Ricard Camarena, studied hospitality at the School of Hospitality and Tourism in Valencia and at the same time he complemented his studies with short stays in restaurants in and outside the province of Valencia.
Ricard Camarena’s cuisine is marked by the products of proximity offered by his pantry: the sea and the orchard. The chef has a very special relationship with farmers in Valencia who grow for him, exclusively, the vegetables that he later cooks in his restaurants.
He has a Michelin Star and three Repsol Suns for ‘Ricard Camarena Restaurant’. He also runs the local ‘Canalla Bistro’ (one Sol Repsol) in the neighborhood of Ruzafa, Valencia.
Camarena has revolutionized the way of preparing broths, juices, stocks… using hardly any water and taking advantage of the humidity of the products he cooks. His ability to capture the intense flavors of Valencian cuisine without renouncing the most modern aesthetics and techniques is outstanding.