At Gastromasa 2025, taking place on November 6–7 at the Haliç Congress Center in Istanbul, Yoshizumi Nagaya will share his unique culinary philosophy, where Japanese craftsmanship meets European refinement. With a remarkable career spanning over three decades, Nagaya has become a defining figure in global fine dining, seamlessly blending purity, precision, and emotion on every […]

At Gastromasa 2025, taking place on November 6–7 at the Haliç Congress Center in Istanbul, Elena Arzak will share her creative philosophy shaped by innovation, heritage, and the pioneering spirit of the New Basque Cuisine movement. As the fourth-generation chef of the legendary three-Michelin-starred Restaurante Arzak in San Sebastián, she continues to push the boundaries […]

One of the distinguished guests of Gastromasa Istanbul, Ömür Akkor will share his extensive knowledge of Turkish cuisine, gathered from 81 provinces and expressed through modern interpretations rooted in cultural heritage. From Kilis to Istanbul, Akkor bridges village kitchens and traditional flavors with contemporary techniques. Through his restaurants Havuş Lokantası and Natolia, he continues to […]

On November 6–7, 2025, Oriol Castro will take the stage at Haliç Congress Center, Istanbul, sharing his groundbreaking culinary philosophy that blends technical mastery, Mediterranean heritage, and bold innovation. Oriol Castro, with his visionary approach, redefines modern Mediterranean cuisine through creativity and technical mastery. WHO IS ORIOL CASTRO? Born in Barcelona in 1974, Oriol Castro […]

Philippe Bernachon will take the stage at Gastromasa 2025, bringing the legacy of French chocolate craftsmanship to Istanbul. From the iconic Palet d’Or — a creation of fresh Issigny cream and 55% dark chocolate enriched with gold leaf — to the celebrated Président cake, originally crafted in 1975 to honor President Valéry Giscard d’Estaing at […]

At Gastromasa 2025, world-renowned chef Thomas Bühner will share his vision of fine dining as a holistic experience, where atmosphere, seasonality, and guest connection are as vital as the dish itself. Bühner sees himself not only as a chef but also as a consultant, mentor, and idea generator. His philosophy emphasizes seasonality, sustainability, and guest-centered […]