Giuseppe Iannotti, born 1982, has been cooking since he was 6. He is graduating in computer engineering but then he came back to his true love and formed as autodidact. His cooking is featured by “research, inspiration, imagination and extemporaneity”. Since 2011 Giuseppe is leading the Krésios, benchmark for the cookery in Campania (southern Italy).
Awarded as “Giovane dell’anno” for the Espresso and “Premio vent’anni” by San Pellegrino. He participated also to the San Pellegrino Cooking Cup 2013. He is also in the Jeunes Restaurateurs D’Europe group. In 2013 he was been awarded with one Michelin star.
Owner of Oilmotion
The Spanish chef Carles Tejedor has an eclectic personality: at the same time a chef, a teacher and a businessman. A solid background with experiences in different countries: in 1999 he opened the first Spanish “Tapas Bar” in the Savoy luxury hotel in London, in Mexico, in the USA and lately in China. In 2006 he was appointed as Executive Chef of the Via Veneto Restaurant in Barcellona, where he rapidly obtained the first Michelin star. Thanks to his knowledge and competences he founded Oilmotion, a consulting company based in Barcelona and Pechino specialized in researching on olive oil. In 2009 Carles started teaching in “Science and Cooking” Master’s Classes in Harvard and holds periodic conferences and food courses all over the world. Since last October the chef is facing a new challenge as Food Director of the “El Nacional” in Barcellona. The multidisciplinary space specialized in serving the best Spanish specialties from the regional culinary tradition.