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Yosua Siles…
…Restaurant from father to son since 1972, born in Marbella, trained in Barcelona.
« I was rocked by the pans »
Head chef in several restaurants in Morocco:
- Chiringuito de Kabila – Tetouan
- Restaurant Plaza de Toros – Casablanca
- Chiringuito du Mazagan – El Jadida
- Beach Club – Saadia
- Restaurant La Cala – Casablanca
Today, CEO : The Dark Kitchen, Si Paella.
A menu orchestrated by Yosua Siles, with seafood, Spanish tapas, authentic desserts and of course, the legendary paella.
- Promote locally sourced food
- Challenge standardization and hyper-industrialization of food
- Give meaning to taste pleasure while respecting the environment.
