Leon Pintaric Prekmurje, Slovenia Leon is 21 years old and studied at Bad Gleichenberg Tourism School in Austria. After gaining experience in several restaurants in Slovenia and Austria, he currently works in his family restaurant Rajh in Murska Sobota, Slovenia, offering modern interpretations of traditional recipes, characterised by the use
Mikko Tilhonen Kuopio, Finland Mikko is 27 years old and started his cooking career in 2005 at Savonia Culinary School in Kuopio, Finland, where he graduated in 2008. He worked in many local restaurants and is currently employed at Restaurant Urban, offering fresh and hand-made food.
Lila has published the awarded book “Traditional Tastes of the Aegean”, has served as a food journalist in Gastronomic…
Bilel ABOUDI is specialist in Cultural policies for development. Currently, he is Culture Policy Lead at Abu Dhabi Department of…
He got his Ph.D. in Biochemistry and Medical Biotechnology from the University FEDERICO II of Naples in Italy. In 2006…
Loïc Bienassis is a Researcher and Project Manager at the Institut Européen d’Histoire et des Cultures de l’Alimentation…
Cultural Mediator and Researcher in Linguistic, Ethnology and Anthropology. Louis-Marie completed a…
Larissa Uwase completed an undergraduate course in Built Environment and Architecture in 2016, at the College of…
Giuseppe Laquidara is a Physicist, CEO and co-founder at X23 Srl since 2011 in charge of assisting, supporting and…
Alessio Cavicchi is a Full Professor of Agribusiness, Rural Development and Branding at the Department of Agriculture…
Jacinta is an IGCAT board member and a member of Faculty at The College of Tourism & Arts, Galway Mayo Institute…
Cáit is an internationally experienced educator and has worked in the UK, Switzerland and China. She…
Pelle is the Managing Director of Food Organisation of Denmark (FOOD). FOOD is a small public-private…
Laura Rosano is the National Coordinator of Slow Food International in Uruguay, and Director of Verde Oliva, a company…
Dr. Valeria Campos studies the subject of food and human feeding from a philosophical and anthropological point of view…
Laura Hernández Director of FUNLEO, a non-profit organization that works to improve the welfare of Colombians understanding gastronomy as an engine for development. Laura has shown great interest in food studies, for which she has lead various projects aimed at strengthening food security and nutrition among communities, especially with afro-descendant,
