Chefs, producers, nutritionists, artists, journalists, writers, academics, critics and entrepreneurs from around the world dock in Porto from November 14-16 for the first edition of the Melting Gastronomy Summit, also known as the “Food Summit”. .
Alfândega Porto Congress Centre has a reserved table for conversations about the sector and new business presentation, while opening the doors to a Portuguese products market. The menu also includes showcookings, tastings or a film festival where gastronomy is the main dish.
The event will be attended by Miguel Esteves Cardoso, Ricardo Dias Felner, Nuno Queiroz Ribeiro and José Diogo Albuquerque, moderators of four panel discussions, under the theme “Sensations,“ Suggestions ”,“ Consciousness ”and“ Construction ”.
Other distinguished guests are Matthew Kenney, an exponent of plant-based cuisine, Taiwanese chef Andre Chiang, The Guardian critic Jay Rayner or Rafael Ansón (president of the International Academy of Gastronomy).
To these names is added the latest confirmation: Brazilian Roberta Sudbrack, elected in 2015 by “Restaurant” magazine, as the best chef in Latin America.
Melting is organized by AGAVI - Portuguese Association for the Promotion of Gastronomy and Wine, Regional Products and Biodiversity.