etxebarri), Carlota Puigdevall (Les Cols) or Jesús Sánchez Manzano (Casa Marcial) to precocious references of haute cuisine such as Gorka Rico (Ama Tolosa), Iris Jordán (Ansils) or Lucía Gutiérrez (Lur), passing through squires of star chefs such as Óscar Ruiz (Martín Berasategui), Martí Camps (Mugaritz), Lander Cornago (Arzak), Jasone Labayru (El Paladar by Zuriñe García) or Mauro García Lamas (Amós). Also highlighted are brilliant examples of front-of-house work such as Maira Cantallops (Montbar), Francesca Baccon (Quique Dacosta), and María Egea (Frases); sommeliers like Adrián Ferrón (Lera) and Pablo Catalán (Lasarte); and mixologists like Andrea Civettini (Paradiso). The BCC also mentions Basque bakers Paula Arrate and Aitor Galparsoro, and pastry chefs Dana Joher, Adrián Ciaurriz, Mónica Rebollo, and Ingrid Serra.

3D printing or pottery

Among the producers, diversity is once again evident. Sailor Ivan Berbegall, beekeeper Tania Fafián, livestock farmer and cheesemaker Erika García, shepherd Iker Sukia, and farmer Ane Zeberio, among others, offer hope for a generational shift in the primary sector. This is especially true in a segment focused on high quality, sustainable production, and environmental awareness. These same principles guide the work of winemakers such as Álvaro Loza, Patricia López de Lacalle, Koldo García Quintana, Miguel Mato, and Alain Quintana, to name a few.

But beyond these professions traditionally associated with gastronomy in one way or another, perhaps the most interesting aspect of the list is discovering the new profiles that are expanding the boundaries of the sector. The list includes researchers like José de la Rosa, specializing in fermentations; marine biologist Arnau Subías, who collaborates with the Estimar restaurants; and doctoral candidate Alejandra Touceda, who is researching lost seeds with the team at El Celler de Can Roca. It also includes Miguel Galán Corbacho, head of the Atrio Foundation, which develops the social and cultural programs launched by the Cáceres restaurant; Francisco Morales, head of 3D printing at Noor in Córdoba; Alfonso Hidalgo, an Andalusian potter from Taller Góngora; Sara Roquero, a tableware designer from Cookplay; and food communicator Adri Alcaide, from the popular podcast La Picaeta.