{"id":227156,"date":"2023-12-29T07:00:00","date_gmt":"2023-12-29T06:00:00","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/?p=227156"},"modified":"2023-12-29T02:14:03","modified_gmt":"2023-12-29T01:14:03","slug":"these-are-tapas-2023s-50-most-influential-people-in-the-food-and-gastronomy-sector","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/these-are-tapas-2023s-50-most-influential-people-in-the-food-and-gastronomy-sector\/","title":{"rendered":"These are Tapas 2023’s 50 most influential people in the food and gastronomy sector"},"content":{"rendered":"\n

Click here to read the Spanish version.<\/strong>
We end the year with a review of the most influential people in the world of gastronomy in 2023. Of course, great chefs, entrepreneurs, journalists or influencers cannot be missing. Below, take a look at Tapas 2023’s list of the 50 most influential people in the gastronomy and food sector.<\/p>\n\n\n\n

AMAYA CERVERA<\/strong><\/h2>\n\n\n\n

Journalist<\/h4>\n\n\n\n

Founder of the website Spanish Wine Lover, recognized with four IWC Merchant Awards Spain for the best online platform oriented to the dissemination of Spanish wines. She started in the world of wine in the 90s by the hand of Jos\u00e9 Pe\u00f1\u00edn. In 2023 it was awarded the National Gastronomy Award for Gastronomic Communication.<\/p>\n\n\n\n

ANA PALENCIA<\/strong><\/h2>\n\n\n\n

Unilever Spain Dircom <\/h4>\n\n\n\n

She adds to her position as communications director the responsibility of helping to lead sustainability in Unilever Europe, with the aim of co-developing the USLP strategy, coordinating and supporting the company’s sustainable growth. Ana Palencia is also a member of the Board of Trustees and the Board of Governors of the UPF Barcelona School of Management.<\/p>\n\n\n\n

ANDONI LUIS ADURIZ<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

Behind the stoves of Mugaritz, Aduriz has become one of the most creative and influential chefs on the international scene. A founding patron of the Basque Culinary Center, since 2018 he has served as president of the association of chefs Euro-Toques Spain. In 2023 he has achieved the Icon Award of the World’s 50 Best Restaurant.<\/p>\n\n\n\n

ANGEL LE\u00d3N<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

To speak of Aponiente is to speak of the good work of the “Chef of the Sea”, from whom no one has managed to snatch his nickname or the three stars that his restaurant, located in El Puerto de Santa Mar\u00eda, treasures. From there, \u00c1ngel Le\u00f3n is committed to fresh local produce, but also to innovation and sustainability, without ceasing to set trends.<\/p>\n\n\n\n

BEATRIZ JACOSTE<\/strong><\/h2>\n\n\n\n

KM Zero Hub Director <\/h4>\n\n\n\n

Her passion for food originated when she was cooking as a volunteer for children. For three years she has been leading KM Zero Food Innovation Hub, from where they support innovative projects to boost the development of the global Foodtech ecosystem. This initiative has put Valencia in the strategic focus with more than a few challenges ahead.<\/p>\n\n\n\n

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Siempre inquieto, Rafa Zafra ha creado \u201cel mejor chiringuito\u201d . Ilustraciones: Michael Dunbabin<\/figcaption><\/figure>\n\n\n\n

BITTOR ARGINZONIZ<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

The fact that he is self-taught has not prevented him from being recognized as the best griller on the planet. With Etxebarri’s oak embers and a revolutionary system of variable-height grills, he is an expert in exalting the natural properties of products without artifice. In 2022 he was ranked sixth in The World’s 50 Best Restaurants.<\/p>\n\n\n\n

CA\u00d1ITAS MAITE<\/strong><\/h2>\n\n\n\n

Owners and chefs<\/h4>\n\n\n\n

In 2021 they became the revelation chefs at Madrid Fusi\u00f3n. Now, Javier Sanz and Juan Sahuquillo lead a new generation of hospitality talent, managing several restaurants from Castilla-La Mancha, among which Ca\u00f1itas Maite stands out. OBA is their other great bet, from which they want to revolutionize the haute cuisine of proximity.<\/p>\n\n\n\n

