Northern Hemisphere

Ludovic DEPIE

NESPRESSO, Coffee Expertise Manager, Coffee Ambassador, Paris, France

The nose of Nespresso.  After studying art history, this coffee enthusiast became Coffee Expertise Manager at Nespresso France. His role is to use his understanding of the “challenges” in the world of coffee to challenge the strategy on a daily basis and thus build a brand that is sustainable, authentic, responsible and effective.

Fil BUCCHINO

ABANDONED GROVE, Founder & professional olive oil taster Toronto, Canada

Florence born Fil Bucchino is a Toronto based extra virgin olive oil expert. For almost 20 years, Fil has been a passionate communicator and an avid promoter of extra virgin olive oil with a focus on education, the art of production, sustainability and health benefits. In 2016 Fil founded Abandoned Grove as a means to raise awareness and restore the connection to the olive groves, what they mean to the landscape, the heritage and the well being of a community. 

Christine CHEYLAN

CHÂTEAU VIRANT, Lançon-Provence, France

Producer of EVOO and Wine at Château Virant Christine Cheylan is known to be visionnaire and workaholic, and an inspiring woman. Christine has a know-how that you can mesure with the words of the french singer Patrick Bruel who named her the Zinedine Zidane of olive oil. He found Christine when he was  looking for the best miller to press his own EVOO….

Kostas LIRIS, President of the jury and panel leader

kostasliris.com Kalamata, Greece

Kostas LIRIS is an agronomist and teacher of oleology worldwide, based in Kalamata, Greece. This agronomist and miller teaches olive growing and shares his knowledge around the world from Paris to London and from New York to San Francisco. Kostas is also a tasting panel leader and serves as a jury member at numerous international competitions in New York, Tokyo, Athens and Hamburg.

 Christophe LAVELLE

CNRS, NATIONAL MUSEUM OF NATURAL HISTORY, Paris, France

Christophe Lavelle is a biophysicist, researcher at the CNRS (the French center for scientific research) and co-founder of the Food 2.0 LAB. Passionate about food and the relationship between art and science, he teaches in many institutions such as the universities of Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris and Le Cordon Bleu Paris.

Marcelo SCOFANO, panel leader

ESTILO GOURMET, Rio de Janeiro, Brazil

Marcelo SCOFANO is a Chef and an oleologist, founder of the movement ESTILO GOURMET to celebrate the best olive oils. Carioca (from Rio de Janeiro), olive oil researcher and consultant, Marcelo is a training Chef to elaborate pairing with the different olive oils and workshops dedicated to the sensory experience.

Gaël CLAVIÈRE

HOTEL DE MATIGNON, Pastry Chef of French Prime Minister, Paris, France

 Gaël Clavière, “The Dalí of Pastry” as he is known—thanks to his handlebar moustache and surreal creations—works at the Hôtel de Matignon, the official residence of the head of the French government where he already served seven different Prime Ministers!

Alexandra Paris

FRANCE OLIVE, Head of communication and promotion office, Nyons, France

Alexandra is one of the most influent French women in olive oil. Head of communication of the French interprofessional organisation FRANCE OLIVE, she is in charge of the promotion and also of all the regulations on the French and European market. Born in Provence, she was raised in the tradition of extra olive oil. Due to her professional activity she is aware of all the news and trends, she is also a professional olive oil taster.

Nicolas CLOISEAU

MAISON DU CHOCOLAT, MOF, Chocolatier Chef Créateur, Paris, France

Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier “MOF” (chocolate’s best craftsman). Nicolas Cloiseau is the Chef of La Maison du Chocolat since 2012. He is responsible of the chocolates’ signature, pastries and ephemeral collections of the Parisian house.

Imbued with elegance and artisanal prowess, he has created a dreamlike Maison du Chocolat universe that gives chocolate lovers the opportunity to taste an art of its own.

Olfa BACCOURI

INSTITUTE OF MEDICAL TECHNOLOGIES, Tunis, Tunisie

Olfa Baccouri, Scientist involved in improving quality in olive oil. Olive Oil expert. Biologist specialized on olive oil biochemistry. (Institute of medical technologies of Tunis). Researcher at the laboratory of genetics, immunology and human pathologies department of El Manar university.

Milena BUČAR-MIKLAVČIČ

INSTITUTE FOR OLIVECULTURE & LABORATORY OF THE INSTITUTE FOR OLIVECULTURE, Koper, Slovenia

Distinguished expert in Sensory Evaluation and research in the olive oil sector, Mrs Bučar-Miklavčič is member of the Expert Group for Sensory Evaluation at the International Olive Council since 2001. She is founder of new research areas in oliveculture in the academic environment, the result of her unique concept are four PhDs.

