Spanish chef Ricard Camarena seems to be on the tip of everyone’s tongue lately.
One of the reasons for this might be due to his just-revealed nomination for “Best Chef” for the prestigious annual Spanish National Gastronomy Awards (along with Eneko Atxa of Azurmendi, Ramón Freixa of Restaurante Ramón Freixa and Ricardo Sanz of Kabuki).
Another might be attributed to Camarena’s recent book, Broths. The Flavour Code, published by Montagud Editores late last year. This book pays homage to the world of flavors and the wonderful stocks that make up the backbone of this chef’s acclaimed cuisine.
With three other restaurants (Habitual, Canalla Bistro, Central Bar) going strong, in addition to flagship establishment Restaurante Ricard Camarena, there’s no denying that this Valencian chef has more than enough interesting projects going on to stand up and take notice.