Luis Valls is a Valencian chef who began his culinary journey at 18 at the CdT. After working in two Spanish restaurants in London, he returned to Valencia, gaining experience in some of the city’s most renowned kitchens before joining Quique Dacosta’s team. He spent over three years at Quique Dacosta Restaurante in Dénia, where his passion for cooking deepened and his culinary vision expanded. In 2014, he became Head Chef at Vuelve Carolina and El Poblet, and 

by 2017 he devoted himself entirely to El Poblet, shaping it into one of Spain’s most respected contemporary restaurants. Under his leadership, El Poblet earned acclaim for elevating Valencian haute cuisine, highlighting local ingredients and innovative techniques. In 2023, Luis received local awards recognising his career achievements and contributions to gastronomy. 

His philosophy, “cooking Valencia,” reinterprets traditional recipes through a modern lens, drawing inspiration from Valencian orchards, the Mediterranean Sea, and the Albufera lagoon. A fisherman since childhood, he works with rice, eel, duck, vegetables, artisanal cured meats, and citrus fruits, transforming humble ingredients into a contemporary expression of his region’s culinary identity.