edition 2020

Chef Rob Curley, a native of Dublin and currently living and working in Ballymena, has strong Kerry connections. His Slemish Market Supper Club pop up won Best Emerging Irish Cuisine at the Irish Restaurants Awards 2018. Rob has represented NI at Miniature Pintxo expo March 2018 and Ireland at the World Tapas Championship in Spain in 2018. He is also a coordinator of the All Ireland Tapas & Pintxo Championships 2019.

Juancar Ayerbe Goitia is responsible for the most significant pintxo events in Euskadi, organized by Showcooking.Info (www.showcooking.info)
Director of the Amstel Gold Pintxos Championship · Euskal Herriko (Euskadi & Navarra) Pintxo Txapelketa (www.campeonatodepintxos.com) which is held annually at the Kursaal Palace; it is in front of the Pintxo Week of Álava (www.semanadelpintxodealava.com) and the Bizkaia de Pintxos Championship (www.campeonatodebizkaiadepintxos.com)
Since 2019, with the aim of promoting traditional pintxos, undoubtedly one of the most powerful images of Basque gastronomy and an absolutely genuine formula of this region, it has also launched and develops the Traditional Pintxos Championship of Euskadi and Navarra. Slow Mass MUM (www.campeonatodepintxostradicionales.com).
He is also the technical coordinator of Miniature Pintxos Congress (www.miniature.eus), the congress of miniature cuisine, pintxos and tapas; who has his annual appointment at the Europa Congress Center in Vitoria-Gasteiz.
Also, with Showcooking.Info develops various gastronomic initiatives around pintxos and tapas in the field of training, private and personalized events such as gastronomic dinners and madirajes, driven by the brand www.pintxosexperience.com
He is a training journalist, having been linked to the world of communication for 30 years.
At the same time , he has always been linked to the world of hospitality, cuisine and gastronomy; both for their family and professional ties.

Pascal Etcheverria is currently the executive chef of the Restaurant Le Carré in the Hotel Villa Koegui in Bayonne (France). He has a long professional career in different Michelin-starred restaurants. Winner of the third edition of the World Tapas Championship of Valladolid.

His great school has been the cuisine of Martín Berasategui in Lasarte (3* Michelin) and other restaurants of the group. Next, he worked in Mugaritz, Bodegón Alejandro and Kursal. In Medievo he began as head chef and was followed by Danontzat, Hotel Urdanibia, Ibarlako Olagorri and at the San Marcial restaurant. Currently, he has the Danako restaurant in Irun with his wife. Among the multiple awards that have to discount the first prize of the pintxos championship of euskal herria (basque country)..2019