CARLOS MARIBONA<\/strong><\/h2>\n\n\n\n

Journalist<\/h4>\n\n\n\n

His reviews in the ABC newspaper and, especially, in social networks continue to set trends. And it is necessary to highlight that he was the first professional journalist to have a gastronomic blog, Salsa de chiles, from which he discovers the pleasure of good food. He has also been twice National Gastronomy Award, the last one, in 2022.<\/p>\n\n\n\n

CARME RUSCALLEDA<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

The only woman chef in the world with seven Michelin stars stands out for her culinary capacity for innovation and fusion. Her exaltation of traditional cuisine with touches of modernity has made her a benchmark in the sector. She was recently awarded an Honorary Doctorate by the University of Barcelona.<\/p>\n\n\n\n

CAROLINA FERRER<\/strong><\/h2>\n\n\n\n

Stylist and photographer<\/h4>\n\n\n\n

This photographer turned her passion into her profession. Since she was a child she liked to get into the kitchen and play at making cookies, something that led her to create a recipe blog and become interested in the world of photography in order to capture the final result. Her taste for the image and aesthetics of her dishes has turned her into a gastronomic influencer, with more than 130 thousand followers on Instagram.<\/p>\n\n\n\n

DABIZ MU\u00d1OZ<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

His cuisine radiates personality. His gastronomic proposal at DiverXo is one of the most groundbreaking and avant-garde, managing to combine the good knowledge of tradition with the boldness of the most daring innovation. He has four stars and has been distinguished as the Best Chef in the World at The Best Chef Awards for the third consecutive year.<\/p>\n\n\n\n

DAVID FIGUERAS I P\u00c9REZ<\/strong><\/h2>\n\n\n\n

Planeta Gastro Director<\/h4>\n\n\n\n

Since this imprint, which belongs to Grupo Planeta, began five years ago, David Figueras i P\u00e9rez has been at the helm, playing a decisive role in the selection of all its titles. His expertise has made Planeta Gastro an indisputable reference in the culinary sector.<\/p>\n\n\n\n

DAVID MART\u00cdNEZ FONTANO<\/strong><\/h2>\n\n\n\n

Makro CEO<\/h4>\n\n\n\n

David Mart\u00ednez’s extensive experience in the wholesale distribution sector in Spain, Germany and Italy supports his appointment as Makro’s new CEO. His renowned innovative spirit makes him face the present and future challenges of the sector with an optimistic outlook, in order to turn the Spanish catering industry into an economic engine and generator of employment.<\/p>\n\n\n\n

DAVID RAMOS<\/strong><\/h2>\n\n\n\n

Klimer CEO<\/h4>\n\n\n\n

Napkins, plates, cutlery, jackets\u2026 The catalog of Klimer, the leading distributor of catering and haute cuisine equipment in Spain, has more than three thousand products available. The company’s passion for gastronomy has led its CEO to create a wide “menu” of solutions to make life easier for restaurants.<\/p>\n\n\n\n

EDUARDO PETROSSI<\/strong><\/h2>\n\n\n\n

Mahou San Miguel CEO<\/h4>\n\n\n\n

He was clear from the outset that the focus of his management was going to be on people. This commitment was more evident than ever during the worst moments of the pandemic, when the company showed its support for the hospitality industry at all levels. Not surprisingly, it is the only brewer with a clear and defined strategy in this regard.<\/p>\n\n\n\n

EL\u00cdAS DOSONMU<\/strong><\/h2>\n\n\n\n

Chef & influencer<\/h4>\n\n\n\n

This self-taught cook decided to turn to social media after losing his job in the kitchen of a restaurant chain. His videos, in which he talks about affordable restaurants, suggests cooking tricks or explains recipes in a simple way, have led him to gain more than 5 million followers (especially on TikTok).<\/p>\n\n\n\n

ENEKO ATXA<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

The cuisine of this Basque chef, who holds five Michelin stars, is based on honesty, creativity and effort. Something that is more than evident in the gastronomic proposal presented in Azurmedi. This year he has launched in the Basque restaurant of the Radisson RED Hotel Madrid, a tasting menu of haute cuisine at a very affordable price.<\/p>\n\n\n\n

