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Ángel León is the chef of the Aponiente restaurant in Spain and likes to present simple, well defined dishes that have a strong connection to the sea, a place he claims he has learned the most from in his career.
As well as being a chef, León is also known for his unique projects with academics and university researchers and is credited with helping develop the Clarimax, a device that removes fat from stocks and broths, alongside the the University of Cádiz.
He is a chef with a true mastery and respect for the sea and all that lives within it, constantly researching in his lab and constantly inventing exciting new dishes with untapped ingredients. He’s also the mentor of David Andres Morera who will represent the Spain and Portugal region of S.Pellegrino Young Chef 2015 - helping him perfect his dish for the Grand Final event in Milan.
Who was your most important mentor for your profession and why?
The Sea
What’s the best advice you were ever given when you were training?
Fight for my dreams.
Do you remember one of the big mistakes you made in a kitchen when you were training?
I spoilt the wedding cake the day of the celebration.
Is there one mistake you see young chefs making very often? What should they do do instead?
Cooking is trendy job but young people who want to be a cook don’t know that’s a very hard profession.
What are the best characteristics a young chef can have, nowadays?
Passion
What are the worst?
Uncontrolled ambition.
What’s your main focus in advising the S.Pellegrino Young Chef candidate of your region?
In the kitchen essential principles, the essential pillars, this is the most important, then create new plates.
What’s your message to all the finalists of S.Pellegrino Young Chef 2015 worldwide?
Following fighting for his dreams but always down to earth and the heart in the kitchen.
