BARCELONA, SPAIN - Last Monday 16th February, the World Trade Center Barcelona’s magnificent Port Vell room was the site of the prize-giving ceremony for the finest young chef in Spain and Portugal.
Surrounded by the waters of the Mediterranean, 10 renowned chefs vied for the award, which was won by David Andrés Morera, sous-chef at Barcelona’s ABaC restaurant.
He delighted us all with a dish consisting of “grilled and smoked eels treated in juice, with fizzy Hollandaise sauce and pickled onions” which won over the international jury, including chef Joan Roca of El Celler de Can Roca, one of the finest restaurants in the world, according to “Restaurant” magazine.
David Andrés, who is not yet thirty, will be representing the Iberian division at the First S. Pellegrino Young Chef talent search for the world’s top young chef, to be held in Milan this year.
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