Ramon Perisé
Ramon Perisé | Mugaritz** Errenteria, Spain
Biography
Ramón Perisé leads the R&D team at Mugaritz, where he works alongside Andoni Luis Aduriz on the research and development of new approaches to gastronomy. His work lies at the intersection of cooking, science and creativity, exploring culinary processes through research and experimentation.Fermentation plays a prominent role in his work, both as a culinary technique and as a tool for studying the transformation of food. His research seeks to understand these processes and explore their potential for developing new gastronomic languages, incorporating knowledge from other fields.
Perisé has participated in projects connecting gastronomy, science, art and technology, and during the 2025–2026 academic year he undertook a residency at Stanford focused on fermentation, creativity and sustainability. He also leads Mugaritz’s Creativity Programme, through which he applies the restaurant’s research and creative methodology to professionals from different disciplines.
Sessions
13:00h
Workshop with tasting |
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Cooking and health
The Health Benefits of Fermentation
Ramon Perisé
Mugaritz**
I+D Manager
Speaker