Benjamín Lana

Benjamín Lana, born in 1968 in Zalla, Bizkaia, is a distinguished journalist and a key figure in Spain’s gastronomic media landscape. With over 30 years of experience, Lana holds a degree in Information Sciences and a master’s in Journalism. His journey in gastronomy journalism began in the 1990s, where he established himself as a passionate advocate for Spanish cuisine.

From 2011 to 2018, Lana served as the Editorial Director at Vocento, one of Spain’s leading media groups, overseeing editorial innovation and development. In 2018, his career took a pivotal turn when he became the General Director of Vocento Gastronomía, spearheading the company’s gastronomic projects. These include influential initiatives like Madrid Fusión and San Sebastián Gastronomika, the two most important gastronomy congresses in Spain and among the most significant worldwide.

A Leading Actor in the Promotion of Spanish Gastronomy

Lana’s influence goes beyond publishing—he is the Vice President of Madrid Fusión and a driving force behind the Madrid Culinary Campus, a gastronomic university established by Vocento and Comillas-Icade. With the support of Foods and Wines from Spain by ICEX, Vocento Gastronomía has also promoted Spanish gastronomy globally through international congresses. Under the banner Spain Fusion, these events are held in various locations across the Americas, Europe, and Asia, featuring a curated selection of the finest products, live showcookings with experts and Spanish chefs, and specialized seminars.

Lana’s approach to gastronomy is deeply rooted in his interest in culinary sociology and traditional heritage. Regarding Spanish gastronomy, he celebrates the international acclaim of Spanish chefs while lamenting the lack of global recognition for the country’s traditional dishes. A true food enthusiast, Lana has authored several books, including Casa Marcial, la cocina de Nacho Manzano,  (Casa Marcial: the cuisine of Nacho Manzano) which was a finalist for the Spanish National Gastronomy Award in 2016. His most recent book, Animal Cocinero (Animal Chef), published in 2021, showcases his unique perspective on the intersection of food and culture.

Lana emphasizes the transformative power of gastronomy as a tool for social change. After all, his own story is one of transformation: from a journalist captivated by the food of his childhood—dishes made by his mother—to leading Spain’s most important gastronomy congress division. Through his work, Lana has created a powerful platform to showcase the richness of Spanish cuisine to the world.