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Marc Casanovas

Marc Casanovas Barcelona, Spain

Biography

Journalist and food writer, Marc Casanovas (Barcelona, 1979) has written and conducted research on the history of restaurants, the future of small producers, food safety and food justice, and the path towards sustainable food. He contributes to media outlets including La Vanguardia, Catalunya Ràdio and the magazines Arrels and CUINA. He is the author of No soc un dels vostres (Ara Llibres, 2023) and Una òpera gastronòmica (Ara Llibres, 2025).

Sessions

17:00h

Round table | . Talent Z

Paradigm Shift. New Ways of Understanding a Business

Lluc Crusellas Eukarya Pastry chef and chocolatier Speaker

Lucía Gutiérrez Chef Speaker

Helena Termes Adan La Cort del Mos Chef Speaker

Martina Polo Gastronomic consultant Speaker

Marc Casanovas Journalist Moderator

2026-11-02 17:00 2026-11-02 18:00 Europe/Madrid Paradigm Shift. New Ways of Understanding a Business future. Without training adapted to the current social and economic context, a lack of experience can be a burden for young people entering the business world.

A change in mindset around the internal organisation of the new restaurant —including questioning the hierarchy of positions and the very role of the “chef”, as well as reconsidering working hours— means rethinking human resources management in the restaurant of the future. Fear of failure or a lack of tools for finding investors can also be limiting factors. In addition, women’s lack of self-confidence can add another barrier in this context. Another issue to consider is the compatibility between values and money: is it possible to pursue an approach based on social, economic and territorial sustainability within a profitable business?

ForumLab

Mon 2

17:00h - 18:00h ForumLab Free access

13:00h

Workshop with tasting | . Cooking and health

The Health Benefits of Fermentation

Ramon Perisé Mugaritz** I+D Manager Speaker

Virginia Santesteban Nutricionist Speaker

Marc Casanovas Journalist Presenter

2026-11-03 13:00 2026-11-03 14:00 Europe/Madrid The Health Benefits of Fermentation Ramon Perisé, from Mugaritz, and Virginia Santesteban takes part in a session dedicated to the relationship between fermented foods and health. The session led by Mugaritz’s head and the nutricionist focuses on the benefits associated with this process.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Taller

Tue 3

13:00h - 14:00h Taller Free admission with option to reserve in advance

10:30h

Presentation with tasting | . The gourmet bar

Close, Wild, Simple

Martín Comamala 539, Plats Forts Chef Speaker

Marc Casanovas Journalist Presenter

2026-11-03 10:30 2026-11-03 11:30 Europe/Madrid Close, Wild, Simple Martín Comamala, from 539 Plats Forts in Puigcerdà, presents a proposal built around three concepts: proximity, wild character and simplicity. These are the factors that define the central bar of his tiny restaurant.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. ForumLab

Tue 3

10:30h - 11:30h ForumLab Free admission with option to reserve in advance

15:45h

Awards | . Awards and competitions

Josep Mercader Awards

Marc Casanovas Journalist Presenter

Pep Palau Gastronomic Forum Barcelona Content Director Presenter

2026-11-04 15:45 2026-11-04 16:15 Europe/Madrid Josep Mercader Awards The Josep Mercader Awards recognise significant careers and contributions connected with gastronomy, both individual and collective, and highlight the professional legacy built over time. The awards cover different areas: Cuisine, Front of House, Wine, Fishing, Craft Trades, Education and Training, Retail, Sustainable Food and Communication. Auditori

Wed 4

15:45h - 16:15h Auditori Free access

11:00h

Workshop with tasting | . Regional cuisines

New Catalan Cuisine

Artur Martínez Trü Chef Speaker

Marc Casanovas Journalist Presenter

2026-11-04 11:00 2026-11-04 11:45 Europe/Madrid New Catalan Cuisine Artur Martínez, from Trü in Barcelona, leads a tasting workshop dedicated to new Catalan cuisine. A proposal linked to his gastronomic work in the Catalan capital.
This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Taller

Wed 4

11:00h - 11:45h Taller Free admission with option to reserve in advance

11:45h

Workshop with tasting | . Regional cuisines

Cuina catalana actual

Oliver Peña Mineral Chef Speaker

Marc Casanovas Journalist Presenter

2026-11-04 11:45 2026-11-04 12:30 Europe/Madrid Cuina catalana actual Oliver Peña presenta una sessió amb degustació centrada en el moment actual de la cuina catalana. Una mirada molt personal a la cuina tradicional basada en la seva experiència.
Activitat de lliure accés. Per garantir plaça en aquesta activitat, s'aconsella fer una reserva prèvia. El preu de la reserva és de 5€ Taller

Wed 4

11:45h - 12:30h Taller Free admission with option to reserve in advance

17:45h

Workshop with tasting | .

The Sofrito Revolution

Marc Ribas El Ciri Chef Speaker

Marc Casanovas Journalist Presenter

2026-11-03 17:45 2026-11-03 18:45 Europe/Madrid The Sofrito Revolution Marc Ribas presents a tasting session that uses sofrito as a starting point to reflect on tradition and innovation in cooking. A look at contemporary Catalan cuisine that champions memory, craftsmanship, territory and a distinctive way of cooking.

This is a free activity. To guarantee a place on this activity, we recommend booking in advance. The booking fee is €5. Taller

Tue 3

17:45h - 18:45h Taller Free admission with option to reserve in advance

12:00h

Presentation with tasting | . Pastry and bakery

The honey and the Christmas Sweet – The hallmark of craftsmanship

Saray Ruiz Rodríguez Escola de Pastisseria del Gremi de Barcelona (EPGB) Pastry and Director EPGB Speaker

Marc Casanovas Journalist Presenter

2026-11-02 12:00 2026-11-02 12:45 Europe/Madrid The honey and the Christmas Sweet – The hallmark of craftsmanship Saray Ruiz will create a Christmas sweet based on such a genuine product as honey, which offers a wide range of possibilities, taking into account the great variety of honeys produced in the country. These now bear the Mel d’Apicultores i Apicultors de Catalunya (MAAC) seal, a collective mark that officially guarantees the 100% local origin and quality of this precious food.The perfect combination of a natural product from the land and artisan pastry-making. Tasting included. ForumLab

Mon 2

12:00h - 12:45h ForumLab Free access

10:45h

Presentation with tasting | . Pastry and bakery

The polvoron – Without tradition there is no innovation

Lluïsa Estrada Arias Escola de Pastisseria del Gremi de Barcelona (EPGB) Pastry Speaker

Marc Casanovas Journalist Presenter

2026-11-02 10:45 2026-11-02 11:30 Europe/Madrid The polvoron – Without tradition there is no innovation Polvorón-making process developed by Lluïsa Estrada as part of her participation in MMAPE 2026, the competition to find Spain’s Best Artisan Pastry Chef, held at Gastrónoma in Valencia on 25 and 26 October. A traditional sweet, especially popular during the Christmas season, which can also be transformed into an innovative product based on the original recipe. Includes a tasting of both the traditional and innovative versions. ForumLab

Mon 2

10:45h - 11:30h ForumLab Free access