New director Miguel Faus is in the midst of producing 'Calladita' [Quiet], a film that, paradoxically, is giving people plenty to talk about. The reason: it’s the first in the world funded by NFTs to start filming.
On Talento a bordo we love and promote gastronomy and everything around it. Therefore, in this digital platform we want to offer you the possibility to taste the best news and interviews with the most recognized chefs in our kitchen, as well as the most careful information about everything that is cooked in the world of cooking.
Time ago, Dani García had a dream: to achieve three Michelin stars and belong to that select club. With passion and a lot of hard work, his Dani García Restaurant (Marbella) made it. A year after reaching that goal, he took a drastic but thoughtful decision which surprised many: he closed its doors.
The Best Chef Awards
Innovation, new technologies, a commitment to sustainability, and a lot of passion have placed Spain at the forefront of international gastronomy: the latest edition of 'The Best Chef Awards' confirms it.
The life of chef David García didn’t point towards the stove, but rather towards the stage. Somehow, fickle destiny ended up combining the two when he came to Corral de la Morería, where cuisine and flamenco equally coexist and excite its audience.
Andrés Conde Laya
Intuition, experience, and freedom support the work of Andrés Conde in his endless pursuit of the most surprising wines. His work won him the Spanish National Gastronomy Award for Best Sommelier in 2021.
The experience at the ‘temples’ of Spanish gastronomy crystalises in the search for the perfect bite. And a promising batch of professionals under 30 is bent on this task.
A world of fantasy where children create unforgettable memories and adults have flashbacks they thought they’d forgotten. This is Rocambolesc, a sweet paradise conceived by Alejandra Rivas, alongside Jordi Roca.
Javier Sanz and Juan Sahuquillo
With a dazzling career behind them, chefs Javier Sanz and Juan Sahuquillo are on their way to achieving the coveted Michelin star with a gastronomic proposal based on recovering ancient techniques and their particular homage to Castile-La Mancha.
Alejandro Serrano’s cuisine combines youth, talent, and creativity. The result: a Michelin star at the young age of 24 and a new concept, the Sea of Castile, has burst onto the Spanish gastronomy scene with inspiring force.
María Vargas defines oenology as the perfect combination of agriculture, science, technology, and art. Poetry that seduces her daily and leads her to her sole objective: to make the best wine possible.
Ángel León carries the flag for sustainable gastronomy with four Michelin stars and Andalusian accent. We talk with him from his emblematic restaurant, Aponiente, about a future full of flavour and hope for the planet.
Eneko Atxa is one of the most award-winning Spanish chefs within Spain and abroad: five Michelin stars, Best Restaurant in Europe, and Best Chef under 40, among other awards. Innovation and sustainability are part of his DNA to achieve culinary excellence.
It is among the world’s ten best restaurants and boasts two Michelin stars. Many consider it as the heir apparent of El Bulli. This comment inevitably comes up every time people talk about Disfrutar, the project run by Oriol Castro, Eduard Xatruch and Mateu Casañas that masters cutting-edge gastronomic techniques.
Work and creativity are the ingredients that are never missing in Adriana Chía’s cocktails. This formula has made her a bartending leader worldwide. Now she’s adding her facet as an entrepreneur and her life as a mother to the mix.
Since 1882, tradition and high cuisine meet on the stoves of Asturian restaurant Casa Gerardo. These days, Marcos Morán is responsible for the menu, alongside his father—a family tradition that goes back five generations, and one that has earned them, among many other achievements, a Michelin star.
Vega Hernando, best known as Eating Patterns, has turned the kitsch movement, graphic surrealism and food into the three pillars of her photography. With a crowd of followers on Instagram, this designer and art director publishes her first book about recipes and patterns in March.
Although the saying goes “A prophet is not without honour save in his own country”, chef Ricard Camarena fully contradicts this statement. His restaurant in Valencia has not only consolidated his second Michelin Star, but has raised him up to the top of international gastronomy.
The first woman in Spain to be named Master of Wine represents a new generation of winemakers who preserve the legacy of the past while working on the challenges that wineries will face in the future, the main one being the adaptation of grapes to climate change.
Three Michelin stars aren’t enough for Spain’s most popular cook. On the verge of opening his third StreetXo, in Dubai, Daviz confesses he’s hungry like a shark—always looking for his next prey. The chef’s secret? Surrounding himself with talented people and applying his own with iron discipline. There will be plenty of time to relax later.
Saray Ruiz is the first woman to win the top prize at the 11th Championship for Best Master Artisan Chocolatier Lluís Santapau Trophy. Her next challenge is to lead the Spanish team at the World Cup of Pastry in Lyon in 2021. Two great news for a bubbling career.
A self-taught photographer, Raquel Carmona has forged an unmistakable style in food photography, her images resembling still lifes by Velazquez. Her masterful command of light, which she has honed after hours of trial and error, and her love for the Baroque inform her pictorial culinary photographs, which feel like they can be bitten and savoured.
This isn’t a restaurant. They feed you, there’s a menu, tables, cutlery, kitchen and wine, but this isn’t a restaurant. Its name says it all (LABe, Digital Gastronomy Lab) and the Basque Culinary Center, the entity responsible for this pioneering project ‘testing’ new gastronomy, is quick to remind us of this.
Gastronomy, inclusion and commitment are the three foundations of UNINICIO; a non-profit social project aimed at training young people at risk of exclusion. A place where cooking boils down to opportunities.
Ferrán Adriá, Paco Roncero, Dabiz Muñoz… Many of the biggest Spanish chefs show their haute cuisine creations on crockery made by Pedro León. We met this artisan (this is what he considers himself) in his authentic workshop in Madrid to talk about his pieces, the raku technique and the growing interest in this millenary art from the world of gastronomy.
Food photography is going through a glorious phase. We talked with Mikel Ponce, one of the experts in the field, about a trend that, in recent years, has jumped from the kitchen to bookshelves in the form of genuine artist books.