Ángel León (born 1977), known across Spain as "el Chef del Mar",[1] is a Spanish chef noted for his experimental seafood dishes.[2]
Ángel León | |
|---|---|
 Ángel León in 2014 | |
| Born | 1977 (age 46–47) |
| Culinary career | |
Rating(s) | |
Current restaurant(s)
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His restaurant Aponiente, located in El Puerto de Santa María, has been awarded three Michelin stars for the quality of its food, the first such recognition in Andalucia.[3] In its award notice, the Michelin guide described León as "a true visionary".[4]
He is currently engaged with a project to explore the culinary uses of Eelgrass, Zostera marina.[1][2]
References
edit- ^ a b Ashifa Kassam (9 April 2021). "The rice of the sea: how a tiny grain could change the way humanity eats". The Guardian. Retrieved 9 April 2021.
- ^ a b Matt Goulding (5 January 2021). "Seeding the Ocean: Inside a Michelin-Starred Chef's Revolutionary Quest to Harvest Rice From the Sea". Time.com. Time Magazine. Retrieved 9 April 2021.
- ^ "Aponiente". Andalusia.com. December 2017. Retrieved 9 April 2021.
- ^ "Restaurants AbaC and Aponiente receive three stars in the 2018 MICHELIN Guide Spain and Portugal". Press release. Michelin. 22 November 2017. Retrieved 9 April 2021.
External links
editYou can help expand this article with text translated from the corresponding articles in Spanish and French. (April 2021) Click [show] for important translation instructions.
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