Rafa de Bedoya, born in Jerez in 1991, grew up immersed in the world of hospitality through his family’s restaurants. His early exposure to the craft shaped a deep respect for discipline, flavour and the emotional power of food. After training in the Basque Country and specialising in French culinary techniques, he honed his skills in several renowned kitchens across Spain, developing a style rooted in precision, creativity and a strong sense of identity.
In 2021, Rafa opened Aleia in Barcelona, where he serves as head chef. His cuisine blends Andalusian heritage with Mediterranean produce, resulting in dishes that are both contemporary and soulful. His talent and vision quickly earned him significant recognition, including a major accolade from a leading international culinary award body, confirming his place among the most promising chefs of his generation.
Rafa’s cooking is guided by seasonality, respect for ingredients and a constant pursuit of emotional connection. Every plate reflects his journey — from his family’s dining rooms in Jerez to the refined kitchens where he shaped his technique — united by a desire to honour tradition while embracing innovation.
