Parrillero archivo - Page 2 of 2

HIDEKI MATSUHISA

Barcelona

Some cuisines are born from fire, others from memory… and others are pure balance between technique, tradition, and environment. Such is the cuisine of Hideki Matsuhisa. Born in Japan, he grew up surrounded by sharpened knives, seasoned rice, and the art of sushi, under the watchful eye of his father, a master itamae. His technique and training were shaped in Tokyo, but it was upon arriving in Spain that his cooking found a new horizon: a vibrant pantry that awakened his creativity and inspired him to fuse his Japanese heritage with local ingredients.

From the fusion of his Japanese roots and the richness of local produce came a unique culinary proposal that earned him a Michelin Star with Koy Shunka. This is Hideki’s cuisine: deeply rooted in tradition, in constant dialogue with its surroundings, and elevated by a creative touch that surprises without disrupting harmony. In this edition of Meat & Fire, he invites us to discover the perfect balance between ancient knowledge and contemporary emotion.

JOAN BAGUR

Barcelona

At Meat & Fire, we celebrate origin, fire, and memory. And Joan Bagur arrives to ignite the flame of culinary fusion with the most authentic flavors of Mexico. Originally from Menorca and with a solid background in gastronomy, Joan built his career in renowned restaurants across Spain until a culinary love affair took him to the country where tacos are almost a religion. There, he immersed himself in Mexico’s ancestral cuisine — a tradition that left a lasting mark and that he now honors from his restaurant, Oaxaca Cuina Mexicana, in Barcelona.

Recognized as a promoter of Mexican gastronomic culture, Joan turns each dish into a tribute to a vibrant culinary heritage. His cuisine is rooted in respect for origin and the land: the ingredients he uses come from his own garden of Mexican products — a way to cultivate not only flavors but also culture. This Meat & Fire, he invites us to discover the purity of fire through the true taste of Mexico.

MIKEL VIÑASPRE

Barcelona

At Meat & Fire, we celebrate origin, fire, and memory. And few chefs embody that legacy better than Mikel López de Viñaspre, who began his journey in the ancestral craft of grilling in the finest steakhouses of the Basque Country. A passionate advocate of a gastronomic tradition as rich and deep as Basque cuisine and its seasonal products, over 26 years ago he founded, together with his brother Iñaki, the SAGARDI Basque Chefs project with a clear goal: to bring the culture of traditional Basque cooking to every corner of the world.

Since its beginnings, SAGARDI has been a benchmark for slow cooking, rooted in respect for the product and its origin. A way of understanding gastronomy where time, raw ingredients, and craftsmanship come together to create an authentic experience. In this edition, Mikel returns to the grill with his proposal: a cuisine that speaks of origin, identity, and the value of sharing around a good table.

DAVIDE PECA

Italy

At Meat & Fire, we celebrate origin, fire, and memory. And few embody that spirit as well as Davide Peca, who returns from the heart of Italy—specifically from Abruzzo, a land of shepherds, slow cooking, and deep respect for the product—to pay tribute to his roots through the grill.

Together with his brothers, he leads Assaggeria KM431, a temple dedicated to sheep meat, a symbol of his homeland and of the rural world that this festival also honors. His cuisine is a tribute to the territory, to the ancestral knowledge passed down from generation to generation, and to old recipes transformed by fire. Davide represents a culinary heritage that connects tradition, family, and identity. His proposal is for those who seek authentic flavors and understand cooking as a cultural act. That’s why, in this edition, he once again ignites emotions with a grill that speaks of the countryside and tradition.

FRANCESCO CAMASSA

Italia

Francesco Camassa is a master butcher, chef, and culinary communicator — a key figure in Europe when it comes to the art of meat. From his renowned Macelleria Camassa in Puglia, Italy, he has transformed the traditional craft of butchery by combining ancestral knowledge, precise techniques, and a contemporary perspective that elevates the product from its origin to the plate.

