Executive organization

Honorary President: Harold McGee

 Exectuive President: Pere Castells

 Vice-presidents: Axel Bidon-Chanal, Davide Cassi, Montserrat Rivero, Rosa Alarcón, Carmel Mòdol i Xavier Roget

Paper Coordinators: Florence Egal, Jordi Tresserras, Puri García, Javier Martínez, Carla Soler, Marta Miguel, Marta Garcés, Anna Paré, Francisco Migoya, François Chartier, Mariana Koppmann, Heinz Wuth i Cesar Vega

Working Groups Coordinators: Jordi Tresserras, Sergio Gil, Florence Egal, Xavier Roget Padrosa y Juan Martín Bermúdez, Mariana Koppmann, Luciana Bianchi, Denise Araujo, Agustí Romero, Montserrat Jimenez, Mario Garcés, Heinz Wuth, Cesar Vega, Francisco Migoya, Lilibeth Rivas, Rafa Llin, Davide Cassi, Pere Castells, Lluís Riera , Oriol Vilaseca, Luis Concepción, Ramón Guardia, Salvador Garcia Arbós y Gustavo Turón

Personal Advisors: Enric Rovira, Mónica Maritano i Víctor Caleya

Technical Secretary: Josep García i Mireia Argente

Scientific-Gastronomy Commitee

President: Ferran Adrià

Vice-presidents: Mariana Koppmann  i Joan Roca

Members: M. Esther Abreu, Luciana Bianchi, Denise Araujo, Pia Sorensen, Dave Weitz, Heinz Wuth i Cesar Vega