Researcher Chef and Head of Culinary Innovation, BCC Innovation l Basque Culinary Center; San Sebastián, Spain
John Regefalk is researcher chef and head of culinary innovation at BCC Innovation, a research center of the Basque Culinary Center, in San Sebastián, Spain. In this role he specializes in the conceptualization, design, development, and validation of new food products created in accordance with current trends, using both traditional and cutting-edge culinary techniques and incorporating new ingredients while paying attention to the consumers' perception and feedback. John is also a faculty member of the Gastronomic Sciences of Mondragón Unibertsitatea, teaching theoretical and practical classes on modernist techniques, culinary creativity, international gastronomy, and restaurant trends. He is of Swedish origin and started his career working with traditional Swedish and French cuisines, later continuing his training in some of the best restaurants in Sweden under the principles of the New Nordic Cuisine. John has more than twenty years of experience cooking in different restaurants internationally, including places like Noma (Copenhagen), RyuGin (Tokyo), and Metamorfosi (Rome), which has given him a broad gastronomic perspective and expertise in different cuisines. @john.regefalk