A strong advocate of whole-animal use, traceability, and the direct connection between farm and table, Camassa represents a way of understanding meat that goes beyond technique: it’s about respect for origin, deep knowledge of the product, and a commitment to honest, conscious cooking. In his first appearance at the Meat & Fire Festival 2025, he brings everything that defines him: the essence of Italian meat culture, the rigor of craftsmanship, and a unique style where fire, precision, and soul come together in perfect harmony.

VINCENZO CUGLIARI

Italia

Vincenzo Cugliari is the ~~chef~~ at Trattoria Dall’Oste, an undisputed culinary reference in Florence thanks to his authentic and refined interpretation of Tuscan cuisine, with a special focus on bistecca alla fiorentina. Born in Calabria, Vincenzo has successfully blended the heritage of southern Italy with the gastronomic soul of Tuscany, creating a culinary approach that combines respect for ingredients, flawless technique, and a deep passion for tradition.

Under his leadership, Trattoria Dall’Oste has become known for its honest and generous style of cooking, built on direct collaboration with local farmers and producers, and a strong commitment to meat quality and fire-based cooking.

Since 2023, the restaurant has been part of the prestigious The Best 50’s Steakhouse list, an international recognition that highlights Cugliari’s work and places his restaurant among the world’s top meat-focused dining experiences. His participation in Meat & Fire strengthens the connection between Mediterranean meat traditions and the art of cooking with fire.

MELISSA THOMPSON

UK

Melissa Thompson is an award-winning food writer and author who started a supper club in her front room in 2014.

As a food writer, she has penned powerful articles on the British food industry that became focal points for important discussions around identity, diversity and inclusivity. She won the Guild of Food Writers’ Food Writing award in 2021, was named PPA’s Food Writer of the Year in 2022 and was crowned BBC Food & Farming Awards’ Digital Creator of the Year in 2024.

Her debut cookbook, Motherland (September 2022), featured as a ‘Book of the Year’ by BBC Radio 4 Food Programme, The Observer New Review Books of the Year, The Telegraph Top Cookbooks of 2022, Delicious Magazine’s Books of the Year, The Financial Times Top 3 Cookbooks of 2022 and many more. Alongside recipes, it explores the evolution of Jamaican food, from the island’s indigenous population to today.
She is a regular panellist on Radio 4’s The Kitchen Cabinet, has appeared on Saturday Kitchen, BBC’s Travel Show and is regular panellist on Radio 4’s The Food Programme. She is also co-director of the British Library’s Food Season.

She writes articles and recipes for Good Food magazine, Guardian Feast, Conde Nast Traveller, National Geographic, Stylist, Vittles, Waitrose Weekend, Waitrose Magazine and others. She has also run demos at festivals and cookery shows including BBC Good Food Festival and Pub in the Park.
A former feature writer on a national newspaper, in 2015 Melissa left newspaper journalism to pursue her love of cooking, with the supper club growing into a sell-out pop out across locations in London before she left to have her daughter.

Born in Dorset to a Jamaican father and Maltese mother, her food has always celebrated cuisines and cultures from around the world.
@‌melissafood

RAFA ZAFRA

Madrid

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

MANUEL BARRA

Luxemburgo

Manuel Barra is the chef at Terra Steakhouse, one of Luxembourg’s most renowned restaurants for its focus on high-quality meats and refined grilling techniques. Originally from Spain, Barra began his career in 2009 as an apprentice at Mansogroup, the hospitality group that owns Terra. Over the years, he has risen through the ranks to become a key figure in the group, leading one of its most successful projects.

His cuisine is defined by a blend of traditional and modern techniques, with a strong emphasis on the meticulous selection of ingredients and careful presentation. Under his leadership, Terra Steakhouse has gained recognition for its culinary excellence and sophisticated atmosphere.

In addition to his work at Terra, Barra actively promotes quality gastronomy in Luxembourg, collaborating in events and initiatives that celebrate both innovation and tradition in the culinary world.
With over a decade of experience in the industry, Manuel Barra remains an influential figure in Luxembourg’s food scene, bringing his passion and expertise to every dish he creates.

