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Genevieve Taylor


An expert in fire and barbecue, this chef and author of thirteen cookbooks has come from London to fulfil a mission: to promote conscious consumption and demonstrate that the ancestral technique of fire is a modern-day technique and not a struggle between meat and people.


Cesar Mory

Vall d'Aran

Color, flavor, and environment, that's how César Mory's cuisine at the helm of Arraïtzes is described. César looks to his native Peru and interprets its roots with the pantry offered by his surroundings. Seasonal produce and fusion in a unique harmony that we can taste and celebrate with his dish of lomo saltado at Meat&Fire 2024.


Davide Pecca


Davide comes from Italy and arrives at Meat&Fire to satisfy the most nostalgic palates who value traditional cooking and long for old recipes. Alongside his brothers, he leads Assaggeria KM431, where diners enjoy the tribute to sheep meat. His passion for meat stems from the Abruzzese tradition, and his cuisine is a tribute to what his homeland offers, to its environment. Davide aims to conquer all those seeking authentic flavors, lovers of slow cooking and live fire.


Hideki Matsuhisa


Hideki was born in Japan and from his childhood he was surrounded by Japanese cuisine and sushi, as his father was a itamae (sushi master). He internalized his training and technique in Tokyo, but his creativity multiplied since his arriving to Spain and discovering its pantry; it was then that he decided to blend origin and environment with a very particular concept that would lead him to achieve a Michelin Star with Koy Shunka. Whenever there's a market nearby, nothing can go wrong; that's how Hideki's cuisine is, traditional in harmony with the surroundings and with creative touches.


Joan Bagur


Born in Menorca with a strong background in gastronomy. He worked in importants restaurants in Spain before falling in love with Mexican cuisine and going to the country where the taco is a religion. Inspired by the ancestral cuisine of Mexico, Joan returned to Barcelona to share his passion for authentic Mexican flavours. In his restaurant, Oaxaca Cuina Mexicana, he uses ingredients harvested from his Mexican produce garden to offer dishes full of tradition and flavour. Bagur has been recognised as a promoter of Mexican gastronomic culture for his commitment to spreading Mexico's rich culinary heritage. This Meat&Fire, Joan brings us passion, brings us purity and will take us to vibrate with the authentic Mexican flavours.


Emilio Ortega


Born in vibrant Barcelona, Emilio Ortega has the fire of culinary passion in his veins. This chef in love with the ember has explored five continents in search of gastronomic wisdom, absorbing the traditional techniques of each place. His love for smoke and authentic cuisine is reflected in CoquinariuSolutions and its innovative Smokers line, a project that represents his most personal essence. Ortega will pay homage to the art of smoke, focusing his proposal on the nuances and results that this element brings to the kitchen.


Michael Belperio

La Toscana

Trattoria Dall'Oste, a corner among the vineyards of Tuscany, with Michael Belperio as its undisputed leader. It is not only a place of reference for grilled food lovers; it is a gastronomic sanctuary. Belperio is not content to be just that, its vision is to elevate meat to a cultural level, based on ethical and sustainable farming. Its mission goes beyond the kitchen; it seeks to engage every diner in a journey of culinary knowledge, promoting the idea of ‘knowing how to eat’ and the importance of finding the perfect choice for every taste and preference. With Michael, the passion for gastronomy is an absolute commitment and each dish is a declaration of his love for the culinary art.


Loco Parrillero


With 20 years of experience mastering the grill, El Loco Parrillero has made his culinary mark in every corner of the world. From the Dominican Republic to Argentina, his passion for cooking with fire has driven him to explore and conquer the international grilling scene. Embers serve as his inspiration, and each dish he crafts is a masterpiece. His dedication and love for experimenting with flavors and textures shine through in every bite he prepares. Now, he ventures to Barcelona to tantalize the palates of meat connoisseurs with one of his most iconic creations: succulent, tender mouthfuls bursting with flavor, guaranteed to leave no one indifferent.


Mecha Ferraro

Buenos Aires

Mecha comes from a family that kitchen is a symbol of union and enjoyment. That is where she discovered that her passion was linked to fire and flavor. She learns the technical foundations at UADE and IAG, but it was in France and England where she learned about new flavors and the power of cultural exchange. At the head of Franca Restaurant, where she is head chef, she promotes a welcoming work space, creating a team and betting on the human synergies that are created in the emotion of the kitchen. Confirming that being in front of the fire still awakens the same sensations, emotions and happiness as when she was a child.


Andeka González


Andeka González is passionate about cooking and has cultivated his love for gastronomy from an early age. His start in the culinary world goes back to his family roots, where his mother and family instilled in him the fundamental values of cooking. From a very young age, he found himself at the stove, absorbing every aroma, every technique and every gesture that taught him to respect and appreciate traditional cuisine. Over the years, this respect for cooking has become an unwavering passion which has led him to Direrry, where he learned the craft of grilling, and to places such as Hotel de las Letras or Aspen La Moraleja, among others. This commitment to culinary honesty is reflected in every bite, paying homage to the product and the craft that he respects and loves so much, joining the Florida Park project with Joaquín Felipe.


Pablo Rivero

Buenos Aires

Pablo Rivero's inclination for gastronomic culture begins at a very early age, driven by a family tradition associated with butchery and livestock production. It is in the fields of his hometown, Rosario, where he observes the wisdom of the cycles of nature and the relationship between the animal and the grass as a virtuous circle. He developed the cuisine of Argentine popular identity with two focuses: the territorial, with an emphasis on the grill and the fire; the immigration, with the porteño bodegón as an exponent. Pablo has been at the helm of Don Julio (#13 50 Best, 101Steakhouse restaurant and Michelin Guide) parrilla for 24 years. It is a space where the fire is always lit, waiting to melt in the ritual and magic of the traditional flavors of his land. In addition, he is also behind El Preferido, a project that lives from the season and the environment. Currently, the goal of Pablo Rivero and his team is to promote regenerative livestock farming and its positive impact on climate change.


David Montes


David Montes, a purebred chef, has grown up among embers, where the art of fire is his most faithful ally. Originally from Asturias and rural lover, with extensive experience in grills and meats. Ambassador of Alimentos del Paraíso, chef in “Jara y Sedal” with appearances on TV in the Principality of Asturias, in charge of Prrimital, Montes presents cuts of meat to diners, narrating the origin of each piece, thus educating about responsible consumption. He arrives at Meat&fire with a clear purpose: to continue promoting a lifestyle and a conscious consumption of the resources that surround us.


Guillermo Naistat


At the head of The Butcher Society, Guillermo has dedicated his life to cooking and premium meat. The Butcher Society stands as a pioneer in the world of quality meat, committed to the traceability and safety of an exceptional product. Its goal is to teach how to re- appreciate the true quality of meat. It emerges as the answer for those seeking to select tasty and tender cuts from the best national and international breeds. Back to Back to the roots, to purity and tradition.the roots, to purity and tradition.