Alberto Ferruz

Born in Cariñena (Zaragoza), Alberto Ferruz has made Jávea his second home, connecting with the richness of products and the potential of the Marina Alta region of Alicante. When he was only 12 years old, he was already working in a restaurant owned by his uncle. This led him to study hotel management at the IES Miralbueno, in Zaragoza. Shortly after, he expanded his knowledge at Martín Berasategui's house, where he stayed for almost three years, before moving abroad and working at the prestigious Parisian restaurant Taillevent.

Back in Spain, Alberto collaborated for a season with chef Quique Dacosta and at the age of 23, he was the head chef of the gastronomic restaurant of the Marriott Hotel in Denia. He then began his adventure in BonAmb Restaurant (Jávea), an acronym that arises from the association of the words Bon Ambient (good atmosphere). At the head of this restaurant he has established himself as a chef getting in just five years two Michelin Stars and two Repsol Suns.