Although there are many more gastronomic talents that amaze us throughout the Spanish geography, thanks to the fair Gourmet Mediterranean From Valencia we managed to get enough interviews to start this compilation.
The intention is that you can find at least one of them in the 17 autonomous communities and meet another who crossed national borders to become an international talent.
What they have in common is this Recently, everyone has been paying a lot of attention And they have already proved their worth as cooks. We offer their names, trajectory and restaurants where you can try their cuisine.
Diego Rene He went through the kitchens of María José San Roman and Berastegui, among others. met Andrea Martos Between the ovens and decided to leave the kitchen until they reached Beluga, where they have now begun to combine the Meridian cuisine of the cultures of France, Alicante and Malaga. Then they dragged Kraken, Kambara and Pezwanda, famous for their rice dishes. Plaza de las Flores, 3, Malaga.
Iris of Jordan He started studying cooking at the age of 16 and, although he learned and grew up in restaurants such as Nakeima and Lakasa, it all started from a young age: it was then clear to him that he wanted to dedicate himself to gastronomy. The 24-year-old decided to return home, where he was already AncilsThe family restaurant he took over, representing the third generation of his love for cooking. He reached the Valladolid Pinchos and Tapas Contest. Calle Gral. Ferraz, 6, Anciles, Huesca.
Alan Garcia and Ivan Vasquez There are two pillars Le Llamber-Manín Sucre (Solete Guía Repsol), an avant-garde place with designer chocolates, ice creams and panettones that Alan and his wife Rosalia built next to Manini, his family’s workshop. Iván, the second Ice Cream in Spain, makes artisanal ice creams with authentic flavors. Calle Mayor, 29, Cangas de Narcea.
Უkan node They find each other edo, Jesse, Jose i Francesca: Three chefs and a sommelier, respectively, who share functions in the dining room and kitchen. They met at Noma in Copenhagen, which was named the world’s best restaurant in 2021. Club Figueral Road, 48, Es Figueral, Ibiza.
It was not easy Borja Marrero Leave the project you put forward, Texeda, but the truth is Muxgo There is his new illusion with a green Michelin star. On top of the Catalina Plaza Sustainable Hotel, this is your new opportunity to work with Tejeda products while still having your garden. Calle Luis Morote, 16, Las Palmas.
Alex Ortiz He studied at Pena Castillo School in Santander to later work in great restaurants such as Cenador de Amós or La Bodega del Riojano before creating. Cuckoo bread In 2018, St Calle Calabazas, 17, Suez.
Castilla La Mancha
Fatima Gismero He was practically born in his grandparents’ pastry shop, which was established in 1931. Recognized as the announced pastry chef at Fusión 2021 in Madrid, he has now taken the reins of the business, turning it into a business. Bakery Confectionery Fatima Gismerowhere you can try his latest creation: palm tree nougat made of chocolates in the shape of a palm tree. Carretera de Loranca, 9. Pioz, Guadalajara.
Castile and Leon
After training in restaurants such as the two Michelin Star Disfrutar, at the age of just 24, Noelia Lopez already running holidaysA gastrobar concept that was born in 2016 and which, after the pandemic, he and his brother Andres redefined as a hamburger bar, inspired by fun suggestions from their travels around Spain. Main Main Street, 14, Palencia.
Martina Puigvert He trained at the Basque Culinary Center, but what gave him his real background was being born in the kitchen of his mother, Fina Puigdevall. He sat 32 years ago Les ColsA two-star Michelin restaurant where Martina is now the head chef. Carretera de la Cana, s/n, Olot, Girona.
Society of Valencia
Alejandra Farrer completed an internship in Berasategi, where he met his partner, Emmanuel Carlucci. After working together all over the world, they returned to Castellon to create Watchtower RestaurantWith little money, but with so much enthusiasm and effort that it led them to win a Michelin star in 2021. Camí L’Atall 1-A, Alcossebre, Castellón.
Hector Gran He was with Quique DaCosta and Dani Garcia. When he arrived in the Basque country ten years ago, he spent two of them at Mugaritz and has now spent almost eight years at the world’s sixth-best restaurant. etxebarriwhere it continues to evolve as a second kitchen. San Juan Plaza, 1, Axpe, Bizkaia.
The kitchens of Cadiz Hospitality School, Aldebarán, Calima, Martin Berasategui, Quique Dacosta, Dos Cielos, Dani García and Caelis are some of those that have seen growth Juan Salgado. Born in 2019 DromoA personal commitment based on its own concept: classic but casual cuisine with Repsol Sol and Michelin Bib Gourmand. Plaza la Molineta, 8, Badajoz.
Omakase Born in 2021 when Adrian Figueroa He decides to partner with Grupo Amicalia to put into practice all the sushi knowledge he has gained after training with Andres Medici and the chefs of Tunateca Balfego, Nobuyuki Tajiri and Ekaitz Apraizen. Plaza de María Pita, 3, A Coruña.
Miguel Cano, Lorenz Sagara and Dani Lara are three “ex-Mugaritz” who were gastronomic partners for years before the creation. cloudy. It is a reflection of modern cuisine, located next to a family business in Los Canoes and with the originality that they avoid using gas and electricity to challenge themselves to develop dishes with everyday products. Plaza San Martin, 5, Haro.
Viridiana or Kabuki are some of the restaurants he has been to Hugo MuñozAnnouncement of the best chef of 2016 by the Academy of Gastronomy of Madrid. After being the executive chef of a large restaurant group in Madrid, he opened in the capital Hugo ChanA small and manageable business to show care and love for culinary details. C. Felix Boix, 6.
Karina Martinez He forged his knowledge until he became an example of how to make the best rice dishes. It shows in it Pepe ThomasA restaurant that grew up as a celebration hall and which now welcomes the gastronomic aspirations of its chef, whose renewed vision has led to the acquisition of the sun in the Repsol Guide. Camino Viejo de Orihuela, 6, Torreaguerra.
raised between the furnaces, Luis Salcedo Completed two Masters at the Basque Culinary Center and an internship at Les Cols. In 2018, he received the annual award from the Academy of Gastronomy of Navarre for his work in the culinary treatment of vegetables. Today he is the head chef RemigioRecognized family restaurant with Repsol Sun since 2019. Plaza de los Fueros, 2, Tudela.
It all started before the age of 15, when Marcos Campos He began his studies at a culinary school in Cheste. Later, he went through La Osa, a variety of Danish restaurants, and others in Chicago, where he created Restaurant Porto.
In it, he presents a daring Spanish cuisine made with coal and wood and unknown in the US, which led him to win the title of the youngest chef with a Michelin star. Porto 16000 W, Chicago Avenue, Chicago, IL.
Source: El Diario