The chef
All about Luis Salinero
Luis Salinero is one of the most outstanding chefs at present. He was described, at the age of only 23, as the best chef in Castilla y León by Ferrán Adrià.
He has a long career on his back working in haute cuisine restaurants, luxury hotels and projects with large European and international companies.
Even though he was born in Paris (where his father officiated as chef in prestigious restaurants for more than 15 years), his hometown is Aranda de Duero.
Son of a mother from Riaño, León, and a father from Fuentespina, Burgos, he joined his parents at a very early age in the family restaurant Chef Fermín, where he started learning the tricks of the trade (the disciplines and foundations of the French and market cuisines).
At the age of 18 he started studying at the Escuela Superior de Restauración y Hostelería in Barcelona.
Higher technical degree in Restaurant and Hotel Management conferred by the Escuela Superior de Hostelería de Barcelona (1993-1996).
Career path
Para completar su formación pasó por restaurantes como:
Arzak Restaurant
(3 Michelin Stars. Relais & Gourmand) in San Sebastián, under the guidance of J. M. Arzak (2012).
L’Arpège Restaurante
(3 Michelin Stars. Relais & Gourmand) in Paris, under the guidance of Alain Passard (2008).
Au Crocodile Restaurant
(3 Michelin Stars. Relais & Gourmand) in Strasbourg, under the guidance of Émile Jung (2000).
Châteaux de Courcelles
(1 Michelin Star. Relais & Châteaux) in Aisne, France, under the guidance of Eric Samson (2000).
Le Chapon Fin Restaurant
(1 Michelin Star) in Bordeaux, France, under the guidance of Francis García (2000).
Koldo Royo Restaurant
(1 Michelin Star) in Palma de Mallorca. Chef de cuisine under the guidance of Koldo Royo (1999).
Jean Luc Figueras Restaurant
(1 Michelin Star) in Barcelona, under the guidance of Jean Luc Figueras (1998).
Neichel Restaurant
2 Michelin Stars. Relais & Gourmand) in Barcelona, under the guidance of Jean-Louis Neichel (1996).
Lúculo Restaurant
(1 Michelin Star) in Madrid, under the guidance of Nicolás Pecquereau (1995).
Zalacaín Restaurant
(3 Michelin Stars. Relais & Gourmand) in Madrid, under the guidance of Benjamín Urdiaín (1995).
Eldorado Petit Restaurant
(1 Michelin Star) ) in Barcelona, under the guidance of Mariano Gonzalvo (1995).
He has also worked in hotels, such as:
Gran Hotel Son Julia
(5-star Grand Luxe hotel) in Llucmajor, Mallorca. Executive chef. Preopening and opening (2003-2007)
Gran Hotel Son Net
(5-star Grand Luxe hotel. Relais & Châteaux) in Puigpunyent, Mallorca, under the guidance of Thierry Buffeteau. 2nd executive chef (1999-2000).
Hotel Read's
(5-star Grand Luxe hotel. Relais & Gourmand). (1 Michelin Star) in Santa María del Camí, Mallorca, under the guidance of Marc Fosh (1996).
Hotel Arts (Ritz-Carlton)
(5-star Grand Luxe hotel) in Barcelona (1993-1994).
Hotel Real
(Husa 5-star Grand Luxe hotel) in Santander, under the guidance of Miguel Ángel Moreno (summer of 1994)
Awards and Prizes
During his long professional career, he has been awarded many prizes:
Best chef of Castilla y León 1998-1999
Winner of the third edition of the ‘Best chef of Castilla y León 1998-1999’ competition.
(Valladolid, February 1998). Chair of the jury: Ferrán Adrià.
National Spanish Culinary Competition 1998-1999
Finalist in the fourth edition of the ‘National Spanish Culinary Competition 1998-1999’ (4th place).
(Madrid, April 1998). Chair of the jury: Juan-Mari Arzak.
Gualtiero Marchesi Award 2002
Spanish representative in the first edition of the international competition ‘Gualtiero Marchesi Award 2002’. 3rd place, after Switzerland and Italy.
(Milan, 20-24 February 2002). Chair of the jury: Gualtiero Marchesi.
VI European Young Chef Award 2000-2001
Spanish representative in the ‘VI European Young Chef Award 2000-2001’. 4th place, after Germany, France, and Italy.
(Bordeaux, March 2000). Chair of the jury: Émile Jung.
Taittinger 2004
Spanish runner-up of the ‘Taittinger 2004’ (considered the Nobel Prize of the culinary world).
(Madrid, October 2004). Chair of the jury: Luis Irízar.
Taittinger 1999
Finalist in the ‘Taittinger 1999’ (considered the Nobel Prize of the culinary world).
(Bilbao, October 1999). Chair of the jury: Luis Irízar.
Chef and businessman
In 2014 he embarked on his entrepreneurial journey which culminated in the first Txoko at El Corte Inglés in Málaga… up until now, when he runs El Txoco de Luis Salinero in Puerto Banús (Marbella).
In addition, he has been responsible for organizing the annual dinners of the charity Fundación Lágrimas y Favores of Antonio Banderas in Málaga, in collaboration with great chefs, for 6 consecutive years (from 2013 to 2018).
The chefs of the Annual Dinners with Antonio Banderas
The commemorative jackets
The menus
Remembering the Beginnings
Restaurant Chez Verdier (Mezzos 1M.) 17-3-63 1.2
Restaurant Chez Verdier (Mezzos 1M.) 17-3-63
Restaurant Le Chef 1.964 (2)
Restaurant Le Chef 1964
FOTOS Chef Fermin_0002
Con el Chef Fermín
FOTOS Chef Fermin
En Chef Fermin
OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA
Challenge Europeenne de la Gastronomie 1 (24)
Challenge Europeenne de la Gastronomie
FOTOS Rest. L’Arpège Alain Passard Paris Dic. 2.008 (31)
Rest. L’Arpège Alain Passard Paris Dic. 2.008
Luis Cocina Son Julia (5)
Luis en la Cocina de Son Julia
KONICA MINOLTA DIGITAL CAMERA
KONICA MINOLTA DIGITAL CAMERA
Francis García y Luis Salinero
Francis García y Luis Salinero
Escuela Hostelería Barcelona Alumnos 1.996
Escuela Hostelería Barcelona Alumnos 1996
Koldo Royo 97_0003
Koldo Royo 97
Taittinger 1.999_0001
Taittinger 1999
Don’t wait any longer
Make your reservation
OPENING HOURS
Sunday to Thursday
Friday and Saturday
12–16pm / 19–23pm
12am–23pm
Call us
(+34) 952 25 07 15
(+34) 616 64 16 15
Visit us
Paseo Javier López, Plaza Marina Banús, Bloque 2 Local 3. Puerto Banús 29660, Marbella (Málaga)
Email us
info@eltxocodeluissalinero.com