NEGRO RIVEROS

Paraguay

Negro Riveros embodies the spirit of fire and pure passion. The chef has been crowned Latin American Grill Champion in Puebla, Mexico, and National Raw Lamb Champion in Paraguay.
His love for the grill has made him one of the most charismatic chefs, taking his approach to fire cooking around the world.
Now, he comes to Barcelona to flood the city with energy and intensity, flavored with smoke and flame.

MARIANA TUCUNA - LORENA LACAVA

Brasil

With over 10 years in gastronomy, Mariana Tucuna has dedicated her career to the art of live-fire cooking. After leaving her accounting career behind, she became a leading figure in grilling, bringing her passion to unique events around the world. 🏆

Winner of 3rd place at the World Ancestral Grill Masters Championship 2022, international competition judge, and executive chef with experience in more than 15 restaurant openings. She trained with Francis Mallmann in the Siete Fuegos workshop and is currently studying to become a sommelier.

In Uruguay, she enjoys working with local wineries, creating pairings that enhance the flavors of national cuisine and wines.

Today, Mariana leads grilling events at Antigua Bodega and in pop-up locations, sharing her expertise in pairings and unique culinary techniques as she travels the world spreading the art of fire cooking.

Chef Lorena Lacava is a veterinarian and chef with a master’s degree in Animal Production. She teaches meat quality and barbecue courses throughout Brazil and Latin America. Head chef at Terroah restaurant in Guarapuava, PR, she is a certified Executive Chef and Restaurateur and a lover of grilling, cooking all kinds of food over open flames.
Lorena was a blind judge at the World Ancestral Grill Masters Tournament 2024 in Montevideo, Uruguay. In 2022, she was part of the all-female Uruguayan team “Las Charrúas”, which won third place at the same tournament in Medellín, Colombia.
She was featured in FORBES Brasil, is a contributor to DBO Magazine, a judge on the reality shows “O Grande Assador” and “Domando o Fogo” (RicTV Record), and appeared in the Land Rover web series “Ao ar Livre”. In 2023, she reached the semifinals of Top Chef Brasil 4, where she showcased her fire-based cuisine.

JUAN SAHUQUILLO - JAVIER SANZ

Albacete

They are two of the most influential young chefs in Spanish gastronomy.

Awarded three Michelin stars by the prestigious Guide, named Best New Chefs,
winners of the Best Croquette in the World award, and holders of 5 Repsol Suns across their various restaurants.
They have been selected among the 100 young talents in gastronomy by the BCC (Basque Culinary Center),
recognized as Next Generation by Men’s Health magazine, and featured on the cover of Forbes magazine in the 30Under30 category (Spain 2023 and Europe 2024 editions), among many other accolades.

GUILLERMO NAISTAT

Barcelona

Leading The Butcher Society, Guillermo has dedicated his life to cooking and to premium-quality meat. The Butcher Society stands as a pioneer in the world of high-end meat, committed to full traceability and the assurance of an exceptional product. Its mission is to teach people how to truly appreciate the quality of real meat once again.
It was born as a response for those seeking to choose flavorful, tender cuts from the finest national and international breeds. A return to roots, purity, and tradition.

GREGORIO TOLOSA

Euskadi

Gregorio is already part of the history of Meat&Fire. From Bidea2 Zizur Nagusia, in Navarra, he has transformed the place into a sanctuary where thousands of fire lovers come to enjoy his culinary mastery. Not surprisingly, he has been awarded the prestigious Discarlux D distinction, the highest in terms of meat product quality.

GENEVIEVE TAYLOR

UK

Genevieve Taylor is a leading British expert in grilling and live-fire cooking, and the author of thirteen cookbooks, including the bestselling trilogy featuring “CHARRED”, a comprehensive guide to vegetarian barbecuing; “SEARED”, focused on fire-cooked meats; and “SCORCHED”, dedicated to grilling fish and seafood.

