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Candidates to lead the national culinary scene are presented at the World Gastronomy Summit.
Within the framework of the Madrid Fusión 2015 event that is being held these days in the city of Madrid, the gala will be held to choose the representative of the best career in cooking and work carried out throughout 2014.
More than 40 professionals from the sector and gastronomic critics will decide who of the 6 will be chosen, after tasting, visiting and following the culinary adventures of these new idols of lovers of gastronomy, cooking and good food.
Below we detail a short biography of each applicant to learn more about their training, their experience and their work in the kitchen and dining rooms.
1. Enrique Fleischmann.
Mexico is its Origin, and its national career began in the cradle of “artists” such as Arzak or Berasategui, in Guipuzcoa.
He worked as head chef with Subijana and at the Iriarte Hotel where he currently works as a gastronomic advisor.
He is currently one of the speakers of the master of the Basque Culinary Center.
He handles classic Basque cuisine to perfection with the latest trends in finishes and ingredient mixes to achieve impressive finishes on his dishes.
@fleischmanncook
2. Diego Gallegos
Of Brazilian origin, he is a great student of the flavors and textures associated with the product.
Self-taught as he defines himself, this Andalusian American is a Biochemist by training and a lawyer, studies that he previously carried out in his true passion, which is cooking.
A student of Sturgeon and its Black Gold, Caviar, he develops a tireless daily task of shelling and fusing the acclaimed roe with the most diverse of the creations that come out of his kitchen laboratory and his imagination.
@elchefdelcaviar
3. Alejandro Platero
This Valencian student of Ricard Camarena is characterized by his exquisite creative and refined vocation at the same time.
Scholars of the classics to later turn their elaboration and achieve fine textures and dishes without scenes.
Its land, its flavors and ingredients dominate its creative bases without forgetting how delicacies from anywhere in the world can be mixed with simplicity and professionalism without losing identity.
@platerochef
4. Rodrigo Vallejo
An apprentice in the prestigious kitchens of Berasategui, Aduriz and René Redzepi, he worked hand in hand with Josean Alija as head of party.
Cantabrian of origin, he made his last stage there perfecting technique and elaboration until the present moment where he develops his art in the city of Sardinero.
Its best quality is the preparation of simple dishes with combinations that are not so impossible as they are unprecedented.
@VallejoRodri
5. Aurelio Morales
Born in Madrid, he worked for a decade with Paco Pérez, and previously in such prestigious kitchens as Comerç 24, Abac, Echaurren and El Bulli.
He currently works as head chef at the Suria restaurant (Ramses) where Sartck’s decoration, in many of his creations, seems to have been combined with the dish.
Free and improvisational in the elaboration, he creates the best of each kitchen at will with his personal touch.
@YeyoBulli
6. Alberto Ortiz
He is the winner of the last edition of the chef of the year of food 2014.
Experience acquired in Arzak, Can Roca and El Bulli. they give an important variety to the paternal influence of their father.
A perfect connoisseur of Basque, Maresme and traditional Castilian cuisine, he masterfully combines recipes and ingredients to give an elaborate and exquisite result.
@AXOL_Restaurant
6 candidates for a single title and 5 recognitions from critics and the general public that in just 24 we will be able to meet.