The 24th edition of Madrid Fusión will host the third Revelation Venue Award

Six candidates are vying for the Madrid Fusión Revelation Sala Award, a prize that joins the existing awards that have long recognized outstanding professionals at our congress, such as the Revelation Chef and Revelation Pastry Chef awards. As with those two awards, the winner from this group of finalists, chosen by secret ballot, will be announced on Wednesday, January 28th, in the congress auditorium.

The finalists for the III Sala Revelación Madrid Fusión Award are:

Mariana Ortellado. O'Pazo Roastery (Padron, Galicia)

In the dining room of this unique grill, with the feel of a fine restaurant, Mariana Ortellado stands out, particularly elegant. Her demeanor, gestures, and ability to connect with customers reveal a special aptitude for her craft. She has a long and distinguished career in the hospitality industry, having worked as a kitchen assistant in Mallorca and a pastry chef in Galicia. As she herself acknowledges, her pastry experience instilled in her technical precision and a keen eye for detail. She also worked as a waitress at the Royal Aero Club of Santiago de Compostela, in addition to restaurants and hotels, where she learned to connect with and understand each customer's needs. She feels fulfilled, proud, and happy in her work.

Lola Palacio. Restaurante Alenda (Villaviciosa, Asturias)

Lola Palacio's smile never fades, despite the pressure she faces at Alenda restaurant. Single-handedly, she manages to attend to the twelve diners in her tiny establishment with a warm and friendly touch. She organizes reservations, serves and clears dishes, manages the wine cellar, prepares bills, tends to the small vegetable garden next to the restaurant, and handles everything else that needs doing. Together with her partner, Iñaki Gómez, she has transformed their home into a life project. She acts as both the restaurant manager and the head of their small business with astonishing professionalism. It's no wonder that in her short career she has completed master's degrees in management and innovation, as well as courses in restaurant management and business. A true professional, sensitive and intuitive, she is the heart and soul of this small restaurant.

Marta Alfaro. Orma Restaurant (Alicante)

Marta Alfaro not only works as a sommelier and head of service at the modern Orma restaurant, but she also directs, coordinates, and supervises the tasks performed by her team. Quick, efficient, and imaginative, she always wears a smile. She demonstrates a remarkable memory, communication skills, the ability to express ideas, and the capacity to adapt to her customers' tastes. As sommelier, she suggests perfect pairings that enhance the flavor of the dishes. Generous in her interactions with her team, she oversees and plans daily tasks, fostering the uniquely warm and welcoming atmosphere that permeates the restaurant's dining room. And she does all of this with a naturalness and simplicity that is truly touching.

Giorgia Scaramella, Aromata Restaurant (Palma de Mallorca)

Italian by birth and Italian-Spanish at heart and in spirit. At Aromata, the restaurant of renowned Mallorcan chef Andreu Genestra in Palma de Mallorca (the city where she has lived for many years), she manages the dining room and the wine cellar, an area in which she demonstrates her expertise. She complements this dual role with other responsibilities that showcase her professional competence in complex areas such as the establishment's financial management, staff recruitment, and the training and supervision of the front-of-house team. She performs these tasks with a constant smile, from purchasing wines to selecting the perfect pairings for the daily or weekly menus. And she does it all with her characteristic enthusiasm, elegance, and joy.

Adrián Fernández. Lera Restaurant (Castroverde de Campos, Zamora)

What truly sets Adrián Fernández apart is his ability to anticipate his customers' preferences and reactions. Attentive and intuitive, he effortlessly handles front-of-house service without overwhelming them with unnecessary gestures or explanations. He also serves as the breakfast manager daily at the small hotel that houses the restaurant. This morning meal is served at the communal table in the restaurant's wine cellar and workshop, where he attends to tables while simultaneously preparing some dishes. His professional versatility shines through in moments of high pressure, precisely when his communication and coordination skills with the rest of the team come to the fore. A multifaceted waiter who not only cooks but also manages, creates dishes, and handles cost breakdowns.

Mario Tofé. Éter Restaurant (Madrid)

Mario Tofé is the alter ego of his brother Rodrigo Tofé, a tandem that, from the dining room to the kitchen, has propelled the two brothers and their restaurant Éter to a prominent position on the capital's culinary scene. Mario, in charge of the dining room, is one of the most outstanding young professionals in the field of sommeliers and customer service. Sensitive, intuitive, and highly versatile, he needs only a few gestures or a few words to anticipate each customer's preferences. A professional with a strong personality, he understands the value of food and wine pairings like few others. In his cellar, he treasures sought-after, hard-to-find labels alongside rare wines that he discovers and keeps like precious gems, awaiting the perfect moment. In the dining room, he demonstrates his problem-solving skills, organizational abilities, and communication prowess.