Eleftheria GERMANAKI

SENSORY EVALUATION LABORATORY OF CRETE, Director and panel supervisor, Crete, Greece

Agronomist, Director and Panel supervisor in the accredited Sensory Evaluation Laboratory of Crete ACR. For the last 15 years Germanaki has developed projects and workshops on olive oil education and training seminars in the sensorial evaluation of extra virgin olive oil.

A renowned jury member in Greeks and international olive oil competitions.

Javier SÁNCHEZ PEDRÓS

Master Miller, Aragón, Spain

Master Miller, production and quality director of award winning company Aceites Impelte del Bajo Martín. Advisor for various award winning companies and brands (Ecoleus, MisRaíces/Roots, Karma…) SÁNCHEZ PEDRÓS is also contributor at Almaceite Magazine (Spanish Olive Oil Yearbook), member of the International Olive Oil Council accredited in “Panel de Catadores de AOV de Aragón » since 2006.

In 2019 he was awarded “Maestro de Almazara” at Oleomaq International Fair. 

Aida LAZZEZ

INSTITUT DE L’OLIVIER, Researcher in olive oil, Dr. in Chemistry, Sfax, Tunisia

Founder of the Scientific Days ( including courses on olive oil sensory analysis) on the sidelines of the Med Mag Oliva Salon in Tunisia.  PhD professor and permanent researcher, Dr Lazzez is working in Genetic Resource at the Olive Tree Institute, Sfax, Tunisia, since 2005. Responsible for the development of training programs in olive oil sensory analysis conducted by Med Com. Author and co-author of many scientific papers, she has participated in several national and international scientific conferences.

Yoni SAADA

BAGNARD, Chef and transmitter of Mediterranean culinary history, Paris, France

At the age of 19, he started studying cooking and baking at the Parisian school Ferrandi. After graduating, he worked with prestigious brigades such as those of Yannick Alléno at the Meurice Hotel (***), William Ledeuil at the Bouquinistes (**) and especially those of his mentor Frédéric Anton at the Pré Catelan (***). 

In 2006, at the age of 25, Yoni Saada opened his first restaurant Osmose, then in 2013 after his participation in Top Chef, a show in which he finished among the finalists and was noticed by the general public, he opened Miniatures, a semi-gastronomic restaurant in the form of French-style tapas. 

Since then, he created Bagnard, a mediteranean food store and restaurant concept located in Les Galeries Lafayette and in many other places.

Sandi BABIČ

Master Miller, Koper, Slovenia

Sandi Babič is a living legend! When comes the harvest time, the police station knows they will have to close the road leading to his mill due to more than a hundred people lining up to Oliarna Babič.

Miller of several best EVOOs in the world and most of those from his region. People come also from Croatia to his mill!

This EVOO Perfectionist is challenging his knowledge very year, because every detail counts! Babič is only searching for extra virgin olive oil perfection.. That he reaches many times each season.

Yasmine SEGHIRATE EL GUERRAB

CIHEAM, Administrator, Paris, France

Administrator at the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), an intergovernmental organisation dedicated to training, research and cooperation in the fields of agriculture and food.

In charge of institutional communication and publications, Yasmine Seghirate El Guerrab is in charge of projects related to the integration of a gender perspective in the organisation’s activities and to the strengthening of the role of women and youth in Mediterranean food systems.

Graduated at Sciences Po Aix-en-Provence, with a specialization in political sociology of the Arab and Muslim world.

She was previously a project officer in the office of the United Nations Under-Secretary-General for Innovative Financing for Development (UNITAID) and a consultant for the French Development Agency (AFD). Her commitment to associations led her to be a founding member of ATLAS (Algerian Association of Talents and Leaders) and responsible for the CSR and Territories Commission of the CACIF (Algerian Chamber of Commerce and Industry in France).

Yasmine is also an olive oil lover with a long practice of olive oil tasting.

Elvan UYSAL BOTTONI

Food Expert, Roma, Italy

Elvan is a Rome based Turkish , multi disciplinary taster. She is a  free-lance journalist and writer, columnist and food expert. 

She has been living in Rome, Italy since 2000. she worked as a Turkish Broadcasting Supervisor at Alice television channel and she was the program coordinator of the National Geographic Channel Turkey and National Geographic WILD Italy channels. Ηer books deal with the relationship between food and everyday life with an emphasis on tradition and evolution.

François PERRET, President of the competition

RITZ Paris & RITZ Paris Le Comptoir, Pastry Chef – World’s Best Restaurant Pastry Chef 2019, Paris, France

François Perret was named the World’s Best Restaurant Pastry Chef in 2019, the same year his book “French Pastry at the Ritz Paris” was published. In 2020, big success of the first season of “The Chef in a Truck” series on Netflix. Then in 2021, he opens Ritz Paris Le Comptoir, the pastry boutique at the Ritz Paris.

An abundance of recognition for the Chef, a native of Bourg-en-Bresse, who still vividly recalls the epiphany of his father’s crème anglaise.

