ÁNGEL LEÓN PARTICIPATES IN THE MAD SYMPOSIUM FOR THE FIRST TIME AND SHARES HIS PLANS FOR THE FUTURE OF APONIENTE, IMMERSED IN THE MARSH
Founded by René Redzepi, this edition brought together more than 700 attendees from around the world in Copenhagen.
Copenhagen, May 27, 2025 – Chef Ángel León, known as «the chef of the sea» and the soul of Aponiente (***MICHELIN and *MICHELIN Green Star), participated for the first time in the prestigious MAD Symposium, an international gathering that has returned to Copenhagen after a seven-year hiatus. Founded by René Redzepi (Noma), the event is considered one of the most influential gatherings in global gastronomy, with leading figures in attendance.
Under the motto «Build to Last,» this year’s edition brought together more than 700 people to reflect on the sustainable future of the restaurant industry, sustainable models in the industry, and the deep connection between cuisine, nature, and society.
During his presentation, Ángel León reviewed Aponiente’s milestones and the ongoing research into new ingredients and the nutritional possibilities that the sea offers. After having previewed it in Spain during Madrid Fusion, Ángel León shared with this international audience, and many of his colleagues from around the world, his transformative vision for the future of Aponiente, and the work being done by his entire team, together with biologists and environmentalists, to provide a new experience at Aponiente:
“In 2026, Aponiente will take a complete turn: a concept immersed in the sea and the marshes, where we will not only talk about nature, but also experience it firsthand, within the framework of the wonderful Bay of Cádiz,” expressed the Cádiz-born chef.
The MAD Symposium, known as “the Davos of gastronomy,” does not focus on recipes, but on ideas that challenge the present and build the future. Ángel León’s participation represents a milestone in his ongoing work to continue leading, through innovation and commitment to the environment, the change that global gastronomy needs.
The presence of the “sea chef” at MAD underscores the growing international interest in voices and projects that merge science, sustainability, and cuisine, championing a model deeply connected to the natural environment and, in this case, to that of the Cádiz region.
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