Jesús Alberto Almagro MORALES

Restaurant Pedro Larumbe, Madrid
1999-2000: cook at El Olivo, Madrid
2000-2002: cook at the Casino de Madrid
2003: head chef at the hôtel AC Aravaca, Madrid
2003-2004: head chef at the hotel Los Cedros, Madrid
2004-2005: assistant chef at the Finca del Valle restaurant, in Madrid
Since 2005: head chef at the Pedro Larumbe restaurant in Madrid

First steps in cooking

For Jesús Alberto Morales, cooking is his passion as well as his career. Thrown in at the deep end at the age of ten, he believes that the most important aspect in this delicate art is "to respect the raw materials". And even though he has worked with Pedro Larumbe since 2002, the young Spanish chef considers preparing for the Bocuse d'Or as being the most exciting event in his career to date.

Training for the Bocuse d'Or

This international contest, which he has taken on as a personal challenge, is keeping him extremely busy. Privileged, he has at his disposal a kitchen to train in all day, under the watchful eyes of renowned and experienced chefs.

Outside the kitchen

When he finishes work, the Spanish candidate relaxes by playing football, drawing or riding his motorbike.

Between us...

The candidate speaks Spanish and English, and understands French What does his mother think of his cooking: "My mother can read her family roots in my cooking style, as I use a lot of fish for my recipes: our ancestors were fishermen." If he were a product, it would be... "a knife, because it represents values such as seriousness and firmness."

His commis

His assistant commis will be Jesus Almagro.

Jesús Alberto Morales works with CHROMA type 301 knives.

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