{"id":38434,"date":"2024-05-02T16:20:08","date_gmt":"2024-05-02T14:20:08","guid":{"rendered":"https:\/\/balfego.com\/?p=38434"},"modified":"2024-05-02T16:20:08","modified_gmt":"2024-05-02T14:20:08","slug":"conoce-a-los-4-chefs-espanoles-finalistas-de-chef-balfego-2024","status":"publish","type":"post","link":"https:\/\/balfego.com\/en\/conoce-a-los-4-chefs-espanoles-finalistas-de-chef-balfego-2024\/","title":{"rendered":"Meet the 4 Spanish finalists of Chef Balfeg\u00f3 2024"},"content":{"rendered":"<ul>\n<li>\n<h5><strong>Crist\u00f3bal Mu\u00f1oz, Lander Cornago, Pablo Zuazu and Paula Guti\u00e9rrez, from the Taller Arzuaga* restaurant will compete alongside 4 international chefs in the grand finale of Chef Balfeg\u00f3 2024, on October 28 in Madrid.<\/strong><\/h5>\n<\/li>\n<\/ul>\n<p>The international gastronomy competition <strong>Chef Balfeg\u00f3<\/strong> celebrates its VII edition with <strong>four top-level Spanish candidates<\/strong>, chosen by a professional jury from among almost 200 candidates. Below we present their profiles and proposals, so that you can get to know them in detail:<\/p>\n<p><strong>Crist\u00f3bal Mu\u00f1oz, Ambivium* (Pe\u00f1afiel, Valladolid)<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-38207\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/04\/Cristobal-Munoz-2.jpg\" alt=\"\" width=\"840\" height=\"630\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/04\/Cristobal-Munoz-2.jpg 840w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/Cristobal-Munoz-2-300x225.jpg 300w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/Cristobal-Munoz-2-768x576.jpg 768w\" sizes=\"auto, (max-width: 840px) 100vw, 840px\" \/><\/p>\n<p>He began his studies at the <strong>Almeraya Hospitality School<\/strong> in his native Almer\u00eda where he completed the <strong>Higher Degree Training Cycle in Kitchen Management<\/strong> and later specialized with the <strong>High Pastry Course<\/strong>. In 2013 he won the first edition of the <strong>Promises of Haute Cuisine Award Contest of Le Cordon Bleu Madrid<\/strong>, where in 2014 he obtained the <strong>Cooking Diploma with Honorable Mention<\/strong>, a distinction that he also received in 2015 in his <strong>Pastry Diploma<\/strong>, obtaining thus the <strong>Great Diploma<\/strong>.<\/p>\n<p>His experience has been gained alongside chefs such as <strong>Dani Garc\u00eda (Restaurante Calima)<\/strong>, <strong>Paco P\u00e9rez (Restaurante Terra *) or Francis Paniego (Restaurante Tondeluna)<\/strong>. In 2021 he wins <strong>the third Chef Balfeg\u00f3 award<\/strong>. He was a representative of Spain in the international edition of the <strong>X Copa de Jerez and winner in 2022 of the Young Chef Award of the Michelin Guide and of the Chef of the Year Contest in Alimentaria<\/strong>. At the Ambivium restaurant, where he is currently the chef, he holds a Michelin Star and a Green Star.<\/p>\n<p><strong>Lander Cornago, Arzak*** (San Sebasti\u00e1n)<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-38214 size-full\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-LANDER-BALFEGO-e1714038485948.jpg\" alt=\"\" width=\"878\" height=\"1132\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-LANDER-BALFEGO-e1714038485948.jpg 878w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-LANDER-BALFEGO-e1714038485948-233x300.jpg 233w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-LANDER-BALFEGO-e1714038485948-794x1024.jpg 794w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-LANDER-BALFEGO-e1714038485948-768x990.jpg 768w\" sizes=\"auto, (max-width: 878px) 100vw, 878px\" \/><\/p>\n<p>Graduated in <strong>Gastronomy and Culinary Arts from the Basque Culinary Center (San Sebasti\u00e1n)<\/strong>. After starting out in several restaurants in the Basque Country, in 2019 he joined the kitchens of what was once a Michelin Star restaurant, <strong>the Mirador de Ul\u00eda restaurant (San Sebasti\u00e1n)<\/strong>, as chef de partie. In 2020, a change of city took him to Barcelona to be part of the team at the renowned restaurant <strong>Disfrutar*** (Barcelona)<\/strong>. He returned to Donostia the same year to learn more about the green cuisine of the <strong>LABe restaurant<\/strong>. His next training in 2021 comes in one of the legendary rooms of our country with Juan Mar\u00eda and Helena Arzak at the <strong>Arzak *** restaurant (San Sebasti\u00e1n)<\/strong>. He returns to <strong>LABe again in 2022<\/strong> for a few months and in the same year he joins the <strong>Arzak *** restaurant<\/strong>, where he currently works as a meat and fish chef.