World’s best Chefs join the Sublimotion Gastronomic performance

World’s best Chefs join the Sublimotion Gastronomic performance

Sublimotion, the leading gastronomic performance in the world, will take place at the Hard Rock Hotel Ibiza, where it will launch its sixth season and share all the experience acquired over the last 5 years with the public. This development is based on the study and fusion of different disciplines, where haute cuisine, technology, music and staging bring this format into the realm of a new stage art.


World’s best Chefs join the Sublimotion Gastronomic performance

Sublimotion, the leading gastronomic performance in the world, will take place at the Hard Rock Hotel Ibiza, where it will launch its sixth season and share all the experience acquired over the last 5 years with the public. This development is based on the study and fusion of different disciplines, where haute cuisine, technology, music and staging bring this format into the realm of a new stage art. 

For this new season, Chef Paco Roncero (2 Michelin Stars, 3 Repsol Suns) and his partner, creative director Eduardo Gonzales (Vega Factory), have invited great talents from the world of gastronomy, technology, cinema, conjuring, music, design and engineering to join the Sublimotion team.

In the field of food and drink, the Spanish chef wanted to put a menu together with some of the most prestigious chefs in the world. And so, one of the leading figures in Spanish cuisine, Elena Arzak (3 Michelin Stars), joins the team; the Peruvian Pía León (Best Latin American Female Chef 2018); the Slovenian chef Ana Ros (World’s Best Female Chef 2017) and, from Singapore, the pastry chef Janice Wong (Asia’s Best Pastry Chef 2015). They are tasked with bringing a new look to this innovative gastronomic performance.

Another of the important new developments this season is new member of the creative team, Spanish composer Lucas Vidal (2 Goyas and 1 Emmy). He has put together the Sublimotion soundtrack for this sixth edition.

World’s best Chefs join the Sublimotion Gastronomic performance

The Spanish film director, Curro Sanchez (1 Goya for the documentary, “La Búsqueda”), will add all his visual skills to the Sublimotion technology mix.

Similarly, the 21st century illusionist Jorge Blass, the Spanish music producer and DJ, Wally López, the fashion designer, Roberto Diz, and the Alicante artisan Jose Piñero, complete the artistic cast that are part of the Sublimotion 2019 team.

This year will also mark the return of the Spanish actress and model, Ana Vide. She will once again be the mistress of ceremonies and in charge of leading this performance, now in its sixth season.

In the technological field, the Sublimotion R + D + I team is still committed to cutting-edge technology, and will offer diners an immersive experience in “Hybrid Reality”. A development that will immerse the 12 guests in a completely virtual environment, where they can interact and taste haute cuisine in a real way. Engineers, designers and programmers work together to enhance the pleasure of enjoying haute cuisine, opening the way to hitherto unpublished formats.


About Paco Roncero

Paco Roncero is one of the leading representatives of Spanish avant-garde cuisine both within Spain and beyond its borders. Cutting-edge, creative techniques which translate not only into a style of cooking but are also a way of offering and understanding food as a unique sensory experience. He is currently executive chef and director at the NH Collection Casino de Madrid and its restaurant La Terraza del Casino; of the Estado Puro gastrobars in Madrid, Shanghai and Curitiba; the Barbarossa by Paco Roncero restaurant, also in Shanghai; Versión Original and Origen in Bogota; Pata Negra in Cartagena de Indias in Colombia; La Canica in San Miguel de Allende, Mexico and Sublimotion, the most advanced and innovative restaurant ever conceived, located at Hard Rock Hotel in Ibiza, the famous chain’s first European hotel.

Prominent among his many contributions to the current culinary scene are the creation of the Kitchen Management software and a research workshop focused on cooking and emotions, which is unique in the world: Paco Roncero Workshop. He trained at the Escuela de Hostelería y Turismo catering school in Madrid and spent time at Zalacaín and the Ritz Hotel until he joined the staff of the Casino de Madrid in 1991. This period saw the explosive growth of his creative personality, heralding a genuine revolution at the Casino de Madrid and indeed in the country’s entire culinary scene. He has been awarded the most prestigious gastronomic prizes such as the Chef L’Avenir prize in 2005 from the International Academy of Gastronomy, and the National Gastronomy Prize in 2006, from the Royal Spanish Academy of Gastronomy.

World’s best Chefs join the Sublimotion Gastronomic performance

Paco Roncero’s cooking is the result of a masterful command of the most advanced culinary techniques, his boundless natural creativity and sensitivity, his capacity to innovate and his investigative spirit; a style that has produced important contributions to avant-garde cuisine throughout the world. In the Terraza del Casino, Roncero displays two Michelin stars and three Suns from the Repsol Guide, which recognise not only his cooking but also the care that he takes, as director, of each and every detail of this gastronomic ritual.

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About Elena Arzak

Elena Arzak is the fourth generation of her family running the kitchen at the Arzak Restaurant in San Sebastián, holder of three Michelin stars. Schooled in the principles of the New Basque Cuisine Movement espoused by her legendary father, Chef Juan Mari Arzak, and the vanguard of Spanish cuisine that followed at the beginning of this century, her personality is reflected in her culinary creations.

