One of our big events in 2024 was in Bangkok, almost 10,000km from home. The audience was local, so we designed a party with Spanish touches to surprise them through taste and smell. Nacho is the chef in charge of the Luz Tapas Bar restaurant inside the INNSide Melià hotel. We loved working with him, and that's why we decided to bring him to the podcast so you can get to know him better.
A must visit if you go to Bangkok. ขอบคุณมาก! (Thank you so much!)
"From Spain to Bangkok: An event with a taste of home"
How to export Spanish gastronomy at international events
Gastronomic events are one of H1: International Gastronomic Events: How to Bring Spanish Cuisine to the World
International gastronomic events are a powerful tool to connect cultures and leave an impression on attendees. But when it comes to taking Spanish cuisine abroad, there are many challenges: ingredients, logistics, cultural adaptation and expectations of the local public .
In this episode of the podcast, we travel to Bangkok , where we designed an event with Spanish cuisine adapted to a Thai audience. Together with Nacho García , chef of the Luz Tapas Bar restaurant at the INNSide by Melià hotel, we explore the challenges of exporting flavours and culinary techniques to a country with a completely different gastronomy and culture.
How to adapt Spanish cuisine to international events
When you organise an event abroad with a gastronomic focus, you need to find the balance between authenticity and cultural adaptation . It's not just about bringing a paella or croquettes, but about understanding what flavours, textures and formats work for the local public.
Key factors for adapting Spanish gastronomy to international events:
✔️ Choice of ingredients : Which products can be found locally and which are best imported.
✔️ Balance between tradition and innovation : How to maintain the essence of Spanish cuisine without making it seem strange to a foreign audience.
✔️ Differences in service : In Asia, meal times and formats are different; adaptation is essential.
✔️ Presentation and sensory experience : It's not just about the taste, but how each dish is presented and what story it tells.
In Bangkok , we designed an event with these principles in mind, combining Spanish gastronomy with an approach that would surprise and seduce local attendees.
Keys to producing events in international hotels
Organising an event in a luxury hotel abroad involves more complex logistics than a local event. From negotiating with suppliers to the distribution of spaces, every detail counts.
🔹 How to choose the right venue : Key factors when selecting an international hotel for a gastronomic event.
🔹 Managing local staff and team : How to coordinate a team that may not speak the same language or be familiar with Spanish cuisine.
🔹 Cost control and billing in international markets : How to adapt prices and budgets to different economies.
🔹 Timing and planning : The importance of considering time differences and delivery times for events outside of Spain.
Nacho García tells us about his daily life as a Spanish chef in Bangkok and what challenges he faced in producing the event.