John Regefalk

Head of Culinary Innovation, BCC Innovation, Research Center of the Basque Culinary Center;  San Sebastián, Spain

John also works as professor at the Faculty of Gastronomic Sciences of Mondragón Unibertsitatea, teaching theoretical and practical classes on modernist techniques, culinary creativity, international gastronomy and restaurant trends.

John is of Swedish origin and started his career working with traditional French and Swedish cuisines, later to continue his training in some of the best restaurants in Sweden under the principles of the New Nordic Cuisine. John has more than 20 years of experience of cooking in different restaurants internationally, highlighting experiences at Noma (Copenhagen), RyuGin (Tokyo), or Metamorfosi (Rome), as well as his broad gastronomic perspective and expertise in different cuisines.

At BCC Innovation John specialises in the conceptualisation, design, development and validation of new food products created in accordance with current trends, using both traditional and cutting-edge culinary techniques and incorporating new ingredients while paying attention to the consumers’ perception and feedback.