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Desde su museo y su laboratorio, Ferran Adri\u00e0 a\u00fan es un referente. Ilustraciones: Michael Dunbabin<\/figcaption><\/figure>\n\n\n\n

FERRAN ADRI\u00c0<\/strong><\/h2>\n\n\n\n

Chef and \u201cbulliniano\u201d<\/h4>\n\n\n\n

Considered by many to be the great guru of gastronomy, at the height of his success he decided to close the doors of the mythical elBulli and change course, creating elBullifoundation. From this groundbreaking laboratory of molecular cuisine, he takes innovation a step further. This year the opening of the elBulli1846 museum\/laboratory has been experienced as a great event.<\/p>\n\n\n\n

FERRAN COLLADO<\/strong><\/h2>\n\n\n\n

Glass artisan<\/h4>\n\n\n\n

Heir to a great glassmaking tradition, the good work of Ferran Collado has made him the leading name of the best hospitality businesses. His glasses and containers, worked with techniques such as thermoforming, fusing, enamel and sand engraving, among others, are true works of art, as well as his Venetian mirrors and jewelry.<\/p>\n\n\n\n

FINA PUIGDEVALL<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

His cuisine transmits a lot with few elements. She likes to strip the dishes down to the bare essentials, which has turned her bet into an increasingly present and influential reference of sustainable gastronomy. Les Cols, which has two stars and two suns from the Repsol Guide, shows the chef’s obsession with capturing the beauty that surrounds the restaurant.<\/p>\n\n\n\n

HUGO MU\u00d1OZ<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

Before embarking on his solo venture, Hugo Mu\u00f1oz worked as executive chef at the Madrid powerhouses Larrumba and Carb\u00f3n Negro and was behind the stoves of other businesses. With his restaurant Ugo Chan, he has given free rein to his love for Japanese cuisine, interpreting Japanese dishes in a totally personal and Spanishized way, in which the importance of the backgrounds stands out.<\/p>\n\n\n\n

ISRAEL RAM\u00cdREZ<\/strong><\/h2>\n\n\n\n

Sommelier<\/h4>\n\n\n\n

After his time at Zalaca\u00edn and the Dani Garc\u00eda Group, in 2019 Israel Ram\u00edrez became the sommelier at Saddle. In this “new luxury” gastronomic space, this young talent runs an imposing wine cellar, consisting of some 1,500 references and 9,000 bottles. His good work has earned him the title of best sommelier in Madrid and the recognition of Wine Spectator.<\/p>\n\n\n\n

JAVIER ARANDA<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

In June 2016 he opened the Gayt\u00e1n restaurant, which represents a tribute to his true roots and a nod to his grandfather Pedro. His gastronomic and conceptual bet obtained a star, adding to the one he had already achieved in his other great proposal, La Cabra. His secret lies in a seasonal pantry of proximity and in the balance of his dishes.<\/p>\n\n\n\n

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El cocinero Carlos Argui\u00f1ano no deja de batir r\u00e9cords televisivos. Ilustraciones: Michael Dunbabin<\/figcaption><\/figure>\n\n\n\n

JOAN PUJOL-CREUS<\/strong><\/h2>\n\n\n\n

Photographer<\/h4>\n\n\n\n

His love for eating well has led him to become one of the most recognized gastronomy photographers. His opportunity in this sector came from the hand of chef Santi Santamar\u00eda, who gave him the freedom to mix documentary and product photography. His realistic style does not exclude evocation, something that shows the work he has done for labels such as Planea Gastro.<\/p>\n\n\n\n

JOAN ROCA<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

El Celler de Can Roca is the result of a long family tradition, but also of a firm commitment to creativity and innovation. Not in vain, from his restaurant, this chef, together with his brothers Josep and Jordi, offers diners a unique experience. In 2023 Michelin has recognized Roca Chef Mentor, for the work he develops in La Masia: his laboratory of smells.<\/p>\n\n\n\n

JORGE BELLOCH<\/strong><\/h2>\n\n\n\n

Director of Food and Gastronomy at El Corte Ingl\u00e9s<\/h4>\n\n\n\n

His innovative and reformist character makes him one of the most relevant assets in the chain’s bid to transform its food business model. He will be in charge of leading and managing the group’s food division and boosting the retail area.<\/p>\n\n\n\n

