Without underestimating the rest, it is the most anticipated award and the one that arouses the greatest expectation of Madrid Fusión: the
Revelation Chef award, which recognizes the talent of the young promises
of gastronomy that, in this 2022 edition, has been awarded at
Pedro Aguilera.
This chef, young but seasoned in the kitchen,
makes from a modest family restaurant in the Sierra de Cádiz (
Mesón Sabor Andaluz
) a kitchen with overtones of haute cuisine.
"
Green world in haute cuisine",
with this phrase José Carlos Capel, founder of Madrid Fusión, referred to Aguilera during the presentation of the nominees.
An emotional Pedro collected the award, thanking
"my family and all these colleagues"
, while pointing to the rest of the candidates for this award around him.
Disciple of
Ricard Camarena
(and for four years his head chef), officiates at the establishment that his family owns in Alcalá del Valle, in the Sierra de Cádiz, with which he already has a
Michelin
Bib Gourmand .
Aguilera is committed to an
"advanced" cuisine, green, rooted and with a very personal stamp,
where local produce shines, especially vegetables.
Thus, it joins a poster of great names in current gastronomy, such as
Ricard Camarena, Rodrigo de la Calle, Dabiz Muñoz, Javi Estévez, Óscar Calleja
..., who received this recognition in their day.
Adrián San Julián, from Yume Gastro (Avilés), came in third place. YUME GASTRO
After the secret vote in which 80 professionals from the media, goumets and specialists from the gastronomic world participated, Aguilera has prevailed over seven other candidates (actually 11, since there are three nominees in pairs).
In second place, Elisabet Nolla, head chef of Normal, the restaurant that the Roca brothers
opened in the summer of 2021 in Girona around a kitchen "that reminds us of where we come from", the Roca themselves explained after its opening.
Trained at El Celler de Can Roca and at Casa Cacao, Elisabet officiates an
up-to-date, direct and artisanal "mother and grandmother" proposal linked to the roots
.
An offer with flavor, succulence, technique and a lot of feeling.
Third place went to
Adrián San Juan
, a man from Ávila who was caught in the kitchen after watching a movie.
He came to Asturias to do internships and stayed there.
Passionate about haute cuisine and the avant-garde, today this disciple of Koldo Miranda runs the kitchens of Yuma Gastro
(Avilés) with a modern, creative and highly technical style that he develops from his knowledge of flavors and traditional recipes.
The rest of the candidates are: Carlos Hernández del Río and his restaurant Consentido (Salamanca);
Lydia del Olmo and Xosé Magalhaes, from Ceibe (Orense);
Juan Viu, from the Viu and Barrunto restaurants, a space dedicated to snacking, both in Barbate (Cádiz);
Álex Paz & Olga García, from Fuentelgato (Huerta del Marquesado, Cuenca) and Paco Villar and Sole Torres, from Terra Olea (Córdoba).
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