Pepe Rodríguez grew up in the El Bohío family restaurant, founded as a food house a few years before the Spanish Civil War by his grandmother Valentina. Then his parents took over and, when Pepe finished high school, he started working as a waiter. When his mother could not take charge of the kitchen, both Pepe and his brother Diego (currently "Maître d'hôtel) began to take turns in the kitchen. It was there, aged 22, when Pepe Rodríguez discovered his passion as a chef.
In Vitoria he met the main Spanish and French chefs of the 80s and, during the first eight years among the stoves of Bohío, he took advantage of the restaurant vacations to work with great masters of the kitchen, especially with Martín Berasategui, whom he considers his mentor.
El Bohío, recognized with 3 Suns of the 2014 Repsol Guide, received the Michelin Star in 1999 that it has maintained since then. Eleven years later, in 2010, Pepe was awarded the National Gastronomy Award. That same year he founded, with his brother Diego, Iván Cerdeño and Rodrigo Delgado, the restaurant La Casa de Carmen (Olías del Rey, Toledo), which in November 2013 also won a Michelin star.
In addition to being co-owner of both restaurants, Pepe Rodríguez Rey also runs a restaurant, business and community advisory company through the Bohío group.
He is also a jury member in the popular contest "Master Chef Spain" which has made him even more popular.
Cook, culinary researcher and innovator, known as "The chef of caviar" is of Brazilian origin and Malaga established.
He has reinvented the flavors of traditional Andalusian cuisine by introducing river fish to replace pork and caviar as a star product in his intensive struggle for the recovery of the Andalusian sturgeon.
Respect for the environment, a great innovation and a premium regional raw material, inspire "The chef of caviar". The cinema as a means of universal expression, is the ideal setting to disseminate his proposal, producing documentaries that are screened in film festivals and gastronomic films, in which it also offers a showcooking when the occasion allows, as in the Film & Cook Madrid Festival, reinforcing the concept of creative gastronomy with content.
After the screening of his first film "SOLLO" at festivals in Spain, Ukraine and India, he has just produced the documentary "You are what you eat", an invitation to become aware of the importance of betting on a sustainable gastronomy. The Breakout Chef Madrid Fusión 2015” award confirms Diego Gallegos "The chef of caviar", as a reality of the Spanish cuisine and one of the chefs with the greatest projection in Europe.
The grand finale to a great year was the obtaining of a Michelin star and its first Sun in the Repsol Guide. They consolidate the Sollo restaurant and its sustainable cuisine based on aquaculture, among the best restaurants in Spain and Portugal.
Javier Blázquez is a 28 year old chef, and at such an early age he has achieved a long career. Already as a child he showed his love for cooking in the family business, but it was at the School of Hospitality "La Laguna" in Baeza where he studied "Maître d'hôtel" and Chef ", and showed his authentic devotion to the kitchen. He carried out his practices in different restaurants such as "Eskina Sabrosa Creatividad" in Marbella that owns a Michelin star.
He also got to know the Catalan cuisine doing internships in the restaurant "Villaalexander", in Salou (Tarragona). His next step was to study the gastronomy of the Northern Spain, starting with Santander, having the pleasure of being in the kitchen of two restaurants with a Michelin star; Restaurant "El Serbal" and Restaurant "Nuevo Molino". His greatest impulse to love the kitchen came in 2011 from the hand of José Antonio CampoViejo, chef and owner of the restaurant "El Corral del Indiano".
Since 2012 he has been working as Chef in Moratilla Restaurante de Villanueva del Arzobispo in his family business. Javier is a reference chef of the extra virgin olive oil, making some momentous changes in Jaen´s cuisine. He surprises his customers daily with new elaborations and dishes with EVOO.
His cuisine is required by many different personalities, from his Majesty Queen Sofia, to politicians and even prestigious bullfighters such as Enrique Ponce, Curro Díaz and Curro Martínez. His passion and dedication to extra virgin olive oil has led him to make numerous presentations highlighting the qualities and properties of this precious juice.
He has also presented some show-cooking with dishes in which the EVOO stands out, as for example; "Matriuska de Olivas", "Bluefin tuna and its 3 Virgins", "Pickled mackerel with wakame seaweed vinaigrette and AOVE earth". "Tartar of swordfish and tollo, trembling of Dehesa Dos Hermanas cheese, plum cake of nuts and orange and picual EVOO". And he has also won several awards such as in the Cereza Castilleras 2016 contest, elaborating "Energetic cherry flavor, foie gras and land of EVOO bar” .