JOS\u00c9 ANDR\u00c9S<\/strong><\/h2>\n\n\n\n

Chef and director of World Central Kitchen<\/h4>\n\n\n\n

He has become the best ambassador of Spanish cuisine in the U.S., but also one of the chefs most committed to the purpose of ending hunger in the world, through his work with the NGO World Central Kitchen. He was highlighted in 2021 with the Princess of Asturias Award for Concord and with a distinctive plaque on the Walk of the Brave in Ukraine, granted by President Zelenski.<\/p>\n\n\n\n

JOS\u00c9 CARLOS CAPEL<\/strong><\/h2>\n\n\n\n

Madrid Fusi\u00f3n President<\/h4>\n\n\n\n

In addition to being one of the most influential food critics in the country and author of the blog Gastonautas de Capel, he is the founder and current president of Madrid Fusion, the longest-running gastronomic congress and one of the most reputable and important worldwide. From there, he brings together every year the most influential figures in the sector.<\/p>\n\n\n\n

JOS\u00c9 MIGUEL HERRERO<\/strong><\/h2>\n\n\n\n

General Manager of the Food Industry<\/h4>\n\n\n\n

Herrero has a strong commitment to quality and recognition of the Spanish food system, and is committed to the importance of raising awareness of the culinary wealth of our country. He is also the founder of Club Nunca Comas Solo, a project that brings together a group of strangers around a table.<\/p>\n\n\n\n

JOXE MARI AIZEGA<\/strong><\/h2>\n\n\n\n

Basque Culinary Center Director<\/h4>\n\n\n\n

As founder and director of the Basque Culinary Center, and with the support of the most relevant international chefs, he has managed to turn this center into one of the main engines of innovation and promotion of gastronomy and food, with continuous and growing initiatives as we have seen this year.<\/p>\n\n\n\n

JUAN MANUEL BELLVER<\/strong><\/h2>\n\n\n\n

Lavinia Director<\/h4>\n\n\n\n

This journalist specializing in wine and restaurants became the youngest winner of the National Gastronomy Award. As director of Lavinia, he managed to turn it into the reference wine bar in Madrid. Although they have announced the closure of the Ortega y Gasset store, the recent openings in Moraleja and La Finca ensure its survival.<\/p>\n\n\n\n

JUAN MANUEL DEL REY<\/strong><\/h2>\n\n\n\n

Hotelier<\/h4>\n\n\n\n

His tablao, El Corral de la Morer\u00eda, is not only considered the cathedral of flamenco, but also stands out for its haute cuisine. A proposal that to the Michelin star of 2018, added this year a third sun. Not to be forgotten is Juan Manuel’s commitment to the international promotion of Jerez wines together with sommelier Santi Carrillo.<\/p>\n\n\n\n

JUAN ROIG<\/strong><\/h2>\n\n\n\n

Mercadona Tech CEO<\/h4>\n\n\n\n

His entrepreneurial spirit and commitment to talent have made him an investor in young entrepreneurs, supporting them in their business projects through Empresarios EDEM, the Lanzadera Project and Angels Capital. He continues to be the favorite food outlet for millions of Spaniards.<\/p>\n\n\n\n

KARLOS ARGUI\u00d1ANO<\/strong><\/h2>\n\n\n\n

Chef and communicator<\/h4>\n\n\n\n

His program Cocina Abierta (Antena 3) closed last season with the best screen share in its history, an average of 17.8%, with an average daily audience of more than 900,000 viewers. These figures endorse his 35-year career as one of the most outstanding chefs in the culinary panorama on television, who also continues to publish best-selling recipes.<\/p>\n\n\n\n

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Luis Su\u00e1rez de Lezo, presidente de la Academia de Gastronom\u00eda, tambi\u00e9n est\u00e1 entre los m\u00e1 influyentes. Ilustraciones: Michael Dunbabin<\/figcaption><\/figure>\n\n\n\n

