Chef with 2 Michellin Stars.
Me embarco muy a menudo para tener conexión con el mar. La verdad no está cuando un pescado muerto llega a la lonja, sino antes.
Ángel Leónis a Spanish chef, owner and head chef of the restaurant Aponiente, awarded with two Michelin stars and three Repsol soles. Gastronomic researcher, has discovered new methods to take advantage of marine products, with what has earned the name of "Chef del Mar".
Michellin Star Chef stands out for its innovation in the kitchen. In 2007 he developed a machine to clarify wines through seaweed and two years later he became the first chef in the world to develop plankton as an ingredient for human consumption. He has also developed charcoal from olive bones and has been a pioneer in the creation of Iberian sausages.
It became popular when it entered the jury in the first edition 'Top Chef', in the year 2013. During the summer of 2015, TVE broadcast its series of documentaries 'The Chef of the Sea', which showed the lives of fishermen and his kitchen.
"I embark very often to have connection with the sea. The truth is not when a dead fish arrives at the fish market, but before "
He received the Award of the Interantional Academy of Gastronomy, category Chef L'Avenir 2011, the National Gastronomy Award 2012 and the Medal of Andalusia 2014, among the many recognitions he has received both for his cuisine and for his constant research. The New York Times has included Aponiente in its list of the ten best restaurants in the world and The Wall Street Journal in the list of the ten best restaurants in Europe.
He began his cooking studies at the Taberna del Alabardero, in Seville. Three years later he left for France, where he worked at the Chapeau Farm restaurant in Bordeaux. He returned to Spain to work with chef Fernando Córdoba at the restaurant El Faro, to later take over La Casa del Temple, in Toledo. In 2007 he opened his restaurant Aponiente and in 2014 he expanded his business side by taking over the restaurant-bistro at the Mandarin Oriental hotel in Barcelona, BistrEau, where he continues his line of marine inspiration.
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