Kike Gallardo

After working in the creative department of El Celler De Can Roca as a biologist and chef, in 2019 he founded "El Herbario Comestible", an artistic project about culinary botany, for which he was awarded the "Young Talent of Gastronomy 2022" prize by the Basque Culinary Centre. With this project, he advises restaurants and training and research centres, proposing activities and experiences to "enjoy, preserve and taste the wonders of nature".

After several years in Asia as Executive Chef at Octo-Saigon (Michelin Guide 2023) & CAPOS-Hanoi (Best New Restaurant 2024), he continues to organise events in different parts of the world, mixing cooking with other disciplines such as botany and illustration in "The Edible Herbarium", music in "Kitchen Sessions", even sex education and ceramics in his artistic project "Taboo Table".

He also contributes to various media and is involved in several sustainable gastronomy projects. His philosophy is: "Cooking is an excuse to talk".