Gastronomy

Which chefs are at the head of the best restaurants in Spain, those with three Michelin stars? Find out on a journey across the country, from north to south and east to west with a single constant: talent.

On the 27^th of October, the first flight on the new Iberia Madrid-Tokyo route took off. Onboard was chef Hugo Muñoz, a passionate advocate of Japanese-Spanish cuisine, who prepared an incredibly special dish for passengers.

To become the best chef in the world, it’s essential to ground yourself in reality and hard work, but also to dream big. Sacrifice, ambition, and talent have been key in Dabiz Muñoz’s career.

“Wine stirs passions that go beyond reason.” Fernando Mora, who left engineering 15 years ago for wine making and is one of the greatest experts on wine in the world today, a Master of Wine (MW), knows this well.

The winner of the Spanish National Gastronomy Award for Best Dining Room Management has a shining career spanning 25 years. Sara Fort, who has already shaken up the industry, assures us that receiving your diners with a warm smile is the key to being a good host.

Vicky Sevilla’s career is dazzling. She admits that at the age of 17 she didn’t even know how to fry an egg, but at 29 she’s become the youngest chef to receive a Michelin star. It’s never too late to discover your talent.