Evian celebrates its bicentennial alongside its ambassadors and international icons: Rubén H. Mosquero, Carlos Alcaraz, Emma Raducanu, Frances Tiafoe, and Céline Boutier.
- Rubén Hernández Mosquero, chef and evian ambassador, represents the excellence of Spanish gastronomy at a globally-reaching event.
- He participates in the celebration alongside major international sports figures such as Carlos Alcaraz, Emma Raducanu, Frances Tiafoe, and Céline Boutier, as well as renowned chefs including Izu Ani (Dubai), Fabiola Escobosa (Mexico), Chele González (Philippines), Gaurav Anand (India), Dominique Crenn (USA), and Francis Blais (Canada).
- The collaboration with Rubén Hernández Mosquero is part of evian’s global strategy, which for years has strengthened its presence in the gastronomic world through partnerships with top chefs and international culinary projects.
Évian-les-Bains, France. April 1, 2026. Rubén Hernández Mosquero, chef of the renowned EMi restaurant and evian ambassador, takes part in the international celebration of the 200th anniversary of the Alpine natural mineral water brand, alongside prominent leaders in sports, culture, and gastronomy. The event takes place in Évian-les-Bains, the French town in the Alps where evian’s historic spring and origins are located.
Chef Rubén Hernández Mosquero shares the stage with international figures such as tennis player Carlos Alcaraz, champion Emma Raducanu, American tennis player Frances Tiafoe, and golfer Céline Boutier, reflecting evian’s strong connection with youth, excellence, and innovation. In the gastronomic realm, the event also brings together internationally renowned chefs including Izu Ani (Dubai), Fabiola Escobosa (Mexico), Chele González (Philippines), Gaurav Anand (India), Dominique Crenn (USA), and Francis Blais (Canada). The day also features the presentation of two limited-edition bottles designed by Jeff Koons, inspired by his iconic Balloon Dog artwork, symbolizing creativity, joy, and the brand’s legacy.
During his visit to evian’s historic spring, where the water naturally filters through glacial rocks for 15 years, the chef had the opportunity to witness firsthand the conservation efforts of the Alpine ecosystem that ensure the water’s exceptional quality.
For Rubén Hernández Mosquero, this experience marks a milestone in his international career: participating in a global event for an iconic brand like evian brings visibility to Spanish gastronomy worldwide.
“Being part of evian’s 200th anniversary and sharing this moment with international figures from culture and sports is an honor. This event not only celebrates creativity and youth, but also sustainability and environmental care—values we uphold at EMi every day,” said Rubén Hernández Mosquero.
In this context, evian continues to expand its presence in gastronomy and strengthens an ecosystem of chefs and projects that share the same sensibility: the pursuit of purity, respect for origin, and the ability to evoke emotion through flavor.
During this period, the collaboration with Rubén Hernández Mosquero will give rise to a schedule of editorial and audiovisual content exploring the role of water in contemporary cuisine, as well as the chef’s participation in national and international gastronomic events as evian’s representative in Spain. The brand will also drive experiential and educational activations aimed at both industry professionals and food enthusiasts, alongside new formats that will engage the foodie community and highlight the principles of excellence, sustainability, and origin. A set of initiatives that reinforce evian’s positioning as a brand closely connected to fine gastronomy and the talents shaping the future of the sector.
About EMi
EMi is the first personal project of chef Rubén Hernández Mosquero, a fine-dining restaurant with a contemporary vision and a nomadic spirit, where the philosophy of New Nordic Cuisine meets Japanese and Korean techniques, all strongly linked to the chef’s childhood culinary memories. The kitchen focuses primarily on seasonal Spanish products.
Located at Calle Gaztambide 64, the space spans over 450 m² across two floors: 220 m² on the ground floor, featuring a 12-seat counter in front of an open kitchen, a private table for up to six diners, a relaxed area to conclude the experience, and a visible wine cellar; plus 250 m² on the upper floor dedicated to fermentations and culinary development. The gastronomic proposal is structured around a single tasting menu that includes snacks, cold and hot dishes, and a carefully curated sweet section, combining strong technical foundations, the use of broths, ferments, and seaweed, with a majority of seasonal Spanish products.
About evian
evian natural mineral water comes from the heart of the French Alps, a unique geological site in the world. For more than 15 years, it travels through the rocks, where it picks up minerals. The brand has been working for over 30 years to preserve natural surroundings of the source, in an effort to preserve evian natural mineral water’s exceptional quality for generations to come. Natural and uniquely balanced, evian natural mineral water is a good hydration 1 option.’
evian, a Danone brand, embraces the company’s One Planet. One Health vision that the health of the
people and the health of the planet are interconnected and therefore seeks to protect and nourish both.
