Pablo Zuazu, from the restaurant VIA VENETO*, is a finalist for Chef Balfegó 2024

Pablo Zuazu Álvarez, sous chef of the Restaurant VIA VENETO* (Barcelona) will participate in the next edition of CHEF BALFEGÓ 2024, along with three other Spanish chefs and four international chefs (Portugal, Italy, Germany and Benelux).

Pablo studied Technical Cooking, Gastronomy and Restaurant Service at the CETT in Barcelona, and the Haute Cuisine Course at Escola San Ignasi (Barcelona).

In 2015 he did his first internship in the pastry shop of the renowned pastry chef Oriol Balaguer. In 2016 he continued his training at the restaurant Cenador de Amós*** (Villaverde de Pontones – Santander) run by chef Jesús Sánchez. In 2017 he returned to Barcelona to join chef Jordi Cruz‘s team at the 5*GL hotel-restaurant ABaC***. In 2018 he joined the team of Tast català by Paco Pérez in Manchester (England). In 2019 he worked for four months at The Kitchen restaurant, until he joined the kitchens of a classic restaurant in Barcelona, VIA VENETO* (Barcelona), as sous chef, where he continues to work today.

Via Veneto*, the restaurant where Pablo works, is a real institution in the city of Barcelona, it can boast of being open since 1967, its modernist decoration makes it worthy of being protected for its historical value.

Every corner of this restaurant contains a piece of the city’s history, as it was one of Salvador Dalí‘s favourite restaurants. The painter from l’Empordà would often arrive with an entourage of guests and put on performances. Over the years they have achieved 1 Michelin Star, which they have held since 1974, 3 Repsol Guide suns, the denomination as the third best restaurant in Barcelona 2022 (Macarfi), the position No. 42 Best European Restaurant (The Daily Meal), and the National Gastronomy Award in 1984, 1994, 2013, 2019 and 2021.

Pablo works under the direction of chef David Andrés. Balfegó Bluefin Tuna is a constant in this mythical and renowned restaurant in Barcelona, both in its menu and in its great degustation menu you can taste the CARPACCIO OF BALFEGÓ BLUEFIN TUNA FROM L’AMETLLA DE MAR AND “WILD” SEA BASS (strawberries and beetroot from El Maresme).

The dishes that Pablo Zuazu will present in the international final of CHEF BALFEGÓ 2024 fuse tradition and gastronomic avant-garde in equal proportions. The young chef recognises that he is proud to represent VIA VENETO* and the cuisine of Catalonia in this new edition.