A culinary force from his teens, Óscar Dayas began commanding Las Palmas’ most innovative kitchens (“Mestizo,” “Nautilo,” “Monóculo”) before most chefs complete their training. His relentless pursuit of excellence took him to Michelin-starred LÚ Cocina y Alma in Jerez, where he refined his technique under Spain’s elite.
In 2019, Dayas channeled this vast experience into MAR Gastrotasca – his love letter to Gran Canaria’s shores. That same year, his boundary-pushing seafood concepts earned him the Acqua Panna Award at San Pellegrino’s Young Chef competition (the “Junior World Championship” of gastronomy).
A Trailblazing recognition as he was named among FORBES’ 30 Under 30 (Art & Culture) as one of Europe’s most influential young tastemakers in Europe.
