The local restaurateur, chef and promoter of Dénia's gastronomy, Jaime Gavilà, will be honored next Tuesday, February 23, during the course of the 5º International competition Creative Kitchen Red Gamba de Dénia to be held at the Municipal Market.
The life of Jaime Gavilà is intimately linked to gastronomy. His grandfather founded the Negresco restaurant in 1888, later called the Gavilá restaurant, an institution in the world of Dianense gastronomy. From 1949 and until 1969 was his father, Vicente Gavilà, who ran the restaurant. Vicente Gavilà was the first to recognize the potential of the red shrimp Dénia boiled, a rare product until now that was only used in fish stocks.
After his father was Jaime who took care of the restaurant with his wife, Victoria Monserrat, until last year 2014. During this stage, they won important awards such as the Arròs a band contest of Dénia or the fideuà de Gandia.
The connection of the honoree with local gastronomy led him to apply for the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta (Aehtma) from 1985 to 1990. Even today, retired from the kitchen, Jaime Gavilá continues to be closely linked to the sector and has been an active member of the drafting team of Dénia's candidacy for Creative City of Gastronomy with which the city obtained the UNESCO recognition last December.
Jaime Gavilà recognition will take place during the awards ceremony of the contest from the 13.15 hours.
