The Chef of the Sea, Ángel León, who is known with his sensitivity to nature and has a Michelin Green Star thanks to this solicitude, will participate in International Gastromasa Gastronomy Conference 2023!

The 8th Edition of the International Gastromasa Gastronomy Conference which continues to serve as a bridge between Turkey and world gastronomy and is in the first two places among world gastronomy events, will be held on November 4-5, 2023 at the Haliç Congress Center in Istanbul. The theme of the conference will be “Geography”. Gastromasa Hospitality, Gastromasa Coffee, Gastromasa Bar and Gastromasa Pastry concepts, which will take place within our Gastromasa Conference, will bring together world-renowned gastronomy professionals who shape the sector under the same roof. 60+ world-renowned chefs and pastry chefs, 30+ baristas, sommeliers and mixologists, 200+ professional speakers, the most important investors of the tourism and hospitality sector, famous chefs, gastronomy professionals, general managers, F&B managers, purchasing managers and many others will have the opportunity to take part at the 8th Edition of the International Gastromasa Gastronomy Conference.

About Ángel León

Ángel León (Jerez de la Frontera, 1977) is a chef from Cádiz and Spanish, owner of the Aponiente restaurant, located in El Puerto de Santa María, which has three Michelin Stars and three Repsol Suns. Since 2016 he has been the Gastronomic Director of the Alevante restaurant, located in the Gran Melia Sancti Petri Hotel, where he has a Michelin Star and a Repsol Sun.

He began his cooking studies at the Taberna del Alabardero, in Seville. Three years later he left for France, where he worked at the Le Chapon Fin restaurant in Bordeaux. He returned to Spain to work with the chef Fernando Córdoba at the El Faro restaurant, to later take over La Casa del Temple, in Toledo. After a few years, he returned to the province of Cádiz, to start Aponiente in the town of El Puerto de Santa María, a restaurant that he runs and with which he has become known in the world and Spanish gastronomic world thanks to a focused style in marine products that has earned him the nickname of “The Chef of the Sea”.

Aponiente is the restaurant led by chef Ángel León, who is known worldwide for his commitment to the preservation and management of the Ocean through his research into new ingredients which reduces the fishing pressure and promote sustainable fishing practices. Ángel León employs marine species that were historically discarded from the sea, even unknown to the human being. This revolutionary and avant-garde chef has discovered new ingredients from the huge sea pantry, such as marine phytoplankton, and grown for the first time in history plants such as the Zostera marina.

That’s why he has been awarded with Three MICHELIN Stars and the inaugural Sustainability Award MICHELIN Green Star (first-ever green-Michelin-starred restaurant), in recognition of his unwavering commitment to sustainable gastronomic practices. Aponiente ranked #79 in The World’s 50 Best Restaurants 2021. His deep respect for the sea and its enormous capacity for innovation have led him to develop several projects related to bringing back to life products that have been undervalued by reinventing and recycling them. Every day, Aponiente Tripulación immerse themselves in their dream, in the waters of the Bay of Cádiz in the south of Spain, Andalusia (close to Africa, just separated by a 14km-wide strait).

Ángel León has received wide recognition and awards:
World’s Most Sustainable Restaurant Award – The World’s 50 Best Restaurants 2022
#79 The World’s 50 Best Restaurants 2021
3 Soles Guía Repsol
#57 Opinionated About Dining
2021 Premio Nacional a la Investigación e Innovación Gastronómica (Real Academia de Gastronomía).
2019 Grand Prix de l’Art de la Cuisine (Academia Internacional de la Gastronomía).
2017 Ambassador of the Oceans by the European Comission D.G. Mare (U.E).
2016 Award “Empresa y Biodiversidad” Fundación Biodiversidad – MAGRAMA
2014 Medalla de Andalucía
2012 Premio Nacional de Gastronomía
2011 Premio de la Academia Internacional de Gastronomía, categoría Chef L’Avenir


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