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 Dabiz Muñoz The Muscle of Spanish Cuisine Three Michelin stars aren’t enough for Spain’s most popular cook. On the verge of opening his third StreetXo, in Dubai, Daviz confesses he’s hungry like a shark—always looking for his next prey. The chef’s secret? Surrounding himself with talented people and applying his own with iron discipline. There will be plenty of time to relax later.
Gastronomy Saray Ruiz A Sweets Lover Saray Ruiz is the first woman to win the top prize at the 11th Championship for Best Master Artisan Chocolatier Lluís Santapau Trophy. Her next challenge is to lead the Spanish team at the World Cup of Pastry in Lyon in 2021. Two great news for a bubbling career.
Gastronomy Raquel Carmona Baroque Cuisine A self-taught photographer, Raquel Carmona has forged an unmistakable style in food photography, her images resembling still lifes by Velazquez. Her masterful command of light, which she has honed after hours of trial and error, and her love for the Baroque inform her pictorial culinary photographs, which feel like they can be bitten and savoured.
Gastronomy LABe The Future of Gastronomy Is Tested Here This isn’t a restaurant. They feed you, there’s a menu, tables, cutlery, kitchen and wine, but this isn’t a restaurant. Its name says it all (LABe, Digital Gastronomy Lab) and the Basque Culinary Center, the entity responsible for this pioneering project ‘testing’ new gastronomy, is quick to remind us of this.
Gastronomy UNINICIO Gastronomy that Changes the World Gastronomy, inclusion and commitment are the three foundations of UNINICIO; a non-profit social project aimed at training young people at risk of exclusion. A place where cooking boils down to opportunities.
Gastronomy Pedro León Zen Ceramics Conquer Haute Cuisine Ferrán Adriá, Paco Roncero, Dabiz Muñoz… Many of the biggest Spanish chefs show their haute cuisine creations on crockery made by Pedro León. We met this artisan (this is what he considers himself) in his authentic workshop in Madrid to talk about his pieces, the raku technique and the growing interest in this millenary art from the world of gastronomy.
