Chef "Ferrán Adriá"   is a Spanish chef considered the best chef in the world. He revolutionized the world of gastronomy and introduced it into a new era. The American magazine Time included Adrià in the list of the 10 most innovative characters in the world in 2004.

 

 

- He chose extra virgin olive oil as one of the best products of Aragon and confirmed that it is one of the most balanced extra virgin olive oils in Spain.

- Adrià has been chef and co-owner until 2011 of the now defunct Spanish restaurant El Bulli which throughout its history has received the highest gastronomic distinctions including Best Restaurant in the World by the British magazine Restaurant, or the S. Pellegrino1 award for four consecutive years; something that no other establishment has achieved so far.

- He has often collaborated with his brother, renowned pastry chef Albert Adrià. He had published 9 books in cooking industry.

 

 

- Chef Ángel Conde received from the general director of Tourism, Gonzalo Lapetra, his plaque as Chef of the Year, with capital letters and applause, on the XVIII anniversary of the Association of Chefs of Aragon, presided over by Domingo Mancho.

He is the owner of the best restaurant in Zaragoza named "The Chalet Restaurant" The Emperor of Japan chose this restaurant to lunch there and signed with his own signature a dedication to the restaurant of Mr. Ángel Conde.

 

 

 

- Chef Koldo Royo  born in San Sebastian in the North of Spain.He has a restaurant on the island of Palma de Mallorca.  

He trained with great professionals in the sector in San Sebastian (Juan Mari Arzak, Casa Nicolasa), in Mexico (Cadena Hotelera Zonura), in France (Monsieur Dart Restaurante Richellieu), or in Madrid (Restaurante Luis Irizar in Madrid).

He was awarded with a Michelin Star

https://koldoroyo.com/2015/06/23/mi-curriculum/

 

 

 

 

 

PRIZES 

- Best Restaurant in the province of Tarragona by the Association of Gourmets of Tarragona.

- Bronze medal in the Top 100 Restaurants in the province of Tarragona.

- Representative of Spain at the Spanish Cooking Conference at the Tallinn Hotel in Estonia.

 

 

● Chef Edu Cuesta is Gastronomic advisor and analyst in:

Maison Hotel-Restaurant Troisgros*** Michelin, Roanne France

Restaurant Neichel* Michelin, Barcelona.

Paco Torreblanca Pastry School (MPE), Petrel , Alicante

 

Analyze and study the different sections of the hotels to improve and achieve excellence in the field of production.

 

 

Edu is the owner of the Restaurant Le Sommelier and ambassador of the brand OZ Oleazara.

 

● Executive chef of the different areas of the company, gastronomic restaurant capacity 250 pax. Beach Club with a capacity of 800 pax. And 3 golf courses with their corresponding restaurants and snacks in addition to event services (weddings, companies, corporate events, etc ...) 

● Chef developing his functions in restaurants, included within the theme “Portaventura Park”, both table service and self-service and hotels

 

 

 

 

 

- Chef Firo Vázquez is one of the best-known names in the culinary world in the Autonomous Community of Murcia. 

His restaurant, El Olivar de Moratalla, is a necessary port of call for travelers in this part of south-east Spain who are looking for traditional food with modern touches.

Firo Vázquez Awarded with two suns from the Repsol Guide.

https://www.restauranteelolivar.es/firo-2

 

 

 

 

 

- Chef Javier Robles and in 2016 he promoted our brand in the Festivity of  Zaragoza Pilares.

- Javier Robles, called the master of lamb in Aragon (Spain) Cook, in love with lamb especially the Ternasco de Aragon (Lamb of Aragón) which is the most famous in Spain.

- He executes new products and projects in the Pastores Group as well as being the official cook in the "European Lamb Meat Promotion Programme" managed by Interovic, the national interprofessional sheep and goat chef of Ternasco de Aragón (Lamb of Aragón)

 

 

 

- Chef Jesús India is the Manager and Chef of "Emplatamos Catering" 

He trained at the “Le Cordon Bleu School” with cooks of the stature of Quique Dacosta, María Marte, Jacobo Torreblanca or Luis Arévalo, among others. 

First prize in the "Ternasco of Aragón 2014 cooking competition",  

First prize in the contest "Tapa solidaria ESAH (Grupo San Valero).

He was assistant to the Chef in the 2 Michelin stars "Dstage" of Diego Guerrero.

  

 

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