Spanish chefs are the real standout at Madrid Fusión, taking home countless accolades and distinctions. To start, Camila Ferraro, from Sobretablas restaurant in Seville, was named Best New Chef for 2020. This is a major milestone in particular because she’s the first woman to receive this award. She was chosen by a panel of more than 60 judges who voted in secret, all of them professionals and food fans from across Spain.
In the 1st National Escabeche Competition, Miguel Carretero de Santerra, from Madrid, was the winner. This event sought to highlight a technique that has been used in Spanish cooking since the 13th century.
In the 6th edition of the Best Joselito Ham Croquette, the chef at Iván Cerdeño Restaurant in Toledo, Alberto García Escudero, took home the honor. In this case, the six best recipes from the International Competition for the World’s Best Ham Croquette were assessed at Madrid Fusión and a winner was chosen.
n the 5th edition of the Cheese Recipe Contest, sponsored by Quesos La Casota, Diego René López Andújar emerged triumphant. Coming from Beluga restaurant in Málaga, his clever and cutting-edge dish used La Casota cream cheese and was called “Málaga Beach.”
And at the National Tapas Competition and the National Beer Tasting and Pouring Competition, the winners were Nicolás Román from Atic and José Antonio Vigo Gómez from La Salita, respectively. The former’s winning tapas was crab with brioche, kimchi and toasted butter.