Miguel Ángel de la Cruz (Spain)
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| Miguel Ángel de la Cruz is one of "The World's Most Influential, creative and important Chefs" |
Contest Winner for best chef of Castile and Leon in 2008, Miguel Angel Cruz has emerged as one of the great Spanish teachers working with native plants and vegetables including mushrooms. With little more than a decade plying his trade and vocation cook, successfully completes the baggage of a chef today. Master the techniques and reaches equilibrium when creating dishes harmony. The top and mini kitchen have catapulted him to a deserved position in the prestigious palmares of cooks evolve without forgetting its roots and the product. Botany enthusiast, Miguel Angel shares with us in this course your knowledge and work of recent years.
Chef
Miguel Ángel de la Cruz. Cruz focuses his cuisine not only on seasonal
and local products, but also on the plentiful natural bounty that he
finds in the nearby white pine forests the area is known for. Pine
cones, pine nuts and wild mushrooms are just some of the flora that he
employs in his highly creative kitchen, as well as local vegetables and
wild shoots and leaves, many of which have been traditionally used in
popular medicine for centuries.
Miguel
Ángel’s brother, Alberto de la Cruz, the restaurant’s sommelier, rounds
off this father-son culinary duo. While located in the heart of Rueda
DO country, his extensive wine list also includes more than 150 national
and international wines.
