Camila Ferraro, who hails from Sevilla, is the first female chef to win this award. Xune Andrade from the Monte restaurant (San Feliz, Asturias) was the runner-up, while Samuel Naveira and Génesis Cardona from the Muna restaurant (Ponferrada, León) took third place.
One of the major prizes on Spain’s gastronomy circuit, Best New Chef, sponsored by Balfegó, was awarded on the last morning of the Reale Seguros Madrid Fusión Congress. In the end it was Camila Ferraro, a young 32-year old in charge of the Sobretablas restaurant Sobretablas (Sevilla), who was proclaimed Best New Chef 2020. The award acknowledges the work and origins of the present and the future of gastronomy in Spain. Ferraro is the first female chef to win this award.
The team which makes Reale Seguros Madrid Fusión possible trawled Spain throughout 2019 in search of young talent for the Award, and on this occasion they found Xune Andrade, 31, from the Monte restaurant (San Feliz, Asturias); Sergi Palacín, 28, from The Alchemix (Barcelona); Víctor Cuevas, 29, from the Amadía restaurant (Madrid); Vicky Sevilla, 26, from the Arrels restaurant (Sagunt, Valencia); Alejandro Serrano, 22, from the Alejandro Serrano restaurant (Miranda de Ebro, Burgos); Juan Manuel Salgado, 30, from the Dromo restaurant (Badajoz), and Samuel Naveira and Génesis Cardona from the Muna restaurant (Ponferrada, León).
Xune Andrade from the Monte restaurant (San Feliz, Asturias) took second prize, and Samuel Naveira and Génesis Cardona from the Muna restaurant (Ponferrada, León) came third.
José Carlos Capel, president of Reale Seguros Madrid Fusión, disclosed the winner, following a secret vote by a jury panel of more than 60 professional critics and food enthusiasts from all over Spain. Ferraro now joins the list of previous winners of the Award, which includes names such as Carmelo Bosque, Íñigo Lavado, David Yarnoz, Ricard Camarena, Vicente Patiño, David Muñoz, Rodrigo de la Calle and many other chefs who are now leaders of Spanish cuisine. The last winner in 2019, Fernando Alcalá, works at the Kava restaurant in Marbella.
Camila Ferraro. Sobretablas restaurant (Sevilla)
In just over one year, young Sevilla chef Camila Ferraro and Girona sommelier Robert Tetas have successfully established their restaurant in Sevilla. Both of them trained professionally at El Celler de Can Roca, and have demonstrated more experience than their years would suggest. Their repertoire features contemporary seasonal dishes inspired by traditional Sevilla recipes, and also by the city’s bars and family legacy.
Winners of the Reale Seguros Madrid Fusión Best New Chef Award
2003. Carmelo Bosque (Taberna Lillas Pastia*, Huesca)
2004. David Yárnoz (El Molino de Urdániz**, Urdániz, Navarra)
2005. Iñigo Lavado (Singular Iñigo Lavado, Irún, Gipuzkoa)
2006. Ricard Camarena (Ricard Camarena**, Valencia)
2007. Vicente Patiño (Saiti, Valencia)
2008. David Muñoz (DiverXo***, Madrid)
2009. Rodrigo de la Calle (El Invernadero*, Madrid)
2010. Jaime Tejedor
2011. Oscar Calleja (Annua**, San Vicente de la Barquera, Cantabria)
2012. Jesús Segura (Trivio*, Cuenca)
2013. Iago Castrillón (private entity)
2014. Daniel Ochoa and Luis Moreno (Montia*, San Lorenzo del Escorial, Madrid)
2015. Diego Gallegos (Sollo*, Fuengirola, Málaga)
2016. Javi Estévez (La Tasquería*, Madrid)
2017. Jesús Moral (Taberna de Miguel, Bailén, Jaén)
2018. Nanín Pérez (Murri, Alicante)
2019. Fernando Alcalá (Kava, Marbella)
2020. Camila Ferraro (Sobretablas, Sevilla)