Chefs Beyond Borders is a new curated culinary exchange within the Food Capitals Summit, bringing together international chefs from Food Capitals member cities to collaborate with local chefs in Castelldefels.
Together, they co-create unique meals, share knowledge, and celebrate gastronomy as a driver of culture, innovation, and international dialogue. As special guests of the Summit, participating chefs contribute not only to the culinary experiences but also to storytelling, education, and engagement with local producers, culinary students, and Summit participants, creating memorable moments while highlighting Castelldefels’ vibrant food ecosystem.
Meet the chefs who will be joining from Food Capitals around the world!
Check back often, participating chefs are being announced regularly!
Patricia Dianda is a chef based in Malmö and the founder of the popular food truck Flavor Boss. Known for her bold and vibrant cuisine, Patricia has won the Swedish Streetfood Champions competition four years in a row, from 2022 to 2025, a remarkable achievement in Sweden’s street food scene.
Her cooking is a vibrant fusion of Caribbean, Central African, and West African flavours, reflecting both cultural heritage and a creative, modern street food approach.
"I hope to bring energy, creativity, and cultural perspective to the experience, while also learning new techniques, traditions, and stories that can inspire the next chapter of my culinary journey." Patricia Dianda
Sofia Sada is a professor at The Culinary Institute of America in San Antonio, Texas. She manages the Institute's student-run restaurant, Savor.
Inspired since childhood by the culinary traditions of Spain and Oaxaca, she loves sharing her passion for cooking and helping her students. Her work has been recognised with several awards, including Best Chef in San Antonio by San Antonio Magazine and SA Current, and she also competed in Iron Chef: Mexico.
"Exchanges like this remind us that even though our ingredients and landscapes may differ, our motivations as chefs, to nourish people, celebrate place, and push our craft forward, are very much the same." - Sofia Sada
Pablo Valencia is the chef and founder of Scratching the Plate in Tucson, Arizona. His culinary approach is rooted in a strong philosophy: returning to the origins of cuisine through local sourcing and traditional techniques, while embracing creativity and contemporary presentation.
Inspired by his grandfathers, he developed his foundation in traditional cooking before refining his craft in fine dining environments. Pablo is also a member of the Gastronomic Union of Tucson and has represented the city as a UNESCO City of Gastronomy Chef Ambassador at the 2023 International Gastronomy Forum in Macao, China.
"I hope to bring expansive knowledge from our region and the traditions of our food culture. In that same respect, I hope to gain [Castelldefels] regional influence that can only be obtained by real-life, in-the-moment, hands-on experience." - Pablo Valencia
Wojciech Janowicz is the head chef of Campo Modern Grill in Wrocław, Poland. He enjoys working with traditional techniques and local, seasonal ingredients, while adding a touch of modernity and creating surprising combinations.
Inspired by his multicultural background and experiences in fine-dining restaurants around the world, Wojciech is particularly influenced by Spanish and Mediterranean cuisine. The restaurant Campo Modern Grill received a Michelin distinction in 2025, and Wojciech gained second place at the Culinary Grand Prix of Wrocław 2025.
"I hope that it will be a good opportunity for personal growth and to draw from authentic Castelldefels culinary culture. I look forward to interacting with local Chefs and products in their specific environment." - Wojciech Janowicz
Pedro Bastos is the chef and owner of Broto, a restaurant he opened in Lisbon in 2025. Broto celebrates Portuguese identity with a touch of modernity and refinement, while remaining accessible.
After extensive experience in European fine dining kitchens, Pedro Bastos quickly rose to the position of head chef and gained recognition within the culinary world, notably by being included in the "50 Best Discoveries" list, receiving the first Michelin star for the restaurant Cura in Lisbon, and being recognised by The Best Chef Awards as a world-class chef, distinguished with two knives.
Also a judge on MasterChef Portugal, he has earned a special place in the hearts of the Portuguese people through his work and media presence.
“[I want to] bring my vision, joy, and passion in cooking related to new Portuguese food crafted by memories and pure flavours.” - Pedro Bastos
Wendy Gemaly Maciel Rodríguez and Héctor Mijares are the chefs and founders behind Tizne and La Taqueria in Sweden, two concepts dedicated to showcasing authentic Mexican gastronomy abroad. Their approach combines a deep respect for culinary traditions with a contemporary vision, bridging fine dining excellence and accessible formats.
