Ángel León – known across Spain as “el Chef del Mar”, a Spanish chef noted for his experimental seafood dishes.
“It is possible to dream in kitchens”, asserts Ángel León. And he’s proved it: he dreamed of turning sea plankton into an ingredient and he managed it, he wanted to capture the light that deep sea fish emit far below the waves and he achieved it. Ángel León has brought his nautical dreams to fruition at the table thanks to his creativity and meticulous research
methods in which he collaborates with universities and scientists. There are amazing milestones throughout his career: the discovery of diamtomaceous algae for making stocks, the creation of the first saline cheese and 100% maritime Iberian cold cuts or the elevation of previously discarded fish to haute cuisine.
Aponiente -Ángel León
Calle Francisco Cossi Ochoa,
s/n 11500 El Puerto de Santa María,