A landmark event, “Culinary Connection Euskadi-Georgia,” showcased the rich culinary traditions of the Basque Country and Georgia, taking place in the scenic region of Kakheti from March 1-3, 2024. This congress emerged as the main culinary event of the year, aiming to strengthen the gastronomic bonds between these two culturally rich regions.
Over the span of three days, the congress featured an array of activities including panel discussions, presentations, and a captivating culinary show. More than 250 attendees, including chefs from hotels and restaurants across Georgia, participated in this grand gastronomic celebration.
Supported by the Ministry of Economy and Sustainable Development of Georgia, the National Tourism Administration, and the Basque Government, the congress was organized in collaboration with the Basque Culinary Center and its initiative Mantala. It aimed not only to celebrate culinary excellence but also to explore the synergies between enogastrotourism and the development of Georgian cuisine.
Program
March 2 / 09:30 – 16:00 / Ambassador Hotel, Kachreti
Opening Remarks:
Exploring the Gastronomic Tourism Resources of Georgia
Levan Davitashvili – Minister of Economy and Sustainable Development of Georgia
Drawing Parallels and Addressing Challenges Between Georgia and the Basque Country, with an Outlook on Future Plans
Davit Songulashvili – Chairperson of the Sector Economy and Economic Policy Committee of the Parliament of Georgia.
Official Inauguration of the Congress
Joxe Mari Aizega – General Director of the Basque Culinary Center
Showcooking Segment
Featuring Chef Tekuna Gachechiladze and Luka Todua.
“Product and Territory: Ember as a Culinary Technique”
Presented by Igor Arregui, Pili Manterola, Xabi gorrotxategui, Jon Ayala and Moderator Imanol Zubelzu guiding the discussion.
Showcooking Presentation
By Chef Enrique Fleischmann and Juan Carlos Caro.
Participants
Enrique Fleischmann
Enrique Fleischmann
Bailaran embodies the culmination of Enrique Fleischman’s culinary journey and his deep passion for gastronomy. This cuisine mirrors the narrative of the Mexican chef who became captivated by our regions, drawing upon his rich experiences. In his creations, he masterfully blends tradition with innovation.
Xabi Gorrotxategi
Xabi Gorrotxategi
The renowned Casa Julián grill, which opened its doors in the 1950s, is celebrated as one of the world’s premier destinations for grilled meats. Following the retirement of his father, Matías Gorrotxategi, Xabi Gorrotxategi assumed leadership of the business. Having learned the art of grilling from his father, Xabi continues to prepare peppers and chops with a technique that has been perfected over more than 60 years.
Pili Manterola
Pili Manterola
The Iribar restaurant, situated adjacent to the Getaria port, is helmed by Chef Pili Manterola, who carries on the legacy of her grandfather, the founder of the establishment. She offers traditional Basque cuisine, a testament to the culinary heritage passed down from both her grandfather and father. With fire in her DNA, she specializes in grilled fish, a highlight in a menu where seafood takes center stage.
Juan Carlos Caro
Juan Carlos Caro
Located beside the port of Getaria, the Iribar restaurant is led by Chef Pili Manterola, who upholds the legacy of her grandfather, the founder of the establishment. She presents traditional Basque cuisine, a craft passed down from her grandfather and father, demonstrating that culinary passion runs in her family. With a natural talent akin to having fire in her DNA, her grilled fish dishes are particularly noteworthy, shining in a menu dominated by exquisite seafood selections.
Christina Garcia
Christina Garcia
She honed her expertise in hospitality and dedicated five years to honing her craft at the three-Michelin-starred restaurant Azurmendi. Her culinary journey also includes significant tenures at prestigious establishments like Paco Torreblanca, Nerua, and Thierry Bamas. Further enriching her experience, she pursued specialized training at Espai Sucre, managed the pastry section at Ángel León’s endeavor in the Mandarin Hotel in Barcelona, and spearheaded R&D at Mont Bar. The pandemic prompted a period of reflection, leading her to chart a new professional path. Returning to her roots, she founded her own pastry venture, CrisLa Sweets, which has been her passion and focus for the past three years.
