27 June 2017, Azurmendi Restaurant - Donostia-San Sebastián (Spain)
Fine dining restaurants in 2050
Forward-looking minds from different backgrounds will get together to discuss a global vision and meaning of gastronomy, and to visualize the future of fine dining restaurants, taking Azurmendi as a starting point and case study. The encounter aims to analyze different areas and elements, both tangible and intangible, that constitute a restaurant nowadays, in order to debate, visualize and dream up how might they change in the emerging future.
International food&tech entrepreneurs, scientists, designers and chefs will be the main characters of the session: Isabel Hoffmann (Tellspec, Denmark), Paul Brereton (Fera Science, UK), Frans Kampers (Wageningen University & Research, Netherlands), Xabier Uribe-Etxeberría (Sherpa), Diego Prado (Basque Culinary Center), Mark Oleynik (Moley Robotics), Lynda Deakin & Rachel Maloney (IDEO), Hildreth Endland & Arielle Johnson (Open Agriculture Initiative, MIT MediaLab) and Eneko Atxa, from Azurmendi.
Will the word "restaurant" still exist 30 years from now?... what will the words "luxury" and "fine-dining" mean by then?... what role could play a place like Azurmendi in the future?; questions like these will be addressed throughout the morning, and the session will conclude with an exciting meal at the 3-Michelin star restaurant.
Remarkable ideas and conclusions will be uploaded to Project Gastronomia website.
Open Agriculture - MIT Media Lab
Arielle is responsible for the flavor and biochemical side of Open Ag’s phenome research, as well as experimental collaborations on environmental control of a variety of edible biological systems with chefs and restaurants.
Her work emphasizes dismantling the disciplinary boundaries between the kitchen and the laboratory, drawing on her experience doing research and development in the sciences, fine dining, and food nonprofits; and using tools from chemistry, plant science, microbiology, ethnobotany, history, psychology, engineering, design, and experimental cuisine.
Arielle completed a BSc in Chemistry at New York University and a PhD in Agricultural and Environmental Chemistry from UC Davis with a focus in flavor chemistry. Prior to joining the Media Lab she was the resident scientist at Restaurant Noma in Copenhagen, and the head of research at MAD, chef Rene Redzepi’s food symposium and think tank. Her work has been featured in Wired, Nature Microbiology, Lucky Peach, The Harvard Science and Cooking lectures, the World Bank, Tales of the Cocktail, Popular Science, and SXSW.
Eneko Atxa is a world reputed chef that is a part of the second era of the New Basque Cuisine. Eneko is the founder, the general manager and the head-chef of the 3 Michelin starred restaurant, Azurmendi, which acts as an integrated ecosystem in which cultural heritage, gastronomic innovation and sustainable development coexist harmonically.
Azurmendi is a reference among ‘haute cuisine’ restaurants due to its commitment to unlocking solutions to social and environmental challenges, using gastronomy as a vehicle. Eneko wants to promote a holistic and interdisciplinary vision of gastronomy as a phenomenon that articulates different actors ‘from farm to table’.
His career began at the hotel and restaurant school of Leioa where he received culinary arts education. He rapidly started an itinerary through some of the most emblematic and innovative restaurants of the Basque Country. His talent and vision has procured achieving many diverse culinary awards throughout his career.
Wageningen University and Research Centre
After completing his PhD in physics in Eindhoven, the Netherlands Frans Kampers in 1989 joined the Dutch agricultural research organization (DLO), which is now part of Wageningen University and Research Centre. He headed a department on instrumentation and measurement technology for several years. This department was involved in research on sensors, microelectronics and microtechnology.
Among other things he was chairman of an ISO working group that defined the international standard on RFID for animals, chaired a working group on Microsystems and Agriculture and was responsible for a project on sensors for sustainable food production within the DTO programme. After a brief period in which he was involved in information strategy Frans Kampers in 2003 was asked to coordinate the Wageningen UR bionanotechnology research which predominantly is directed towards applications in food and nutrition. He is actively involved in the organization of funding programs in the Netherlands, is a member of the Executive Board of NanoNextNL, is the initiator of CAT-AgroFood, the Wageningen Centre for Advanced Technology in AgroFood, and was president of the International Society of Food Applications of Nanoscale Sciences (ISFANS).
