|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.
Consultant for some of the greatest chefs in the world, including Ferran Adrià of the famous elBullirestaurant and Andoni Aduriz of Mugaritz restaurant, François Chartier is regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies. Robert M. Parker JR says he is “Pure genius!”, while Ferran Adriàqualify him as “the number one expert on flavors”. Since winning the prestigious Best Sommelier in the Worldaward in 1994 (Grand Prix Sopexa, Paris), François never ceased renewing himself and relentlessly pursuing his research. He published the first results of his research in *Molecular Harmonies and Sommellerie* – discipline he created in 2002 – in his ground braking bookTaste buds and Molecules(Papilas y Moleculas). The book was awarded Best Innovative CookBook in the World, at the 2010 Gourmand World CookBook Awards in Paris. In 2015, he became member of the board of The International Society of Neurogastronomy, at the University of Kentucky College of Medicine and UK HealthCare. His most recent adventure is in the world of Japanese sake, where he is now “Master blender” of one of Japan's oldest sake breweries, the Tanaka Sake Brewery. His first sakes will be launched around the world in the fall of 2019. www.francoischartier.ca
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.