Chef Edgar Del Moral Aguayo

I am a Sevillian chef trained in San Sebastián, with over 10 years of

experience in the kitchen. Since finishing university, I have

traveled and worked in various restaurants, absorbing not only

culinary techniques but also the culture and essence of each cuisine I encountered.

My first kitchen jobs were in Seville, where I took my first steps inthe gastronomic world. My first international destination was the United Kingdom, where, beyond improving my English, I learned the importance of logistics, hygiene, and kitchen organization.

Later, I decided to train in San Sebastián, convinced that structured culinary education makes a difference.

There, I wasfortunate to be guided by Mikel Zeberio and Aitzol Zugasti, which allowed me to access high-level kitchens from the start. I workedat events at the Basque Culinary Center, at Hotel Londres, and invarious renowned restaurants.

Over time, I worked in kitchens in Ibiza, Andorra, and Sydney,

progressing from cook to chef de partie and sous chef.

I alsoworked for a UHNW family in Ibiza, an experience that

taught mea new level of precision and attention to detail.Today,

my focus is on balancing quality of life with my passion forcooking, always striving to add value through my experience and culinary vision.

Over the past two years, I have worked as a private chef in Ibiza, collaborating with families and international guestsin exclusive settings. This experience has allowed me to further refinemy cuisine, combining technique and creativity with the ability to adapt to very different needs, alwayswith discretion and professionalism. Preparing personalised menus every day has taught me to combine seasonality, local produceand international gastronomic influences. I have been able to develop an elegant yet functional cuisine,capable of

enhancing the quality of the raw ingredients while responding to the mostspecific requests, from special diets to high-end culinary experiences.

Working in this context has given me an even clearer vision of what it means to offer acomplete service: not only cooking, but also coordinating logistics, managing staff, organisingprivate events and ensuring a flawless experience from start to finish.