The Barx genius opens up his mindset at San Sebastian Gastronomika. He will be explaining how his creative department operates as the epicentre of the entire universe of a chef who questions the “Thinking out of the box” concept. “It's not thinking from the outside, it's thinking from a different box", he says. 

The chef with two Michelin stars will reveal where his creativity comes from, and what it turns into when applied to his daily routine. The creative challenge, he explains, "is particularly difficult in cookery when you have to create something unique with limited resources. Cooking with what you have, not with what you would like to have". Ricard Camarena.