His love story with gastronomy began in\u2026<\/b><\/p>\n
At my parents’ house. My mother has always been a great cook, and luckily, since I was a child, I always enjoyed her recipes and those of my maternal grandmother. Even as a young person, I had a passion for, whenever the economy allowed, visiting renowned restaurants. Professionally, I have also been fortunate to be closely connected to the industry and have been able to regularly dine out for many years.<\/p>\n
His favorite dish or food<\/b><\/p>\n
Gazpachuelo and good fried eggs with Iberian ham, and if it\u2019s from Ronda, even better. A breaded steak is also a passion of mine.<\/p>\n
His go-to restaurant in M\u00e1laga<\/b><\/p>\n
There are many, but the one I consider my second home is El Candado Golf.<\/p>\n
A chef he would love to share the kitchen with and why<\/b><\/p>\n
A “4 hands” collaboration feels too short… Benito G\u00f3mez, Dani Carnero, and Javier Hern\u00e1ndez together would be incredible.<\/p>\n
Belonging to the Gastronomic Academy of M\u00e1laga has meant in his life\u2026<\/b><\/p>\n
In joining, I met academics who have become friends, and since I became president, and as I always like to remind those who trusted me, it has been an invaluable personal therapy in the hardest moments of my life. Of course, the recognition from MAHOS as Ambassador of M\u00e1laga Hospitality is largely thanks to the AGM. And the opportunity to share a table and meals on several occasions with Mr. Francisco de la Torre seems amazing to me. In short, much gratitude and recognition.<\/p>\n
The gastronomy of M\u00e1laga is\u2026<\/b><\/p>\n
Infinite, incredible, vast, of high quality, with great professionals and a pantry, thanks to the large number of producers and products we have from our coastline and regions, that make it one of the best in Spain and, therefore, in the world.<\/p>\n
What do you think is the pending challenge for cooking and the sector in our province?<\/b><\/p>\n
A firmer commitment to quality in some cases, to more traditional cuisine, and to offering more Sabor a M\u00e1laga in their establishments.<\/p>\n
And, on a personal note, a (gastronomic) dream that remains to be fulfilled\u2026<\/b><\/p>\n
To see a three-star restaurant in the province again, which I predict will happen sooner rather than later, and for my friend Dani Carnero to receive the recognition he has long deserved. Positioning ourselves at the highest level should be a driving force for the excitement of many others.<\/p>\n","protected":false},"excerpt":{"rendered":"
His love story with gastronomy began in\u2026 At my parents’ house. My mother has always been a great cook, and luckily, since I was a child, I always enjoyed her recipes and those of my maternal grandmother. Even as a young person, I had a passion for, whenever the economy allowed, visiting renowned restaurants. Professionally, […]<\/p>\n","protected":false},"featured_media":34711,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"_eb_attr":"","footnotes":""},"categories":[299],"tags":[],"class_list":["post-39891","academico","type-academico","status-publish","format-standard","has-post-thumbnail","hentry","category-academicos-en"],"acf":[],"yoast_head":"\n