Spain Fusion: The Premium Experience made a stellar premiere in Manila. The event, which promoted the finest Spanish products worldwide alongside some of the most prestigious chefs and culinary experts, was organized by Vocento Gastronomía and Foods and Wines from Spain.
From early morning, importers, distributors, retailers, chefs, restaurateurs, and a large contingent of Filipino media filled the ballroom of The Westin Manila with energy and curiosity.
Chefs Albert Adrià of two-star Enigma, Ricard Camarena of two-star Ricard Camarena, and Chele González of one-star Gallery by Chele discussed the importance of ingredients, seasonality, and the application of new techniques to traditional Spanish dishes. Attendees were also able to experience these ideas firsthand by tasting dishes prepared by the chefs, alongside some of the finest wines, olive oils, cheeses, and Iberian cured meats. As Spain Fusion: The Premium Experience aims to demonstrate, a bite can indeed be worth a thousand words.
Chef Albert Adrià | Photo: Spanish Fusion
The promotional strategy for the food industry, spearheaded by Foods and Wines from Spain, focuses on projecting the excellence and diversity of Spanish ingredients, using gastronomy and renowned chefs as a springboard for international expansion. Among them was Adrià, whom journalists asked not only about the cuisine of his two-star restaurant, Enigma—highly acclaimed internationally—but also about how his time as creative director of El Bulli influenced his subsequent work.
“On a personal level, I live in the present, but the main impact of avant-garde Spanish cuisine has been the improvement of traditional cooking through the refinement of cooking times, attention to textures, and enhanced presentation,” he reflected.
Adrià centered his presentation on seafood cuisine, the importance of seasonality, and the diversity of Spanish ingredients.
“We are a privileged country in that sense,” he said.
For the tasting, he presented a freeze-dried fried egg—completely crystallized egg white, yolk emulsion, and caviar.
Chef Ricard Camarena | Photo: Spanish Fusion
Chef Camarena highlighted the importance of ingredients in cooking and emphasized their role in Spanish cuisine.
For his tasting, he offered a savory crème brûlée with anchovy colatura, contrasted with an onion demi-glace.
“I used anchovy colatura because it connects the Mediterranean culture of garum with the Eastern culture of fish sauces,” he explained.
The Manila audience—composed in the morning session mainly of chefs, journalists, and gourmet food distributors—grasped these ideas clearly, not only because of the many commonalities between Spanish and Filipino cuisines (a point highlighted by Vocento Gastronomía Managing Director Benjamín Lana in his opening remarks), but also because, as Silvia Torices, Economic and Commercial Counselor of the Spanish Embassy in the Philippines, noted, “in the Philippines, Spanish cuisine is in vogue; it’s a very strong trend.”
Photo: Spain Fusion
Cantabrian chef González, who holds a Michelin star and a green star at his Manila restaurant Gallery by Chele—where he organically fuses both culinary cultures—remarked that “Spain and the Philippines are two seemingly distant cultures, but very close. I have found many references here to flavors from my memories and my childhood.”
The tastings he presented reflected this connection: a fish pil-pil with a fresh, aromatic touch of Filipino herbs and citrus, and a coconut milk flan with cacao—one of the local Filipino products González highlights in his cooking.
The history of Spanish olive oil
Rosa Vañó, commercial director of Castillo de Canena—introduced by master of ceremonies Alfonso Fernández as “the first lady of Spanish olive oil” for her pioneering role in the internationalization of premium Spanish extra virgin olive oil—spoke about the product’s journey in the history of Spanish cuisine and how it continues to evolve while remaining at the forefront.
“I think they’ve created a need for me—I now need to have many varieties of extra virgin olive oil in my kitchen,” said Meggie Ong, commercial director of Terry’s, one of the Philippines’ leading importers of Spanish wines, oils, and premium foods, as well as a Spanish restaurant owner.
Spanish wines
In the Philippines, with its increasingly young and food-conscious population, wine preferences tend to favor fresh, well-crafted, light, and vibrant options with moderate alcohol content. Master of Wine Fernando Mora engaged the audience by highlighting the diversity of Spain’s white and red wines, including its abundance of light, mineral, and fresh reds that pair well with a wide range of dishes.
“Spain is a kaleidoscope of wines,” Mora remarked.
The day of masterclasses, tastings, and demonstrations concluded with a meeting with representatives of Restaurants from Spain in Manila, a brand with strong growth potential in a city where Spanish cuisine continues to gain traction.
The event culminated in a gala dinner for importers, business representatives, officials, and VIP media, held in collaboration with the Commercial Office of the Spanish Embassy in the Philippines and presided over by Spanish Ambassador Miguel Utray. The special menu—designed by Camarena, Adrià, and González—featured subtle nods to the relationship between Spanish and Filipino cuisines. Paired with wines selected by Mora and executed with precision by the team from Gallery by Chele, the dinner unfolded as a carefully orchestrated showcase.
Mastery on the plate, living heritage in the glass, professionalism in service, and meticulous presentation came together to pay homage to Spain’s artistry—its painting, craftsmanship, memory, flowers, and color.
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