Ángel León (chef)

Ángel León (born 1977), known across Spain as "el Chef del Mar",[1] is a Spanish chef noted for his experimental seafood dishes.[2]

This article is about the Spanish chef. For the Olympic pistol shooter, see Ángel León Gozalo.

Ángel León
Ángel León in 2014
Born1977 (age 45–46)
Jerez de la Frontera, Spain
Culinary career
Rating(s)
Current restaurant(s)
  • Aponiente
    Alevante

His restaurant Aponiente, located in El Puerto de Santa María, has been awarded three Michelin stars for the quality of its food, the first such recognition in Andalucia.[3] In its award notice, the Michelin guide described León as "a true visionary".[4]

He is currently engaged with a project to explore the culinary uses of Eelgrass, Zostera marina.[1][2]

References
  1. Ashifa Kassam (9 April 2021). "The rice of the sea: how a tiny grain could change the way humanity eats". The Guardian. Retrieved 9 April 2021.
  2. Matt Goulding (5 January 2021). "Seeding the Ocean: Inside a Michelin-Starred Chef's Revolutionary Quest to Harvest Rice From the Sea". Time.com. Time Magazine. Retrieved 9 April 2021.
  3. "Aponiente". Andalusia.com. Retrieved 9 April 2021.
  4. "Restaurants AbaC and Aponiente receive three stars in the 2018 MICHELIN Guide Spain and Portugal". Press release. Michelin. 22 November 2017. Retrieved 9 April 2021.


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