|Consejo Regulador de las Denominaciones de Origen "Jerez-Xérès-Sherry" - "Manzanilla-Sanlúcar de Barrameda" - "Vinagre de Jerez"|
Born into a family of cooks, Josep “Pitu” Roca is sommelier, head waiter and co-owner of the famous El Celler de Can Roca***which he has managed since 1986 with his brothers Joan (chef) and Jordi (dessert chef), awarded with three Michelin stars and twice named the World’s Best Restaurant. El Celler de Can Rocais truly a temple of gastronomy with over 1,500 references on its wine list featuring many Sherry Wines. Josep Roca is a preeminent advocate of Sherry Wines and has made them an integral part of his restaurant’s masterful food & wine harmonies.
Sarah Jane Evans, Master of Wine, award-winning author and wine journalist, co-presides the Decanter World Wine Awards and presided the 2018 IMW Symposium. A writer and consultant, Ms. Evans has a keen interest in Spanish wines and Sherry in particular. As acknowledgement of her expertise, she was appointed member of the Grand Order of Wine Knights, Dama de Albariño and Dama de Solear. She has written several books about Spain, the most recent one about wines from northern Spain.
Beltrán Domecq hails from a historic family of winemakers and is acknowledged as one of the world’s leading experts in Sherry Wines. Trained as a chemist and oenologist, his extensive career in the industry and vast knowledge on the subject inspired him to create a training programme that hosts tastings and seminars all over the world. It also led him to write “El Jerez y Sus Misterios” (“Sherry Uncovered” in the English edition), an in-depth treatise on Sherry Wines. Beltrán has presided the Andalusian Association of Oenologists and is currently President of Sherry Wines’ governing body, the Consejo Regulador de las DD.O Jerez-Xérès-Sherry, Manzanilla - Sanlúcar de Barrameda y Vinagre de Jerez.
François Chartier is considered one of the world's leading experts in food and wine matching. After being named World’s Best Sommelier (Grand Prix Sopexa) in 1994, he delved into research which continues to this day. Much of his findings are included in Papilles et Molécules(Taste Buds and Molecules) winner of the World’s Best Innovative Cookbook at the 2010 World Cookbook Awards in Paris. Throughout his career, he has advised many world-renowned chefs (including Ferrán Adriá of El Bulli) and has been featured on television, in the press and specialised media. In 2013, he won the Gourmand World Cookbook Award in the category of World’s Best Matching Wine & Food Book for his collection Papilles Pour Tous!
Spanish food critic and journalist, José Carlos Capel is well-known for his food and wine writing and for creating the Madrid Fusion congress. He is a prolific writer on gastronomy and the culinary arts in general and has received numerous awards, including Spain’s National Gastronomy Award for Best Publication.