LUIS SU\u00c1REZ DE LEZO<\/strong><\/h2>\n\n\n\n

Real Academia de Gastronom\u00eda President<\/h4>\n\n\n\n

As the new president of the Royal Academy of Gastronomy, there are high hopes and expectations that he will breathe new life into this institution. In fact, he has already launched the first initiatives to turn it into a reference point for all those involved in the sector, as well as to consolidate the role of Spanish gastronomy as an economic driving force.<\/p>\n\n\n\n

MAR\u00cdA NARANJO<\/strong><\/h2>\n\n\n\n

Food Industry Director at ICEX<\/h4>\n\n\n\n

She has held various positions at ICEX until reaching her current position, where her main objective is to achieve the internationalization of the different actors in the food sector, for which she recommends working on the brand image, building a differential message and accompanying importers and distributors in promotional activities.<\/p>\n\n\n\n

MARTA FDEZ. GUADA\u00d1O<\/strong><\/h2>\n\n\n\n

Gastroeconomy Founder<\/h4>\n\n\n\n

Although she studied Business Studies, she has become one of the most respected and valued gastronomic journalists in the sector. Her passion for cooking led her to leave her position as head of the Business section of the newspaper Expansi\u00f3n, and to create the blog Gastroeconomy, from here and from Tapas, her articles set trends.<\/p>\n\n\n\n

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Marta Fdez. Guada\u00f1o, periodista de referencia. Ilustraciones: Michael Dunbabin.<\/figcaption><\/figure>\n\n\n\n

MIKEL PONCE<\/strong><\/h2>\n\n\n\n

Photographer<\/h4>\n\n\n\n

He is one of the best portraitists of gastronomy and one of the most valued expert voices in the sector. His portraits are unmistakable for the documentary vision with which he continues to look at the characters and for his masterful use of artificial light. In his snapshots of dishes he leaves nothing to chance, and the result sets the current trend.<\/p>\n\n\n\n

MIKEL ZEBERIO<\/strong><\/h2>\n\n\n\n

Journalist and teacher<\/h4>\n\n\n\n

In addition to being founder and professor at the Basque Culinary Center and National Gastronomy Award, he is the director of Petramora, his commitment to a project that promotes the quality of local produce and focuses on product diversification and in-house production. This year he has opened a physical store in Madrid and Santiago de Compostela.<\/p>\n\n\n\n

NINO REDRUELLO<\/strong><\/h2>\n\n\n\n

Chef and entrepreneur<\/h4>\n\n\n\n

He is the fourth generation and the most visible face of one of the most successful gastronomic groups in Madrid, La Ancha. This chef-entrepreneur runs, together with Patxi Zum\u00e1rraga, eight restaurants, including his most revolutionary venture, the bistro The Omar, in the Thompson Hotel, and the luxurious Club Financiero G\u00e9nova, in addition to his successful delivery Armando.<\/p>\n\n\n\n

ORIOL CASTRO, MATEU CASA\u00d1AS Y EDUARD XATRUCH<\/strong><\/h2>\n\n\n\n

Owners and chefs<\/h4>\n\n\n\n

“Ingenious, fun, experimental and tremendously delicious,” is how the jury described Disfrutar’s cuisine during The World’s 50 Best Restaurants 2022 gala, where the restaurant came in third place. Disfrutar is the culinary project of this trio of chefs trained with Adri\u00e0 at elBulli.<\/p>\n\n\n\n

QUIM VILA<\/strong><\/h2>\n\n\n\n

Vila Viniteca owner<\/h4>\n\n\n\n

His grandparents opened a small grocery store that he, together with his partner Siscu Mart\u00ed, has been able to convert into a distribution and sales business that has served as a bridge between small winemakers and restaurants. With this model, he introduced advanced wine sales in Spain. Today Vila Viniteca has about 250 employees.<\/p>\n\n\n\n

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Quim Vila sigue marcando tendencias desde Vila Viniteca. Ilustraciones: Michael Dunbabin<\/figcaption><\/figure>\n\n\n\n

RAFA ZAFRA<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

He has created in Cala Jondal the best “chiringuito” in the world. His secret? A team of chefs passionate about Mediterranean products, among whom Ricardo Acquista and Alberto Casti\u00f1eiras stand out, and an impeccable dining room service. Two key ingredients that combine perfectly with the restaurant’s irresistible location.<\/p>\n\n\n\n

