FRANCO PEPE AMONG THE WORLD’S LEADING CHEFS AT CONVERGENCE, THE GLOBAL GASTRONOMIC PROGRAMME CONCEIVED BY RASMUS MUNK
Copenhagen, 31 January – Acclaimed pizza chef Franco Pepe took part as a guest of honour in CONVERGENCE, a programme organised by Rasmus Munk, chef and founder of Alchemist. The programme brought together more than 60 of the world’s leading chefs, representing 26 countries and six continents. All of the chefs were at the helm of restaurants recognised as being among the very best on the global gastronomic scene. For five days, Copenhagen became a space for listening to, exchanging ideas with, and collaborating with people from diverse culinary cultures, with gastronomy as a shared language and a starting point for imagining the future of food.
“I am truly happy and honoured that Rasmus Munk invited me to Alchemist to cook my pizza at his restaurant on 30 January, alongside 14 extraordinary chefs. Receiving an invitation like this was incredibly emotional. Convergence 2026 is one of the world’s most prestigious gastronomic platforms, and being here alongside some of the finest Michelin-starred chefs fills me with deep pride”, expressed the acclaimed pizza chef.
“I shared ‘the alchemy of my dough’ with the world’s best chefs, a gesture that transcends technique to become a dialogue and an exchange of ideas. Sharing this experience with colleagues such as Roberto Solis, Rodolfo Guzmán, Tam Kwok Fung and Jorge Vallejo makes this moment even more special”.
In the collaborative dinner, Franco Pepe prepared two iconic fried pizzas: Spazio Mare and Ciro.
“I would like to express my heartfelt thanks to Rasmus Munk and the entire Alchemist team for their warm welcome, their trust in me, and for giving me the opportunity to take part in such a unique event”, said Pepe.
Conceived by Rasmus Munk, chef and founder of Alchemist, CONVERGENCE was created as a meeting point between cuisine, thought and collective creation. The programme brings together collaborative dinners, immersive experiences within the Alchemist universe, and a series of talks and activities open to the gastronomic community, students and the general public. Many of these initiatives take place at Spora, the food research centre promoted by Munk and envisioned as a laboratory where science, gastronomy and technology converge to imagine more sustainable food systems.
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