Ángel León is a chef from Cádiz and the owner of the Aponiente restaurant, located in El Puerto de Santa María.
“The Chef of the Sea”
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. The restaurant made him famous in Spain, but also around the world. It wouldn’t be possible without his unique style. He focused on marine products that have earned him the nickname: “The Chef of the Sea”.
“It is possible to dream in kitchens”
He dreamed of turning sea plankton into an ingredient – he managed. He wanted to capture the light that deep sea fish emit far below the waves – 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.
His love for the province of Cádiz has led him to become one of its greatest ambassadors for the world. There are amazing milestones throughout his career: the discovery of diatomaceous 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.