Pía León, Hiroyasu Kawate and Eduard Xatruch are among the chefs confirmed for Gastromasa’s eleventh edition, taking place at Istanbul’s Haliç Congress Center on November 26 and 27, 2026. Organised around the theme “Culture & Interaction”, the conference will bring together chefs, producers and hospitality professionals to examine how culinary knowledge travels between countries and disciplines.
Their work offers three different perspectives on that exchange. At Kjolle in Lima, Pía León explores Peru’s biodiversity and its relationship with local communities. Hiroyasu Kawate combines Japanese seasonality with French technique at Florilège in Tokyo, where vegetables have become central to the experience. Eduard Xatruch, who co-leads Disfrutar with Oriol Castro and Mateu Casañas, continues a practice of experimentation developed through their years at elBulli.
Founded by Gökmen Sözen, Gastromasa also connects its international programme with Türkiye’s ingredients, producers and culinary traditions. Alongside the chefs’ presentations, the two-day event will include discussions, demonstrations and workshops, with dedicated programmes covering hospitality, pastry and drinks. A trade exhibition will bring equipment, food products and service suppliers into the same professional gathering.