AWARD -Health & Food- Extra Virgin Olive Oil Awards awarded him the SILVER PRIZE in the category of Best Collaborative Company in gastronomic developments with EVOO "Extra Virgin Olive Oil" Moratilla Restaurant
He took part in in the EXPERT CONVENTION on EXTRA VIRGIN OLIVE OIL & MEDITERRANEAN DIET, which was held in May 2017 in Málaga-Costa del Sol, organized by the SOCIEDAD ANDALUZA DEL OLEOCANTHAL - ASSOCIACIÓN ESPAÑOLA OLEOCANTHAL INTERNATIONAL SOCIETY and the EXTRA VIRGIN OLIVE OIL INTERNATIONAL COOKING ACADEMY under the motto "HEALTH MATTERS”
Last 6th October he was awarded "Jaén Joven" prize of Diario Jaén 2017.
Félix Manso "El Druida"
With six years old, his eyes barely surpassed the economic kitchen of his amatxo(mommy) in his house in Gasteiz, but his curiosity outdid everything. There, between pouts and dishes prepared by his mother, a passion that eventually became a trade, was born. An office that transmuted into art, the art of craftsmen made with patience, wisdom and love.
Felix Manso Manzanos is the owner and Head Chef of the restaurant "Felix Manso Ibarla". Its cuisine is very traditional and close to its land, ranging from the traditional and famous Basque cuisine, to the innovations and contributions of the great chefs of the world.
Felix Manso is called "El Druida" (“The Druid”)because he makes magic in his kitchen.
His curriculum is very extensive:
His kitchen is based on first quality market ingredients, his passion are the pintxos and takes kitchen in miniature as a challenge.
He advises kitchens of other restaurants and teaches at the Basque Culinary Center, in addition to attending multiple events, such as jury in championships and congresses such as Minimal (Days of High Gastronomy in Miniature).
It is a great pleasure to get lost among his dishes in the restaurant or get carried away by your precious pintxos on the terrace, from an establishment recognized with 2 Suns in the Repsol Guide.
The Thames Restaurant is a benchmark in the province of Jaén, with a great Andalusian-style cuisine. In the Thames, London reflects its thousand faces, and day after day it renews itself mixing wisdom, tradition and avant-garde. This incomparable setting served as an inspiration to Francisco Navarro to create a very particular concept of author's cuisine.
Now Francisco focuses on running the restaurant and leaves the kitchen in the hands of chef Gabriela Ocrain. Gabriela has boldly picked up the baton and has achieved something very difficult, maintaining the high standards that Francisco attained in his kitchen. With continuous innovation, there are star dishes that remain on your menu, such as "Tierra del bosque, setas y romanescu”(“Land of forest, mushrooms and Romanesco broccoli”), the "Spanish cow tataki" or "Crunchy potatoes, soy mayonnaise, wasabi and AOVE jam".
The EVOO has always been an essential part of their dishes and they have a great selection of the best EVOOs in the province.
Gabriela also boasts a splendid cuisine in miniature, following in the footsteps of her teacher.
Joan Marc showed his great passion for cooking from a young age. He worked as Head Chef at the Hotel Son Brull in Pollença and Reads, also in restaurants on the peninsula such as Sant Pau and El Racó de Can Fabes.
After this extensive culinary background in kitchens of restaurants with Michelin stars, he was the chef for eight years of a small Rellais-Chateaux in Pollença.
He decided to establish family and work in his origins and set up his own restaurant in Inca. The restaurant is located in a wide square, enjoys a lot of light and an interesting contemporary decoration inspired by nature. It even incorporates trunks of trees with hanging pieces of handmade jewelry.
His customers enjoy a great informal atmosphere in which they can contemplate the chef working in the kitchen.
Joan Marc's kitchen consists of a modern interpretation of the traditional Mallorcan recipes and is based on simplicity and the use of local, seasonal and high-quality products. We are convinced that the kitchen of Joan Marc will give much to talk about. So far, he has obtained the Michelin Bib Gourmand qualification.