In addition to her writing, Genevieve is the founder of the Bristol Fire School, where she teaches classes on how to cook with live fire.

In June 2024, she took part in the second edition of the Meat & Fire Festival in Barcelona, where she shared her expertise in grilling and advocated for a minimalist approach to ingredients, using light and simple marinades and avoiding excessively high temperatures when cooking meat.

ANDEKA GONZALEZ

Galizia

Some chefs are trained in prestigious schools; others, like Andeka González, are born with a deep culinary vocation, shaped from childhood within the family kitchen. From an early age, he was surrounded by stoves, absorbing aromas, techniques, and gestures that now define his approach to cooking, learning the fundamental values of the craft: respect for the product and tradition in every dish.

Over the years, that passion led him to specialize in the art of grilling at Direrry and to continue building his career in kitchens such as Hotel de las Letras and Aspen La Moraleja. His cuisine is rooted in well-executed simplicity and the prominence of the product. He later joined the Florida Park project alongside Joaquín Felipe, with a culinary proposal that places fire at its core and craftsmanship as its guiding thread. In this edition of Meat&Fire, Andeka champions the value of origin, product, and authentic cooking.

MIGUEL GALINO

Huesca

Miguel Galino comes from the village of Tardienta and, after working in some of Spain’s top restaurants, decided to return home and cook the way he learned as a child: using only fire. His kitchen has no modern gadgets—just a Basque grill, a bilbaína, and a concrete oven lined with refractory bricks, where he cooks directly over the embers. He works with meat from Piritaurus, a local livestock project focused on reviving native Iberian breeds and transforming them into exceptional oxen. One of his signature dishes is a homemade chorizo tartare made from ox meat, grilled to keep the center juicy and topped with an egg yolk—“the best natural sauce in the world,” as he calls it.

His grill house is as intimate as it gets: just three tables and one person running the show—Miguel himself. He cooks, serves, clears, and cleans. A radical commitment to authenticity and closeness. This year, Miguel returns to Meat & Fire to remind us that sometimes the most revolutionary act is going back to the beginning.

LIDIA BRAS

Portugal

Lidia Tras is a chef and advocate for the gastronomic roots of northeastern Portugal. Born in Trás-os-Montes, she leads the Stramuntana project from Vila Nova de Gaia — a tribute to her homeland in the Mirandese language. Initially trained in the arts, she found her true calling in the kitchen, where she highlights seasonality, authenticity, and traditional Portuguese flavors, always with a subtle personal touch. Her work revives ancestral recipes linked to local festivals and rural traditions, while also promoting regional products and producers.

In this edition of Meat&Fire, Lidia brings her rooted cuisine to the flames — a participation that also reflects the festival’s commitment to showcasing female talent in the world of gastronomy and open-fire cooking.

PASQUALE MARAVITA

Italia

Pasquale Maravita is the chef and owner of La Baita SteakHouse, and one of the leading names in the art of fire in Italy. His passion for the grill has made him one of the country’s top pitmasters — a true benchmark for meat lovers and barbecue enthusiasts. From the kitchens of La Baita, he stands out with impeccable technique and a concept that celebrates every cut: carefully selected meats, displayed, dry-aged, and cooked on the spot — always with fire at the center.

With a career built on product excellence and mastery of the grill, Pasquale has elevated the steakhouse experience to a whole new level. In this edition of Meat&Fire, he brings his unique way of understanding meat: respect, precision, and a true flavor spectacle taken to the edge of fire.

FABRIZIO SERGIO - ITA PEREYRA

Uruguay

With over 18 years of experience at the grill, Fabrizio is one of Uruguay’s leading figures in live-fire cooking. President of the Uruguayan Association of Grill Masters and coordinator of the World Grill Masters Tournament, he has built a strong international career as a chef and culinary consultant at Santa Clara, Abasto Cárnico. He is also the founder of GAUCHOS, a leading event company where fire takes center stage. His mission: to keep Uruguay’s fire-cooking tradition alive and share it with the world.