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Angel Leon
Moto: Fishing, harvesting & cooking from the sea and creating the marine pantry of the future
Ángel León known for his commitment to the preservation and management of the ocean through his research into new ingredients which reduces the fishing pressure and promote sustainable fishing practices. He employs marine species that were historically discarded from the sea, even unknown to the human being. This revolutionary and avant-garde chef has discovered new ingredients from the huge sea pantry, such as marine phytoplankton, and grown for the first time in history plants such as the Zostera marina.
Awarded Three MICHELIN Stars and the inaugural Sustainability Award MICHELIN Green Star (first-ever green-Michelin-starred restaurant), in recognition of his unwavering commitment to sustainable gastronomic practices. Received the Best Science Award by The Best Chef 2024. Aponiente, his restaurant ranked #79 in The World's 50 Best Restaurants 2021. As well as World’s Most Sustainable Restaurant Award - The World’s 50 Best Restaurants 2022.
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