Chef Acis Villalobos Moro

After completing my studies in Valladolid and San Sebastian, at the prestigious Luis Irizar School (2003), I had the opportunity to work alongside Juan Mari Arzak (*** Michelin), followed by a great experience in the restaurant of the eight times awarded, Martin Berasategui. After this incredible experience, I decided to go abroad and discover new cuisines. First in Mexico, where for two years I developed a restaurant in the private club Industrial AC, to then return to Ibiza in 2006 to run the restaurant Ama Lur. Later on, I had the opportunity to continue traveling through Switzerland and the United States thanks to my cooking shows.

In 2007, I discovered the private chef profession, with my first job on a 22m boat in Mallorca. Since then, my career has been a combination of my roles as a private chef, gastronomic consultant at hotels and restaurants, and professor. Sporadically, I participate in national culinary competitions, such as the national contest of Pintxos and Tapas, where I became finalist in 2015.My cuisine is sincere, based on local product, and combining the traditional cuisine with modern techniques. Above all, a close contact with the clients, to understand exactly what they are looking for and how can I make them enjoy, always maintaining the discretion.