Natalie Jewell, executive chef for Bidfood Spain and also the export manager. I came to Barcelona to study cooking school in 2006 and from that I had the joy and pleasure of working in iconic restaurants such as El Bulli, Jean Luc Figueras and also practiced at Mugaritz. In Brazil I had a chance of being with chef Alex Atala. Im specialized in molecular cuisine, a style of cuisine which you can play with textures, sensations and shapes of food but always respecting the original flavour of the ingredient.