Speakers & Experiences – Cambrils 2026

Anthony Swift is a wine tourism and events specialist with more than two decades of experience connecting the international wine, gastronomy and travel industries. He is the Director of IWINETC – International Wine Tourism Conference and Event Director of Wine Events Worldwide (Spain) and Wine Pleasures (Italy), where he develops and delivers international conferences, B2B workshops, wine competitions and bespoke wine tasting tours. Through Wine Events Worldwide, Anthony (more…)

Peter Syme is an ex-tour operator who ran adventure tourism operations in multiple countries. He now runs the world's largest community of tour operators with over 21k members. He consults with over 70 travel technology companies, ranging from the largest, such as Google, to small startups, and everything in between. Peter has previously spoken at IWINETC 2021 Porto, Portugal, IWINETC 2024 Plovdiv, Bulgaria and IWINETC 2026 krakow, Poland.

Judith Lewis is a renowned and in demand international MC, fractional CMO, keynote speaker, writer, trainer, blogger and digital media consultant. She specialises in applying strategic understanding of digital technologies to help businesses innovate and optimise their effectiveness within the new, networked communications environment. She has a specialised honours degree in psychology, a background in programming and law, and has over a quarter of a century of experience in digital (more…)

Elia Carceller Sauras is founder and director of the Instituto Mediterráneo de Alimentación Sostenible – IMAS, a think tank dedicated to designing sustainable, healthy and economically viable food models for collective and professional kitchens. Her work focuses on the transformation of food systems through public health, environmental sustainability, social responsibility, territorial identity and operational efficiency. Trained in agricultural engineering, environmental sciences and agri-food policy, (more…)

Laureen Rashof is a lecturer and consultant specialising in food tourism, destination development and tourism strategy. Her work is driven by a passion for connecting academic knowledge with practical solutions that help destinations create meaningful, sustainable and competitive visitor experiences. Having worked across both academia and the tourism industry, Laureen has developed a strong understanding of the opportunities and challenges destinations face in transforming local food (more…)

Beatriz Nubiola holds a degree in Humanities from Pompeu Fabra University, specializing in Art History. She also completed a Master’s in Tourism Management at EADA and IDEC, and a Postgraduate degree in Event Management and Organization at the Autonomous University of Barcelona. She began her professional career cataloguing works of art for private collectors and later as a local tour guide at Turisme de Terrassa. She completed a two-year training fellowship in Madrid with the Catalonia (more…)

As Director of the Municipal Tourism Board of Cambrils, Vadim Koryagin leads tourism promotion strategies, product diversification, and the positioning of the city in international markets. With a solid background in tourism and a creative, technology-driven profile, he has worked on projects that combine innovation, local product development, and family, gastronomic, and sports tourism initiatives. Vadim champions digitalization, sustainability, and the promotion of local (km 0) products as key pillars to strengthen tourism competitiveness and enhance the visitor experience.

Octavi Bono is the Director of the Tourism Board of the Tarragona Provincial Council. Expert in destination management and tourism governance. He holds a PhD in Geography and Tourism from the Rovira i Virgili University (URV) and has worked for more than 25 years at the Tarragona Provincial Council’s Tourism Board, where he has led the positioning of the Costa Daurada and Terres de l’Ebre destinations. He served as Director General of Tourism of the Government of Catalonia from (more…)

An exclusive hands-on culinary experience for IFOODTC delegates at the Confraria de Pescadors de Cambrils. elegates will learn how to prepare their own traditional romesco sauce, working with the ingredients and techniques that have been part of the local fishing community’s culinary heritage for generations. The experience continues with a live seafood showcooking, where local seafood is prepared and paired with the romesco created by the delegates. The tasting is (more…)

The Mestral Oleotour Experience will showcase how the Cooperativa Agrícola de Cambrils has transformed one of the Mediterranean's oldest traditions into an award-winning food tourism experience. November is olive harvest season, offering the unique opportunity to witness the arrival of freshly picked olives at the mill, observe the pressing process in action, and taste freshly pressed extra virgin olive oil at its very best while discovering how premium olive oil is crafted from grove to (more…)

What makes vermouth so much more than a drink? Discover how one of the Mediterranean's most cherished traditions has been transformed into an engaging food and beverage tourism experience at the enchanting Parc Samà. Delegates will explore the estate's spectacular botanical gardens before stepping inside the historic cellars, where the story of vermouth unfolds through its history, craftsmanship, and enduring role in Mediterranean culture. The experience culminates in a guided (more…)

The Bluefin Tuna Experience offers delegates a fascinating insight into the world of Bluefin tuna, exploring its life in the Mediterranean, fishing heritage, sustainability and traceability, and its journey from the sea to the plate. As the sun sets over the Mediterranean, delegates will enjoy an on-board tasting of Bluefin tuna, discovering the exceptional quality and flavour of one of the region’s most prized culinary treasures.

Following the Bluefin Tuna Experience, delegates will discover one of the most atmospheric expressions of Cambrils’ maritime food culture: the Fideuà Rossejada, Ron Cremat & Sea Shanties Experience. Gathered beside the harbour, delegates will taste fideuà rossejada, a traditional dish rooted in Cambrils’ fishing heritage, followed by ron cremat, the aromatic, flame-prepared rum drink traditionally associated with Catalan fishermen. As the sun sets over the Mediterranean, traditional sea shanties and (more…)