Juan José Carmona – the new chef at El Lago

This year, the El Lago restaurant in Marbella is celebrating its seventeenth year. It has held a Michelin star since 2005 and the chef Juan José Carmona has introduced a new winter menu.

His first dish is a delicious red mullet with artichokes that are ecologically cultivated by the Hevilla family in Coin. He says the key to the success of this dish is that these two unusual ingredients with their distinctive and unusual tastes work wonderfully together. The mullet with artichokes is one of the most risky and outstanding proposals of the new winter menu.

Juan José Carmona is just 33 years old and comes from Fuengirola near Málaga. He learned to love cooking at an early age through the influence of his mother who was a professional in the hotel industry. In this town, together with his family, he promoted the Girol restaurant which was highly acclaimed and recommended by the Michelin Guide.

He started his training at the age of seventeen years in the old Tragabuche de Ronda restaurant with the two Michelin stars chef Dani Garcia and he then went on to the mythical Mugariz. He also joined in this initial period El Lago in 2013, a relationship that has been maintained until his appointment as Executive Chef.

He has also learned the best techniques and culinary trends in Hacienda Benazuza, also working together with El Bulli, as well as the Puente Romano and Marbella Club hotels. In addition to the chef Benito Gomez Becerra, one of the most recognized in Málaga, with his restaurant Bardal in Ronda.

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