He is one of the maximum representatives of the Spanish culinary avant-garde inside and outside our borders. A technical and creative avant-garde that translates not only into a cooking style, but also in the way of offering and understanding gastronomy as a unique sensory experience. At Paco Roncero Restaurant, he holds two Michelin stars and three soles from the Repsol Guide, a recognition of both his cuisine and the special care he takes as director.