The chef, who spent part of his childhood and youth in San Fernando and whose wife is originally from Algeciras, maintains a special connection with the region. He has pointed to Zahara de los Atunes as his personal retreat, a place where he finds peace and enjoys the local culinary richness.
According to a specialized travel publication, this corner of the Cádiz coast has become one of the chef's favorite destinations. It is known for its beaches and, above all, for its extraordinary gastronomy, being the place chosen by the chef to unwind.
In Zahara de los Atunes, the chef enjoys one of the most emblematic products of Cádiz cuisine: red tuna. This delicacy has positioned the town as a gastronomic benchmark in Spain, attracting food lovers from all over.
“"Every day, my team and I visit the market, which has some of the best seafood in the world. They have the best of the Atlantic Ocean and the Mediterranean Sea."
The chef, known for his appreciation of fresh, top-quality produce, finds an inexhaustible source of exceptional ingredients in the Zahara market. Red tuna, caught using the traditional almadraba technique, is considered one of the most valuable worldwide for its unparalleled flavor.
The chef's devotion to Cádiz gastronomy is evident. In 2024, upon receiving the 'Adopted Gaditano' distinction, he stated that «nowhere eats like Cádiz». His enthusiasm has made him a key ambassador for the province, promoting its culinary and cultural wealth.
