The new head chef of the Bevir by Lopesan restaurant, at the Lopesan Costa Meloneras Hotel, arrives with the goal of defining a distinctive culinary identity. His career positions him as a key figure in elevating Canarian cuisine to the highest gastronomic standards.
The chef has expressed his enthusiasm for the team's potential and the restaurant's ambition to become a benchmark on the island and throughout the archipelago. He highlights the opportunity to build a high-quality offering within a large hotel chain.
“"I hope to evolve the flavors, continue cooking mostly local produce, but influence the flavors as the fundamental basis of the restaurant."
With vast international culinary experience, including training in Spain, the United Kingdom, and Sweden, the chef blends European techniques with an unwavering defense of local Canarian produce. His approach is based on knowledge and maturity, avoiding superficial marketing strategies.
Excellence and consistency are pillars of his philosophy. The front-of-house team and the sommelier, led by the winner of the Best Sommelier of Spain 2026 award, will be crucial in providing a memorable gastronomic experience. The restaurant will continue to use the Atlantic as its main pantry, with products such as rock sea bream, Mogán shrimp, or red tuna, complemented by the Veneguera farm.
“"If you offer good gastronomy, and local at that, you will become a reference hotel for customers."
The culinary proposal seeks to create its own identity, with a cuisine that stands out for its personality and offers a unique and unrepeatable experience, becoming a contemporary showcase for the product and culture of the Canary Islands.
