Honorary Truffle Ambassadors
A recognition of the chefs who have elevated the truffle to its ultimate splendor in haute cuisine.
Each year, within the framework of Trufforum, Laumont awards the prestigious title of Honorary Truffle Ambassador. This recognition honors chefs and professionals who have made an exceptional contribution to the dissemination and promotion of truffles in gastronomy.
Trufforum is an international event that brings together experts, producers, and truffle lovers to promote its culture, its use in the kitchen, and its gastronomic value. It is a key meeting point for the outreach of this highly prized fungus, where Laumont reinforces its commitment to excellence and the sustainability of the truffle sector.
Since 2019, the title of Honorary Truffle Ambassador has been awarded at Trufforum to great figures in gastronomy: Carme Ruscalleda and Toni Balam (2019), Ferran Adrià (2020), Nandu Jubany (2021), David Andrés and, posthumously, Santi Santamaria (2022), Paco Pérez (2023), Joan Roca (2024), and Martín Berasategui along with a posthumous recognition of Fermí Puig (2025).
Carme Ruscalleda is one of the most influential chefs in world gastronomy, with a total of seven Michelin stars throughout her career. Together with her husband, Toni Balam, she has been the creative mind behind the legendary Sant Pau, where truffles have always played an essential role in her signature cuisine.
Her ability to reinterpret traditional flavors with seasonal products, including truffles, has marked a turning point in haute cuisine.
Pioneer of molecular gastronomy and founder of elBulli, Ferran Adrià revolutionized the culinary world with his innovative approach. The truffle has always been a key ingredient in his kitchen, used to explore new textures and techniques.
His ability to transform the perception of flavors has elevated the status of the truffle in contemporary gastronomy, turning it into a symbol of creativity and sophistication.
Michelin-starred chef and a benchmark of Catalan cuisine, Nandu Jubany has successfully combined tradition with innovation in each of his projects, from Can Jubany to his consultancy for multiple prestigious restaurants.
His passion for local products, including truffles, is reflected in his authentic-tasting cuisine, where this fungus takes center stage in memorable dishes that highlight its aromatic power.
David Andrés is one of the most prominent young talents in gastronomy, recognized as one of the best chefs in the world under 30. As the chef of Via Veneto in Barcelona and owner of Somiatruites in Igualada, he has successfully combined creativity with respect for ingredients, giving the truffle a fundamental role in his preparations.
On the other hand, Santi Santamaria, honored posthumously, was an unwavering advocate of traditional product-based cuisine and the founder of the iconic Can Fabes, the first restaurant in Catalonia to receive three Michelin stars. His love for the truffle was reflected in refined dishes where flavor and quality were the priority.
With five Michelin stars, Paco Pérez is a master of avant-garde cuisine with strong Mediterranean roots. In his restaurants, such as Miramar or Enoteca, the truffle is an indispensable ingredient for creating unique gastronomic experiences.
His ability to play with the nuances and intensity of this fungus has made him a natural ambassador for its use in haute cuisine.
Joan Roca, chef of El Celler de Can Roca, has been recognized as one of the best chefs in the world, taking Catalan cuisine to the highest level.
His mastery of technique and deep respect for ingredients have led him to create some of the most iconic dishes with truffles, where this fungus becomes the central axis of unforgettable sensory experiences.
Martín Berasategui, with more Michelin stars than any other chef in Spain, has made excellence his personal hallmark. In his flagship restaurant Martín Berasategui in Lasarte-Oria (three Michelin stars) and across his numerous gastronomic projects, he has made the truffle an essential ingredient in his cuisine.
Alongside him, posthumous recognition was given to Fermí Puig, who left an indelible legacy in Catalan cuisine. As the chef of Drolma, the exclusive restaurant at the Hotel Majestic in Barcelona which he led until its closure in 2011, and later at his own restaurant Fermí Puig, he stood out for his culinary elegance and his love for the truffle, enhancing its flavor with classic and precise techniques.
Carme Ruscalleda is one of the most influential chefs in world gastronomy, with a total of seven Michelin stars throughout her career. Together with her husband, Toni Balam, she has been the creative mind behind the legendary Sant Pau, where truffles have always played an essential role in her signature cuisine.
Her ability to reinterpret traditional flavors with seasonal products, including truffles, has marked a turning point in haute cuisine.
Pioneer of molecular gastronomy and founder of elBulli, Ferran Adrià revolutionized the culinary world with his innovative approach. The truffle has always been a key ingredient in his kitchen, used to explore new textures and techniques.
His ability to transform the perception of flavors has elevated the status of the truffle in contemporary gastronomy, turning it into a symbol of creativity and sophistication.
Michelin-starred chef and a benchmark of Catalan cuisine, Nandu Jubany has successfully combined tradition with innovation in each of his projects, from Can Jubany to his consultancy for multiple prestigious restaurants.
His passion for local products, including truffles, is reflected in his authentic-tasting cuisine, where this fungus takes center stage in memorable dishes that highlight its aromatic power.
David Andrés is one of the most prominent young talents in gastronomy, recognized as one of the best chefs in the world under 30. As the chef of Via Veneto in Barcelona and owner of Somiatruites in Igualada, he has successfully combined creativity with respect for ingredients, giving the truffle a fundamental role in his preparations.
On the other hand, Santi Santamaria, honored posthumously, was an unwavering advocate of traditional product-based cuisine and the founder of the iconic Can Fabes, the first restaurant in Catalonia to receive three Michelin stars. His love for the truffle was reflected in refined dishes where flavor and quality were the priority.
With five Michelin stars, Paco Pérez is a master of avant-garde cuisine with strong Mediterranean roots. In his restaurants, such as Miramar or Enoteca, the truffle is an indispensable ingredient for creating unique gastronomic experiences.
His ability to play with the nuances and intensity of this fungus has made him a natural ambassador for its use in haute cuisine.
Joan Roca, chef of El Celler de Can Roca, has been recognized as one of the best chefs in the world, taking Catalan cuisine to the highest level.
His mastery of technique and deep respect for ingredients have led him to create some of the most iconic dishes with truffles, where this fungus becomes the central axis of unforgettable sensory experiences.
Martín Berasategui, with more Michelin stars than any other chef in Spain, has made excellence his personal hallmark. In his flagship restaurant Martín Berasategui in Lasarte-Oria (three Michelin stars) and across his numerous gastronomic projects, he has made the truffle an essential ingredient in his cuisine.
Alongside him, posthumous recognition was given to Fermí Puig, who left an indelible legacy in Catalan cuisine. As the chef of Drolma, the exclusive restaurant at the Hotel Majestic in Barcelona which he led until its closure in 2011, and later at his own restaurant Fermí Puig, he stood out for his culinary elegance and his love for the truffle, enhancing its flavor with classic and precise techniques.
