The cook, who currently works at Casa Lucita, an establishment in Muriedo, Cantabria, presented a proposal that fused two products with Protected Designation of Origin (PDO) from La Rioja: Rincón de Soto pears and Camerano cheese. The latter, made with goat's milk, shares similarities with traditional cheeses from Fuerteventura.
The majorero chef's creation also incorporated rosemary, lime, and a seaweed glaze, giving it its characteristic pear shape and naming it Pasiega. The originality and flavor of this pincho were key to winning over the competition's jury.
Pinchos have no middle ground: either you like them, or you leave them aside, on the bar counter. Well, the majorero chef's pear-shaped pincho was so well-liked that it received the third prize at the fourth Máster Pinchos Gourmets.
This award adds to other recognitions obtained by the chef, such as Best Chef of Cantabria 2025, received last September. A year earlier, in 2024, he was the creator of the Best Sandwich in Spain at the 3rd International Cheese Forum of Gran Canaria, using Flor de Guía cheese, basil cream, and cured goat meat for that occasion.
Born in Toto, within the municipality of Pájara, his connection to gastronomy began in the family bakery. His professional training started at the Pájara Hospitality and Tourism School, and he has since worked in prestigious Michelin-starred restaurants.
