October 28 and 29, 2024

Orígenes
Gran Canaria

Convent of Las Dominicas, Teror

Reimagining
the territory

Mario Sandoval

Coque

After more than 40 years and three generations in the same building in the town of Humanes, what was once the Sandoval family's restaurant and family restaurant has taken a step forward and changed its setting in order to grow.

Israel Ramos

Mantua - Jerez de la Frontera

Born in Jerez de la Frontera and trained at the School of Hotel Management of Cadiz, Israel Ramos makes a firm commitment to the cuisine of local products, in the first gastronomic restaurant in Jerez de la Frontera, defending the wines of the Framework, which he incorporates naturally to his creations.

María José
Martínez

Canvas

From an art gallery Lienzo was born, now the art has not abandoned its walls that periodically show the works of outstanding artists, but it is projected beyond, to the ephemeral art of the kitchen that is painted and sculpted by the hands of chef María José Martínez.

Javier and Juan

Cañitas Maite - Oba

Javier Sanz and Juan Sahuquillo run Cañitas Maite, La Taberñita and Oba in Casas-Ibáñez, a town of 4,500 inhabitants. Beyond good food, they want to recover livestock species and enhance the value of the local vegetable garden.

Mauricio Giovanni

Messina - Malaga

Born in Argentina, Mauricio Giovanini is an almost self-taught chef. His career has always been developed in his restaurant in Marbella, which has allowed him to have his own identity.

Pablo Sacerdotte

Torres Brothers Kitchen

I am currently part of the great gastronomic project that the Torres brothers have in Les Corts. Torres Brothers Kitchen (3*** Michelin, 3 Soles Repsol). It is a before and after in my professional life where I find a more evolved Pablo, with clearer ideas, leading a first line team that still has a long and fun way to go.

Alex Pardo

Coque - Madrid

I grew up between stoves and tablecloths in my family's restaurant and my studies have always been focused on the different branches of the hospitality industry, although I prefer the SALA and the world of WINE, which are my specialties.

Ivan Monreal

Sommelier

Born in Gran Canaria, Iván Monreal is in the Top 10 of the list Top 100 Sommeliers of Spain 2024. He currently manages the dining room and wine cellar of the gastronomic hotel Palacio Ico in the village of Teguise (Lanzarote).

Xevi Ramon

Tríticum - Barcelona

Master Food Artisan, manager and creator of Triticum, where he makes bread for Haute Gastronomy, with first line clients and recognized worldwide.
He is a 5th generation baker, with extensive training in the best national and international bakeries.

Joanna Artieda

Best Pastry Chef in the World

Born in Pamplona (Spain), she grew up in a family bakery. After studying at the school of arts, she began her studies in gastronomic restoration (cooking and pastry). As a student, in 2005 she received the award for the best national pastry work in Spain.

Juan Carlos Roldán

Wildflowers

Juan Carlos Roldán has ensured that the Otíñar mountain range, a breathtaking expanse of forests, cliffs and limestone cliffs 15 kilometers from the city of Jaén, means innovation and discovery for the chefs who make their province a gastronomic destination. Pedro Sánchez (Bagá), Juan Aceituno (Dama Juana), Juanjo Mesa León (Radis), Juan Carlos García (Vandelvira) and Javier Jurado (Malak) bring to the Michelin galaxy the vegetables that Roldán cultivates in the mountain garden that his father bequeathed him.

Pedro Aguilera

Mesón Andaluz (Alcalá del Valle, Cádiz)

Mesón Sabor Andaluz was inaugurated in 1996, when Pedro Aguilera was 7 years old. It was since then, when his interest in gastronomy was awakened in him.

Cristobal Gonzalez

Manure

The project will be developed in a Malaga village of 1,595 inhabitants, at the gateway to the Serranía de Ronda and the province of Cádiz. The aim is to demonstrate that encouraging the consumption of local products, creating a recipe book to cook what the land provides, and paying a fair price for food both for agricultural and livestock producers and consumers, can transform the future.