She has established a method of collaborative creativity with her team that feeds Arzak’s continuous innovation of Basque cuisine, based on research and contemporary influences.

Elena attended the Swiss Institute for Management & Hospitality in Lucerne, Switzerland, expanding her culinary knowledge in excellent European restaurants such as La Maison Troisgros, Pierre Gagnaire, Carré des Feuillants and Le Vivarois in France, Louis XV in Monte Carlo, Le Gavroche in London, Antica Osteria del Ponte in Italy, and El Bulli in Spain. She returned to the family restaurant in the 1990s, worked her way through the menu while creating original dishes with her father who continuously supported and challenged her.

In May 2001, the International Academy of Gastronomy awarded Elena the Avenir Chef Award. In 2010, the Spanish Academy of Gastronomy awarded her the National Gastronomy Award. Subsequently, in 2012 she was named the World’s Best Female Chef.

Currently, Elena shares the helm at Arzak with her father, Juan Mari. They are cooks and collaborators. Their shared history, culinary knowledge, passion and enthusiasm define the characteristic spirit of their world-renowned restaurant.

World’s best Chefs join the Sublimotion Gastronomic performance

About Ana Ros

Ana Roš, a Slovenian chef and sports and travel enthusiast from a very young age, graduated in international and diplomatic sciences in Italy. In addition, she is a polyglot and much more besides. She was named World’s Best Female Chef in 2017 by the Restaurant magazine. She is a self-taught cook who, through her work, seeks to express the seasons, local produce, her own character, her travels and femininity. She and her partner, Valter Kramar, are owners of Hiša Franko (Kobarid, Slovenia), one of the most important restaurants in Europe, and which, in June 2018, was declared the 48th on a list of the 50 best restaurants in the world.

About Pía León

Pía trained as a cook in Lima and joined the kitchen team of Central restaurant for its launch in 2009.

Her determination quickly led her to the position of head chef. Along with Virgilio Martínez, Pía has played a crucial role in the consolidation of Central restaurant as a benchmark of Peruvian and world cuisine. They and their team have participated in the creation and evolution of other concepts such as the Mayo bar in Lima and the Mil Interpretation Centre in Moray, Cusco. Today Pia is working on a personal project: Kjolle.

Her first independent concept is aligned with the philosophy of Central. In Kjolle, Pía transmits biodiversity in a language all of her own, marking the beginning of a new stage, which requires a broad view and space in which to keep creating.

World’s best Chefs join the Sublimotion Gastronomic performance

About Janice Wong

Chef Janice Wong’s endless passion for culinary art has driven her to test the limits of dessert making. A native of Singapore, she has learned from some of the best chefs in the world, including Americans Thomas Keller and Grant Achatz, Frenchman Pierre Hermé and Spanish virtuoso chocolatier Oriol Balaguer. Her dessert restaurant, 2 am: Dessertbar has redefined the dessert experience, pushing the boundaries between sweet and savoury, with carefully researched and progressive dishes.

Janice Wong has received worldwide recognition for her cutting-edge creations, expanding globally to include a point of sale in Tokyo and at Harrods in London. She was twice named Asia’s Best Pastry Chef by the prestigious “50 Best” of San Pellegrino Asia, in 2013 and 2014. She also won the title of Pastry Chef of the Year at the World Gourmet Summit Awards in 2011, 2013 and 2015

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About Lucas Vidal

Winner of two Goyas and an Emmy Award, Lucas studied film scoring at the prestigious Berklee College of Music in Boston. He lives in Madrid and L.A where he has composed soundtracks for Hollywood blockbusters such as “Fast and Furious 6” and “The Raven”. He has also won the “Man of the Year” award and has conducted the music of John Williams at the Royal Theatre in Madrid on several occasions.

World’s best Chefs join the Sublimotion Gastronomic performance

About Curro Sanchez

Curro Sánchez Varela was born in Madrid and studied audio-visual communication in San Pablo CEU where he graduated in 2008 with honours thanks to the documentary, Bienvenido Mr Hollywood. In 2009, he moved to New York and enrolled in NYFA to study for a diploma in film direction. Throughout that year, he directed several audio-visual projects and collaborated on many others.

From 2010 to 2014, he produced and directed the documentary, “Paco de Lucía: La Búsqueda” which premièred at the 62nd San Sebastian International Film Festival. He obtained a Goya Award for Best Documentary Film at the 2015 Goya Awards and 2 other nominations for Best Editing and Best New Director. His second documentary feature film “Malú: Ni Un Paso Atrás” was premièred at the 19th edition of Málaga’s Spanish Cinema and was the best-selling music DVD in Spain in 2017. In 2018, he worked as a producer on the documentary, “Camarón: Flamenco y Revolución”, which was nominated for Best Documentary at the last Goya awards and has just been nominated for the Platino awards.

