Pablo Albuerne, also known by his alter ego Gipsy Chef and whose videos are successful on the Comer La Vanguardia channel, has parted ways with the La Zorra and El Santo restaurants, both in Sitges.
After 7 years with the La Zorra project and 10 with El Santo, of which it has been out of operation for almost two for professional and personal reasons, it has sold its share to one of the partners. Many of his recipes will continue to be offered at both restaurants, even though he is no longer present at the respective businesses.
The popular chef affirms that he wishes those who continue with these projects good luck on the road and has assured Comer La Vanguardia that he has new openings in mind, although he has not detailed anything about it.
During the period that he was in charge of La Zorra, he managed to make this restaurant stand out for its rice dishes, which Albuerne prepared in the most daring ways possible: with slices of lime, defying those who see this old custom as sacrilege, combining butifarra rice with black, cuttlefish and burrata (each ingredient incorporated at the right time so that nothing remains dry) or adding a crab with botarga in the center of the rice, the grass with osso buco Milanese or a poached egg.
Gipsy Chef has been a regular collaborator for 6 years on the Comer de La Vanguardia channel, where he publishes his original video recipes together with the production company Gipsy Films.
In 2020 he published his first book Gipsy Chef; My world in 40 bestial recipes with the Cúpula editorial and in 2021 he received the special award from the Comer Awards for his rogue and fun attitude, as well as ingenuity, when teaching how to prepare the most varied, tasty and likeable recipes.
