Chef Pedro Aguilera is the Chef Revelation of Madrid Fusión Alimentos de España 2022. She was one of the seven finalists who accompanied him today on stage at the Madrid Fusión congress.
In addition to winning the award for revelation chef, Pedro Aguilera has been accompanied by the finalists Elizabeth Nolla what is left in second position (Normal Restaurant, Girona), Adrian Saint Julian , third place (Yume Gastro Restaurant, Asturias). The rest of the finalists were Álex Paz and Olga García (Fuentelgato Restaurant, Cuenca). Juan Viu (Viu & Bar Barrunto, Cadiz). Lydia del Olmo and Xosé Magalhaes from (Restaurant Ceibe, Orense). Paco Villar and Sole Torres (Restaurant Terra Olea, Córdoba) and Carlos Hernández del Río (Restaurant ConSentido, Salamanca).
The contest is nourished by the recommendations of the Madrid Fusión experts. They visit each of the restaurants in search of young talent. From all of them, a panel of 80 gastronomy experts appoints the finalists and it is finally at the congress that was held today where the top three classifieds are chosen.
Pedro Aguilera, passionate about vegetables
His passion for vegetables and for the use of the wood oven in his preparations stand out in his kitchen. The current winner is the son of two restaurateurs who founded in Alcalá del Valle (Cádiz) the Andalusian Taste Meson a restaurant with more than 26 years. That is where Aguilera discovered her passion at the age of 16 and where she returned in the midst of the pandemic to work with her parents after a personal project in Cádiz capital.
Pedro Aguilera has trained at the Hurtado de Mendoza school in Granada and at La Cónsula in Málaga. He then worked at Tragabuches, Mugaritz and Ramsés where he met the Valencian chef Ricard Camarena with whom he later worked at Arohaz.
In his last stage, he set up a personal project in the capital of Cádiz with Juan Carlos Borrell called El Almanaque, which he abandoned to return to the family business.
