Sergi Palacín
Sergi Palacín’s journey in gastronomy began at the Cambrils Hospitality School, followed by a formative stage at El Bulli (2009). His career took a global turn when he joined Gaggan Anand (Gaggan Restaurant) in Bangkok, where, as part of the R&D team, he helped propel the restaurant to No. 1 on Asia’s 50 Best Restaurants (for four consecutive years) and No. […]
JP McMahon
JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant, award-winning Spanish restaurant Cava Bodega, and Tartare Café &Wine Bar (Bib Gourmand). He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to […]
Vicente Félix Rodríguez
Located on the stunning island of Lanzarote, Seaside Los Jameos Hotel blends traditional Canarian architecture with a top-level gastronomic offering. At the heart of this culinary experience is Chef Vicente Félix Rodríguez Medina, whose passion for cooking has led him on an tireless journey of culinary discovery around the world. From Hawaii and the United […]
Óscar Dayas
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 […]
Jon Pérez
Born and raised on the volcanic island of Lanzarote, Jon Pérez embarked on a culinary odyssey that took him through professional kitchens in Malta, Canada, Vigo, and Madrid – each stop refining his technique and global perspective. In 2018, he channeled this international experience into his passion project: Nakai, where he reimagines Canarian ingredients through an Asian lens. […]
Alejandro Mederos
With 14 years of professional experience, Chef Alejandro Mederos honed his craft in one of the world’s most revered culinary regions: Spain’s Basque Country. After three formative years mastering precision techniques and flavor alchemy, he returned to his native Gran Canaria, where he refined his skills alongside the island’s top culinary talents. In 2020, Alejandro realized his lifelong […]
Rubén Martín
A graduate of Miralbueno Hospitality School in Zaragoza, Rubén Martín honed his craft under Michelin-starred Chef Carmelo Bosque and culinary innovator Daniel Yranzo at the region’s most respected restaurants. His career simmered to perfection through relentless dedication—equal parts tradition, innovation, and heart. By age 24, he transformed Bistró Casa & Tinelo into Aragón’s benchmark for zero-kilometer organic cuisine, earning acclaim for dishes that celebrated local […]
Yeray Gil
Born and raised on the volcanic island of Lanzarote (Canary Islands), Yeray Gil has forged a culinary identity as striking as his homeland’s dramatic landscapes. As Head Chef of Primario Gastrobar, he masterfully translates his island’s soul into contemporary gastronomy—where tradition meets audacious creativity. Gil’s journey began with five intensive years in London’s fine dining scene, where he […]