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Pablo Zuazu, Via Veneto* (Barcelona)<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-38221 size-full\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-PABLO-scaled-e1714038133530.jpg\" alt=\"\" width=\"1920\" height=\"2368\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-PABLO-scaled-e1714038133530.jpg 1920w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-PABLO-scaled-e1714038133530-243x300.jpg 243w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-PABLO-scaled-e1714038133530-830x1024.jpg 830w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-PABLO-scaled-e1714038133530-768x947.jpg 768w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-PABLO-scaled-e1714038133530-1245x1536.jpg 1245w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/FOTO-PABLO-scaled-e1714038133530-1661x2048.jpg 1661w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>He studied the <strong>Technical Middle Cycle in Cooking, Gastronomy and Restaurant Service at the CETT in Barcelona, and the Haute Cuisine Course at Escola San Ignasi (Barcelona).<\/strong> In 2015 she completed her first internship in the pastry shop of renowned pastry chef <strong>Oriol Balaguer<\/strong>. In 2016 he continues his training at the restaurant <strong>Cenador de Am\u00f3s *** (Villaverde de Pontones-Santander) by chef Jes\u00fas S\u00e1nchez<\/strong>. In 2017 he returned to Barcelona to join chef <strong>Jordi Cruz&#8217;s team at the 5 * GL-restaurant ABaC *** hotel<\/strong>. In 2018 he joins the <strong>Tast catala by Paco P\u00e9rez team in Manchester (England)<\/strong>. In 2019 he worked for four months at The Kitchen restaurant, until he joined the kitchens of an entire institution in Barcelona such as <strong>VIA VENETO * (Barcelona)<\/strong>, he does so as sous chef where he continues to work today.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Paula Guti\u00e9rrez,<\/strong><strong> Taller Arzuaga* (Quintanilla de On\u00e9simo, Valladolid)<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-38228 size-full\" src=\"https:\/\/balfego.com\/app\/uploads\/2024\/04\/4091f82f-dfa9-4542-9234-bc0b8e24f065-e1714038167974.jpeg\" alt=\"\" width=\"895\" height=\"991\" title=\"\" srcset=\"https:\/\/balfego.com\/app\/uploads\/2024\/04\/4091f82f-dfa9-4542-9234-bc0b8e24f065-e1714038167974.jpeg 895w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/4091f82f-dfa9-4542-9234-bc0b8e24f065-e1714038167974-271x300.jpeg 271w, https:\/\/balfego.com\/app\/uploads\/2024\/04\/4091f82f-dfa9-4542-9234-bc0b8e24f065-e1714038167974-768x850.jpeg 768w\" sizes=\"auto, (max-width: 895px) 100vw, 895px\" \/><\/p>\n<p>She began in haute cuisine in 2018 at the <strong>Atelier Etxanobe* restaurant (Bilbao)<\/strong>, this practice led her to work alongside her father from 2019 to 2020 as a cook at the <strong>V\u00edctor Guti\u00e9rrez* restaurant (Salamanca)<\/strong>. Also in 2020 she wanted to leave the comfort zone of home and traveled to the south to learn the cuisine of the <strong>Noor *** restaurant (C\u00f3rdoba)<\/strong>. From there the jump was international to join as sous-chef at the Ambassador Hotel, alongside chef <strong>Romain Fornell in Zermatt (Switzerland) between 2020 and 2021<\/strong>. She wanted to return to Spain and did so as head chef at Quique DAcostas <strong>Deesa** restaurant<\/strong>\u00a0at the Mandarin Oriental Ritz*****GL Hotel (Madrid), where he worked in 2022 and 2023. After this experience he returned home as sous-chef of the <strong>Taller Arzuaga*<\/strong> restaurant located in the Bodegas Arzuaga \u2013 Navarro (Quintanilla de On\u00edsimo &#8211; Valladolid), where he currently works.<\/p>\n<p>&nbsp;<\/p>\n<p>In the coming weeks we will meet the<strong> 4 international finalists (Italy, Germany, Portugal and Benelux)<\/strong> who will accompany Crist\u00f3bal, Lander, Pablo and Paula in the grand final in Madrid.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crist\u00f3bal Mu\u00f1oz, Lander Cornago, Pablo Zuazu and Paula Guti\u00e9rrez, from the Taller Arzuaga* restaurant will compete alongside 4 international chefs in the grand finale of Chef Balfeg\u00f3 2024, on October 28 in Madrid. The international gastronomy competition Chef Balfeg\u00f3 celebrates its VII edition with four top-level Spanish candidates, chosen by a professional jury from among &hellip; <a href=\"https:\/\/balfego.com\/en\/conoce-a-los-4-chefs-espanoles-finalistas-de-chef-balfego-2024\/\">Continued<\/a><\/p>\n","protected":false},"author":5,"featured_media":38043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-38434","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/38434","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/comments?post=38434"}],"version-history":[{"count":2,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/38434\/revisions"}],"predecessor-version":[{"id":38436,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/38434\/revisions\/38436"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media\/38043"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=38434"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/categories?post=38434"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/tags?post=38434"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}