Spain Fusion: A Sensory Masterclass Like No Other
by Monette Iturralde-Hamlin, FICD, MBM / May 5, 2026
The aroma of aged Manchego and Jamon Iberico still lingers in my mind as I reflect on Spain Fusion: The Premium Experience, which took place at The Westin Manila on April 20, 2026. Organized by Vocento Gastronomía and sponsored by Foods and Wines from Spain, this wasn’t just another food festival; it was a sensory masterclass and a powerful bridge between Spanish excellence and the burgeoning Filipino culinary scene.
A Global Stage in Manila
Benjamín Lana, Managing Director of Vocento Gastronomía, set the stage by highlighting the strategic importance of this global tour to an excited audience consisting of chefs, sommeliers, restaurateurs, distributors, importers, retailers, and media. For five years, Spain Fusion has traveled the world to consolidate Spain’s position as the top culinary destination, promoting the best Spanish products with the most prestigious chefs and culinary experts. Bringing this level of expertise to Manila—featuring Michelin-starred giants like Albert Adrià and Ricard Camarena—underscores the Philippines’ growing status as a discerning market for premium international products.
Vocento Gastronomía is empowering Filipino distributors, retailers, and chefs to elevate our local culinary landscape.
Culinary Alchemy: Camarena and Gonzalez
The live demonstrations were a masterclass in “less is more.” They highlighted the importance of top-quality ingredients and seasonality, and showed how creativity, innovation, and new techniques can be applied to traditional dishes in Spanish cuisine.
Ricard Camarena of Valencia, holder of three Michelin stars (Arrop, Arrop Valencia, and Ricard Camarena Restaurant) showcased his commitment to seasonality and flavor by creating two exquisite appetizers using only onion and anchovy. By using colatura (a liquid gold from years of marinating anchovies), he infused a slow-baked onion with a depth of umami that was nothing short of revolutionary.
Chef Ricard Camarena highlights the importance of ingredients in cooking.
For the first appetizer, he prepared an English cream sauce, using colatura and cream, and put this inside the outside leaves of the onion he had slow-baked earlier, then placed an anchovy fillet on top. He then prepared a salty flan from the same English sauce, incorporating butter, to accompany it. For the second appetizer, he prepared a hollandaise sauce, using liquified salmon eggs, vinegar, and black ink from squid. He then placed the onion heart on top of the onion puree, drizzled olive oil on top, topped it with caviar, and then the hollandaise sauce.
Albert Adrià delighted the audience with a talk centered on seafood, preparing three different dishes. First, freshly chucked oyster drizzled with tomato water and olive oil. Second, clams dunked momentarily in boiling water, then removed and given an ice bath, and later immersed in duck sauce. Third, a freeze-dried fried egg with a completely crystallized egg white, yolk emulsion and caviar.
The brother of the legendary Ferran Adrià, Albert was creative director of El Buli for 23 years before launching his own concepts: two-starred Enigma in Barcelona, Cakes & Bubbles in London, which specializes in pastries and sparkling wines, and Mercado Little Spain in New York in partnership with José Andrés.
Then came a personal favorite, Chef Chele Gonzalez of Gallery by Chele and Asador Alfonso. Having worked with Chele since the early Madrid Fusión Manila days, it was a joy to see him collaborate on this stage. His Bacalao de Pilpil—a confit black cod with a collagen and olive oil emulsion—was to die for. He ended with a dessert of chocolate, olive oil, and salt that redefined “sweet and savory.”
The dishes served during Spain Fusion: The Premium Experience underscore the importance of choosing the right Spanish extra virgin olive oil.
Liquid Gold: The Soul of the Dish
One of the most profound realizations of the day came from Rosa Vañó, founding partner of Castillo de Canena Olive Juice. Her journey from a high-flying career at Coca-Cola to founding one of the world’s most awarded olive oil brands is inspiring. As a fellow advocate for women’s empowerment, I was particularly moved by her accomplishments, including the 2024 Woman in Agriculture and Internationalization Award.
Rosa’s message was clear: “You may have the best ingredients, but with a terrible extra virgin olive oil (EVOO), you destroy the dish.” Her brand’s “Hall of Fame” status in the Flos Olei guide—achieving a perfect 100-point score from 2020 to 2025—is a testament to the quality Spain is bringing to our shores.
Following her, Alfonso Fernández, a certified panel leader for Virgin Olive Oils by the Spanish Ministry of Agriculture, turned tasting into an art form. He taught us the “Waltz” of EVOO tasting:
- The Nose: Smelling the intensity.
- The Earthiness: Capturing the scent of fresh grass after rain.
- The Mouth: Identifying spiciness, bitterness, or notes of almond and banana.
His staggering fact—that Spain’s 300 million olive trees could circle the earth 25 times—cemented my belief that the best oils truly come from Spain.
TeamAsians are all smiles with Alvaro Romer-abreu Raya, Chef de Cuisine at Cantabria, and the author during Spain Fusion: The Premium Experience.
The Art of the Grape with Fernando Mora
Spanish Master of Wine Fernando Mora took us on a journey through Spain’s diverse geography through six red and six white wines. His philosophy is rooted in authenticity: “We do not copy in Spain. We create unique wines.”
Highlights included:
- Dominio de Bibeo 2020: A representation of “Green Spain” using Brancellao and Mouraton varieties.
- Numanthia 2019: From The Meseta, offering prunes and firm tannins that paired exquisitely with Manchego cheese.
- Telescopico 2022: From Fernando’s own vineyard in Aragon, a medium-bodied wine perfect for Jamon Iberico.
Pazo Señorans 2015: An 11-year-old Albariño that stands as Spain’s answer to German Riesling.
(L-R) Benjamín Lana, managing director of Vocento Gastronomía; Ricard Camarena, chef and owner of Ricard Camarena; José Luis “Chele” González chef and owner of Gallery by Chele; and Fernando Mora, Spanish Master of Wine discuss Spanish food and culture during the panel discussion at Spain Fusion: The Premium Experience.
Why This Matters for the Philippines
Spain Fusion is more than a tasting; it is a strategy of excellence. By bringing Michelin-starred chefs and world-class producers to The Westin Manila, Vocento Gastronomía is empowering Filipino distributors, retailers, and chefs to elevate our local culinary landscape.
This event reminds us that food is a “liquid spice that makes life beautiful.” As we integrate these premium Spanish ingredients into our own kitchens, we aren’t just following a trend—we are participating in a global conversation of quality and culture.
