On 17 October, the Spain Fusion Texas 2025 culinary event was held in San Antonio. This marked the fourth edition of this gathering. It has established itself as an essential event for bringing the best of Spanish pantry and cuisine to the American market. Alfonso Fernández, known as the Food Fetishist, acted as master of ceremonies during the engaging presentations that took place throughout the day in the exhibition area. Among the presenters was Spanish chef Luis Roger, who heads the MICHELIN-starred restaurant BCN in Houston. The action-packed day culminated with the Spain Night Out. This lively and relaxed event allowed attendees to enjoy Spanish food and music late into the afternoon.
Aquanaria is a pioneering company in Spain for marine aquaculture. We specialise in large sea bass for the hospitality industry. Our international expansion strategy has allowed us to be present in more than 32 countries. This is possible thanks to our robust logistics system, which allows us to deliver fresh sea bass to any part of the world within 48 hours of harvest. This guarantees our customers receive a product with exceptional texture and flavour along with maximum freshness and shelf life.
LUIS ROGER, JUANLU FERNÁNDEZ AND PEPE VIEIRA BRING AQUANARIA SEA BASS TO THE TEXAN PUBLIC
Luis Roger (restaurant BCN Taste & Tradition*, Houston, USA), Juanlu Fernández (restaurant Lú, Cocina y Alma**, Jerez de la Frontera, Cádiz) and Pepe Vieira (restaurant Pepe Vieira**, Raxó, Pontevedra) gave three compelling presentations in San Antonio showcasing the essence of their cuisine and the great richness of Spanish products. For this, they used Aquanaria sea bass as the key ingredient in their cooking demonstrations, demonstrating its great versatility.
Spanish chef Luis Roger has been based in Houston for many years. There he runs the MICHELIN-starred restaurant BCN Taste & Tradition. He also leads MAD, a more casual project that brings together the best of Spanish cuisine and Madrid’s nightlife. During his presentation ‘Exploring the rich flavours, textures and quality of Spanish seafood’, Luis shared his experience with Aquanaria sea bass. He highlighted its year-round availability and consistent quality. These characteristics solved the supply issues he was experiencing in his restaurant and have made him an advocate for the product. Through four recipes showcasing different techniques – steamed sea bass with pistachio and almonds, grilled with avocado, tiradito with escabeche and nigiri – the chef showed the various possibilities offered by the product.
Juanlu Fernández gave a talk entitled ‘Cooking with Magic’. The chef expertly demonstrated how the same ingredient, Aquanaria sea bass, can be presented in very different ways in terms of texture and aroma when the right techniques, and magic, are applied. Using three traditional recipes with an innovative twist, he surprised the American audience. For his part, Pepe Vieira transported the audience to Galicia through the dishes of his restaurant, which also offers accommodation. In his demonstration, he used Aquanaria sea bass, which he marinated in salt, citrus and aromatic herbs and presented in the form of a delicate flower.
SPAIN FUSION TEXAS 2025
The event unfolded in two sessions with distinct formats, held during the day and in the late afternoon. Both took place at the iconic Hotel Emma in the heart of San Antonio’s trendy Pearl District. Aiming to promotethe value of Spanish products in the US market and reinforce the visibility of Spanish cuisine, Spain Fusion served as a meeting point connecting top quality products, such as Aquanaria sea bass, with chefs and professionals from the US culinary scene.
The daytime session featured a full agenda of presentations and cooking demonstrations, as well as an exhibition area where Aquanaria was also represented. The sessions were led by renowned chefs. Including Juanlu Fernández (restaurant Lú, Cocina y Alma**, Jerez de la Frontera, Cádiz); Luis Roger (restaurant BCN Taste & Tradition*, Houston, USA) and Varin Keokitvon (chef instructor at The Seattle Culinary Academy, USA). The second session, Spain Night Out, took place in the late afternoon on the hotel’s grounds.This featured a more relaxed format where, through music and gastronomy, guests were invited to experience the symbol of union and celebration that food represents in Spanish culture. There was also a station where attendees could enjoy Aquanaria sea bass tastings led by our sushi chef.
AQUANARIA’S COMMITMENT
At Aquanaria we are committed to culinary excellence and actively work to promote our products internationally. Attending events such as Spain Fusion Texas 2025, where culinary excellence is promoted and supported, is always a very enriching experience. Even more so when shared with renowned chefs such as Luis Roger, a MICHELIN-starred chef in Houston.
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