London,
14
August
2014
|
18:43
Europe/Amsterdam

CHEF ÁNGEL LEON’S DEBUT AT THE MANDARIN ORIENTAL IN BARCELONA

The Mandarin Oriental in Barcelona has announced a collaboration with Spanish Chef, Ángel León, who will bring a new concept to the hotel’s Blanc Brasserie and Gastrobar this autumn. Full culinary operations of the hotel, with the exception of Moments restaurant run by Carme Ruscalleda and her son Räul Balam, will be the responsibility of Chef León.

Considered one of the best chefs in Spain, Ángel León studied at the Taberna del Alabardero Cooking School in Seville and has since worked in a number of restaurants such as the Chapeau Farm Restaurant in Bordeaux, where he studied Sephardic cooking. In 2007 he then opened his own restaurant, Aponiente, in Andalucía, which earned Michelin star status in 2010, and which he still runs today. Further recognition came when Chef León won the National Gastronomy award in 2013 and was voted Chef d’Avenir by the International Academy of Gastronomy in 2011.

His interest and passion for saltwater fishing and marine life has allowed him to experiment and reflect this in his cuisine in an innovative and exciting way. Combined with his culinary expertise and use of the finest ingredients, this exciting new collaboration with the hotel, together with fine dining two Michelin stars restaurant Moments; cements the Mandarin Oriental Barcelona on the culinary map of exceptional dining experiences.  

Boilerplate

Rooms at the Mandarin Oriental, Barcelona start from £352 per room per night on a B&B basis.

For further information and bookings please call +34 93 151 88 88 or visit www.mandarinoriental.com/barcelona