Ángel León

Ángel León is a world-renowned Spanish chef known as the “Chef of the Sea” for his groundbreaking approach to marine cuisine and commitment to sustainability. As the owner and head chef of the Michelin three-star restaurant Aponiente, León has transformed gastronomy through his research and discovery of new marine ingredients like plankton, which he introduced to global cuisine. He pioneers innovative techniques to make use of ocean products, constantly seeking ways to reduce fishing pressure and promote sustainable practices. León’s achievements have earned him prestigious awards, including the National Gastronomy Prize and the Medal of Andalusia.

León began his culinary training in Seville before moving to France, where he honed his skills at Chapeau Farm in Bordeaux. Upon returning to Spain, he collaborated with chef Fernando Córdoba at El Faro and later led La Casa del Temple in Toledo. In 2007, León opened his own restaurant, Aponiente, in El Puerto de Santa María, Cádiz, which quickly gained international acclaim for its innovative approach to marine cuisine. In 2014, he expanded his influence by taking over the restaurant BistrEau at the Mandarin Oriental Hotel in Barcelona. León has received global recognition for his contributions to gastronomy and his relentless innovation in using little-known or discarded marine species, which has revolutionized the culinary landscape.