Nauzet Betancort, originally from Lanzarote, embarked on a journey at the age of 18 that took him far from his homeland. Under the tutelage of Martin Berasategui in the Basque Country, he honed his culinary skills and emerged as a proficient chef.
For the past two years, he has been at the helm of Martin Berasategui’s project in Rueda, Valladolid, a region renowned as the cradle of white wine in Spain. At their restaurant, Gastrobodega Martin Berasategui, Betancort’s culinary philosophy is shaped by three distinct regions: his birthplace, Lanzarote; his training ground, the Basque Country; and the location of the restaurant, Valladolid in Castilla y León.
Their kitchen is a testament to understanding and defending the local produce, with a strong commitment to supporting small producers. They employ a blend of Canarian and Basque techniques and preparations, while also incorporating techniques from cuisines around the world. This unique fusion results in a dining experience that is both authentic and innovative.
Mark Moriarty
Mark Moriarty is an award-winning Irish chef, celebrated for his innovative approach to cooking. Winner of the prestigious San Pellegrino Young Chef competition in 2015,