About Jorge Blass

A 21st-century illusionist and magician. Winner of the “Monte Carlo Golden Wand Magic Competition and the Siegfried and Roy award” in Las Vegas. Jorge Blass started learning the art of magic at a very early age. When he was 13, he became the youngest magician to join the Spanish Illusionists Association and he was already performing in theatres in Madrid by the age of 15. In recent years, he has directed and presented Nada x aqui on the Cuatro TV channel, won the Zapping Award for the best entertainment programme, and has presented his magic on international stages such as the prestigious Magic Castle of Hollywood, the Universal Exhibition of Shanghai, the Teatro Nuevo Apolo in Madrid, and the Kodak Theater in Los Angeles. In the USA, he appeared on the TV show Masters of Illusion: FOX My Network. He is undoubtedly one of the world’s great magicians. Further information:

About Wally López

Wally López has been named Best DJ of the Year by DEEJAYMAG Spain on numerous occasions, as well as Best Producer, Best Remixer and Best Radio Presenter. After historic achievements such as creating two essential mixes for BBC1, remixes for all types of artists, releasing music on labels such as Defected, Emi Music, Universal, Yoshitoshi, as well as a plethora of remixes, he worked on the famous Just a little more love, for David Guetta, which was a turning point in the careers of both artists. He is also undoubtedly one of the kings of IBIZA with its mythical residences in Pacha or Space… and his latest radio project on Europa FM, now in its third season, which is broadcast throughout the world with 10 hours per week of electronic music.

He is always setting trends, with a strong presence iin the sector and a huge impact on the EGM month after month. After having performed at festivals such as Tomorrowland, Sensation, Rock in Rio, Ultra Music Festival in Miami and numerous clubs and clubs around the world, he now returns with a new air… Get ready for many surprises from him in 2017.

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About Roberto Diz

The work of this Galician designer reflects the classic style of culture and art, but, at the same time, his designs shout modernity. Former creative director of Elio Berhanyerse, Roberto Diz has a huge personality and has become one of the most acclaimed fashion designers of recent years.

About Jose Piñeiro

Born in Alcoi, this designer and craftsman studied at the School of Applied Arts and Crafts. His long professional career in thematic decoration introduced him to the world of high-end gastronomy and he produced a large part of the cutlery and decorative features for the great chefs

About Ana Vide

Ana was born on an island of Ibiza and studied for a teaching diploma. She has been working as a catwalk, photography and advertising model for over 12 years. She has worked with designers such as Loewe, Paco Rabanne, Louis Vuitton, Gianfranco Ferré, Pronovias, and La Perla, amongst many others.

Seven years ago, she began her training as an actress in Madrid, performing in different films, short films and plays.

About Eduardo Gonzales (Vega Factory)

Director of Sublimotion and Founder of the special events agency, VEGA FACTORY. With more than 20 years’ experience at national and international level, his live staging work and his mastery of new technologies applied to communication have been essential in the creation, conception and development of the first gastronomic performance, Sublimotion.

Further information:

About Hard Rock Hotel Ibiza

Europe’s first Hard Rock Hotel, with a 5-star rating and located on Playa d’en Bossa, Hard Rock Hotel Ibiza has become a meeting point for international celebrities and lovers of new trends, combining the Hard Rock philosophy with pure Mediterranean style.

An event which combines the style and energy of the legendary brand with Ibiza’s vibrant island atmosphere.

Its 493 rooms, 235 of them Suites, make this the largest five-star hotel on the White Island. The hotel also has the brand’s amenities such as Rock Spa®, Body Rock®, Rock Shop® and Roxity Kids Club World’s best Chefs join the Sublimotion Gastronomic performance, as well as the largest convention centre on the island with space for more than 600 people. Palladium Hotel Group, part of Grupo Empresas Matutes, operates Hard Rock Hotel Ibiza under licence from the international brand.

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About Palladium Hotel Group

Palladium Hotel Group is a Spanish hotel chain with more than forty years’ experience. The chain has 50 hotels and almost 14,000 rooms in six countries: Spain, Mexico, the Dominican Republic, Jamaica, Sicily (Italy) and Brazil. It operates four brands: TRS Hotels, Grand Palladium Hotels & Resorts, Palladium Hotels, Palladium Boutique Hotels, Fiesta Hotels & Resorts, Ushuaïa Unexpected Hotels, BLESS Collection Hotels, Ayre Hotels and Only YOU Hotels, and the Hard Rock Hotels brand under license with two hotels in Ibiza and Tenerife The Palladium Hotel Group hotels are characterized by their philosophy of offering the customer a high-quality standard both in their products and in their services. Palladium Hotel Group is owned by Grupo Empresas Matutes (GEM)

About Land Rover

Land Rover has been manufacturing authentic 4×4 vehicles with a wide choice of features in its entire range of models since 1948. From the Defender to the Discovery, the Discovery Sport, Range Rover Sport, Range Rover and the Range Rover Evoque, each and every model defines SUV segments around the world, with 80% of this range of models being exported to more than 170 countries.

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