Rui Martins is responsible for the gastronomic direction of the O Paparico restaurants and the Brasão breweries. He is also the chef at Culto ao Bacalhau in Porto. Chef of the Year award in 2016. His cuisine has a strong emotional base that is closely related to his childhood memories.

Luke Nguyen is a chef, cookbook author, teacher and, at the age of 23, opened the Red Lantern, the most-awarded Vietnamese restaurant in the world. He runs Vietnam House in Saigon, recognised by the 2023 Michelin Guide as the best service in Vietnam. He is also the presenter of TV cooking programmes such as Masterchef Vietnam and Top Chef Vietnam, and a regular guest judge on Masterchef Australia.

With a Minho-born mother and a French father, Aurora Goy grew up between France, her home country, and Minho, where she spent her holidays. She became a chef in Paris and trained in both France and Portugal under prominent chefs such as Alain Ducasse, Guy Savoy, or José Avillez. At Apego restaurant in Porto, she works with local products to create a cuisine of affection with French techniques.

Lucía Freitas was born in 1982 in St. James of Compostela (Galicia, Spain). At the age of 19, she began her studies at the Advanced School of Culinary Arts and Hotel Management of Artxanda (Bilbao). She passed through Mugaritz, where she discovered the philosophy and values surrounding local products, and through Tápias, where she defined her economic and strategic vision of gastronomy. In 2009, she opened A Tafona in St. James of Compostela, which has already earned a Michelin Star.

With a professional career spanning eight years, Rita Magro started out in this field with a course in Kitchen Management and Production at the Escola de Hotelaria e Turismo de Coimbra. From an early age she realised her taste for haute cuisine, where excellence and perfectionism are paramount. His professional experience includes stints at renowned venues such as Vila Vita Parc, Salpoente, Antiqvvm and Blind, where he is currently head chef alongside experienced chef Vítor Matos. In 2024, she was awarded the title of ‘Young Chef’ by the MICHELIN Guide.

With a cuisine that combines the best culinary traditions of Venezuela and Peru, Martinez has earned a prominent place on the Latin American gastronomic scene. He studied at La Casserole du Chef and the Centro de Estudios Gastronómicos Amecameca in his native Venezuela and worked in important restaurants such as Martín Berasategui and Diverxo, owned by Dabiz Muñoz. He arrived in Lima to work with Virgilio Martínez at Central, becoming the restaurant’s chef. Today he runs Mérito, one of the best restaurants in Lima.