Currently he is also active in a consortium aiming to set up a Knowledge and Innovation Community on Food in Europe and he coaches young entrepreneurs who want to establish new businesses in the framework of StartLife.
Open Agriculture - MIT Media Lab
Hildreth is a designer + dietitian with a decade of experience managing innovation and communications projects in health, technology and behavior change.
She marries food systems and clinical nutrition expertise with a passion and talent for creating moving experiences, and has led projects funded by Target, IDEO, Barilla, Alce Nero, USDA, the Centers for Disease Control, and the City of Austin.
At the MIT Media Lab, she works with engineers, flavor chemists, roboticists, educators and data scientists to develop "Food Computers" - open-source technologies that enable a more agile, transparent and engaging food system. her research focuses on the human-machine interaction and user experience design of Food Computers, particularly for social impact applications.
With HESTIA design lab, she uses persuasive technology & emotive design languages to create things & spaces that foster healthy, joyful food experiences.
Hoffmann is an entrepreneur who has successfully founded eight companies over the last 26 years in the fields of preventative medicine, software, education, and more recently in digital health and food tech. Her natural ability to lead and inspire has resulted in numerous awards and honors throughout her career. As CEO and Founder of Tellspec, the company behind the world’s first food sensor, she leads a team of computational biologists, food scientists, mathematicians, software developers, and data analysts towards their mission to build a healthier world by empowering people to make informed choices about what they eat.
Hoffmann has embodied the entrepreneurial spirit from the age of 19 when she started her first company. She has founded eight successful companies, taking companies from $0 to $75 million, and has negotiated strategic investments with groups such as CBS Corporation and Mitsubishi International. Hoffmann has raised equity investment and convertible debenture notes in Wall Street, New York City, and Bay Street, Toronto. She was also the main strategic negotiator on several business acquisitions, including a US$28M acquisition of Corel Multimedia business division. More recently, she has shared her experiences as an entrepreneur and as knowledge on commercializing technologies by teaching MBA-level entrepreneurism courses at the University of Porto in partnership with the London Business School and the University of North Carolina.
An accomplished Ph.D. mathematician, computer scientist and proven trailblazer. Results focused, his career to date is characterized by delivering demanding major projects to time and to budget. Prior to founding Moley Robotics, Mark was a co-founder and a major shareholder of a number of companies working in a healthcare sector in Russia and internationally.
Earlier in his career, Mark exercised his passion for building successful products at Pavlov First Saint Petersburg State Medical University and smaller companies. Mark Oleynik is a driven leader and passionate robotics and healthcare expert.
Moley Robotics has created the world's first fully automated and intelligent cooking robot. It learns recipes, cooks them and clears up after itself. Moley is turning the dream of unlimited access to chefs and their recipes worldwide into reality, with the option of the robot creating their dishes for you; producing meals from around the world or even cooking your own recipes and sharing them with others all in your own home.
Professor Paul Brereton
United Kingdom, Queen's University Belfast
The Agri-food Specialist
Director of Strategic Alliances (Professor of Practice) at Queen’s University Belfast. A senior scientist working at science-policy interface, he has over 30 years’ experience of applied research in the area of food safety and quality. As well as leading numerous national activities, Paul has co-ordinated two of the world’s largest research projects in the area of food authenticity and traceability: the €20M TRACE project (tracing the origin of food) and currently FOODINTEGRITY a €12M EU sponsored research project that aims to address, at a European level, many of the gaps identified during the recent horsemeat incident. He has published over 70 peer reviewed papers on food safety and quality and edited the book “New analytical approaches for verifying the origin of food” (Elsevier). He and has close links with the food industry, UK Public sector, academia and the European Commission.