Considered one of Spain’s greatest chefs,Ángel will be bringing his passion forsaltwater fishing and the marine world to the kitchen of the Mandarin Oriental, Barcelona.Chef Leon prides himself on pushing culinary boundaries and his creative cuisine,questioning existing conventions and making him an exciting young chef.
With close ties to Andalusia, Ángel León studied at the Taberna del Alabardero Cooking School in Seville and worked in restaurants such as Chapeau Farm Restaurant (Bordeaux) and La Casa del Temple in Toledo, where he studied Sephardic cooking. In 2007, he opened his own restaurant, Aponiente, in El Puerto de Santa María (Andalusia), which he still runs today and which has held its one Michelin star status since 2010. He was also voted Chef d’Avenir by the International Academy of Gastronomy 2011 and the winner of the National Gastronomy award in 2013.
“I am very happy to work with Mandarin Oriental, Barcelona, in the heart of such a vibrant city” commented Ángel León, “I am looking forward to creating exciting gastronomic experiences that will delight and stimulate the palate in the relaxed and vibrant surroundings of Blanc Brasserie and Gastrobar ” he added.
“We are delighted to announce our partnership with Angel León” commented Gérard Sintès, General Manager of Mandarin Oriental, Barcelona. “No other chef interprets the sea in such an innovative and exciting way. His culinary expertise, using the finest ingredients combined with a modern flair complements Mandarin Oriental’s commitment to providing our guests with world- class dining experiences.”
This exciting collaboration with Ángel León, together with the hotel’s two Michelin starred fine dining restaurantMoments, directed by Carme Ruscalleda and her son Räul Balam, places Mandarin Oriental, Barcelona firmly on the culinary map as one of the city’s exceptional dining destinations.
Passeig de Gràcia38-40