Danitza Alpaca, an Arequipa-born chef, has built a distinguished career in international fine dining. She began her training at Universidad San Ignacio de Loyola and continued at the Paul Bocuse Institute in Lima, where she was selected as one of only 20 candidates out of 400 applicants.

Victor Planas, an experienced chef with over 22 years in Japanese cuisine, is the partner and executive chef of Kensei Contemporary Japanese.

For Food & Fun, Bryggjuhúsið welcomes Copenhagen-based duo Sáfy Homola and Lenka Korenova for a dining experience where food and cocktails are high-end — without the fuss.

Chef Flora Mikula is a celebrated figure in French gastronomy, renowned for her vibrant personality and sun-drenched cuisine. Chef Beatriz Gonzalez hails from a family of Mexican restaurateurs but found her culinary home in France.

Chef Tom Cook is set to be a guest chef at Finnson Bistro this year! His culinary journey began in 1996 under the mentorship of esteemed chef Gary Rhodes at City Rhodes, where he contributed to the restaurant earning a Michelin star.

Chef Mark Edwards began his culinary journey at the age of 13 in a small seafood restaurant in Kent. After obtaining his diploma in 1980, he honed his skills at London’s historic Café Royal, working within the Le Relais and Grill Room restaurants.

Born in 1989 in a small town near Venice, Diletta Zenna’s journey began unexpectedly after earning a degree in social work. However, the seeds of a culinary career were planted long ago, rooted in a childhood filled with the aromas of her mother’s cooking.

Chef Jesse Miller, a former art school student, found his calling as a chef after working in various restaurants to pay for his studies. He rose to prominence as the head chef at one of Washington D.C.'s beloved joints, Bar Pilar.

Aleksi Lukka, the visionary Head Chef of Restaurant Smör in Turku, Finland, approaches the kitchen with a philosophy that allows the food to speak for itself.

Sylvia Vavik-Flåten is a Mexican-Norwegian chef, educator and the founder of Sylvia's Mexican Kitchen. With over 20 years of experience in gastronomy, Sylvia specialises in authentic Mexican cuisine as well as innovative Mexican-Nordic fusion.

Hailing from the small island of Carloforte, Sardinia, Chef Luigi Pomata is celebrated for masterfully blending Mediterranean tradition with culinary innovation.

Chris Bassett is the Executive Chef at both Portland and Clipstone restaurants in London, part of the esteemed Woodhead Restaurant Group.

Swedish chef and restaurateur Adam Dahlberg currently runs three restaurants in Stockholm, each reflecting a distinct expression of his cooking.

The López de Viñaspre brothers, Iñaki and Mikel, are the visionary founders behind the acclaimed Sagardi Group and serve as true ambassadors of Basque gastronomy.

Chef Paco Omaña will be our guest chef at Sumac this year. He is an experienced and creative culinary professional who has developed his distinctive style across various parts of the world.

It is a true pleasure for Sushi Social to welcome Chefs Alejandro Pérez and Ismael Olivar from the Michelin Recommended restaurant Hotaru in Madrid.

Diego will bring his Peruvian influences to Iceland, taking over the hotel’s signature restaurant TIDES, to create a menu using Icelandic ingredients.

Chef Carlos Barragan discovered his true passion for gastronomy at a young age while preparing meals with love for his siblings. At just 19 years old, he made the bold decision to leave a career in programming to dedicate himself entirely to the culinary arts.

Ricardo Acquista, an Argentine chef, has been a prominent figure in the culinary world for over 16 years, collaborating with chef Rafa Zafra on six projects in Spain. His journey began in 1997 in Argentina, where he worked as a culinary teacher and later as Second Head Chef at a leading catering company.