{"id":42539,"date":"2024-11-14T10:59:23","date_gmt":"2024-11-14T09:59:23","guid":{"rendered":"https:\/\/balfego.com\/?p=42539"},"modified":"2024-11-14T10:59:23","modified_gmt":"2024-11-14T09:59:23","slug":"we-now-know-the-candidates-for-revelation-chef-madrid-fusion-award-balfego-2025","status":"publish","type":"post","link":"https:\/\/balfego.com\/en\/we-now-know-the-candidates-for-revelation-chef-madrid-fusion-award-balfego-2025\/","title":{"rendered":"We now know the candidates for Revelation Chef Madrid Fusion Award Balfeg\u00f3 2025"},"content":{"rendered":"

Young chefs from Logro\u00f1o, Seville, Alicante, Madrid, Lleida, Santa Cruz de Tenerife and Santiago de Compostela have been selected as candidates for Revelation Chef Madrid Fusion 2025<\/strong><\/a>. These talented chefs with their own projects hope to win the Revelation Chef Award Balfeg\u00f3.<\/strong>The winner will be revealed at Madrid Fusion 2025<\/strong> on January 29<\/strong>. To select them, the Madrid Fusion team scoured the culinary scene in Spain on the trail of young promises. These are chefs with solid training whose work stands out for its clarity of vision, enthusiasm, technical skill, and forward-thinking. They are part of the valuable human heritage that underpins our creative cuisine, one of the best in the world. Together, they represent an impressive group of professionals, only one of whom will go on to join the list of 22 past award winners.<\/p>\n

Presenting the candidates:<\/p>\n

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BEATRIZ FERN\u00c1NDEZ and RODRIGO FERN\u00c1NDEZ – Arsa <\/strong>Restaurant<\/strong><\/a>, Logro\u00f1o<\/strong><\/p>\n

Success follows this young couple of chefs\u2014she from Andalusia and he from La Rioja\u2014at a restaurant with a striking interior design that\u2019s as lively as their recipes. Beatriz, a spirited Sevillian, and her husband Rodrigo from La Rioja, create an enthusiastic dialogue between distant flavors. They cook with a freedom unfettered by rules or constraints, crafting unpredictable dishes that are technically skilled, interweaving recipes and flavors from their respective homelands. In La Rioja, they bring a breath of fresh air marked by boldness and boundless enthusiasm.<\/p>\n

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RITA LLANES and MANU LACHICA – Leart\u00e1 Restaurant, Seville<\/strong><\/p>\n

Every day, Rita and Manu showcase their sensitivity and expertise. They cook in a charming, intimate restaurant where they explore the popular flavors of their homeland, reinterpreted with the finesse of haute cuisine\u2014 in other words, a taste of Andalusia, in harmony with a selection of small artisan suppliers who stock their pantry. Their dishes bring together textures, temperatures, and flavors, balanced with finesse. Cold soups, seafood salads, chopped dishes, and stews let them exhibit their imagination and technical skill. It\u2019s youthful cooking that speaks volumes with just a few elements.<\/p>\n

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AUSI\u00c0S SIGNES and FELICIA GUERRA – Ausi\u00e0s Restaurant, Pedreguer (Alicante)<\/strong><\/p>\n

Ausi\u00e0s Signes takes a unique approach to savory cooking. In 2022, at just 26 years old, he won the Best New Pastry Chef award at Madrid Fusi\u00f3n in the restaurant desserts category, while working in the pastry section of Tatau restaurant in Huesca. Now, in Pedreguer, he runs a charming spot with the help of his wife, Felicia Guerra, who is also a chef and pastry chef. In his dual role, he crafts light dishes that boldly combine cured fish, aromatic herbs, charcuterie, and offal with bakery yeasts, pickles, and fruits. His dishes convey immediacy and elevate everyday ingredients with a pastry chef’s precision.<\/p>\n

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LUC\u00cdA GUTI\u00c9RREZ – Lur <\/strong>Restaurant<\/strong><\/a>, Madrid<\/strong><\/p>\n

In her serene restaurant, Luc\u00eda Guti\u00e9rrez, a prot\u00e9g\u00e9 of renowned chef Hilario Arbelaitz, has begun making a name for herself in the Legazpi neighborhood. At just 22, this chef manages a tiny team that serves just over ten diners. Twelve months after opening, she is showing a maturity beyond her years in both savory and sweet dishes. She creates calm, recognizable plates with deeply developed flavors and an undeniable spark. Despite her youth, Guti\u00e9rrez takes risks, displaying boldness with cooking times she controls down to the millisecond\u2014 a meticulousness that extends to her desserts.<\/p>\n