José Luís Espino

Bevir

Born in Las Palmas de Gran Canaria 1987. Trained at the Hotel Escuela Santa Brígida (HECANSA), he did internships in nationally renowned restaurants such as Martin Berasategui 3*, El Celler de Can Roca 3* or El Bohío 1* among others. S

Abraham Ortega

Tabaiba

Abraham Ortega began to develop in the kitchen at an early age, the result of day-to-day life at home with his mother and grandmothers, which still serves as inspiration to give diners a haute cuisine experience with memories of familiar and recognizable flavors.

Orlando Ortega

Lilium Restaurant

Born in Arrecife in 1972, Orlando Ortega came to gastronomy for fun and after traveling he started his own business. He returned to Lanzarote and created Lilium, located in Marina Lanzarote (Arrecife). His starting point is the local product, of proximity.

Carmelo Florido

Balancer 33

Carmelo Florido offers at the restaurant 'El Equilibrista 33' (1 Sol Repsol Guide) in Las Palmas de Gran Canaria a recognizable Canarian cuisine, based on memories and traditions, in which the emotional and the rational come together.

Jenisse Ferrari

What Milk

Jennise Ferrari, a Venezuelan living in Las Palmas de Gran Canaria, runs and cooks at the restaurant Qué leche. Ferrari was born in Venezuela and later left to study cooking in Argentina.

Dana Joher

Ave Pastry Shop

Although she studied a master's degree in Management and Marketing, this French-Lebanese woman is totally in love with pastry.

Isidoro Gomez

Master cheesemaker

Coming from a farming family, he is a pest technician for the Agriculture Department of the Canary Islands Government, but he is primarily a master cheesemaker, one of the leading experts in cheese making in the Canary Islands.

Carmelo Peña

Bien de Altura

Bien de Altura was born in 2017 with the purpose of recovering old abandoned vineyards. Carmelo works 1.3 hectares of vineyards in the Gran Canarian village of San Mateo and buys grapes from grape growers in the same village, all of them from vines over 80 years old.

The countdown
has begun.

Orígenes Gran Canaria 2024

Professional gastronomic days

Orígenes is a professional meeting organized by the Cabildo de Gran Canaria that was created with the aim of making visible and highlighting the value of theisland's gastronomy .

In the year 2024, celebrates its VII Edition ceasing to be the culmination of the Gran Canaria Me Gusta Fair and leaving the Infecar Congress Palace, to continue growing as a specialized event. as a specialized event.

Producers, chefs, head waiters, sommeliers, pastry chefs and bakers will meet at the Convent of Las Dominicas (Teror) will meet at the Convent of Las Dominicas (Teror) to approach gastronomy from all sides and reflect on this sector.

This year, in addition, Orígenes will offer 2 days and will receive as a guest destination "Taste of Malaga"..

We will be revealing the program, but without a doubt... this is the gastronomic congress you can't miss!

In previous editions, some of the best professionals in the world have passed through the stage of Orígenes : Dabiz Muñoz, Oriol Castro, Paco Morales, Hermanos Torres, Carme Ruscalleda or Pepe Solla, among others. And it has always been a platform of visibility for local chefs who add value to the island as a gastronomic destination and who are a reference for young people in training.

Register in Orígenes

The invitation to Orígenes 2024 is completely FREE.

To get yours you will have to complete the process similar to any online purchase process, but at ZERO COST, no credit card or similar data will be requested at any time.

The invitation is personal and non-transferable and only one invitation per person/user is allowed. Invitations will be available on this website until full capacity is reached. You will receive your invitation in the email address you provide us, if invitation will contain a QR code associated with your data.

If you are a student, you should not purchase your invitation here, remember to contact your school and request seating.

If you have any questions, please write to us:
hola@origenesgrancanaria.com

2024

2024

Orígenes Gran Canaria 2024

28/10/2024

Visit

Our Speakers

Click on the image if you want to know more about them.

