Uploaded August 2026 | Updated September 2026, 2 days ago
Food evokes memory, nostalgia, and belonging through the culinary narratives of chefs Anand George, Alvar Hinojal and Marc Seggara. With Nieves Caballero Barrigón, they explore how taste binds us to cultural truths, and reveal the synergies between Indian and Spanish culinary traditions.
Chef Anand George is the founder of Cardiff’s acclaimed restaurant, Purple Poppadom, recently awarded a MICHELIN Bib Gourmand. Widely recognised for redefining Indian dining in the UK, George brings together classical technique, regional authenticity, and a distinctly modern sensibility. Originally from Kerala in southern India, his cooking is deeply rooted in the culinary heritage of his homeland, while driven by a constant pursuit of innovation. Alongside his fine dining work, he has also championed Indian street food through his Tukka Tuk concept, helping to broaden the perception of Indian cuisine across South Wales.
Marc Segarra has been the executive chef at Abadía Retuerta LeDomaine since February 2016. He began his career in traditional Catalan cuisine, working at prestigious establishments such as Villamagna by Rodrigo de la Calle and the Hotel Torralbenc in Menorca. He gained further experience at Tierra, Nerua in Bilbao, Mugaritz, and El Celler de Can Roca. In 2016, Segarra joined Abadía Retuerta, where his 2021 gastronomic proposition focuses on strong connections with local producers and native products, emphasizing technique. His work pays tribute to the Ribera del Duero's land and produce. Refectorio, under his leadership, has held a Michelin Star since 2014 and earned two Repsol Suns and a Michelin Green Star in 2020.
Alvar Hinojal was head chef at the Suite 22 restaurant for several years until he was given the opportunity to launch Taller Arzuaga, which currently holds one Michelin star. In 2018, he opened the Alquimia restaurant, which received a Michelin Star and a Sol Repsol.
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Food evokes memory, nostalgia, and belonging through the culinary narratives of chefs Anand George, Alvar Hinojal and Marc Seggara. With Nieves Caballero Barrigón, they explore how taste binds us to cultural truths, and reveal the synergies between Indian and Spanish culinary traditions.
Chef Anand George is the founder of Cardiff’s acclaimed restaurant, Purple Poppadom, recently awarded a MICHELIN Bib Gourmand. Widely recognised for redefining Indian dining in the UK, George brings together classical technique, regional authenticity, and a distinctly modern sensibility. Originally from Kerala in southern India, his cooking is deeply rooted in the culinary heritage of his homeland, while driven by a constant pursuit of innovation. Alongside his fine dining work, he has also championed Indian street food through his Tukka Tuk concept, helping to broaden the perception of Indian cuisine across South Wales.
Marc Segarra has been the executive chef at Abadía Retuerta LeDomaine since February 2016. He began his career in traditional Catalan cuisine, working at prestigious establishments such as Villamagna by Rodrigo de la Calle and the Hotel Torralbenc in Menorca. He gained further experience at Tierra, Nerua in Bilbao, Mugaritz, and El Celler de Can Roca. In 2016, Segarra joined Abadía Retuerta, where his 2021 gastronomic proposition focuses on strong connections with local producers and native products, emphasizing technique. His work pays tribute to the Ribera del Duero's land and produce. Refectorio, under his leadership, has held a Michelin Star since 2014 and earned two Repsol Suns and a Michelin Green Star in 2020.
Alvar Hinojal was head chef at the Suite 22 restaurant for several years until he was given the opportunity to launch Taller Arzuaga, which currently holds one Michelin star. In 2018, he opened the Alquimia restaurant, which received a Michelin Star and a Sol Repsol.
Follow us on –
Website - jlflitfest.org
Facebook - facebook.com/JLFInternational
YouTube - youtube.com/@JLFInternational
Instagram - instagram.com/jlfinternational
X - twitter.com/JLFLitfest
#food #foodculture #foodculinary
