Ruben S. Camacho
José Luis Estevan
Juan Pozuelo, chef, instructor and television presenter. He has been involved with such programs as Duelo de chefs (Dueling chefs), ¿Qué comemos hoy? (What will we eat today?) and Saborea Madrid (Tasting Madrid) as well as presenting various programs on Canal Cocina (the Cooking Channel).
He is an honorary member of la Selección Española de Cocina Profesional (the Spanish Selection of Professional Chefs) and la Comisión Técnica del Bocuse d’Or Spain Team de la Selección (the Technical Committee of Bocuse d’Or Spain Team of Selection). Furthermore he is culinary ambassador for AOVE (Aceite de oliva Virgen Extra or Extra Virgin Olive Oil) that promotes the knowledge of this jewel in the national gastronomy of Spain.
He collaborated with Action against Hunger, an NGO with whom he just finished taking part in the event Soul food Nights and also with Children with a future.
Inexhaustible go-getter, businesswoman, but above all chef. This is Begona Rodrigo (Xirivella, Valencia, 1975), who became after three hard months of competition in the kitchen and through her own hard work and abilities the winner of the first edition of Top Chef Espana.
Seen on Top Chef showed us her skills in the kitchen and their natural and honest character with which we were wowed. Rebeca defines her cuisine as intuitive, simple, original and very personal.. .The Excellent reviews and the value have exalted as an essential part of the capital.
She believes that the kitchen can only be developed having a good base; so I have grown up in a family where love to the kitchen has no limits, has been instrumental in the development of her career.
She firmly believes that cooking is a cultural value to be cherished and protected, and therefore usually keep track of the good street food from every corner of the world Noble, sincere, restless woman and strong temperament, a description that fits perfectly with your kitchen.
Joaquín Felipe, considered one of the best chefs in our country, is currently the executive chef of the El Pradal group. In recent years he has been the creator and architect of the Florida Park gastronomic complex. Considered as a true master in the treatment of the product, he has developed his work in places such as Chaflán, Hotel Villareal or Hotel Urban, all of them considered reference spaces in the cuisine of the capital.
Winner of the prize for the best cover of Design in Madrid Fusion 2015 with “Thunnus Thynnus”
Tireless traveler in search of the product, is an expert in tuna, cod, sturgeon, mushrooms and Iberian pig.
Among his recognitions are the 2005 Metropolis Award for Best Chef or the Award for Consecrated Talents of Gastronomy.
He has worked at the Echaurren with Francis Paniego, 2 Michelin stars, in the kitchens of the awarded Santcelloni with Santi Santa Maria and Ismael Alegria. He has continued as head of the also awarded Evo of Barcelona. Under the orders of Kenjito Sato and Rafael Sánchez Ruscarazo he learned in Suntory, the art of Japanese cuisine, quarry of the best chefs in this country. From all of them he learned both his culinary techniques and his love for the product.
He was chef de cuisine and ideologist of the letter from the restaurant chain Wagaboo.
In recent years he has been in charge of the kitchens of the exclusive Agroturismo Atzaró in the Pitiusas, a must-stop for the stars as they pass through Ibiza.
Miguel has returned to his beloved Sigüenza and is developing his work in “El Doncel” 2 Repsol Suns and a Michelin Star.
Diego Ferrer has spent his whole life dedicating himself to the world of cooking, in which he started as part of the cooking team of Zalacaín, Arzak and Martín Berasategui.
He moved to London as Head Chef in the kitchen at Cambio de Tercio, widely considered as one of the best restaurants for Spanish food in the British capital. On his return to Madrid he continued his journey alongside the popular chef Sergi Arola. Highlights of his impressive resume include Head Chef at La Broche, partnerships in projects such as Norfeu Restauración dedicated to the promotion of catering workshops, collaborations with food companies in the development of new products and in giving gastronomic advice. His media personality has allowed him to direct projects for television like “Oído Cocina” and record different programs for Canal Cocina (the Cooking Channel).
At present he runs the company Azafrán, which specializes in gastronomic consultation and the development of I+D. He counts big businesses like Iberia, El Corte Inglés and Makro as some of his clients as well as 4 and 5 star hotels like El Balneario Termas Pallares. He was elected Cheff Neff in the year 2011 and he continues being the image for the BSH group Neff kitchens.
Chef and owner of the Lur Maitea Restaurant – Madrid. Born in Bilbao, 1974), Alexander grew up in the kitchen: he took his first steps in the profession when he was only 14 years old. Formed and tanned in his hometown, he alternated his studies at the Bilbao Cooking Academy while discovering the secrets of pintxos in a bar in the Algorta-Getxo neighborhood. Fascinated by the roots of Basque cuisine, he devotes his formative years to imbibe his essence, going through the cuisine of the mythical restaurant Goizeko Kabi (Madrid, Michelin star in 1996).
