One of the world’s leading gastronomy events, Gastromasa, will celebrate its 10th anniversary on 6–7 November 2025 at the Haliç Congress Center in Istanbul under the theme “Stories of 10 Years.” Among the distinguished guests of this milestone edition will be Pepe Solla, a key figure in contemporary Galician cuisine.
Born in Poio, Pontevedra, Pepe Solla grew up in Casa Solla, the family restaurant founded in 1961. Since 2001, as head chef and later owner, he has shaped a personal philosophy rooted in honesty, local produce, and Galician tradition. Under his leadership, Casa Solla has proudly maintained its Michelin Star (since 1980) and was the first Galician restaurant to receive 3 Repsol Suns in 2014, a recognition it still holds today.
WHO IS PEPE SOLLA?
Pepe Solla (Poio, Pontevedra, 1966) grew up in the family restaurant Casa Solla, founded by his parents in 1961. Although he initially studied Business Studies, he soon returned to his roots in the restaurant business, starting out as a sommelier—an activity that led him to found the Galician Association of Sommeliers and win the Galician Championship in 1996—before taking to the kitchen in 1995. After training in pastry in Paris and at elBulli with Ferran Adrià, he started leading the kitchen at Casa Solla in 1999 and became head chef in 2001. In 2003, he became the owner of the restaurant, promoting renovations and a personal approach based on produce, honesty and Galician roots. His culinary philosophy is deeply committed to the local environment and producers. In 2002, he founded NOVE, a collective of Galician chefs, to promote a new Galician cuisine.
Casa Solla has held its MICHELIN Star since 1980, and in 2014 it was the first Galician restaurant to receive 3 Soles Repsol, distinctions it has maintained uninterruptedly until now. Pepe has represented Galician cuisine at conferences such as Madrid Fusión, San Sebastián Gastronomika, Expo Shanghai 2010, and events in New York, Brazil and Norway. In addition to his work at Casa Solla, he heads Eventos Solla and, since 2022, has been in charge of the gastronomic offering at the Palacio de la Oliva in Vigo. He combines all this with active work as a trainer in catering schools and private training companies, passing on his experience and vision of cooking to new generations of professionals. His contemporary Atlantic cuisine pays tribute to Galician tradition, evolving with authenticity, creativity and a deep respect for the product.
🎟️ Tickets ahvailable on Biletix! CLICK HERE!