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Chefs
  Chef of the seas, in plural. But of the seas of creativity. Ángel León has more than an enquiring mind. He never stops trying to extract the best from fish and shellfish, often from little-known products. Today, after years of work as a chef, never losing sight of his maritime background, he...
Chefs
The Spanish culinary avant-garde did not come from nowhere. The members of today's leading-edge culinary movement followed on from a generation that had to work hard for years to make the profession of chef a respected one and to convince customers that a meal in their restaurants could be an...
Chefs
Luis Irízar is much admired and loved throughout his profession, especially by cooks whose careers are linked to the Basque Country. If we were to single out a single facet of Irízar's culinary legacy it would be his contribution as a teacher of young chefs, many of whom subsequently moved on to...
Chefs
The maestro of tapas in Paris. This is how Alberto Herraiz is known. A native of Cuenca in Castile-La Mancha, his move to the 'city of light' has turned out to be a great success. After much hard work and determination, Herraiz was eventually able to find a place on the culinary panorama of the...
Chefs
A bon vivant with an artistic slant. An alchemist chef. A dream-catcher who loves experimenting. These are just some of the many possible descriptions of the personality of Xabier Gutiérrez (Donostia-San Sebastián, 1960), one of the three cornerstones of creativity in the laboratory at Arzak, the...
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