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 honed his technical precision while nurturing an unwavering commitment to terroir-driven cuisine. This duality—global technique and hyperlocal philosophy—defines his work. A proud member of Lanzarote Cuisine, he champions the island’s unique ingredients: from wind-cured cheeses and picon volcanic potatoes to the pristine seafood harvested along Lanzarote’s southern coasts.
At Primario Gastrobar, Yeray’s tasting menus feel like a love letter to Lanzarote—think “wrinkled potatoes” reinvented with mojo sauces infused with Asian aromatics, or local octopus paired with foraged coastal herbs in modernist textures. For Yeray, sustainability isn’t a trend—it’s ancestral logic. He collaborates directly with small-scale fishermen, organic vineyards, and volcanic salt harvesters, ensuring every bite carries Lanzarote’s essence.