National Guests

Israel Ramos

Chef in Mantua

Mario Sandoval

Chef at Coque

María José Martínez

Chef on Canvas

Alex Pardo

Sommelier at Coque

Joanna Artieda

Best pastry chef in the world

Pedro Aguilera

Chef at Mesón Andaluz

Mauricio Giovanni

Chef in Messina (Sabor a Málaga)

Javier Sanz and Juan Sahuquillo

Chefs in Oba and Cañitas Maite

Pablo Sacerdotte

Sommelier at Hermanos Torres Kitchen

Cristobal Gonzalez

Farmer at Extiercol

Juan Carlos Roldán

Wildflowers

Xevi Ramon

Artisan baker at Triticum

Canary Guests

Abraham Ortega

Chef in Tabaiba

Carmelo Florido

Chef at El Equilibrista 33

Carmelo Peña

Enológo in Bien de Altura

Dana Joher

Pastry Chef at Ave Pastelería

Isidoro Jimenez

Master Cheese Maker

Ivan Monreal

Sommelier at Hotel Palacio Ico

Jenisse Ferrari

Chef at Qué Leche!

José Luís Espino

Chef in Bevir

Mario Reyes

Vinophiles

Orlando Ortega

Chef at Lilium

Program

09:30 - 10:00 Convent of Las Dominicas, Teror

Reception of guests and attendees

10:00 - 10:30 Convent of Las Dominicas, Teror

Ikewen: where the kitchen and the vineyard come together

Presentation by the chef of Tabaiba and the Enológo de Bien de Altura.

Carmelo Peña

Abraham Ortega

10:45 - 11:15 Convent of Las Dominicas, Teror

A cuisine close to the land

Lecture by Cristobal González (Extiércol) and Pedro Aguilera (Mesón Andaluz).

Pedro Aguilera

Cristobal Gonzalez

11:30 - 12:00 Convent of Las Dominicas, Teror

Orlando Ortega: SABOREA LANZAROTE: Cuisine with a Canarian feel

Presentation by chef Orlando Ortega (Lilium), representative of Saborea Lanzarote in Orígenes 2024.

Orlando Ortega

12:15 - 12:45 Convent of Las Dominicas, Teror

The wild side of gastronomy

Presentation by Juan Carlos Roldán (Wildflowers) and Isidoro Gómez (Master cheese maker).

Juan Carlos Roldán

Isidoro Jimenez

13:00 - 13:30 Convent of Las Dominicas, Teror

Mauricio Giovanini's interpretation of the Malaga product.

Presentation by the chef Mauricio Giovanni (Messina) representative of Sabor a Málaga.

Mauricio Giovanni

13:45 - 15:30 Convent of Las Dominicas, Teror

Lunch in the gastro zone

Lunch

15:45 - 16:15 Convent of Las Dominicas, Teror

Sábor Zone: Technical Tables 1 / Stage: Lecture Joanna Artieda

The first of the three technical tables for professionals of the day will be held in the Sábor Zone.
On the Stage, Joanna Artieda Best Pastry Chef in the World (Pamplona) presents the paper "Inspiration Gran Canaria. ORÍGENES Volcanic treats".

Joanna Artieda

16:30 - 17:00 Convent of Las Dominicas, Teror

Sábor Zone: Technical Tables 2 / Students: Presentation Carmelo Florido

The second of the three technical tables for professionals of the day will be held in the Sábor Zone.
On the Stage, Carmelo Florido, chef of El Equilibrista 33, presents the lecture: "The Canary Islands in gastronomy: beyond the product and the recipe book".

Carmelo Florido

17:15 - 17:45 Convent of Las Dominicas, Teror

Sábor Zone: Technical Tables 3 / Stage: Lecture Alex Pardo

The third of the three technical tables for professionals of the day will be held in the Sábor Zone.
On the Stage, Alex Pardo, sommelier of Coque restaurant in Madrid, presents the lecture: "5 keys to design a winning wine list".

Alex Pardo

18:00 - Convent of Las Dominicas, Teror

Closing: Debate on the commercialization of local products

09:00 - 09:30 Convent of Las Dominicas, Teror.

Reception of guests and attendees

Reception of guests and attendees at the II Conference of Orígenes 2024

09:45 - 10:15 Convent of Las Dominicas, Teror.

