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Javier Olleros

Chef | Culler de Pau (** Michelin)Spain
Javier Olleros

Biography

Olleros' Culler de Pau, awarded with 2 Michelin stars and 1 Green star, practices a cuisine of proximity, but in a natural way, without fundamentalism. For this reason, its proposal, very intuitive, is already one of the references of Galician cuisine.

Sessions

13:00h
Joint, consecutive session | Gastronomic congress

Galicia, sustainable excellence

Pepe Solla
Pepe SollaCasa Solla (* Michelin)Chef
Javier Olleros
Javier OllerosCuller de Pau (** Michelin)Chef
Belén Parra
Belén ParraFreelanceJournalist
18-10-2021 13:0018-10-2021 14:00Europe/MadridGalicia, sustainable excellenceHall 8 - Auditori
Mon 18 13:00h - 14:00h Auditori Free
16:00h
Lecture followed by round table | ForumLab Barcelona Sustainable Food 2021 The restaurant will be sustainable or it won't be

Time and people management

Javier Olleros
Javier OllerosCuller de Pau (** Michelin)Chef
Sergio Gil
Sergio GilFundación Restaurantes SosteniblesFounder and President
Josep M. Esquirol
Josep M. EsquirolUniversity of BarcelonaPhilosopher, Essayist, Professor of Philosophy at the University of Barcelona (UB)
Oriol Ivern
Oriol IvernHisop (* Michelin)Chef
Begoña Martínez Rivera
Begoña Martínez RiveraGuneaHead waiter
Joel Castanyé
Joel CastanyéLa Boscana (* Michelin)Chef
Pablo Montero
Pablo MonteroGuneaChef
18-10-2021 16:0018-10-2021 17:00Europe/MadridTime and people management

Time and people, intangible and substantial elements, as disruptive factors in the sustainable restaurant of the future.

Lecture: Setting the table and adjusting the world

Josep M. Esquirol (philosopher, essayist, professor of Philosophy at the UB)

Round table: 

Presented and moderated by: Sergio Gil (President Fundación Restaurantes Sostenibles)

Oriol Ivern (Hisopo *, Barcelona) www.hisop.com.

Begoña Martínez and Pablo Montero (Gunea, Avilés) www.gunea.es.

 

Hall 8 - ForumLab Barcelona Alimentació Sostenible
Mon 18 16:00h - 17:00h ForumLab Barcelona Alimentació Sostenible Free
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