Javier Quiñones is part of the Mömö, Kebab not Kebab team. Do not. expect a classic kebab, nor the famous Turkish dish, which is the king of street food par excellence. Nothing of the sort. Mömö is the gourmet evolution of this popular recipe. Meat cooked over charcoal, with taste and patience in a robata. The mixture of cultures is not the enemy of this gastronomic decontextualization either, all the culinary pop in one place and the question is not: why?, the question is: why. not before?

Born in Mexico, with Oaxacan roots but raised in vibrant Mexico City, Paloma trained at the Culinary Institute of Mexico, located in the city of Puebla, where she represented her country at the Ika Culinary Olympics in Erfurt, Germany. Ortiz continued her education to specialize in traditional Mexican cuisine.

For Paloma, the study of the roots and evolution of gastronomy is a true passion. She is a firm believer in the importance and relevance of building chains and networks between chefs and suppliers. In 2015, she moved to Spain, where she continued to promote the flavors and ingredients of her homeland in Oaxaca Cuina Mexicana, until she finally managed to realize her own project: Arranchera, where the chef invites us to a world full of respect and homage to traditions.

Daughter of the market, daughter of her environment. She grew up in the Boqueria, where her mother had a butcher's shop and was the only woman in Barcelona who butchered meat. She grew up surrounded by quality produce and that is why she became so. passionate about it that she decided to dedicate her life to cooking it and serving it in the best possible way. In short, hers is a return to the origins.

Mikel López de Viñaspre began his career as a grill cook in the best steakhouses in the Basque Country. He is indebted to a gastronomic past as rich as that of Basque cuisine and its marvelous products. More than 26 years ago, together with his brother Iñaki, he founded the SAGARDI Cocineros Vascos project with the clear objective of spreading the culture of traditional Basque cuisine throughout the world. Sagardi, from its beginnings until today, represents a story of love for the kitchen and the product of origin cooked over a slow fire, as the good things of this life are done, with a good. product, time, affection and a table to share.

Xandra Luque has worked in some of the most emblematic kitchens of The spanish gastronomy, which led her to become interested in the nutritional world and food. Everything arises from an ambition to bring flavor, health and attractive food to one of the most special areas: healthcare.

Luque works at the Clínica Universidad de Navarra in Madrid offering a hospital food model based on creativity and offering all pal ates a quality gastronomic experience, because the act of eating should be an act to enjoy.

Fabrizio has been in front of the fire for 18 years. With an international career, the chef has been appointed president of the Uruguayan Association of Grillers, where he participates in the coordination of the World Grillers Tournament. His passion for fire has also led him to be a gastronomic consultant at Santa Clara, Abasto Cárnico nationwide, and to found the GAUCHOS project, a leading company in the development and production of events where fire is the protagonist. His legacy is to keep the tradition of fireworks alive in Uruguay.

Pasquale, the passionate chef and owner of La Baita Steak House, is a key figure in the art of fire. His devotion to the embers has catapulted him as the leading grill master in Italy. From the kitchens of La Baita, Pasquale dazzles the world with a technique that makes grill lovers lose their minds. An undisputed reference in the world of grills, with an unparalleled selection of the best meats, exposed, cut, matured and cooked on the s pot.

Rural: Rafa Zafra's celebration of meat and land. After years of venerating the sea, he takes land to pay homage to the meaning of the land. Thus was born Rural, an ode to the primitive, to the origin and the essence of human food on earth. Rafa brings us from Madrid a little piece of his expertise in the world of meat.

Alessandra and “Lo spettacolo della carne”.The chef at the helm of Dupon MeatHouse defends every spark, where fire is a sacred element, an element to be treated with love and respect. She brings us from Rome a unique and authentic selection ofthe finest meats.

Cingolani is the queen of Dry Age, the famous ancestral maturation technique, andshe comes to Meat&Fire with a single mission: to continue to perpetuate the art ofgrilling and her commitment to gastronomic excellence.

The king of the Argentinean grill, that's how they call this native of Buenos Aires wholives in Madrid,whohas erected in Piantao the sanctuary of the asado, where thetraditional merges with the contemporary. Fire is his essence, he has personally designed and built his own grill to feel his beloved Argentina closer than ever. Brichetto arrives in Barcelona to worship theembers, respecting their rhythms and cooking as only Argentines know how: withdedicationand a fervent fire.

Negro Riveros is the spirit of fire and passion in its purest form. The chef has beennamed Latin American grill champion in Puebla, Mexico; national champion of rawlamb, Paraguay. 

His love for the grill has made him one of the most charismatic chefs taking his wayof understanding and doing all over the world. The chef comes to flood Barcelonawith energy and intensity with the flavor of embers and smoke

Pablo, executive chef at New York Burger, has explored the culinary corners of the world. After his time in the kitchens of the renowned Diverxo, he felt the irresistible call of fire and embarked on a journey to the United States. Arriving in Texas, he immerses himself in its cuisine, fell in love with the art of maillard and is seduced by the aromas of barbecue. Pablo embodies the very essence of wood and smoke, personifies the excellence of meat and represents authenticity at its best.

Manu Yebras has been on fire for 30 years. Literally. His life has been linked to embers, grills, ovens and, of course, fire. CEO of the oven oven, Josper, owner and executive chef of the Pura Brasa and Chicken and Fish group, owner of the Guinness record for a legendary “carxofada” and a man committed to a job that never ends: to turn Josper into the world reference and to continue carrying the flag of the brand up and down the planet earth. Like a magician who has been perfecting his craft for many years, Manu flows in ovens and grills, is a virtuoso of sustainable charcoal, if you see him double or think they are twins, it is because he cannot stop moving, always looking for a way forward, one that is crispier and tastier. That's why, his figure is synonymous with commitment, energy and creativity: if Manu were an ember, there would be no way of ever putting it out.

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.

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.

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.

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.

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.

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.

La Trattoria Dall’Oste, a corner among the vineyards of Tuscany, with Michael Belperio as the undisputed leader. It is not only a reference place for grill lovers; It is a gastronomic sanctuary. Belperio is not satisfied with being just that, his vision is to elevate meat to a cultural level, based on ethical and sustainable breeding. His mission goes beyond cooking; He seeks to involve each diner in a journey of culinary knowledge, promoting the idea of ​​"knowing how to eat" and the importance of finding the perfect choice for each 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.

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.

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.

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.

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.

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.

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.