{"id":3522,"date":"2026-10-20T10:03:29","date_gmt":"2026-10-20T08:03:29","guid":{"rendered":"https:\/\/concursonacionaltapas.com\/2026\/10\/20\/valladolid-brings-together-leading-names-in-gastronomy-to-select-the-best-national-and-world-tapas\/"},"modified":"2026-10-21T17:55:20","modified_gmt":"2026-10-21T15:55:20","slug":"valladolid-brings-together-leading-names-in-gastronomy-to-select-the-best-national-and-world-tapas","status":"publish","type":"post","link":"https:\/\/concursonacionaltapas.com\/en\/2026\/10\/20\/valladolid-brings-together-leading-names-in-gastronomy-to-select-the-best-national-and-world-tapas\/","title":{"rendered":"Valladolid Brings Together Leading Names in Gastronomy to Select the Best National and World Tapas"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3522\" class=\"elementor elementor-3522 elementor-3508\" data-elementor-post-type=\"post\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-b6bfd48 e-flex e-con-boxed e-con e-parent\" data-id=\"b6bfd48\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-361147a e-con-full e-flex e-con e-child\" data-id=\"361147a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2df5616 elementor-widget elementor-widget-image\" data-id=\"2df5616\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2025\/11\/126_caraAcara_05A0191-1-1024x683.jpg\" class=\"attachment-large size-large wp-image-2147\" alt=\"\" srcset=\"https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2025\/11\/126_caraAcara_05A0191-1-1024x683.jpg 1024w, https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2025\/11\/126_caraAcara_05A0191-1-300x200.jpg 300w, https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2025\/11\/126_caraAcara_05A0191-1-768x512.jpg 768w, https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2025\/11\/126_caraAcara_05A0191-1-1536x1024.jpg 1536w, https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2025\/11\/126_caraAcara_05A0191-1-2048x1365.jpg 2048w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-3e4bcd4 e-con-full e-flex e-con e-child\" data-id=\"3e4bcd4\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-754fcee elementor-widget elementor-widget-text-editor\" data-id=\"754fcee\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<ul><li style=\"font-weight: 400;\" aria-level=\"1\">The 2026 National Competition and World Tapas Championship will bring together, on 9, 10 and 11 November, highly respected professionals from the fields of cooking, wine, food journalism, specialist food criticism and the international promotion of gastronomy.<\/li><li style=\"font-weight: 400;\" aria-level=\"1\">Brazilian chef Jana\u00edna Torres will chair the jury of the 22nd National Tapas Competition, while chef Mario Sandoval will head the 10th World Tapas Championship jury.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-76760b7 elementor-widget elementor-widget-text-editor\" data-id=\"76760b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Valladolid announces the composition of the juries for the 22nd National Tapas Competition, City of Valladolid, and the 10th World Tapas Championship, City of Valladolid, two major events on the gastronomic calendar that will once again bring leading national and international professionals from the fields of cooking, criticism, communication and gastronomic culture together in the city.<\/span><\/p><p><span style=\"font-weight: 400;\"><br \/>Following the announcement of their presidents, Brazilian chef Jana\u00edna Torres, who will head the national jury, and chef Mario Sandoval, president of the world jury, the list of professionals who will participate in evaluating the entries in both competitions has now been completed.<\/span><\/p><p><span style=\"font-weight: 400;\">The permanent jury of the 2026 National Tapas Competition, City of Valladolid, will consist of Aaron Ortiz, Cristina Jim\u00e9nez and Juanlu Fern\u00e1ndez, while Bel\u00e9n Sanz, Jos\u00e9 Manuel Bajo, Luis Moreno Maldonado, Marina Vega, Omar Allibhoy, Paz Ivison, Santiago Granda, Victoriano Porto and Xabier Guti\u00e9rrez will form part of the alternate jury.<\/span><\/p><p><span style=\"font-weight: 400;\"><br \/>At the World Tapas Championship, City of Valladolid, alongside its president, Mario Sandoval, the jury will include Cristina Jim\u00e9nez, Gloria Luc\u00eda Mart\u00edn, Jana\u00edna Torres, Jos\u00e9 G\u00f3mez, Jos\u00e9 Luis Prada, Leo Harlem, Mar\u00eda Ritter, Rafael Pico Acevedo and Tony Abruscato.