chef
Creative thinking
innovation
inspiration
invención
out of the box
raw materials
teamwork
transformation
Ángel León is a world-renowned Spanish chef known as the “Chef of the Sea” for his groundbreaking approach to marine cuisine and commitment to sustainability. As the owner and head chef of the Michelin three-star restaurant Aponiente, León has transformed gastronomy through his research and discovery of new marine ingredients like plankton, which he introduced to global cuisine. He pioneers innovative techniques to make use of ocean products, constantly seeking ways to reduce fishing pressure and promote sustainable practices. León’s achievements have earned him prestigious awards, including the National Gastronomy Prize and the Medal of Andalusia.
Ángel León began his culinary training in Seville before moving to France, where he honed his skills at Chapeau Farm in Bordeaux. Upon returning to Spain, he collaborated with chef Fernando Córdoba at El Faro and later led La Casa del Temple in Toledo. In 2007, León opened his own restaurant, Aponiente, in El Puerto de Santa María, Cádiz, which quickly gained international acclaim for its innovative approach to marine cuisine. In 2014, he expanded his influence by taking over the restaurant BistrEau at the Mandarin Oriental Hotel in Barcelona. León has received global recognition for his contributions to gastronomy and his relentless innovation in using little-known or discarded marine species, which has revolutionized the culinary landscape.
Ángel León’s conferences offer an immersive experience that connects the audience with the sea and sustainable gastronomy. His inspiring, passionate style focuses on themes such as ocean conservation, culinary innovation, and the importance of exploring new food sources. Through stories of his personal journey, León invites attendees to rethink their relationship with nature and marine resources, emphasizing the need for sustainability. His talks are ideal for those interested in food innovation, food science, and environmental stewardship.
In this talk, Ángel León explores how his innovative approach has sparked a revolution in marine cuisine. He discusses the challenges and solutions for integrating new species and marine resources into gastronomy, promoting sustainable fishing and ocean conservation.
Ángel León tells the story of how he introduced plankton into haute cuisine, becoming the first chef to use it for human consumption. In this presentation, León highlights plankton’s potential as a food resource, showcasing its nutritional value and its role in sustainability.
In this talk, the Chef of the Sea presents some of the most surprising discoveries in his career, from creating marine sausages to developing olive-pit charcoal. León shares how science and gastronomy can come together to offer sustainable and innovative solutions.
Ángel León discusses the importance of ocean conservation and how gastronomy can be a driver of change. Through practical examples and his experience at Aponiente, León shows how culinary decisions can directly influence the health of the oceans and the planet.
If you’re looking for a visionary and innovative talk on marine gastronomy and sustainability, you can book Ángel León through Thinking Heads. As one of the most prominent figures in sustainable cuisine, Ángel offers expert insight on how gastronomy can help preserve the oceans and shape the future of food. Contact Thinking Heads today for more information and secure his participation at your next event.
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