Spanish Pantry Festival is an international festival that provides a framework for the promotion of Spanish gastronomy through high-level experiences in some of the world’s most exclusive venues.
The festival turns leading hotels and carefully selected international settings into meeting points for Spanish cuisine, wine and food products, creating experiences designed for international audiences, brands, institutions and industry professionals.
Each edition may include gastronomic dinners, specialised wine tastings, showcookings, tapas, live paella experiences, professional gatherings, training sessions or product activations. The format adapts to each destination and objective, while maintaining a recognisable identity: Spanish gastronomy, excellence, hospitality and international connection.
SPF does not start from scratch. It is the evolution of a journey that began with Spanish Extravaganza and has been consolidated over the years through collaborations with leading hotels, institutions, promotional bodies and Spanish brands in international markets.
Today, the festival is directed by Ager Urigüen and Alejandro Paadín, who bring the gastronomic, wine, institutional and operational expertise needed to turn each edition into a solid platform for promotion and relationship-building.
Alejandro Paadín has been part of the project from its earliest stages, first through Spanish Extravaganza and later through its natural evolution into Spanish Pantry Festival. His role has been key in building solid relationships between the festival, institutions, promotional bodies, product brands and international markets.
A sommelier, gastronomic communicator and specialist in Spanish wine, he combines technical expertise with extensive experience in institutional relations and the direction of gastronomic projects. He has worked in Michelin-starred restaurants and has been named Galician Sommelier Champion and National Champion of the European Champagne Ambassadors competition. He is also an accredited educator for Sherry Wines, Cava and Rioja, and is involved in the editorial direction and development of the Guide to Galician Wines, Spirits and Wineries.
At SPF, Alejandro brings context, institutional dialogue and continuity. His work helps turn each edition into a long-term relationship platform, able to open conversations, strengthen connections and project Spanish gastronomy in high-level international settings.
Ager Urigüen is a chef, gastronomic consultant and director of international culinary projects. His career brings together cooking, training, consultancy and a distinctive ability to bring complex gastronomic ideas into high-level settings, connecting hotels, chefs, institutions and brands around a shared experience.
Born in the Basque Country, he has more than 25 years of experience in gastronomy. He worked alongside leading chefs in Bilbao, was part of the team at the Guggenheim Museum restaurant and later founded Txokoa, one of Berlin’s most recognised Spanish tapas restaurants. From there, he has built a solid professional network and a reputation based on craft, trust and execution.
Ager has been part of the SPF project since its beginnings as Spanish Extravaganza. Within the festival, he brings culinary vision, operational flexibility and a network of contacts built over many years. His role is decisive in opening doors, coordinating high-level teams and shaping each edition with the precision and standards required by five-star hotels and Michelin-starred chefs.
