Toño Rodríguez, chef at the restaurant La Era de los Nogales (Sardas, Huesca), has managed to win this afternoon as the winner of the 10th edition of the Chef of the Year contest, held during the last day of the Alimentaria show.
He competed with six other professionals from all over the country, who from 10 a.m. to 4:30 p.m. have cooked non-stop to demonstrate all their skills in The Horeca Hub space.
Rodríguez, who this year has also received the award for Best Restaurant in Aragon 2023 awarded by the Aragonese Academy of Gastronomy, has been excited after learning about this new distinction. His cuisine has revolutionized the offerings of the Aragonese Pyrenees from an old renovated country house in Sardas, a small town of 37 inhabitants three kilometers from Sabiñánigo. It serves signature cuisine in which dishes such as its stew of cod tripe and scallops stand out, a three-pass sequence based on hake, games with Aragon lamb and the updating of classic combinations such as bread with oil and chocolate.
Also competing for the prize, although they did not manage to beat Rodríguez, were the chefs Mario Montero, from the UltimAtun Restaurant in Jerez de la Frontera (Cádiz); Pedro David López, from Ramsés Kitchen Restaurant in Madrid; Aitor López, from the Citrus Tancat Restaurant in Alcanar (Tarragona), Sergi Palacín, from the Hiu Restaurant in Cambrils (Tarragona) and Carlos Alberto Prieto, from the La barra del Indiano Restaurant in Valladolid.
The title ‘Best Waiter 2024’, a contest that was also contested today in Alimentaria, went to Miguel López, head sommelier at the Garena restaurant (Dima, Vizcaya), who also underwent various tests along with six others participants to achieve this distinction.
