John Regefalk is a chef and culinary researcher at the GOe Tech Center, the technological center of the Basque Culinary Center. Specialized in contemporary culinary techniques, fermentations, and new product development, he works at the intersection of cooking, science, and technology. With extensive experience in leading international kitchens, he brings a global perspective to culinary innovation, driving projects that explore new ingredients, cutting-edge techniques, and creative models for the HORECA sector.
Sessions