The candidates for 'Revelation Chef' at Madrid Fusión 2021 are: Julen Baz, Luis Callealta, Lara Roguez, Javier Sanz and Juan Sahuquillo, Juan Guillamón, Carlos Pérez de Rozas, Sergio and Mario Tofé, Dani Malavía and Roseta Félix. We will know the winner or winners of the prize on June 2.
Others «Revelation chef».
So far, there are 18 chefs and cooks who have held the title of ´Revelation Chef' awarded by Madrid Fusión, the world gastronomy summit that we are talking about these weeks because its new edition is going to be held very soon. And these 18 chefs are the following: Carmelo Bosque, David Yárnoz, Íñigo Lavado, Ricard Camarena, Vicente Patiño, David Muñoz, Rodrigo de la Calle, Jaime Tejedor, Óscar Calleja, Jesús Segura, Iago Castrillón, Daniel Ochoa and Luis Moreno, Diego Gallegos, Javi Estévez, Jesús Moral, Nanín Pérez, Fernando Alcalá and Camila Ferraro.
Surely in all, or in most of these names, you can see what today are some of the best chefs on the national scene, and in many cases also on the international scene, not only because they have crossed borders to open a restaurant abroad of Spain, also because they are required by fans and professionals of gastronomy from all over the world, both to invite them to their country and to travel to ours and enjoy their cuisine.
Recognition of a trajectory.
It is very likely that the recognition of 'Revelation Chef' has contributed a grain of sand in the professional career of these chefs, but perhaps it is excessive to boast that this award changes the lives of the chefs who receive it. It seems more real to us to say that those who select chefs who have had a good professional career and who have stood out especially in the last year, have a very good eye, very good criteria, because success must be worked for every day.
The point is that today the candidates to win the title of Revelation Chef of Madrid Fusión 2021have been announced , and we would like to highlight that if they have been selected for the work carried out in the last year, with that of professional difficulties due to those that have passed due to the pandemic, will not have had an easy time showing their talent and a promising future, with so much uncertainty... But, as we mentioned, those responsible for Madrid Fusión, who have been in charge of selecting the candidates, also have talent.
Today we know the eight candidates to obtain the 2021 Revelation Chef award ,although it can be said that there are 12 chefs, because there are four couples, or another way of saying it is that there are eight restaurants run by chefs who will possibly set the standards for the future of the kitchen in Spain, but only one of them will get the title of Revelation Chef, and we will know the resolution on June 2 at the Madrid Fusión. Remember that this, one of the most important gastronomic congresses in the world, will be held at Ifema from May 31 to June 2, 2021.
Julen Baz
Garena restaurant. Lamindao (Bizkaia)
Rural chef, disciple of Eneko Atxa, who runs an 18th century farmhouse on vineyard slopes, between the natural parks of Urkiola and Gorbea (Vizcaya). His kitchen, heartfelt, full of registers and closely related to the surrounding pantry, is expressed in a contemporary key. Behind each dish there are stories and stories that unearth old traditions of the Basque farmhouses. A way of interpreting the environment with the sensitivity and balance that characterizes him.
Luis Callealta
Restaurante Ciclo (Cádiz)
After a few years with Martin Berasategui and almost a decade with Ángel León as gastronomic director of Aponiente, in December 2020 Ciclo opened in the center of Cádiz. With the help of his wife, Rocío Maña, and a great team, he succeeds with a light kitchen, open to the sea, colorful, and close to home in which his sensitivity, creativity, technique, and respect for the environment come to light. He makes tasty recipes with discarded vegetables. Haute cuisine in a casual version.
Lara Roguez
Restaurante Kraken ArtFood (Bioparc Acuario de Gijón)
Industrial technical engineer who gave up her career to devote herself to cooking. She trained at Bridgend College in Wales and worked with Nacho Manzano among other great restaurants. In her dishes she combines Asturian cuisine with recipes and flavors from other origins. She composes fun, colorful and creative recipes in which she plays with the flavors of the sea and seasonal products. Signature cuisine with capital letters, committed to the local pantry and full of proposals full of colour.
Javier Sanz y Juan Sahuquillo
Restaurante Cañitas Maite (Albacete)
Friends from school and cooks at Casas Ibáñez (Albacete), a place in La Mancha where they run two restaurants, a food house and another annex space with serious gastronomic aspirations. In addition to their technical knowledge, they add a dose of self-confidence and creative talent, an attitude that they extend to their efforts to recover traditional dishes from La Mancha. They supply themselves with exceptional products, and they have broken into haute cuisine like a storm.
Juan Guillamón
Restaurante Alma Mater (Murcia)
He inaugurated Alma Mater in Murcia in April 2019 after having traveled the world for six seasons as second chef for the Ferrari Formula 1 team. He started cooking at the Natural History Museum in London before passing through the kitchens of large Spanish restaurants. His proposals, personal, seasonal, traveling, contemporary and attached to his roots, interpret the Murcian pantry in a cosmopolitan key with the addition of flavors and techniques from other countries.
Carlos Pérez de Rozas
Restaurante Berbena (Barcelona)
He toured the world's great kitchens before opening his small restaurant, a tiny and charming bistro with just 4 tables. He studied at the Hofmann School of Hospitality, worked in Tokyo with Seiji Yamamoto and also with Michel Bras at Laguiole, among other renowned restaurants. He composes very tasty recipes with few ingredients, trilogies that he assembles with seasonal products and the spark that characterizes him. Even the magnificent bread, the leitmotif of his cooking, is his own preparation.
Sergio y Mario Tofé
Restaurante Éter (Madrid)
Since last October, two young brothers, Sergio and Mario Tofé, have run a restaurant with only four tables on their own. Cozy place located in the Madrid neighborhood of Legazpi where there was a French restaurant previously owned by his family. His cuisine, contemporary, between global and daring, has the gift of balance. It is made up of dishes in which each ingredient plays studied roles. They handle spices and aromatic herbs with ease, and successfully manage contrasts.
Dani Malavía Y Roseta Félix
Restaurante Fraula (Valencia)
Two disciples of Ricard Camarena and Quique Dacosta who share the roles: Dani is responsible for the savory cuisine and Roseta for the sweet. The Mediterranean Sea and the orchard form his priority references. The same as the products of the Albufera and its rice. They pride themselves on respecting the seasons to the limit and making the most of the ingredients that arrive in their pantry. Haute cuisine with a fresh, imaginative and sustainable style. Roseta's desserts, which handle dairy products, chocolate and fruit with ease, are another of its attractions.
No doubt all of the 2021 Breakthrough Chef nominees will be excited, and with their hearts fluttering, it's ahigh-value op remio title everyone wants to earn. But now everything is in the hands of journalists and gastronomy fans convened by Madrid Fusión, who will select the winner in a secret vote. Whether you attend the congress in person or virtually (this year's novelty due to the pandemic), stay tuned for the last day of Madrid Fusión if you want to be one of the first to know the results. We will also inform you through this, our main window of communication with you, and on our social networks.TwitterPinterest
SOURCE:
https://gastronomiaycia.republica.com/2021/04/27/candidatos-a-cocinero-revelacion-de-madrid-fusion-2021/
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