BOARD OF DIRECTORS

In October 2018, a few women came up with the decision that it was needed to be in the gastronomy map which led to MEG birth. / With us MEG was born.

María José Martínez

Restaurante Lienzo, Valencia

María José Martínez, has two soles Repsol  and is one of the young promises of Spanish high cuisine. Third place in the 2016 Revelation Cook Award at the Madrid Fusión gastronomic contest and absolute winner in the voting of the public on social networks, offers a sincere cuisine, linked to land and sea, and marked by work and perseverance

Iolanda Bustos

Restaurante La Calendula de Regencós, Baix Empordà (Girona)

“I practice a naturalistic biodynamic philosophy and methodology, next to the Gastronomic Hotel del Teatre”.

Specialized in wild botanical cuisine and author of Beuflor, the brand with which she commercializes ingredients and drinks based on herbs and flowers.

María José San Román

Restaurante Monastrell, Alicante

The chef María José San Román, awarded with 1 Michelin star and 2 soles Repsol, is known for the study of emblematic Spanish ingredients and for her interesting interpretations of Spanish cuisine in its six restaurants and in its artisan bakery in Alicante.

 

Celia Jiménez

Restaurante Celia Jiménez, Córdoba

She got her Michelin star in Estepona, in 2006, at the El Lago Restaurant, being the first woman in southern Spain to have such a distinction. With Celia Jiménez and her team, at least in Córdoba, recognition of female surrender is achieved in the high cuisine, thanks to his dedicated effort and methodical recipe

Mari Carmen Vélez

Restaurante La Sirena, Alicante

Eminently self-taught and with numerous specialization courses, she has made presentations and demonstrations in prestigious gastronomic congresses; and she has participated in different promotional events inside and outside Spain showing her signature cuisine with strong roots in the tradition and products of the sea.

She has many awards and distinctions, her career being recognized in the best gastronomic guides. La Sirena group today is composed of: La Sirena Restaurant in Petrer (1983); La Barra de la Sirena (1997); Quinta Lacy Restaurant and Lounges (2009) and La Sirena Catering (2018).

Rakel Cernicharo

Restaurante Karak, Valencia

She has been the chef and owner of Karak Restaurant for more than a decade. Karak is her house, her family, her life. And the kitchen is its way of expression. She found in it that art that completes it and that combines everything: the composition, the aesthetic sense, the colors, the smells, the flavors, the textures, the volumes … Its hallmark is a traditional Mediterranean cuisine, transformed and fused with high levels of creativity.

Winner of Top Chef 2017 tv contest, chef with more than a decade of experience, entrepreneur since the age of 22, greatly respects her profession and struggles everyday to overcome and surprise with every bite because there is nothing better for her than the satisfaction of good service.

María Solivellas

Restaurante Ca Na Toneta, Mallorca

After leaving her job as a theater producer, with 30 years, “saturated of Madrid”, and having a “very good time” with La Cubana in Barcelona, ​​she returns to Caimari and starts cooking at the Ca Na Toneta restaurant, that her mother and sister Teresa created in 96 almost like a game, and bewitched after reading “Like water for chocolate”. It is a benchmark in the world of restoration on the island under the premise of the consumption of the local product with an ethical seal.

Lucía Freitas

Restaurante La Tafona, Santiago de Compostela

“I started almost from scratch after having trained in emblematic places like El Celler de Can Roca or El Bohío. I was very insecure, charged less for the menu than it was worth…”

Lucia Freitas has achieved a Michelin Star in 2019, and is one of the young promises of the country’s high cuisine.

Rosa Tovar

Since 1985, cook, catering businesswoman, sale of kit dishes, artisan pastry and small factory of frozen high cuisine. Trainer since 1985 of the sector´s professionals and students of university level of gastronomy. Researcher of the kitchen, its ingredients and techniques and its history, since 2002 she has published 8 books on various culinary topics with different approaches, three in collaboration with other authors, and has translated another 9 more from other authors, Rose L. Beranbaum, Joël Robuchon, Jamie Oliver, Sabrina Ghayour, etc. Articulist since 2000 in paper and internet media in Spain, Mexico and the US with many dozens of articles

She has been a consultant for 5 years on the history of techniques and ingredients of Spanish-Muslim cuisine of Paco Morales, chef of the NOOR restaurant (Córdoba), with a Michelin star. Exercise this historical advisory work sporadically with other chefs. The last, chef Javier Goya, for a day in March 2019 of “four hands”, in his restaurant, El Triciclo (Madrid), together with chef Albert Raurich, of Dos Pebrots and Dos palillos (Barcelona).

Annette Abstoss

Annette Abstoss is defined as an integral gourmet. She currently runs the company Abstoss World Gastronomy, but her gastronomic career began in the world of catering, since then going through all the positions in front of and behind the stove

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