Antonio Romero, known as Toni Romero, has been the head chef of Suculent since its opening. Born in Nules (Castellón), Antonio began his culinary journey in 2005 at the Costa Azahar Hotel School. During his studies, he participated in several cooking competitions, achieving top rankings both regionally and nationally. He later completed a Higher Degree in Restaurants and Catering in Lleida and went on to intern at elBulli, where he became head of the meat division.

After elBulli closed, Antonio worked in research and development at Arzak and later trained at Akelarre. He then joined Maison Pic in Valence as a station chef. In 2017, he was offered the opportunity to open Suculent in Barcelona. At Suculent, Antonio reinterprets traditional Mediterranean and Spanish flavors, focusing on bold, well-defined tastes with a special emphasis on broths and juices. 

His cuisine blends classic traditions with modern techniques, offering a fresh perspective on familiar dishes. By collaborating closely with local producers, Antonio ensures the highest quality ingredients. Through his creativity and distinctive style, Suculent has earned wide acclaim as a destination for those seeking an inventive and refined expression of Mediterranean and Spanish cuisine.