Quique Dacosta, the most famous chef in Denia

Quique Dacosta it is above all its quality as a chef and his restaurant, which opened for the first time this year 1981 under the name of El Poblet, on the name urbanization on Primeval rose restaurant. over 30 years ago El Poblet was basically a place where you could enjoy Castilian cuisine and as has been happening the years has become a benchmark of culinary science Denia, Spain and international cuisine.

Quique Dacosta saturates in the restaurant in September 1989 year and for several years went through all jobs that can be performed in a restaurant to finally take charge of the kitchen as a chef. In the 1999 year it becomes the owner of the restaurant. Quality as a chef is reflected in numerous awards such as the National Gastronomy Award and has also ensured that the restaurant has two stars in the prestigious Michelin guide.

Among the restaurant staff they have also been lavished prizes, such as that in 2008 Juanfra Valiente named Best Confectioner of the Year, or the Year Award 2009 named Best Maitre Didier Fertilati year. On the other hand all the team working at the restaurant proposes every day make the stay of the guests at the local an unforgettable experience.

Quique Dacosta biography

Quique Dacosta was born in 1972 in cacereña town of Jarandilla de la Vera and carries since 1989 resident in Denia where he owns Quique Dacosta Restaurante. The first contact with Denia, a city that has led to success, occurs at the early age of 14 years and the reason was to meet his mother, who was also related to the food as it was the Director of the Chamber of a hotel.

The first Quique Dacosta comes to work in a kitchen ran the year and the years 1986 mission was not to cook, but to clean the dishes used by guests. This activity began to make their summer vacation. Life in the kitchens of the restaurants will begin to attract and once completed secondary education started working at several restaurants in the Costa Blanca where he began to make his first steps in the restoration.

His first opportunity to exercise a job as a cook is a result of the pizzero a restaurant vacates the post and the owner of the property gives you the opportunity to start cooking pizza in a traditional wood oven. From that moment his life has been an incessant learn all the secrets of cooking working in various restaurants where I had the opportunity to learn different cooking techniques such as tapas, grilled meat and pizzas.

Reading, in those years, a cookbook where the author of the book did not speak only recipes, but cooking experiences with diners and which had homes and experience of a long career and spoke to create great products and great dishes, Quique Dacosta made his professional practice would raise lograse that from their customers dishes diners and they had a comprehensive not only gastronomic but style and experiences experience.

It is at that time, in the early years of the last century 90 when it comes to work at the restaurant El Poblet - which years later Quique Dacosta Restaurant baptise. The reason for going to work as a kitchen in El Poblet is the need I had to work with the best raw materials season.

Eventually he became head chef and one day acquire the restaurant was raised. From primemos moments of his address establishment was raised as working with products of higher quality objectives, achieving conceptual and technical evolution of the restaurant, made with a large and qualified in all the arts of cooking and catering team and finally convert Restaurant Quique Dacosta afloat in a space where the magic of great restoration and where a universe of sensations for guests and diners believed.

Quique Dacosta Restaurant

Today the restaurant Quique Dacosta has become a benchmark of gastronomy both nationally and internationally and the Chef is invited throughout the year to national and international competitions level - in 5 continents - to show your recipes and new concepts Restaurants. Quique Dacosta has had the honor of participating in gastronomic events throughout around the planet: San Francisco, Tokyo, Kyoto, San Sebastian, Barcelona, ​​New York, Paris, Sao Paulo, Milan, Madrid, Cáceres or Washington.

To sample - about the volcano of creativity that is Quique Dacosta kitchen - a button, which is none other than the mention that makes Chef deniense on the official website Madrid Fusion "If in France he has been called the sorcerer, it will be for something. Brain and sensitive chef who has managed to trace his own evolution towards the top of Spanish cuisine, based on a personal interpretation of the concepts that mark culinary inspiration. Their dishes excite and surprise. His figure only grows day after day. A "crack" that continues to rise ”.

In the restaurant Quique Dacosta you can have lunch or dinner throughout the year, except during the months of December, January and February in which the staff take the deserved rest of a year full of professional activity. In recent months Quique Dacosta also used to devote to the teaching throughout the world and also, of course, to take a well deserved holiday seasons each passing year, they are fuller of professional commitments and due attention to the chef gives his restaurant.