The best possible way to introduce him is the one that he does himself: “I am a cook”. He understood it when he was a child and he invested all his efforts to achieve it. He was born in Alicante and always felt like part of his home city; he went to school in Sant Pol de Mar-Barcelona, in order to continue to study by working along with the bests. He was working in Zuberoa Restaurant in Basque Country, in Drolma Restaurant of Hotel Majestic and in Rodero Restaurant in Navarra. He learned (and continues to investigate) the most vanguard techniques of the cuisine with one clear goal which is to come back to Alicante and to apply everything he learned to the traditional Alicante cuisine, the one that attracted him from his childhood.
Having big loyalty towards inherited dishes and big desire to collaborate during his conversation, José Antonio made a profound revision of traditional Alicante cuisine. As a result he actualized it using new technologies as a method to place value on the one of the biggest treasures of his land – its gastronomy.
His virtue is achieved by hours of coking, “to cook many hours helps to be creative” he affirms.