All Speakers Speaker Miguel Ángel Rubiales Position: Executive Chef Company: Restaurante La Cruz Blanca Trained at the School of Hospitality in San Roque, Miguel Ángel specialized in fish butchery at Venta Antonio. His talent took him to Edinburgh, where he learned new techniques. Today, he leads La Cruz Blanca in Jerez, combining his knowledge of seafood with creativity to offer a unique cuisine. Join this presentation and discover how to maximize the potential of wild almadraba bluefin tuna in the kitchen. Sessions Tue 17 Sep 16:15 - 16:45 GADIRA | Gadira Wild Bluefin Tuna in Hospitality: Cutting techniques and maximum use