In the heart of Castilla y León, land of tradition and gastronomy, we bring together chefs who have been able to honor their culinary roots while injecting innovation and passion into each dish. Today, we want to take you to meet five exceptional chefs who stand out not only for their skill in the kitchen, but also for their deep commitment to excellence and innovation. Meet Helio Flores, Antonio Barragán Cotán, José Antonio Guerrero, Carlos Hernández del Río and Francisco Romero: five culinary talents who will be present at the VII Congreso Cocina con Queso y Humor.
Helio Flores: Creativity as a flag
Helio Flores, a self-taught chef from the fourth generation of a catering family in Peñaranda de Bracamonte, is a master of traditional cuisine. Although he did not enter hotel school on his first attempt, he honored the culinary tradition under his father’s tutelage and became an expert in classic Los Alamos dishes. His culinary philosophy emphasizes originality over imitation, garnering awards and recognition such as his outstanding performance at the Salón Gourmets. His latest creation, ‘Bocado Camerano Caramelizado,’ has established him as an innovative chef who respects his culinary roots.
José Antonio Guerrero: The exponent of Valladolid
José Antonio Guerrero, executive chef of Gastrobar Sabores in Valladolid, is an outstanding exponent of local gastronomy. His ten-year run at this iconic restaurant has catapulted him to the culinary top, winning awards and making a mark after his achievement of a Solete Repsol. Originally from Guernica, his passion and culinary creativity translate into exceptional dishes that conquer the palates of Valladolid.
Carlos Hernández del Río: An emerging young talent
Carlos Hernández del Río, a young chef from Salamanca born in 1989, is the owner of the restaurant ‘ConSentido,’ which holds 1 Sol Repsol Guide. In less than two years since its opening in July 2020, this establishment located in Salamanca has become a reference in the gastronomy of Salamanca. His outstanding work has attracted national attention and he has been nominated for the prestigious Cocinero Revelación 2022 Award. Carlos Hernández del Río is an emerging talent on the Spanish culinary scene.
Francisco Romero: Fusing tradition and innovation
“For me, the gastronomy of Paradores is fundamentally a gastronomy of traditional cuisine with local and social characters, deeply rooted in the area where each one of them is located, evolving and modernizing over the years,” says Francisco Romero, head chef at the Parador de Cáceres. With almost 18 years of experience, he has stood out in the Madrid Fusion 2016 Tapas and Pinchos Contest with his creative “Bloody Mary torrija with Torta del Casar,” fusing regional tradition with culinary innovation.
The cocktail will be the moment where you can also taste the creations prepared by Goyo Moreno, Head Chef of the Parador de Zamora, who combines his passion and culinary experience to create unique dishes. Raúl Losada, noted for his meticulous approach to cooking. Adrián Casado Navas, Daniel Toranzo and Martín Nicolás Zurdo Díaz outstanding students of the Esc. Santa Marta’s Hotel and Catering Industry, who strive to develop new skills on a daily basis. Javier Polo, through the Mil Caminos Foundation, represents the experience and desire to contribute to the culinary world in a unique way.
These chefs, each with their own style and approach, represent the diversity and richness of gastronomy. From traditional cuisine to bold innovation. We wanted to get some information from them about the tapas they are going to cook and with which they want to amaze the attendees, but they preferred to keep an ace up their sleeve and surprise us all, any clues? There will be cheese, we were told with a chuckle. The truth is that we blindly trust their proposals because their dishes are an expression of passion, creativity and love for food.