To internationalize its practices and acquire more knowledge, it flies to London that same year. At the Hilton Hotel in Brighton, he quickly moves from kitchen assistant to head of departure. London is the city that teaches contemporary international fusion and the possibilities of sensory and creative cuisine. He continues to expand his studies as he begins to experiment.
When he returns to Spain, he returns to Goizeko Kabi, where he ends up as a second in the kitchen. From 2004 he continues his career as head chef at the Gaztelupe Sidrería (San Sebastián de los Reyes), taking care of everything related to the preparation of menus and special menus. The following year, with all this experience already fully incorporated into his vision of gastronomy, he decided to head the restaurant Lur Maetea, one of the great classics of traditional Basque cuisine in the capital. And at the same time he founded Errasti Catering, a company that places him as one of the current masters of creative pintxos and ultra-sophisticated snacks.
This Sicilian known as “the king of truffles” is considered by many food critics one of the best chefs of Italian cuisine in Spain. In his restaurant Don Giovanni personalizes true to the classic recipes with a product of extremely high quality Italian cuisine. Famous are his dishes with truffles will delight the most demanding palates.
Eleven years after its opening, Don Giovanni is the benchmark for Italian cuisine in Madrid, a cozy and popular space, whose dishes breathe the very authenticity of the food simple but exquisitely prepared. The restaurant has two Soles in the Repsol Guide in 2012 received recognition for Best Italian Restaurant in Madrid.
Currently has three Don Giovanni, Madrid, Barcelona and Marbella a Tumbarello Andrea Madrid (Hotel Indigo) and advises the Finca Cortesín, a 5 star cataloging “upmarket”.
José Luis Estevan
José Luis Estevan, Executive Chef of Millesime is one of the most internationally renowned chefs in the world. He has worked in charge of the kitchen in the Hotel Silken Puerta América and he has been head chef of the luxurious Cenador de Salvador. He is in fact the person responsible for the gastronomic revolution that is currently taking place in the Corral de la Morería.
He is the ambassador for Saborea España (Tasting Spain), a national platform with the international vocation of promoting tourism and gastronomy and of converting gastronomic products into exciting tourist experiences.
He is currently the chef of the restaurant Alquimia, He has been the head chef of Taller Arzuaga and of Suite 22. He was named young promise of Castilla y León in 2011 and finalist of the national contest of pintxos in 2013. I define my kitchen as a market cuisine, of product ……. with traditional touches and fused with other cultures.
Diego Cabrera (bartender)
Recognized international shaker. Winner of the Best Barman of the Year award 2011 for Best of Gastronomy. Named one of the 100 Latinos in the Madrid scene. Ambassador for Europe of Tanqueray.
Exactly two years ago, Salmón Gurú opened its doors It was the first project as an entrepreneur of Diego Cabrera, an Argentine who worked in the past with Sergi Arola and in businesses like Le Cabrera. Aliado with his two partners in the company Twist de Naranja, he was premiering his own cocktail bar in the neighborhood of Las Letras. Now, repeat Viva Madrid entrepreneurship, the well-known Madrid tavern that is reconverted to host the new project of the bartender.
Héctor Henche (bartender)
Recognized international shaker. Barman by profession, Héctor Henche is a young entrepreneur for whom cocktail making is not only a way of life, but “a way of living intrinsic experiences where the fusion of flavors, aromas and textures define moments for people to remember”.
Born in Platja d’Aro (Gerona) in 1981, he has extensive experience in the sector: he has been a member of the Dry Martini team and responsible for the hotel bars and prominent spaces in Catalonia. Héctor is a creative professional and with expertise for design, innovation and application of new trends in the sector.
Currently, he is the director of Fizz Bartenders (www.fizzbartenders.com), a pioneer in the cocktails catering service, whose main attribute is the work done in R & D to offer customers new formulas with which to surprise in each event.
Ruben Sánchez Camacho
Many point out that this Manchego chef of Basque origin will soon obtain a Michelin star, no wonder, his restaurant El Bodegón de Daimiel already has two Repsol soles and is considered one of the best in La Mancha.
Rubén is one of the pioneers in merging Traditional Manchega cuisine with the new signature cuisine. Raised between stoves under the tutelage of his mother, an expert in cuisine from La Mancha, he is a disciple of the prestigious Manolo de la Osa.
Since its inception in the kitchen has won numerous awards at the Regional and National level, such as the national contest of Vinaros 2008 or the first prize in the National Contest of Castilla La Mancha author cuisine.