2018 Contributors vol 2
Our second set of speakers are out! Join us in Paris at Palais de Tokyo on June 3rd for a day full of talks, collaborations and discussions.
We will continue to share our line up here, so watch this space!
OLIVER PEÑA ( @oliverpenyaluque)
Oliver began working as a waiter at age 17. At 18 years old he took a one-year course at the Escuela de Hostelería Hofmann and worked in several local restaurants. He moved then to Sevilla in 2004 to join the pastry team at the elBulliHotel. That would have been his first approach to fine dining. In September 2014, after several years working in Tragabuches (1*) and Comerç 24 (1*), he joined the 41º Experience team as a Head Chef. Since the closing of 41º Experience and awaiting Enigma’s opening, he took part of the core team of elBarri, leading projects like the opening of Niño Viejo and Hoja Santa, Heart Ibiza as well as overseeing the whole project of Enigma, from the architectural work and inception to the overall logistics and organisation.
Since January 2017, he is the Gastronomic coordinator of Enigma, together with Albert Adrià of Enigma, which has been recently awarded its first Michelin star.
THE PERFECT BEAUTY OF IMPERFECT PLACE: WHEAT IN THE WHITE HOUSE GARDEN
STEPHEN S. JONES ( @wsu_bread_lab)
Director, The Bread Lab
Stephen Jones is a wheat breeder and the Director of the The Bread Lab. Stephen has a PhD in Genetics from the University of California at Davis and teaches graduate courses in advanced classical genetics and in the history and ethics of genetics. His first wheat crop was on five acres at Chico State University’s student farm in 1977. Together with his graduate students he breeds wheat and other grains for local uses to be grown on small farms in the coastal West, the upper Northeast and other regions of the country. The Bread Lab is a combination think tank and baking laboratory where scientists, bakers, chefs, farmers, maltsters, brewers, distillers and millers experiment with improved flavour, nutrition and functionality of regional and obscure wheats, barley, other small grains and beans.
UNDERSTANDING COCKTAILS THROUGH SAPIENS
Mar Calpena, on behalf of ElBulliFoundation, is a journalist and bartender from Barcelona, Spain. She has been in charge of the Sapiens of cocktails project during the last year, a multidisciplinary project which applies the Sapiens methodology as developed at ElBulliLab to cocktails and bartending. Mar writes for several spirits and cocktails magazines, and teaches Social History of Drinks at the DEU in Mixology and Bartending of CETT-UB, University of Barcelona’s Hospitality School. Aside from cocktails, she writes on food and travel and is a political panelist on radio and television shows.
MORE THAN THE SUM
SIMON EWINGS ( @snohetta )
Snøhetta (Norwegian pronunciation: [ˈsnøːˌhɛtɑ]) began as a collaborative architectural and landscape workshop, and has remained true to its trans-disciplinary way of thinking since its inception.
Their work strives to enhance a sense of place, identity and relationship to others and the physical spaces.
Simon came to Snøhetta in 2001 as a part of the planning group for the Norwegian National Opera and Ballet. He filled several roles in this project, from chief façade architect to project manager, as well as being responsible architect on the construction site. Simon has been project leader on bigger and smaller project, both in Norway and abroad. From 2011 to 2013, Simon was stationed at Snøhetta’s office in New York, where he had overall responsibility for the reconstruction and expansion of the San Francisco Museum of Modern Art. The projects have required a wide range of competencies, from concept development to detail design, as well as efficient execution. After returning from New York, Simon has taken on the role as Assisting Managing Director for Snøhetta Oslo, where he contributes through his focus on professional quality and project execution.