Ramón Perisé Moré (Tremp, 1978) is an R&D head chef at Mugaritz, leading interdisciplinary research at the intersection of gastronomy, creativity, and science. Raised near the Pyrenees, he began as a self-taught cook before earning a Master’s in Culinary Arts and Kitchen Management at EUHT Sant Pol. He joined Mugaritz in 2009 and has worked in its R&D team since 2011, contributing to its avant-garde approach. His work explores fermentation, diner behavior, new ingredients, and technology in gastronomy. He has participated in international research projects, published scientific articles, and taught at universities and culinary institutions worldwide. He has developed artistic collaborations, books, and audiovisual projects. In 2018, he became R&D head chef. In 2019, he co-founded Wild Ferments and Ama Imposible Petillant Naturel, focused on precision fermentation using advanced technology. He directs the Mugaritz Creativity Program at Madrid Culinary Campus (Comillas University), Spain. His work emphasizes experimentation and cross-disciplinary collaboration. (Urnieta, Spain) linkedin.com/in/ramon-peris