Speakers

Pablo Britton is a Development Chef at Bompas & Parr, the London-based experiential food studio specialising in large-scale, narrative-driven culinary projects. He has over twenty years of experience across Michelin-starred restaurants, international fine-dining kitchens, and complex food-led installations that sit at the intersection of gastronomy, design, and technology.

His work spans research and development, concept creation, and live delivery, including immersive dining experiences, public installations, and bespoke projects for cultural institutions and global brands. Pablo leads technical R&D in advanced cooking techniques, fermentation, flavour extraction, hydrocolloids, and experimental production methods, translating research into practical, scalable outcomes.