Javier Olleros is the chef behind Culler de Pau, the restaurant in O Grove that became Galicia’s first two-Michelin-star restaurant in 2020. Also recognised with a Michelin Green Star and three Repsol Suns, his work has placed sustainability, territory and close relationships with producers at the heart of contemporary Galician fine dining.
His cuisine grows from proximity, seasonality and a deep listening to its surroundings. Olleros works with intuition, restraint and responsibility towards the land and sea, turning the Galician landscape into a subtle and powerful gastronomic language. He brings to Spanish Pantry Festival a refined, conscious and fully contemporary vision of Spanish produce.
Winner of the Best Paella award at the International Valencian Paella Competition in Sueca, Montero understands paella as craft, ritual and shared experience. He is one of the recurring pillars of Spanish Pantry Festival, regularly joining our editions and making paella shine in all its splendour thousands of kilometres from home.
Rafa Centeno is one of the leading names in contemporary Galician cuisine. A self-taught chef, he has been awarded Michelin stars on two separate occasions and for two different projects: Maruja Limón, in Vigo, in 2010, and Vértigo, in the Ribeira Sacra, in 2025.
His cooking starts from Atlantic produce and Galician raw materials, then refines them through a precise, clean and deeply personal language. Rather than reproducing tradition, Centeno updates it with technical control, seasonal sensitivity and a clear sense of place. We wanted him in Spanish Pantry Festival because he represents a modern Galicia: honest, exacting and capable of turning local product into high-level gastronomy without losing its origin.
Miguel Ángel de la Cruz is the chef behind La Botica de Matapozuelos, in Valladolid, where he has developed one of Spain’s most distinctive approaches to plant-led fine dining. Known as a “foraging chef”, he works from the forests, fields and pine groves around him, transforming wild herbs, mushrooms, vegetables, pinecones and pine nuts into a deeply personal cuisine.
Awarded a Michelin star in 2013, a Michelin Green Star in 2020 and two Repsol Suns, De la Cruz turns the Castilian landscape into flavour with unusual sensitivity. At Spanish Pantry Festival, that foraging mindset becomes especially valuable: he knows how to read each product, adapt to the context and bring out its best with flexibility, precision and imagination.
David Montero is one of the leading ambassadors of Valencian paella worldwide. Through his Ricepaella project and his book Paella Lovers, he has brought rice culture to an international audience, combining respect for tradition, technical precision and an accessible way of sharing one of Spain’s most iconic dishes.
Winner of the Best Paella award at the International Valencian Paella Competition in Sueca, Montero understands paella as craft, ritual and shared experience. He is one of the recurring pillars of Spanish Pantry Festival, regularly joining our editions and making paella shine in all its splendour thousands of kilometres from home.
Ignacio Solana represents the fourth generation of a Cantabrian hospitality family dating back to 1938. Raised among kitchens, he took over the family restaurant in Ampuero and brought Cantabrian cuisine into a contemporary language, while preserving its link to memory, local produce and traditional stews.
Awarded a Michelin star in 2012 and two Repsol Suns, Solana has built a precise cuisine deeply rooted in its territory. His work gives new depth to popular recipes, from cocido montañés to croquettes named Best Croquette in the World at Madrid Fusión 2017. We value him for that rare balance: technical ambition, emotional honesty and a living connection to northern Spain’s culinary memory.
From his childhood on a family farm in La Vall d’Alba, Miguel Barrera developed a direct relationship with produce, the land and nature. That perspective shapes the cuisine of Cal Paradís, the restaurant he founded with Ángela Ribes, helping place Castellón on the map of Spanish fine dining.
Awarded a Michelin star in 2013, followed by a Michelin Green Star and two Repsol Suns, Barrera works from his own vegetable garden, local produce, the nearby sea and Mediterranean memory. His cooking is precise, sustainable and deeply rooted in place, yet open to a contemporary language. That sensitivity to origin and landscape is why his work fits so naturally within Spanish Pantry Festival.
Cristóbal Muñoz is the chef behind Ambivium, the Michelin-starred restaurant in Peñafiel, Valladolid, set within the wine world of Pago de Carraovejas. Born in Almería and trained at Le Cordon Bleu Madrid, he has built a precise, product-led cuisine where each dish dialogues with wine, landscape and origin.
Ambivium also holds a Michelin Green Star for its sustainability work, while Muñoz was named Michelin Young Chef 2023 and won Spain’s Chef of the Year competition in 2022. His cooking is sincere, methodical and free of excess, with attention to territory and forgotten recipes. At Spanish Pantry Festival, his presence adds a rare perspective: a chef able to connect product, wine and gastronomic storytelling with remarkable precision.
David Pérez Ronquillo is the chef behind Restaurante Ronquillo, in Ramales de la Victoria, Cantabria, a family house he has turned into one of the region’s most distinctive culinary addresses. Awarded a Repsol Sun, his cuisine is rooted in proximity, seasonality and the wild pantry of northern Spain: game, mushrooms, mountain products, Cantabrian fish and slow-cooked stews.
Trained in kitchens such as Nerua, El Bohío, Túbal and restaurants in France and Italy, Pérez defines himself above all as a guisandero, a cook of depth, patience and flavour. His presence at Spanish Pantry Festival always brings that unmistakable northern touch: generosity, slow cooking and the kind of flavour that feels rooted before it feels refined.
