Ángel León, often referred to as the "Chef of the Sea," is a highly acclaimed Spanish chef known for his innovative approach to seafood cuisine and his pioneering work with marine ingredients. Born on November 29, 1977, in Jerez de la Frontera, Spain, León's culinary journey has been marked by his deep fascination with the ocean and its bounty.

León gained international recognition for his work as the head chef of Aponiente, a renowned restaurant located in El Puerto de Santa María, in the Andalusia region of Spain. Under his leadership, Aponiente has earned three Michelin stars and is widely regarded as one of the leading seafood restaurants in the world.

León's cooking style is characterized by its emphasis on sustainability, creativity, and a deep respect for the marine environment. He is known for his innovative use of lesser-known and underutilized seafood species, as well as his pioneering work with marine ingredients such as plankton, algae, and marine plants.

In addition to his work at Aponiente, Ángel León is also actively involved in various culinary research and conservation projects focused on marine biodiversity. He is a vocal advocate for sustainable fishing practices and the protection of marine ecosystems, and his work has earned him numerous awards and accolades for his contributions to the culinary world and environmental sustainability.

Ángel León's innovative approach to seafood cuisine has inspired chefs and food enthusiasts around the world, and he continues to push the boundaries of gastronomy with his creativity, passion, and commitment to sustainability.

Curated by the World Culinary Awards