The XIV IncaBusiness Cycle will conclude with a roundtable focused on contemporary gastronomy and its ability to evolve while preserving its identity. The event, scheduled for April 23 at the Teatre Principal d’Inca, will bring together leading culinary professionals to discuss the balance between innovation and tradition in modern cuisine.

The session will feature Michelin-starred chef Pepe Rodríguez alongside prominent figures from the Balearic culinary scene, including Marc Fosh, José María Borrás, Marga Coll, and Jordi Cantó. Together, they will offer diverse perspectives on culinary evolution, ranging from high-end gastronomy to approaches rooted in local and seasonal products.

The discussion will explore key challenges facing contemporary cuisine, particularly the need to innovate without losing cultural and gastronomic heritage. Different approaches will be examined, highlighting the integration of creativity, technique, and respect for local traditions as essential elements of innovation.

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This theme reflects the growing importance of the gastronomy sector as both an economic driver and a cultural asset, capable of showcasing regional identity through cuisine. The event will serve as a platform for knowledge exchange and dialogue between professionals and the wider public.

As part of a broader program aimed at promoting talent, sustainability, and innovation, this initiative reinforces the strategic role of gastronomy in regional development.