RA\u00daL MIGUEL REVILLA<\/strong><\/h2>\n\n\n\n

Zalaca\u00edn Sommelier<\/h4>\n\n\n\n

He joined Zalaca\u00edn as an apprentice 22 years ago, where he was taught by the renowned Custodio Zamarra, whom he replaced as head sommelier. His impeccable career has earned him several distinctions, such as Best Sommelier 2020 at the International Academy of Gastronomy Awards, and the National Gastronomy Award for Best Sommelier 2023.<\/p>\n\n\n\n

ROSARIO BARRIOS<\/strong><\/h2>\n\n\n\n

Le Cordon Bleu Madrid Director<\/h4>\n\n\n\n

The Le Cordon Bleu Madrid school has celebrated its 12th anniversary with one of the largest graduating classes. Not in vain, the commitment of the director to train the best professionals has led this prestigious cooking school to be highlighted this year with the award “To the formative work” in the National Hospitality Awards.<\/p>\n\n\n\n

SACHA HORMAECHEA<\/strong><\/h2>\n\n\n\n

Owner and chef<\/h4>\n\n\n\n

He continues to be the most outstanding “non starred” chef on the national scene. From a restaurateur family, Sacha Hormaechea has his own style, which questions the major and aims to make Sacha continue to be a place where people go to eat and have fun. Not in vain, his cuisine “from here” bets on easy, recognizable products from our culinary culture.<\/p>\n\n\n\n

SANTIAGO RIVAS<\/strong><\/h2>\n\n\n\n

Enodivulgador and influencer<\/h4>\n\n\n\n

Known as Colectivo Decantado, it is the reference influencer in the world of wine. He has revolutionized the way wine culture is communicated, providing his content with greater dynamism, proximity and humor. He has published the book Deja todo o deja el vino and has been awarded the IWC Industry Award for Best Wine Communicator of 2023.<\/p>\n\n\n\n

SIMONE CAPORALE Y MARC \u00c1LVAREZ<\/strong><\/h2>\n\n\n\n

Sips owners<\/h4>\n\n\n\n

This cocktail bar makes the impossible easy. The menu of 29 cocktails with a careful proposal of wines and beers, aims not to intimidate customers. Creativity and experimentation are the unmistakable notes of this cocktail bar, which has won the award for Best Bar in the World 2023 from The World’s 50 Best Bars.<\/p>\n\n\n\n

SOL DAURELLA<\/strong><\/h2>\n\n\n\n

President of Coca-Cola Europacific Partners<\/h4>\n\n\n\n

With Daurella at the helm, the leading bottler of the global soft drinks giant closed the first half of 2023 with revenue growth in Spain and Portugal of 1,541 million euros, up 12.5% from a year earlier, and plans to strengthen its position in Asia with new investments.<\/p>\n\n\n\n

SONIA PUENTE Y JAIME MATO<\/strong><\/h2>\n\n\n\n

\u00c9poca Ceramic<\/h4>\n\n\n\n

Los artesanos responsables de \u00c9poca Ceramic destacan por sus piezas cien por cien artesanales, que se inspiran en la naturaleza y que beben del t\u00e9rmino est\u00e9tico del wabi-sabi. Sus originales vajillas para restaurantes les han hecho ser destacados por los medios gastro, de dise\u00f1o y decoraci\u00f3n m\u00e1s importantes.<\/p>\n","protected":false},"excerpt":{"rendered":"

Click here to read the Spanish version.We end the year with a review of the most influential people in the world of gastronomy in 2023. Of course, great chefs, entrepreneurs, journalists or influencers cannot be missing. Below, take a look at Tapas 2023’s list of the 50 most influential people in the gastronomy and food […]<\/p>\n","protected":false},"author":249,"featured_media":227138,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15807,15802,15851],"tags":[],"class_list":["post-227156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastro-en","category-news","category-nombres-propios-en","cat-15807-id","cat-15802-id","cat-15851-id"],"acf":[],"yoast_head":"\nTapas 2023's 50 Most Influential People in Gastronomy<\/title>\n<meta name=\"description\" content=\"These were the fifty most influential profiles of this year in the food and gastronomy sector. 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