JURY 2026

The first international meat sommelier, Wagyu expert, founder of IMEATSA, and a leading figure in the global meat industry.

Agricultural professional with international experience in livestock management, cattle genetics, and business development. Extensive background in corporate leadership, livestock auctions, digital cattle marketplaces, and large-scale exhibition management, integrating commercial leadership, technological innovation, and a strategic outlook on the agri-food industry.

Livestock producer, meat sommelier, and chef at Madre Rojas restaurant, where he personally selects each cut sourced from producers who prioritize animal welfare and biodiversity conservation.

Chef and culinary entrepreneur. Director of Los Petersen Cocineros and a prominent media figure in the culinary world.

Meat sommelier and certified organic livestock producer, recognized as a leading authority in meat quality in Brazil, and a judge and ambassador at events such as Expo Churrasco and Paleta Atlântida.

Audiovisual producer and food entrepreneur, meat sommelier, and creator of Asado de Tira in Marbella, Spain.

Breeder, international judge, and livestock advisor, widely recognized as a leading authority in cattle genetics in Argentina and worldwide. Founder of Ojea Rullán y Cía. and La Juanita (Buenos Aires), he advises leading agribusiness companies across South America, driving productive excellence and beef breed improvement across hundreds of thousands of animals.

Meat industry entrepreneur with over 40 years of experience, founder and director of slaughterhouses and livestock companies leading the premium beef market in Spain, specializing in ox, Angus, and Wagyu.

President of the Argentine Association of Meat Sommeliers and international judge at meat competitions across Latin America. Food critic.

Bachelor’s degree in Agribusiness and meat sommelier, specializing in foreign trade and meat quality, currently leading exports at TF Carnes.

Professional with over 40 years of experience in livestock production, specializing in meat quality and sensory analysis. Meat sommelier (UBA) with expertise in Angus, Shorthorn, and Limousin breeds, focused on innovation, animal welfare, and the promotion of premium meats.

Business Operations Associate. Manager at Accenture Argentina. Specialist in operational management, program delivery, and executive reporting.

Meat Sommelier.

“Meat sommelier and supervisor in the meat processing industry, with training in sensory analysis of foods and experience in meat distribution and production.

Meat sommelier with a strong background in international trade and the development of institutional relationships within the meat sector.

“Gastronomic entrepreneur with extensive experience as founder and CEO of innovative ventures in the industry: Complejo Lippee (contemporary cuisine restaurant), Pizza Hoss (artisan pizzeria featuring sourdough and a wood-fired oven), and Piccola Venni Helados y Café (ice cream shop and café focused on natural, handcrafted production). Specialist in creating culinary concepts with a strong identity, a focus on high-quality ingredients, and unique gastronomic experiences.

Meat Sommelier.

Wine, beverages, and meat Sommelier. Currently gives classes, talks, and participates in gastronomic events.

Chef and master ice cream maker, meat and cheese sommelier, tasting judge, and expert in dulce de leche and chocolate.

Meat sommelier and chef. Currently works in catering for private events and serves as a judge in grilling competitions.

Argentinian grill master and cook with over 20 years of experience in the gastronomic industry, specialized in grill management and traditional cuisine. Certified Meat Sommelier (ICOCA). Responsible, dedicated, and team-oriented, currently working as Head Grill Chef at Chapaleo Parrilla – Restaurant, always focused on professional growth and exceeding expectations.

Chef and Meat Sommelier.

Meat industry professional and meat sommelier, manager of Almacén Don Chicho and member of Comercializadora Morres, with comprehensive experience across the entire value chain.

Professional chef and meat sommelier with over 8 years of experience in gastronomy, specializing in beef.

Chef at Hotel Robinson Jandía Playa (Fuerteventura, Canary Islands). Former Production Manager at a catering company in Argentina. Meat Sommelier.

Meat sommelier and entrepreneur, managing partner of Reflectar SRL and Estancia La Fina, with extensive experience in team management, process improvement, and innovation in the meat and agribusiness sectors.