<\/span><\/p><p><span style=\"font-weight: 400;\"><br \/>The composition of both juries reflects the diversity of profiles that come together in these competitions, including renowned chefs, product specialists, representatives of gastronomic organisations, journalists, critics and culinary promotion professionals. This combination of experience and perspectives will help assess the participating entries from different angles and strengthen Valladolid\u2019s standing as a leading gastronomic destination.<\/span><\/p><p><b>XXII National Tapas Competition, Ciudad de Valladolid<\/b><\/p><p><span style=\"font-weight: 400;\"><br \/>Brazilian chef <strong>Jana\u00edna Torres<\/strong> will chair the jury of the XXII National Tapas Competition. Internationally recognised for her commitment to accessible, sustainable gastronomy linked to Brazil\u2019s cultural identity, she has stood out for championing local products and for her commitment to making high-quality cuisine accessible to a broad audience.<\/span><\/p><p><span style=\"font-weight: 400;\"><br \/>The permanent jury will consist of three professionals with distinguished careers. First, <strong>Juanlu Fern\u00e1ndez<\/strong>, a chef from Jerez and owner of L\u00da Cocina y Alma, a project he launched in 2017 alongside his wife and head of front of house, Dolce Nilda. The restaurant earned its first Michelin star in less than a year and its second in 2024, becoming a benchmark for fine dining in Jerez de la Frontera. It also holds two Repsol Suns and, in 2025, was awarded two knives in the international selection by The Best Chef.<\/span><\/p><p><span style=\"font-weight: 400;\"><br \/><strong>Cristina Jim\u00e9nez<\/strong>, who trained at the Hurtado de Mendoza Hospitality School, began her professional career working alongside chef Juan Morilla and subsequently broadened her experience at the Els Brancs restaurant in Girona. Her culinary approach draws on Granada\u2019s culinary identity and the diversity of its territory, with a particular emphasis on Andalusian produce and the larder of the Costa Tropical. In November 2025, her restaurant Faral\u00e1 received a Michelin star, the first awarded to an establishment in the city of Granada.<\/span><\/p><p><span style=\"font-weight: 400;\"><br \/>Completing the permanent jury is <strong>Aaron Ortiz<\/strong>, chef and co-owner of Kabo restaurant in Pamplona, who has established himself as one of the chefs with the greatest potential in contemporary Spanish gastronomy. His cuisine, centred on produce from Navarre\u2019s vegetable gardens, seasonality and contemporary creativity, has placed Kabo among the country\u2019s leading restaurants.<\/span><\/p><p>The alternate jury will consist of nine professionals bringing experience in areas such as culinary innovation, food criticism, communication and the promotion of quality products.<br \/><span style=\"font-weight: 400;\"><br \/><strong>Xabier Guti\u00e9rrez<\/strong>, chef, writer and psychologist, headed the innovation department at Arzak restaurant in San Sebasti\u00e1n for more than three decades. He currently combines gastronomic outreach with business consultancy and teaching at the Basque Culinary Center. Joining him will be <strong>Victoriano Porto<\/strong>, an advanced technician in Hospitality and Tourism and a Michelin Guide inspector from 1988 to 2022, with extensive experience in gastronomic destinations across Spain, Portugal, Brazil and Argentina.<\/span><br \/><span style=\"font-weight: 400;\"><br \/>International representation will include <strong>Santiago Granda<\/strong>, rector of Ecuador\u2019s Instituto Superior Tecnol\u00f3gico La Escuela de los Chefs and director of the Guayaquil Food Show, one of the country\u2019s leading gastronomic events. Paz Ivison will also participate. A journalist specialising in gastronomy since 1987, she served as director of Club de Gourmets magazine for twenty years, and her career has been recognised with numerous awards.<\/span><br \/><span style=\"font-weight: 400;\"><br \/><strong>Omar Allibhoy<\/strong>, a chef who trained alongside Ferran Adri\u00e0 at elBulli restaurant, is one of the leading ambassadors of Spanish gastronomy in the United Kingdom, where he promotes initiatives to showcase Spanish cuisine and products. <strong>Marina Vega<\/strong>, a journalist specialising in gastronomy and regional culture, regularly contributes to publications such as Cond\u00e9 Nast Traveler, Gu\u00eda Repsol, Gu\u00eda Hedonista and GastroActitud.