Jon Ayala
Jon Ayala
Jon Ayala, along with his sister Arantza, co-owns the Laia grill in Hondarribia. As a grill master and an expert in meat aging (Dry Age Beef), he oversees the grill kitchen. In 2015, he earned the title of champion at the San Sebastián Gastronomika Grill competition.
Igor Arregi
Igor Arregi
Igor Arregi serves as the head waiter and sommelier at the Kaia-Kaipe restaurant, representing the third generation to manage the business. He honed his skills at Luis Irizar’s culinary school and within the kitchens of Kaia-Kaipe, where he has been employed since the age of 14. In 2013, he was honored with the Euskadi Gastronomy Award for Best Waiter.
Luka Todua
Luka Todua
Chef Luka Todua is widely recognized for his appearances on various editions of Masterchef, yet his journey in the culinary world began long before his television fame. He embarked on his path as a chef at the tender age of 14, finding inspiration in his aunt’s cooking.
By 18, he was already honing his skills under the tutelage of Swedish chef Jacob Lovin. Starting as a Commis Chef and swiftly rising to the position of Chef De Partie, Luka Todua embraced the opportunity to elevate his expertise. His quest for culinary excellence took him across Italy, England, and Spain, where he further developed his craft before returning to his native Georgia. In 2023, Luka was honored as the Young Chef of the Year by the esteemed Goemio (Gault&Millau) – a testament to his French culinary prowess. Today, he is at the helm of Gastronomy.union, a company specializing in gastronomic consulting. Luka’s illustrious career also includes engagements with a Michelin-starred establishment and the historic Hotel Pommo D’Or, enriching his experience and reputation in the global gastronomy scene.
Shua Ibáñez
Shua Ibáñez
Shua Ibáñez completed a Master’s in Sommelier Studies and Wine Marketing at the Basque Culinary Center and currently serves as the second sommelier at Restaurant Arzak, a San Sebastián establishment with three Michelin stars owned by Juan Mari and Elena Arzak. At Madrid Fusion 2022, she was recognized as one of the promising talents with the ‘Juli Soler Talent and Future of Wine’ Award.
Daduna Glonti
Daduna Glonti
Organizer and presenter of the congress.
Serving as an ambassador for Georgian gastronomy across European and Asian nations, renowned for bringing the exquisite flavors of Adjara and Imereti to life in his projects, while also fulfilling the role of an artistic director. She excels as a set decorator-chef, with a focus on Georgian seafood cuisine.
Currently, she is the Creative Director of the Gastronomic and Rural Tourism Association, having been a founding member and a board member of the Gastronomic Tourism Business Association since 2019. She also led the Gastro School from 2018 to 2022.
She is the founder and director of the Restaurant “Skio”.
As a chef-consultant, she lends his culinary expertise to restaurants, festivals, and video projects throughout Georgia, enhancing the country’s food scene with his innovative approaches.
Keti Kvichidze
Keti Kvichidze
Organizer and Host of the congress.
Organizer of the Batumi International Gastronomic Forum, serving as a gastronomic consultant, restaurateur, and trainer for notable projects like Delicious Adjara and Imerian Taste, and specializing in fish within Georgian cuisine.
A gastronomic advisor for various organizations and entities.
Founder and director of the Culinary & Wine Expedition company.
Since 2019, a member of the founding board of the “Gastronomic Tourism Business Association.”
From 2016 to 2020, she was the founder and vice president of the Georgian Restaurateurs Association, continuing as a board member thereafter.
Founding director of the Georgian Gastronomic & Rural Tourism Association since 2017.
Since 2019, author of the “Homeland of Wine” column for N Line Media, focusing on food and travel.
From 2017 to 2019, author and presenter of the culinary column “Culinary Expedition” on TV Imedi.
Ambassador for various brands.
Organizer of gastronomic festivals and expeditions.
Consultant and advisor for tourism companies and restaurants in Tbilisi, Kutaisi, Kakheti, Adjara, Turkey, Cyprus, and America.
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