Triticum: present and future in foodservice bakery

Lecture by Xevi Ramón (Tricticum, Barcelona)

Xevi Ramon

10:30 - 11:00 Convent of Las Dominicas, Teror.

Israel Ramos: Small producers, the great bastions of gastronomy.

Lecture by Israel Ramos (Mantúa, Cádiz)

Israel Ramos

11:15 - 11:45 Convento de Las Dominicas, Teror.

Rest

A brief stop to regain strength.

12:00 - 12:30 Convento de Las Dominicas, Teror.

Mario Sandoval: Transforming without losing its essence

Lecture by chef Mario Sandoval (Coque, Madrid)

Mario Sandoval

12:45 - 13:15 Convent of Las Dominicas, Teror.

María José Martínez and José Luis Espino: From the sea to the swarm: the road to sustainability of large Atlantic sea bass.

Presentation by chefs: María José Martínez (Lienzo, Valencia) and José Luis Espino (Bevir).

María José Martínez

José Luís Espino

13:30 - 14:00 Convent of Las Dominicas, Teror.

Pablo Sacerdote: Service excellence in the 21st Century

Lecture by Pablo Sacerdotte, sommelier at Cocina Hermanos Torres.

Pablo Sacerdotte

14:00 - 16:00 Convent of Las Dominicas, Teror.

Lunch in gastro zone

Lunch for all attendees by chefs from Malaga and Gran Canaria.

16:00 - 16:30 Convent of Las Dominicas, Teror.

Oba, cooking a territory

Lecture by Javier Sanz and Juan Sahuquillo chefs at Cañitas Maite (Albacete).

Javier Sanz and Juan Sahuquillo

16:45 - 17:15 Convent of Las Dominicas, Teror.

Alex Pardo and Iván Monreal: Wine Cellar Management and Menu Engineering

Lecture by sommeliers Alex Pardo (Coque, Madrid) and Iván Monreal (Palacio Ico, Lanzarote).

Alex Pardo

Ivan Monreal

17:30 - 18:00 Convent of Las Dominicas, Teror.

Jenisse Ferrari Mario Reyes and Dana Joher: "Gran Canaria, gastronomy and miscegenation".

Presentation by Jenisse Ferrari (Qué Leche!), Mario Reyes (Vinófilos) and Dana Joher (Ave Pastelería).

Jenisse Ferrari

Mario Reyes

Dana Joher

18:00 - 18:30 Convent of Las Dominicas, Teror.

The countdown has begun.

Orígenes Gran Canaria 2024

Professional gastronomic days

Register in Orígenes

Our Speakers

Click on the image if you want to know more about them.

National Guests

Canary Guests

Program

Reception of guests and attendees

Ikewen: where the kitchen and the vineyard come together

A cuisine close to the land

Orlando Ortega: SABOREA LANZAROTE: Cuisine with a Canarian feel

The wild side of gastronomy

Mauricio Giovanini's interpretation of the Malaga product.

Lunch in the gastro zone

Sábor Zone: Technical Tables 1 / Stage: Lecture Joanna Artieda

Sábor Zone: Technical Tables 2 / Students: Presentation Carmelo Florido

Sábor Zone: Technical Tables 3 / Stage: Lecture Alex Pardo

Closing: Debate on the commercialization of local products

Reception of guests and attendees

Triticum: present and future in foodservice bakery

Israel Ramos: Small producers, the great bastions of gastronomy.

Rest

Mario Sandoval: Transforming without losing its essence

María José Martínez and José Luis Espino: From the sea to the swarm: the road to sustainability of large Atlantic sea bass.

Pablo Sacerdote: Service excellence in the 21st Century

Lunch in gastro zone

Oba, cooking a territory

Alex Pardo and Iván Monreal: Wine Cellar Management and Menu Engineering

Jenisse Ferrari Mario Reyes and Dana Joher: "Gran Canaria, gastronomy and miscegenation".

Institutional closing of the congress

The countdown
has begun.