<\/span><br \/><span style=\"font-weight: 400;\"><br \/>Completing the jury are <strong>Luis Moreno Maldonado<\/strong>, a gastronomy enthusiast and former Repsol Guide inspector, with extensive knowledge of producers, food makers and chefs committed to quality; <strong>Jos\u00e9 Manuel Bajo<\/strong>, executive secretary of the National Sectoral Organisation for Olive Oil with Protected Designation of Origin and a specialist in promoting extra virgin olive oil; and <strong>Bel\u00e9n Sanz<\/strong>, a winemaker from Valladolid and technical director of Dehesa de los Can\u00f3nigos winery in Ribera del Duero, recognised for her career in the wine industry.<\/span><\/p><p><b>X World Tapas Championship, Ciudad de Valladolid<\/b><br \/><span style=\"font-weight: 400;\"><br \/>The World Tapas Championship jury will be chaired by <strong>Mario Sandoval<\/strong>, chef at Coque restaurant in Madrid, which has been awarded two Michelin stars and three Repsol Suns. His career stands out for research, culinary innovation and respect for raw ingredients, establishing him as one of the leading figures in Spanish gastronomy.<\/span><\/p><p><span style=\"font-weight: 400;\"><br \/>Joining him will be <strong>Jana\u00edna Torres<\/strong>, a Brazilian chef internationally recognised for championing accessible, sustainable gastronomy linked to her country\u2019s cultural identity. She will also chair the jury of the National Tapas Competition. <strong>Cristina Jim\u00e9nez<\/strong>, chef at Faral\u00e1 restaurant in Granada, will also be part of the jury. Her culinary approach combines Andalusian tradition with a contemporary perspective and a focus on local produce.<\/span><br \/><span style=\"font-weight: 400;\"><br \/>The agri-food sector will be represented by <strong>Jos\u00e9 G\u00f3mez<\/strong>, managing director of Joselito and a member of the fifth generation of a family that has been producing Iberian products in Guijuelo since 1868. Also participating will be Jos\u00e9 <strong>Luis Prada<\/strong>, founder of Prada a Tope and a leading figure in promoting the wines, products and gastronomy of El Bierzo. They will be joined by <strong>Gloria Luc\u00eda Mart\u00edn<\/strong>, chef and co-owner, alongside her husband El\u00edas Mart\u00edn, of El Empalme restaurant in Rionegro del Puente (Zamora), recognised for its work with wild mushrooms and game meats.<br \/><\/span><span style=\"font-weight: 400;\"><br \/><\/span><\/p><p><span style=\"font-weight: 400;\">Gastronomic communication and outreach will be represented by <strong>Mar\u00eda Ritter<\/strong>, director of the Gu\u00eda Repsol since 2015, during which time she has driven the publication\u2019s renewal and the evolution of the Repsol Suns rating system. <strong>Rafael Pico Acevedo<\/strong>, managing director of ASOLIVA and a member of the Board of Directors of the Spanish Olive Oil Interprofessional Organisation, also brings extensive experience in international trade and agri-food markets.<\/span><\/p><p><span style=\"font-weight: 400;\"><br \/>Completing the jury are <strong>Tony Abruscato<\/strong>, Marketing Director of the Texas Restaurant Association and head of the Texas Restaurant Show, one of the leading professional foodservice events in the southwestern United States, through which he promotes international collaboration within the sector; and <strong>Leo Harlem<\/strong>, one of Spain\u2019s most popular comedians, closely associated with Valladolid and known for his relatable, everyday-life comedy monologues.<\/span><br \/><span style=\"font-weight: 400;\"><br \/>The National Tapas Competition, \u2018Ciudad de Valladolid\u2019, and the World Tapas Championship, \u2018City of Valladolid\u2019, are organised by Valladolid City Council, through the Valladolid Tourism Promotion Joint Association, together with the Provincial Association of Hospitality Businesses. They are sponsored by the Spanish Olive Oil Interprofessional Organisation, Inhostel, Alimentos de Valladolid, Valladolid Provincial Council, Dehesa de los Can\u00f3nigos, Aquavall, Pago de Valdecuevas, Sarawak, Ra\u00edz Culinaria, Mercedes\u2013Adarsa, Coca-Cola, Beher, Baena PDO Olive Oil and Mercaolid, with the collaboration of Pan de Valladolid, Escuela Alcazar\u00e9n, Valladolid Chamber of Commerce, International Culinary School, the Confectioners\u2019 Association and the Hotel Association.