Joaquín Capel is the Chief Executive Officer of Grupo Con Fuego, a Madrid-based restaurant group that brings together brands such as Ôven, SteakBurger, Pizzart and Superchulo with 25 restaurants. His career is closely linked to the development of restaurant concepts with a strong personality, strategic locations and a clear focus on customer experience. From his leadership role, he drives the group’s growth through product quality, carefully designed spaces, technological innovation and a professional approach to restaurant management. His work combines business vision, brand sensitivity and a practical understanding of day-to-day operations. In his talks, he shares a direct and realistic perspective on how the restaurant industry can evolve by connecting gastronomy, hospitality, interior design, technology and people. His approach is built around a clear idea: restaurants should not only serve food, but also create memorable moments and meaningful experiences for guests.
Grupo Con Fuego is a Madrid-based restaurant group that brings together several gastronomic brands with their own distinct identity: Ôven, SteakBurger, Pizzart and Superchulo. Its restaurants combine prime locations, quality products, carefully designed interiors and experiences created for different occasions, from casual meals and dinners to celebrations, group bookings and corporate events. The group follows a multi-brand approach in which each concept keeps its own personality while sharing the same philosophy: creating lively, welcoming and memorable spaces where gastronomy and hospitality are at the heart of the guest experience. In recent years, Grupo Con Fuego has invested in innovation across management, loyalty, reservations, data analysis and customer communication, integrating technology to improve operations while preserving the human essence of service. Its proposal connects restaurants, design, customer experience and urban culture.
