The 2nd edition of Gastromasa
Turkey’s cutting edge gastronomy conference for industry professionals, Gastromasa, returns on 10 December, for its second year following upon the success of last year’s inaugural event. Taking place at CVK Park Bosphorous, Istanbul the international event will bring together dozens of professionals to explore the theme of “story” than 600 sector professionals are expected to attend the 2nd International Gastromasa Gastronomy Conference including world-renowned chefs and investors will be sharing their stories, experiences and perspectives with us. Gastromasa was created to bring local and foreign chefs and investors together in one platform, develop gastronomy in Turkey, introduce Turkish cuisine to the world, create a synergy by introducing foreign gastronomies to Turkish gastronomy and make sure that Turkey is amongst the important tourism and gastronomy destinations in the world.
Amongst the speakers are Albert Adria, who was chosen as the “Best Pastry Chef” by The World’s 50 Best Restaurants; Andoni Luis Aduriz, one of the leading names in molecular gastronomy; Elena Arzak, one of the world’s most important female chefs; Josean Alija, the Executive chef of Nerua restaurant which is number 55 on the list of the The World’s 50 Best Restaurants; Andre Lima de Luca, one of Brazil’s most important steak chefs; the founder of Carluccio’s, one of the most important chains in Italian cuisine, chef and TV personality Antonio Carluccio; Italian architect of pastry, famous pastry chef Gianluca Fusto; Regis Marcon, one of the chefs of the important French restaurant Regis & Jacques Marcon; Mason Florence, South East Asia’s representative for one of the world’s most prestigious awards, The World’s 50 Best Restaurants; Michelin Star Turkish chefs working in the world arena, Serkan Güzelçoban and Ali Gündoğmuş; Executive chef of Bangkok W Hotel’s The House on Sathorn restaurant, Fatih Tutak, and Somer Sivrioğlu, the founder and chef of Australia’s most popular Turkish restaurants Efendy and Anason.