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d8b42d8 elementor-widget elementor-widget-text-editor\" data-id=\"d8b42d8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p> <\/p><p><b>EVERYTHING YOU NEED TO KNOW<\/b><\/p><p>9, 10 and 11 November<\/p><p>C\u00fapula del Milenio de Valladolid<\/p><p>#SpainIsTapas #TapasValladolid #TapasVLL2026<\/p><p>@spainistapas<\/p><p><a href=\"http:\/\/concursonacionaltapas.com\/en\/\"><span style=\"font-weight: 400;\">www.concursonacionaltapas.com<\/span><\/a><\/p><p><a href=\"https:\/\/we.tl\/t-7OvfAk39xHy2wrtJ\"><b>LINK FOTOS<\/b><\/a><\/p><p>MEDIA CONTACT<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d9e91a9 elementor-widget elementor-widget-text-editor\" data-id=\"d9e91a9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><b>For interview and feature requests, as well as enquiries or proposals:<\/b><\/p><p><span style=\"font-weight: 400;\">Laura Rubio Vicente, communications department Sociedad Mixta para la Promoci\u00f3n del Turismo de Valladolid &#8211; comunicacion@valladolidturismo.com &#8211; Tel. +34 983 219 310, ext. 3475<\/span><\/p><p>Carmen Cacho Gonz\u00e1lez, Mateo&#038;co &#8211; carmenc@mateoandco.es &#8211; Tel. +34 634 966 770<span style=\"font-weight: 400;\"><\/span><\/p> \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-8455c4d e-con-full elementor-hidden-desktop elementor-hidden-tablet elementor-hidden-mobile e-flex e-con e-parent\" data-id=\"8455c4d\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-5972f77 elementor-hidden-desktop elementor-hidden-tablet elementor-hidden-mobile e-flex e-con-boxed e-con e-parent\" data-id=\"5972f77\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a603ef3 e-con-full e-flex e-con e-child\" data-id=\"a603ef3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b5c455f elementor-widget elementor-widget-text-editor\" data-id=\"b5c455f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Born into a family with a long tradition in plant-based Traditional Chinese Medicine, Pam is Thai, with Chinese-Australian heritage, and was raised in Bangkok. <br\/><br\/>Pam was recognized as Asia\u2019s Best Female Chef 2024, and in 2025, she was named The World\u2019s Best Female Chef by The World\u2019s 50 Best Restaurants. Potong currently ranks 13th on the global list of The World\u2019s 50 Best Restaurants. <br\/><br\/>Located in the heart of Bangkok\u2019s Chinatown, Potong is named after Pam\u2019s ancestral family business, which operated for over 120 years in the same building producing traditional Chinese medicine. Pam\u2019s culinary philosophy is rooted in the Five Elements\u2014salty, sour, spicy, texture, and the Maillard reaction\u2014creating dishes designed to awaken all five senses.<\/p><p>Born into a family with a long tradition in plant-based Traditional Chinese Medicine, Pam is Thai, with Chinese-Australian heritage, and was raised in Bangkok. <br\/><br\/>Pam was recognized as Asia\u2019s Best Female Chef 2024, and in 2025, she was named The World\u2019s Best Female Chef by The World\u2019s 50 Best Restaurants. Potong currently ranks 13th on the global list of The World\u2019s 50 Best Restaurants. <br\/><br\/>Located in the heart of Bangkok\u2019s Chinatown, Potong is named after Pam\u2019s ancestral family business, which operated for over 120 years in the same building producing traditional Chinese medicine. Pam\u2019s culinary philosophy is rooted in the Five Elements\u2014salty, sour, spicy, texture, and the Maillard reaction\u2014creating dishes designed to awaken all five senses.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b0f5afe elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"b0f5afe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>de la identidad gastron\u00f3mica espa\u00f1ola que manifiesta la versatilidad culinaria del pa\u00eds en dosis de degustaci\u00f3n.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>CHECK THEM OUT NOW!<\/p>\n","protected":false},"author":2,"featured_media":2147,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3522","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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