Why Spanish Chef Angel Leon Is the Undisputed Chef of the Sea

For Spanish foodies, no other chef deserves the title of “Chef del mar” (Chef of the Sea) more than the exceptional Spanish chef Angel Leon.

Spanish chef Angel Leon has an insatiable and thirst for knowledge. This has brought about new discoveries in the world of Spanish seafood gastronomy.

Underwater inspiration

Having a close relationship with the sea since childhood, it is no surprise it is Leon’s inspiration. From his ingredients to the shape of his edible creations, a reference to the ocean is never far away.

Before becoming a chef, Leon worked as sailor. This intimate knowledge motivated him to research what the sea can offer his diners. Thanks to his efforts, he is now enjoys acclaim around the globe.

A chef’s dream

An Andalusia native, Leon attended a cooking school in Seville (Taberna del Alabardero). He gained further experience in Andalusia (El Faro del Puerto), Catalonia (Casa Irene), Miami and Buenos Aires (Sheraton Hotels). He also worked and studied Sephardic cooking at La Casa del Temple in Toledo. In 2006, he took the opportunity to lecture at The Culinary Institute of America in New York.

In 2007, the chef’s dream of owning his own restaurant came true when he opened Aponiente in Cadiz, Andalusia. The venue received its first Michelin star in 2010, a second followed in 2014 and a third in 2017. In 2016, he opened a second venue, Alevante, in the Hotel Meliá Sancti Petri in Cádiz. In received its first Michelin star a year later.

Spanish chef Angel Leon: Creative and daring

Locals and food tourists hold Angle Leon in high regard for the creative dishes on his menu. The truth is, he is changing the very nature of seafood dining with his techniques and use of ingredients. What separates his is his desire to use rare ingredients such as frigate tuna, horse mackerel, ling and herring.

Other interesting ingredients include fish eyes, algae or plankton. These suit adventurous taste buds but can be quite challenging for some diners. Leon also creates other food imitations with the use of fish as the main ingredients. An example of this is his dish of embutidos (sausages) all made with fish. Other creations that can leave his diners speechless include patatas bravas, pescaito frito, octopues pancetta, scallops bourguignonne, marine cheeses and rice with plankton.

Now something of a celebrity, chef Leon also starred in his own Spanish TV show. As well as Michelin stars, he earned many other prestigious awards including the 2014 Best Cook at the Film & Cook Festival. He is also the brains behind Clarimax, a well-known culinary tool that removes fat from stocks without affecting the flavor. Lean is the co-author of the book More than Tapas.