Our Speakers
Click on the image if you want to know more about them.
National Guests
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
The stoves of Orígenes
Alejandro Medero
Chef at Anteo
Alexander Herrera
Chef at Sábor
Cristina Monge
Chef in Borneo
Diego Tornel
Sommelier at Hotel Melia Paradisus
Kike Espino
Chef in Tricycle and Morro Colorao
Richard Aguilar
Chef in Sorondongo
Teresa Moon
Chef at El Bento
Yeray Reyes
Pastry chef at Yeray Reyes
Program
Reception of guests and attendees
Ikewen: where the kitchen and the vineyard come together
Presentation by the chef of Tabaiba and the Enológo de Bien de Altura.
A cuisine close to the land
Lecture by Cristobal González (Extiércol) and Pedro Aguilera (Mesón Andaluz).
Orlando Ortega: SABOREA LANZAROTE: Cuisine with a Canarian feel
Presentation by chef Orlando Ortega (Lilium), representative of Saborea Lanzarote in Orígenes 2024.
The wild side of gastronomy
Presentation by Juan Carlos Roldán (Wildflowers) and Isidoro Gómez (Master cheese maker).
Mauricio Giovanini's interpretation of the Malaga product.
Presentation by the chef Mauricio Giovanni (Messina) representative of Sabor a Málaga.
Lunch in the gastro zone
Lunch
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".
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".
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".
Closing: Debate on the commercialization of local products
Reception of guests and attendees
Reception of guests and attendees at the II Conference of Orígenes 2024
Triticum: present and future in foodservice bakery
Lecture by Xevi Ramón (Tricticum, Barcelona)
Israel Ramos: Small producers, the great bastions of gastronomy.
Lecture by Israel Ramos (Mantúa, Cádiz)
Rest
A brief stop to regain strength.
Mario Sandoval: Transforming without losing its essence
Lecture by chef Mario Sandoval (Coque, Madrid)
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).
Pablo Sacerdote: Service excellence in the 21st Century
Lecture by Pablo Sacerdotte, sommelier at Cocina Hermanos Torres.
Lunch in gastro zone
Lunch for all attendees by chefs from Malaga and Gran Canaria.
Oba, cooking a territory
Lecture by Javier Sanz and Juan Sahuquillo chefs at Cañitas Maite (Albacete).
Alex Pardo and Iván Monreal: Wine Cellar Management and Menu Engineering
Lecture by sommeliers Alex Pardo (Coque, Madrid) and Iván Monreal (Palacio Ico, Lanzarote).
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).
Institutional closing of the congress
Institutional closing of the congress
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