Hosting the most important Michelin-starred chefs, sommeliers, mixologists, and trend-setting culinary geniuses in Turkey, the International Gastromasa Gastronomy Conference, which will be held for the seventh time this year, continues to shape the gastronomy world and expand our horizons with its full program and distinguished participants. On November 19-20, Gastromasa with the theme of  “Sustainability & Biodiversity”; Gastromasa Pastry, Gastromasa Bar and Gastromasa Hospitality are getting ready to leave their mark on world gastronomy with their new concepts!

David Gil, one of the star pastry chefs, is meeting with the gastronomy industry and its fans in the organization that will take place at the Haliç Congress Center.

David Gil began his professional career at age 16 at restaurant with Can Jubany IN Vic, Catalonia. After finishing his studies, he trained in kitchens from different parts of the world: Mugaritz (2* Michelin) in San Sebastián, Le chassagnet (1* Michelin) and Michel Bras (3* Michelin) in France and Le Calandre (3* Michelin) in Italy.

He is a Pastry and Desserts Creative and Production Chief of the elBarri Restaurants Group for the last ten years leading the 6 restaurants in Barcelona (Hoja Santa, Enigma, Pakta, Tickets, Bodega, Niño Viejo) and helping in the conceptualization of projects such as Heart in Ibiza (Albert and Ferrán Adrià with Cirque Du Soleil) Little Spain in New York (José Andrés ) and the project Cakes & Bubbles, with Albert Adrià in London. He’s the co-owner and Innovation Director at I+Desserts. I+Desserts is a gastronomic investigation center focused on innovation, ideas, experiences and projects development for the sweet world.

I + Desserts has created a work system to face each new challenge and which it repeats in each project. The first step is to accept the order, then all the options are studied and the possibilities are investigated, the result is imagined, and the first ideas are launched. Then a concept and an identity are sought, the necessary tests are done, and the recipe is defined. Finally, that new product is introduced, communicated, and sold.

But in addition to a method, the members of I + Desserts base all their activity on a series of values and convictions, such as that each creation must have an identity, that the technique must always be subject to taste and not aesthetics or presentation, that it is necessary to bet on seasonal products, that pastry must be lighter, healthier and more balanced or that it is necessary to adapt to market trends to reach new consumers. I + Desserts team, a gastronomic studio specialized in innovation and development of projects, ideas, and creative experiences in the sweet world.

An example of the creative capacity of the team led by David Gil is the spectacular range of nougat (turrones) created for this year, within the Xok concept, and which he wanted to share with the readers of our Spanish pastry magazine, Dulcypas. When talent, experience, and determination come together, initiatives with a high creative and technological component arise in this studio.

Tickets are available on Biletix:


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