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News | Jun 07 2016

Top Spanish Chef Josean Alija Participates in Seoul Gourmet 2016

Josean Alija is known for his minimalist creations, and he is based at Nerua restaurant in the Guggenheim Museum in Bilbao.

  

Seoul Gourmet 2016 is currently under way in South Korea, running from June 7th to the 12th. This top-notch culinary event features leading journalists from around the world, experts in the food and beverage sector, and world-class chefs. One of the event’s objectives is to “propagate the science and philosophy of the Korean food culture”—something that can only be done with learning and sharing.

This year’s event includes several activities, entitled Savor Korea, Master Class, Grand Gala, Open Gourmet, Gourmet Avenue, and Solo Dinner – Four-Hands Dinner.

Just seven prestigious chefs have been invited to participate this year, one of which is Spanish top chef Josean Alija. Alija is the man behind Nerua, at the world-famous Guggenheim Museum in Bilbao, in Spain’s Basque Country. Alija started cooking at 14, when he enrolled in culinary school, and he was worked under Ferran Adrià of elBulli fame. Several of his dishes have gone on to win awards, such as Casein Whipped with Strawberry-Violet Ice Cream, which was named Most Beautiful Dish in 2002, and Roased Duck Foie Gras with Candied Carrots, which took home the Most Artistic Dish accolade that same year. Alija is known for seamlessly combining tradition and innovation, and his creations are often focused on both minimalism and naturalism.

 

He is one of just seven guest chefs set to participate in this top-notch culinary event in South Korea.
Samara Kamenecka/©ICEX
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