The Spanish chef
Chef Gastrobar MNH
Armando Saldahna was born in Puebla, Mexico. He moved to Tenerife to study jurisprudence, but he soon left the university and started working at “Bistro Frances”. Then he developed his competences in several restaurants: “Meson el Drago”, “La cuadra de San Diego”, “La Broche Sergi Arola” (two Michelin stars) and “La Terraza del Casino de Madrid” (two Michelín stars). Since 2005 Armando has been participating to Madrid Fusion Backstage.
During the long period (17 years) spent in Tenerife Armando held two restaurants, the “Agave” and the “Amaranto”, which received one sun in the popular Repsol guide.
Now he is managing the “Gastrobar” in the “Museo de la naturaleza y el hombre” and the Mexican restaurant “Amorcito Corazón” in Santa Cruz de Tenerife. In 2009 Raul was awarded with the “Boccadillo de autor”, in 2010 with “Tapa de diseño” at Madrid Fusiòn, and one year later Amaranto received a nomination as “Restaurante Revelación”.
Rest. Goizeko Wellington
Raúl Cardo Festa
Raúl Cardo Festa comes from Madrid and since he was a child he has always been keen on gastronomy. He started working full time when he was 20. He attended the Escuela Superior de Hostelería y Turismo of the “Casa de Campo de Madrid”, and then gained experience in Madrid working with renowned chefs: Carlos Posadas (Hotel Santo Mauro) and Jorge González (Hotel Ritz). Since three years Raúl has been the chef of Goizeko Wellington Restaurant.
Marisquería “Sabores del Mar”
Fernando Negri Martinez
Fernando Martinez was born in Mombeltran (Ávila) on 1975. He attended the “Escuela de hostelería” in Toledo and soon distinguished as one of the best students of the school. He worked as apprentice in the kitchen of top restaurants like Arzak, Drolma, San Román de Escalante, Santo Mauro in Madrid and Martín Berasategui.