Chef Pablo Valencia brings his Food Capitals experience home, sharing the flavours, techniques and connections of Castelldefels with the Tucson community.
When Chef Pablo Valencia, Chef Ambassador for Tucson City of Gastronomy, travelled from Tucson to Castelldefels for The Food Capitals Summit 2026, he arrived ready to share the culinary heritage of his own region while learning from chefs and food cultures from around the world. Four months later, that exchange has come full circle.
This September, Pablo joined Tucson City of Gastronomy and the University of Arizona for a special cooking event, bringing home dishes, techniques and inspiration gathered through his culinary travels around the world—and, in particular, from his experience in Castelldefels as part of the inaugural Chefs Beyond Borders programme.
Pablo even wore a tangible reminder of Castelldefels: the bespoke chef jacket gifted to participating chefs by the City of Castelldefels. Designed by local designer Alejandro Alvarez specifically for the inaugural Chefs Beyond Borders cohort, the jacket draws inspiration from Castelldefels’ sand and sea and the colours and identity of the Mediterranean host city—a fitting symbol of an exchange that has continued well beyond the Summit itself.
Pablo represented Tucson, the Network’s President city, as part of the first Chefs Beyond Borders cohort during The Food Capitals Summit, held in Castelldefels from 18–21 May 2026.
Launched at the Summit, Chefs Beyond Borders was created to connect not only city representatives, but also the chefs who tell the stories of their cities through food. The inaugural initiative brought together chefs from 16 cities from across the network to share techniques and culinary traditions, work alongside local chefs and students, and discover Castelldefels' food ecosystem.
For Pablo, one of the most meaningful parts of the experience happened not on a stage, but in the kitchen with the next generation. At the Escola d'Hostaleria de Castelldefels, Pablo and fellow international chefs worked alongside culinary students to prepare for the event.
“My time with the students was probably my favorite; I still love seeing the eagerness in learning one of the most humbling and difficult trades there are. Using similar ingredients like masa and corn, things like showing different binding methods with commonly used produce was one of the things I was able to pass on during my time in the classroom.”
Chefs Beyond Borders also took the chefs beyond the culinary school and into the city.
During a public cooking demonstration in Castelldefels, Pablo joined fellow Food Capitals chefs in sharing dishes, techniques and the stories of their respective food cultures.
For Pablo, that opportunity to communicate the identity of a place through food lies at the heart of international culinary exchange:
“I can't stress enough how important sharing food knowledge is. How our story is translated on a plate is such a universal language, so to be able to use that platform for unity, sustainability, and culinary longevity is a worldwide privilege! … The Food Capitals being one of these unifying organizations, the network helps gather cities of gastronomy onto one stage, bringing awareness to heritage ingredients in our regions and enriching and enlightening our communities with these vast fountains of knowledge! AKA the chefs!”
Another memorable moment came with the recognition of Ferran Adrià on Castelldefels' Walk of Stars. The moment was particularly special for the city, where Adrià's culinary journey began working as a dishwasher before he went on to become one of the world's most influential chefs.
For Pablo, it was another highlight of his time in Castelldefels: “The presentation of Ferran Adrià’s star on the ‘Walk of Stars’ was a beautiful highlight, given the long-awaited recognition of such a great talent in gastronomy. The ceremony was held in Castelldefels, where his journey began as a dishwasher!”
But perhaps the best measure of an international exchange is what happens after everyone goes home.
Back in Tucson this September, Pablo had the opportunity to transform what he had experienced during his travels into something his own community could taste and discover.
Together with Tucson City of Gastronomy and the University of Arizona, he recreated dishes and shared ideas inspired by his time in Castelldefels and other UNESCO Cities of Gastronomy, creating a direct connection between an international Food Capitals exchange and Tucson's own community.
The University of Arizona connection is particularly fitting. Earlier this year, The Food Capitals served as an industry partner with the University of Arizona's W.A. Franke Honors College for its “Envisioning the Future” programme, giving students an opportunity to turn their attention to the future of The Food Capitals network. Through the collaboration, students explored new ideas and possibilities for how the network could continue to evolve and create value for its international community of cities.
Through Chefs Beyond Borders, The Food Capitals and connections with networks such as the UNESCO Cities of Gastronomy, chefs and cities have opportunities to share their knowledge and culinary heritage while discovering other food cultures, exchanging techniques and building relationships with students, chefs and international counterparts.
Pablo's journey from Tucson to Castelldefels and back to Tucson is a great example of how those exchanges can continue long after an event ends: bringing ideas and inspiration home, sharing them with new audiences, and creating new connections between our Food Capitals around the world.
Photo credits: © Tucson City of Gastronomy; @ Ajuntament de Castelldefels; @TheFoodCapitals
