World-Renowned Chefs and Gastronomy Professionals Came Together at the "Gastromasa Conference"...

The 7th International Gastromasa Gastronomy Conference, which continues to serve as a bridge between Turkey and world gastronomy and is regarded as one of the most important congresses in global gastronomy, was held by Sözen Organizasyon on 19-20 November 2022 at the Istanbul Haliç Congress Center.

This year's event, organized around the theme of "Sustainability & Biodiversity," was held under four separate concepts: the "Gastromasa Gastronomy Conference," featuring star chefs such as Joan Roca, Elena Arzak, Rasmus Munk, Alex Atala, Dan Barber, Albert Adria, Andoni Luis Aduriz, Antonio Bachour, Virgilio Martinez, Ana Ros, Andrea Berton, Andrea Tortora, Benoit Charvet, Christian Le Squer, David Gil, Diego Guerrero, Dinara Kasko, Eric Vildgaard, Franco Pepe, Gianluca Fusto, Hélène Pietrini, Ignacio Echapresto Garcia, James Lowe, Janice Wong, Jeremy Chan, Jorge Vallejo, Leonor Espinosa, Manoella Buffara, Mitsuharu Tsumura, Nadia Sammut, Nicolai Ellitsgaard, Norbert Niederkofler, Paco Torreblanca, Philippe Bernachon, Riccardo Camanini, Santiago Lastra, Selassie Atadika, Simon Rogan, Thomas Bühner, the Torres Brothers and Corrado Assenza; "Gastromasa Pastry," which brought together world-renowned chefs shaping the pastry sector on topics such as the importance of producing sustainable pastry products and enhancing creativity; "Gastromasa Bar," which brought professionals together with the world's leading sommeliers and mixologists; and "Gastromasa Hospitality," which brought together the tourism and hospitality sector with gastronomy professionals.

We congratulate Sözen Organizasyon for the successful organization of the 7th International Gastromasa Gastronomy Conference - attended on behalf of TÜROB by President Müberra Eresin, Vice President Hediye Güral Gür and Board Members Banu Dedeman and Uğur Talayhan - which, with regard to the gastronomy world's theme of sustainability and biodiversity, showcased the inspiring stories of gastronomy along with the latest trends, and for its contributions to our sector.