Chef Rafael Sanmacacrio Alcaraz

I am professional chef with nine years of experience. During these years, I have learnt different types of cuisine. One of my first experiences in the kitchen came with my step dad Ciro, originally from Ercolano, Naples. He taught me how to properly treat the ingredients, including fresh pasta and fresh pizza dough, making the best out of them.

I continued improving my skills and learning new techniques in Cartagena, where I attended cooking school for three years. My hometown, La Manga, is by the Mediterranean sea, and it is definitely one of the most beautiful cities in Spain. In there, I learnt how to treat the sea products, which are of very high quality.

After finishing my studies in Cartagena, I wanted to learn other languages, discover new places, meet new people, and grow as a person and as a chef. I decided to move to England, and in March of 2013, I went to the lovely village of Fowey in Cornwall. I was fascinated with the quality of the seafood, especially with the mussels and scallops, which were one of the best products I have ever worked with in my entire life.

After my first experience abroad, I moved to different places within the UK, gaining professional experience in several restaurants, including Food for thought (Fowey), Sams in the cite (Truro), Southernhay house (Exeter), Forn (Exeter), Hotel du vin (Exeter), Woodbury Park (Woodbury), Rafaela(Oxford), The Randolph (Oxford). Currently, I work as a agency chef for Oriel College (University of Oxford).