Gastronomy Dabiz Muñoz Dreaming big 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.
Gastronomy Disfrutar Six-Handed Avant Garde Cuisine It is among the world’s ten best restaurants and boasts two Michelin stars. Many consider it as the heir apparent of El Bulli. This comment inevitably comes up every time people talk about Disfrutar, the project run by Oriol Castro, Eduard Xatruch and Mateu Casañas that masters cutting-edge gastronomic techniques.
Gastronomy Adriana Chía Mixing Is An Art Work and creativity are the ingredients that are never missing in Adriana Chía’s cocktails. This formula has made her a bartending leader worldwide. Now she’s adding her facet as an entrepreneur and her life as a mother to the mix.
Gastronomy Marcos Morán And his Starred Fabada Since 1882, tradition and high cuisine meet on the stoves of Asturian restaurant Casa Gerardo. These days, Marcos Morán is responsible for the menu, alongside his father—a family tradition that goes back five generations, and one that has earned them, among many other achievements, a Michelin star.
Gastronomy Eating Patterns A Feast for the Eyes Vega Hernando, best known as Eating Patterns, has turned the kitsch movement, graphic surrealism and food into the three pillars of her photography. With a crowd of followers on Instagram, this designer and art director publishes her first book about recipes and patterns in March.
Gastronomy Ricard Camarena Vibrant Cuisine Although the saying goes “A prophet is not without honour save in his own country”, chef Ricard Camarena fully contradicts this statement. His restaurant in Valencia has not only consolidated his second Michelin Star, but has raised him up to the top of international gastronomy.
Gastronomy Almudena Alberca Much More Than a Nose The first woman in Spain to be named Master of Wine represents a new generation of winemakers who preserve the legacy of the past while working on the challenges that wineries will face in the future, the main one being the adaptation of grapes to climate change.
