Chef Miguel Angel started his culinary training working in the “Cabo Mayor” in Madrid, and then in several prestigious restaurants like Merlot, Café Oliver, La Dorada, Ramses e Pedro Larumbe. He gained experience in many luxury hotels like NH Abascal, El Gran Hotel Bahia del Duque 5* and Eurostar Madrid Tower 5*, where he is currently Executive Chef. He also teaches at the prestigious Alambique cooking school, and collaborates with the spanish companies DIA and Boffard.

Pablo Garcia, born in 1987, is the resident gastronomic chef of the Restaurant Volvoreta in the 5* Madrid Tower Hotel. Young and talented, he had difference experiences in several Michelin starred restaurants, amongst which one of the most prominent Spanish 3* Michelin restaurant within the team of Martin Barasetegui. Chef Garcia manage with confidence a personal style of cuisine strictly linked with tradition and local background, with classical techniques,  where quality has its trait d’union in researching local farmers products, merging modernity and heritage.

The Spanish chef Carles Tejedor has an eclectic personality: at the same time a chef, a teacher and a businessman. A solid background with experiences in different countries: in 1999 he opened the first Spanish “Tapas Bar” in the Savoy luxury hotel in London, in Mexico, in the USA and lately in China. In 2006 he was appointed as Executive Chef of the Via Veneto Restaurant in Barcellona, where he rapidly obtained the first Michelin star. Thanks to his knowledge and competences he founded Oilmotion, a consulting company based in Barcelona and Pechino specialized in researching on olive oil. In 2009 Carles started teaching in “Science and Cooking” Master’s Classes in Harvard and holds periodic conferences and food courses all over the world. Since last October the chef is facing a new challenge as Food Director of the “El Nacional” in Barcellona. The multidisciplinary space specialized in serving the best Spanish specialties from the regional culinary tradition.