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\u00c0NGEL ESTEVE – Sis\u00e9 Restaurant, Lleida<\/strong><\/p>\n

The dishes of the cheerful \u00c0ngel Esteve reflect glimpses of his life experiences. He brings a fresh touch to a style of cooking that evokes family memories, blending pots and open flames in equal measure. His close-to-home, heartfelt, and modern reinterpretations are inspired by the recipes of his surroundings and childhood. He is backed daily by Marc Chic, with whom he shares affinities and standards. Both work in an open kitchen, facing their diners. \u201cOur approach is to give familiar ingredients a different twist,\u201d he explains. His professional background shows as much sensitivity as technical skill, with a strong finishing touch in desserts, like his impressive chocolate cake.<\/p>\n

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IC\u00cdAR P\u00c9REZ CEJAS and JUAN CARLOS P\u00c9REZ – Moral Restaurant, Santa Cruz de Tenerife<\/strong><\/p>\n

After working together at the Padr\u00f3n brothers’ restaurant, Poemas, in Las Palmas, Ic\u00edar and Juan Carlos moved to a new island to open Moral in Santa Cruz de Tenerife. This cozy spot, with only six tables, boasts a menu that, while showing a subtle commitment to island ingredients, embraces a broader range of influences. Their flavorful, highly technical cuisine supports their creativity and pursuit of perfection. \u201cWe make delicious dishes with quality ingredients, without sticking to a specific style,\u201d says Ic\u00edar. From skate with mussel and parsley sauce to prime beef loin with Caf\u00e9 de Paris butter, they represent a promising culinary venture in the Canary Islands.<\/p>\n

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CLAUDIA MERCHAN and \u00c1XEL SMYTH – Simpar Restaurant, Santiago de Compostela <\/strong><\/p>\n

The dishes created by Claudia and \u00c1xel\u2014light, contemporary, and rooted in Galician tradition\u2014highlight their deep connection to their regional roots. At their modern restaurant, they offer a single menu that blends seasonal creations with inventive takes on Galicia\u2019s traditional recipes. Their approach is full of surprises, like citrus-marinated bonito, baked fish with their own twist on the classic ajada sauce, or a deconstructed tarta de Santiago, all showcasing their sensitivity and technical skill. \u00c1xel\u2019s profound knowledge of traditional recipes is evident in their exceptional croquettes and Galician-style tripe, which recently won first prize at the San Sebastian Gastronomika Euskadi Basque Country competition.<\/p>\n

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Established in 2003, this award has recognized many of the top names in Spanish gastronomy, including Dabiz Mu\u00f1oz, Ricard Camarena, Rodrigo de la Calle, and, most recently, Sara Peral and Jorge Mu\u00f1oz of restaurant OSA. Most of those honored with this distinction over the past two decades now boast MICHELIN stars at their establishments.<\/p>\n

We will see all the candidates interpret their cuisine with Balfeg\u00f3 bluefin tuna<\/strong> the day before the winner is revealed during the lively and culinary session, Upcoming Chefs take on Tapas with Balfeg\u00f3<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Young chefs from Logro\u00f1o, Seville, Alicante, Madrid, Lleida, Santa Cruz de Tenerife and Santiago de Compostela have been selected as candidates for Revelation Chef Madrid Fusion 2025. These talented chefs with their own projects hope to win the Revelation Chef Award Balfeg\u00f3.The winner will be revealed at Madrid Fusion 2025 on January 29. To select … Continued<\/a><\/p>\n","protected":false},"author":5,"featured_media":42362,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[303,304,307,309],"class_list":["post-42539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-atun-rojo-en","tag-atun-rojo-balfego-en","tag-balfego-en","tag-el-mejor-atun-rojo-del-mundo-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/42539","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=42539"}],"version-history":[{"count":5,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/42539\/revisions"}],"predecessor-version":[{"id":42556,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/posts\/42539\/revisions\/42556"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media\/42362"}],"wp:attachment":[{"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/media?parent=42539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/categories?post=42539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/balfego.com\/en\/wp-json\/wp\/v2\/tags?post=42539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}