Chef Marcelo Sánchez Cabrera

I have over 25 years experience as a head chef, both in London and in Spain. I spent many years working in hotels and restaurants on the Costa Blanca, in Valencia (where I'm from), where I have also won a number of competitions in a range of categories including fideua, game and pastry, and taken specialised courses. Like this, I have gained a wide but nuanced knowledge of Mediterranean cuisine. I have continued to develop and expand my skills throughout my career, including completing a Master's degree and working as a chef trainer for three years. I have also trained in Japanese cuisine, namely sushi and ramen, which I regularly make in my spare time. I admire the Japanese way of treating produce with the greatest respect and love to create dishes in the Nikkei style, which fuses Japanese with Peruvian. When I first moved to London in 2013, I spent time working in some excellent restaurants such as Pizarro and La Farola, as well as a year as a pastry chef in the Bulgari Hotel under Alain Ducasse. Since then, I have been part of the team that has opened two successful restaurants, El Ganso and Mio Yatai in Broadway Market, Hackney, and continue to work there as head chef.