ONE WEEK TO THE PREMIERE: JOIN CHEF ÁNGEL LEÓN AND DIRECTOR BRIAN MCGINN FOR AN EXCLUSIVE CHEF’S TABLE VIRTUAL MEET & GREET ON NOVEMBER 28
They will share their experiences and answer questions about the Cadiz-shot episode of the eight-time Emmy-nominated series, which premieres on November 27.
Exclusive Online Meet & Greet
November 28 at 5 pm (CET)
- Ángel León becomes the third Spanish to take part in one of Netflix’s most famous shows, which has been in the kitchens of more than 40 chefs from around the world
- This seventh season also features the stories of Kwame Onwuachi (Tatiana, in New York), Norma Listman and Saqib Keval (Masala y Maíz, in Mexico City) and Chutatip Suntaranon (Kalaya restaurant, in Philadelphia).
- One of the peculiarities of this chapter is that it has been directed by Brian McGinn, producer and creator of the series. The North American knew Leon’s story intimately and did not want another director from his team to direct this episode. This will be the only press conference given by the director presenting the new season of the acclaimed series.
- The episode dedicated to León features world-renowned chef José Andrés, founder of World Central Kitchen, as well as Benjamín Lana, General Manager of Vocento Gastronomía, Madrid Fusión and San Sebastián Gastronomika. Patricia Mateo, Managing Director of Mateo&co, participates as Co-Executive Producer of the series.
- The content, filmed in July 2023 in Cádiz over three weeks, includes scenes shot at Aponiente restaurant, in the marshes of the Bay of Cádiz Natural Park, at the Tabanco El Pasaje, at Antonio restaurant in Zahara de los Atunes, at Taberna Casa Manteca, at Charo’s churros stall (an endearing local character), at the municipal market in Jerez de la Frontera and at the facilities of the tuna company Petaca Chico.
- Throughout the tour through the history of León, you can appreciate emblematic and historical dishes of the “chef of the sea” such as rice with plankton, plankton and fig leaves escabeche, sea shank, Inés Rosales del Mar cake, sea charcuterie or sea ham, as well as the technique of cooking with salt.
- The chapter focuses especially on Ángel León’s discovery of ‘marine rice’, and on the chef’s frustration at not having obtained funding or collaboration from any NGO to be able to cultivate it massively and thus contribute to fighting hunger in underprivileged areas and countries.
>>Prior confirmation is required<<
Vanessa Kroop – vanessak@mateoandco.es – M. +34 608 849809