At Tizne, a Mexican fine dining restaurant, Wendy leads as Head Chef, overseeing culinary execution with a strong focus on craftsmanship, technique, and ingredient integrity. With over a decade of experience across Mexico and Sweden, she brings a hands-on approach to menu development and kitchen operations, ensuring a refined and consistent expression of Mexican cuisine adapted to the local context.
Héctor, Chef and Co-Founder, complements this vision with a background shaped by more than ten years in high-level kitchens, including Michelin-starred environments. His expertise in concept development, menu creation, and team leadership supports the growth and positioning of both Tizne and La Taqueria, a scalable concept designed to bring authentic Mexican flavors to a wider audience.
"We would like to share our vision of gastronomy as a way to connect different cultures. We believe that food can bring people together while still respecting traditions, roots, and the original essence of each cuisine." - Wendy Maciel & Héctor Mijares
Tizne Website | La Taqueria Website | Tizne Instagram | La Taqueria Restaurant
Carla Kirsch Lopez is the head chef and owner of the Lyon-based restaurant Alebrije. There, she redefines her vision of Mexican cuisine: creative, seasonal, and refined.
Influenced by her native Mexican roots and trained at the Institut Paul Bocuse, Carla blends the depth of Mexican culinary tradition with the technique and refinement of French gastronomy.
Her work has quickly earned recognition within the gastronomic world, including awards such as the Gault & Millau Young Talent Grant and the “Chef Espoir” at the Lyonnais "Trophées de la gastronomie" title in 2024.
"Participating in Chefs Beyond Borders is a great opportunity to share my perspective as a Mexican chef based in France, exploring the dialogue between cultures through cuisine. [...] Being part of such a diverse and creative environment is always inspiring and helps push my work further." - Carla Krisch Lopez
Ringo Tang is the Executive Sous Chef at CHA BEI in Macao, where he leads the development of a globally inspired menu focused on wellness, creativity, and innovation, bringing together diverse culinary influences. With over a decade of culinary experience, his approach is rooted in a strong belief: cooking is a powerful medium for storytelling and connection.
His journey began in the dynamic culinary scene of Hong Kong, where he trained in renowned and starred kitchens.
Alongside his work in the kitchen, he is also a Certified Culinary Trainer, committed to mentoring and inspiring the next generation of culinary talent. His cuisine aims to surprise and engage, while staying grounded in authentic flavors that create meaningful connections around the table.
"What I want to bring is the authentic taste of my hometown, Macao, a cuisine that balances deep-rooted tradition with modern creativity. I want every bite to tell a story of our culture." - Ringo Tang
Caroline Øverland Stornes is a Chef and Training Consultant at The Training Office for Tourism, Hospitality and Culinary Arts in Rogaland, where she mentors chefs and tourism apprentices, following them closely throughout their journey while also developing and delivering courses in culinary skills and hospitality.
With ten years’ experience in restaurant and hotel kitchens, including Renaa Restaurant, Café de France, Clarion Hotel and Maestro Spiseriet, she is committed to showcasing local, seasonal cuisine and has forged strong links with producers in Stavanger and the Rogaland region.
With a passion for competition, growth, and mastering her craft, she thrives in fast-paced kitchen environments where teamwork, precision, and structure are key.
“I am proud to participate and represent Stavanger, Rogaland, and to share the story of our unique local ingredients shaped by the coast, land, and the seasons. I look forward to exchanging ideas and bringing back new perspectives on food, craftsmanship, and innovation from Castelldefels." - Caroline Øverland Stornes
Miguel Alcides Alpire Añez is the chef and owner of the Gosei restaurant in Trinidad, where he strives to showcase the traditional flavours of Beni whilst adding a modern twist.
He draws on his experience from his studies in gastronomy and his time working in Spain, but his inspiration comes from his hometown, Trinidad-Beni.
As well as being a restaurateur, Miguel Alcides has also served as Culinary Ambassador for the city of Trinidad from 2023 to 2026 and has worked with 80 educational institutions, 8 communities and groups of people with disabilities.
"[I want] to introduce the world to Trinidad’s cuisine through its most iconic and indigenous dishes. I hope to bring the traditional ingredients and techniques of eastern Bolivia to the fore and share the history behind each dish. I hope to gain an understanding of the diverse cuisines of cities around the world." - Miguel Alcides Alpire Añez