Having worked in some of the best kitchen brigades  in Paris — at the Lancaster, Le Meurice, the Four Seasons George V and the Shangri-La Hotel, Paris, François Perret was granted carte blanche at the Ritz Paris to create the House’s new pastry  identity when it reopened in 2016. Since then, his sense of measure – “just the right amount of sugar, just the right amount of salt” — and his quest for the perfect balance between acid, tart and the flavor of the finished product embody the expertise of one of the great pastry chefs of his generation.  As he says with a smile, “isn’t the art of balancing flavors what invites you to dip your spoon in once again with a smile on your lips, and without having to ask for a glass of water when you’re done?” Add to that audacity, generosity and a flair for finding inspiration everywhere… and results that match his ambition: “A dessert should astonish and create desire. Its gourmandise should make you want to come back,” observes the Chef, a sincere and perfectionistic gourmand through and through.

Dr Sonda LAROUSSI MEZGHANI

CEO of “220” agritech startup

International olive oil expert, Dr Laroussi is a table olives and virgin olive oil sensory analysis trainer. She has already trained, supported and assisted several sensory analysis laboratories from the creation to the International Olive Oil Council recognition and accreditation (ISO 17025). Dr Laroussi is the co-founder and the CEO of ‘220’, an agritech startup that connects olive oil traders and producers. She works to enhance the olive oil quality and the farmer’s livelihoods, very active in the olive oil sector and the education of the producers, consumers and children about olive oil culture, quality and tasting. Jury member in national and international olive oil competitions.

Wilma VAN GRINSVEN- PADBERG

OLIJFOLIE INSTITUUT, Bois-Le-Duc, The Netherland

Involved with passion in the olive oil sector since 2007, Wilma VAN GRINSVEN- PADBERG is Co-Founder of a famous a chain of stores dedicated to olive oil products and condiments. Founder of www.olijfolieinstituut.nl a new company dedicated to sensorial analysis with organoleptic panel test and electronic noses. Graduated International Professional Taster from ONAOO school in Italy in 2018 after and Olive Oil Sommelier in 2017 at the OOT Olive Oil Sommelier course at New York Culinary Center. van Grinsven is author of books about olive oil and the Mediterranean diet translated in 4 languages.

Müge NEBIOĞLU

Food Engineer & Teacher in sensorial & chemical analysis of olive oil

Food Engineer with a Master Degree from Uludağ University, Nebioğlu works as specialist researcher at the Central Research Institute of Food and Feed Control. She is a professional olive oil taster and a teacher in sensorial & chemical analysis of olive oil.

Philippe COHEN SOLAL

¡YA BASTA! Paris, France

Philippe Cohen Solal is the co-founder of Gotan Project. Composer, producer, DJ, music supervisor (record label ¡Ya Basta!) Philippe is passionate about cooking and olive oil. He created the first ever Olive Oil Playlist for OLIO NUOVO DAYS in 2020 turning an olive oil tasting session into an artistic project.

Sophie de SANTIS

LE FIGAROSCOPE, Paris, France

Sophie DE SANTIS, Editor-in-Chief of Le Figaroscope, cultural supplement of Le Figaro. Specialist in culture, design and art of living, she has always been interested in contemporary creation in all its forms.

Alissa DEMOREST

FORMES DE LUXE – LUXE PACKAGING Paris, France

Editor in Chief of leading packaging trade publications Formes de Luxe and Luxe Packaging Insight.com, Alissa Demorest is a French-American editor with extensive experience in the luxury-goods sector from both a brand and a supplier perspective. Based in Paris, she has been at the head the French luxury packaging media since 2015.

Marin PETER

PETER AUTO, Paris, France

Art director in the automotive event industry, graphic designer and illustrator. Marin PETER  participated in the creation of the Olio Nuovo Days from the first edition. Epicurean and aesthete, Marin PETER knows how to appreciate the curves of a rare car as much as the originality of the design of an olive oil bottle!

@thefinestillustrator

Nicolas BOULARD

NICOLAS BOULARD, Paris, France

At first glance, Nicolas Boulard’s works seem part of a specific heritage, that of minimal art and conceptual art. The forms are geometric, circles, spheres, polyhedrons. The artist gives great importance to the void, to space, to time and geometry. His last work, « Nuancier » installation is a collection of 180 olive oils included in clear glasses tubes to create a gradient is shown for 3 years at MUCEM, Marseille – France.

Gabriele CORTO MOLTEDO

CORTO MOLTEDO

Conceived in Venice, Born in New York, Raised between the Venetian countryside, and the Big Apple, Corto Moltedo is a fashion designer based in Le Palais Royal, Paris, son of the founding family of Bottega Veneta. His eponymous label Corto Moltedo was launched in 2004. Trademark to Moltedo’s design is his constant attention to every detail in order to personalize each bag.

EVOO lover, Gabriele supports his family, founder of Res Antiqva.

Diane LAUNIER

ART LUDIQUE MUSEUM