José Carlos Capel

José Carlos Capel (Madrid, 1945) has been a prominent figure in the Spanish food and wine scene for over three decades. An economist by training, Capel has devoted most of his professional life to the culinary and publishing fields, becoming a leading authority in gastronomy and food culture. His prolific career includes contributions as a food writer for El País, Spain’s leading newspaper, and his active membership in the Real Academia de Gastronomía Española (Spanish Royal Academy of Gastronomy). Throughout his career, Capel has authored numerous books, travel guides, and articles, which have solidified his reputation as an insightful and knowledgeable voice in the world of gastronomy.

Capel, however, resists the label of "food journalist," preferring to describe himself simply as a writer with a deep focus on culinary reviews. His honest, incisive, and informed style has earned him widespread respect among chefs, critics, and readers alike. Notable among his publications is El gran libro del aceite de oliva, a comprehensive guide to olive oil that included recipes from 58 renowned Spanish chefs, which won the Premio Nacional de Gastronomía for Best Publication in 2001. His work also earned him the Premio Nacional de Gastronomía in 1997 for his journalism and informational contributions to Spanish cuisine.

Madrid Fusión: A culinary powerhouse

In 2002, Capel co-founded Madrid Fusión, the culinary congress that has become one of the most influential gastronomic events in the world. Since its inception, Madrid Fusión has served as a platform to showcase cutting-edge culinary trends, innovative techniques, and the world's most celebrated chefs. As Co-Chairman of the event, Capel has been instrumental in curating its content, ensuring it remains at the forefront of global culinary innovation. Each January, the congress attracts chefs, food professionals, journalists, and enthusiasts from across the globe to Madrid, transforming the city into a hub of gastronomic creativity.

Under Capel’s leadership, Madrid Fusión has expanded its reach with satellite events all over the world, promoting Spanish culinary excellence and fostering dialogue between different food cultures. The event has played a pivotal role in boosting the careers of many chefs and bringing attention to emerging trends such as molecular gastronomy, sustainable practices, and the use of traditional ingredients in avant-garde ways.

As the culinary world evolves, José Carlos Capel remains a guiding force, blending his passion for food, wine, and culture with an unwavering drive to push the boundaries of gastronomy. He masterfully uses social media to weave a digital tapestry of culinary insight and passion. He shares reflections on the evolving culinary landscape, from the migration of young chefs to rural enclaves to the unveiling of exciting new restaurants. His Instagram account also serves as a visual feast, capturing not only the art of food but the essence of dining experiences. His series of photographs and videos featuring breakfasts that commonly use Spanish products such as anchovies, Iberian ham, and mollete bread have become viral content, demonstrating that Capel is a gastronomic personality who, in addition to his legacy, continues to maintain a strong relevance today.