Luis Valls

Head Chef at El Poblet in Valencia, Quique Dacosta's restaurant with two Michelin stars and two Repsol suns. Luis Valls' proposal is based on “cooking Valencia” and its tradition from the perspective of haute cuisine, making use of its larder: the sea, the lagoon and the orchard, as well as his renowned work with citrus fruits. The proximity to the periurban market garden allows the vegetable cycles to be experienced closely with the farmer, facilitating the seasonality and freshness of its dishes.