Angel Leon spent the early part of his career discovering the local foods across Spain by working in various regions. From Seville to the Pyrenees, Leon soaked it all in before seeking a degree in hospitality.

With his new degree, Leon traveled even farther, working for Sheraton in Buenos Aires and Miami. But he missed Spain and decided to return not only to his homeland, but also to cooking with the ingredients from the Cadiz coast, where Leon had spent his childhood. 

Studying the ingredients in his lab-style kitchen, his Aponiente restaurant garnered Leon a Michelin star in 2010. He is now referred to as the “Chef of the Sea” and received three-star status just in time to celebrate his restaurant’s 10th anniversary.