The Food Capitals Summit 2026 program in Castelldefels promises a week full of inspiration — and a few surprises along the way. At the heart of it are the speakers: leading voices who will take part in presentations and thematic sessions across the event.
Through their insights, we’ll explore how cities shape and communicate their unique “food story,” from gastronomic identity and city branding to tourism and global attractiveness. Expect thought-provoking ideas, fresh perspectives, and conversations that spark real interest and impact.
Check back often for speaker updates!
Stewart Colovin is SVP and Global Brand Strategist at MMGY Global, where he leads transformative work at the intersection of place, identity, and storytelling. Over the course of his career, he has shaped brands for destinations, corporations, restaurants, attractions, and sports franchises around the world.
As a keynote speaker at the Food Capitals Summit 2026 in Castelldefels, Stewart will present “Identity Over Ingredients,” a powerful exploration of how the most compelling place brands are built not just on what they offer, but on a clear and authentic sense of who they are. His session will reframe gastronomy as more than cuisine, as a meaningful narrative that connects people, culture, and place.
Stewart will also lead a hands-on workshop with participating cities, translating keynote insights into practical tools. Together, participants will explore how to express and elevate their unique place identities through gastronomy.
We look forward to welcoming Stewart to the Summit 2026 in Castelldefels.
Arisa Larios is a Program Manager for the City of San Antonio’s World Heritage Office, where she leads local and international initiatives tied to the city’s designation as a UNESCO Creative City of Gastronomy. In this role, she manages key programs such as the Chef Ambassador Program and plays a central role in planning and coordinating San Antonio’s annual Food Systems Summit.
A registered and licensed dietitian since 2008, Arisa holds a master’s degree in nutrition and brings a diverse clinical background spanning adult and pediatric oncology, endocrinology, and weight management within the CHRISTUS Santa Rosa Health System. She also served as a community nutrition educator with the San Antonio Metropolitan Health District, where she focused on empowering residents to connect food, culture, and health.
Arisa is passionate about advancing equitable, culturally rooted food systems that honor tradition while driving innovation. Outside of her professional work, she enjoys trail running, hiking, and spending time outdoors with her three sons.
Arisa will present "San Antonio Chef Ambassadors Program" during The Feast, The Flop, The Fix session
Helena Perxacs Motgé is the manager of the Consortium of the Baix Llobregat Agrarian Park, linked to the Barcelona Provincial Council. Previously, she managed European projects on environmental and sustainability issues at the Barcelona Provincial Council. She holds a PhD in Geography and has also been a professor at the University of Barcelona, focusing on society and environmental issues.
During the Farm to Plate visit, Helena will show us around one of the farms in the Baix Llobregat Park, before members gather for an experience centred on Arroz de Castelldefels.
Jordi Tresserras Juan is an expert in gastronomy and sustainable tourism; Director of LABPATC; consultant at UNESCO; Co-founder of the UNESCO Chair Food, Culture & Development UOC.
As a speaker at the Food Capitals Summit 2026 in Castelldefels, Jordi will present “How to activate local gastronomic history to strengthen local identity and generate opportunities for a food destination: the case of Castelldefels.” During this journey, we will get through the history of Castelldefels’ gastronomy and its impact on the city’s current strategies and projects. From 200 years of historic recipes to strong collaborations between local businesses and the restaurant and hospitality industry, Castelldefels will showcase how the city prioritizes gastronomy as a driver for tourism, promotion of local culinary identity, and international collaborations.
