José Luís Espino

Las Palmas de Gran Canaria 1987.
I trained at the Hotel Escuela Santa Brígida.
Internships at the Martin Berasategui 3*, El Celler de Can Roca 3* and El Bohío 1* restaurants.
Ritz Carlton chef for more than 8 years in various restaurants spread across its two hotels in Spain, Abama in Tenerife and Arts in Barcelona.
I also worked for 2 years for Erlantz Gorostiza at the M.B. 2*.
I am currently the Head Chef and partner of the restaurant Bevir 1* Michelin, 1 sol Repsol, and T de Oro Canarias.