Statements (69)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:Chef
|
| gptkbp:awards |
gptkb:Michelin_stars
|
| gptkbp:birth_date |
1977-11-12
|
| gptkbp:birth_place |
Sanlúcar de Barrameda, Spain
|
| gptkbp:collaborations |
Various chefs
|
| gptkbp:cooking_method |
Baking
Grilling Braising Curing Fermentation Molecular gastronomy Roasting Smoking Dehydration Frying Infusion Emulsification Foaming Poaching Clarification Steaming Blanching Pickling Caramelization Flavor pairing Ingredient sourcing Seasonal cooking Sous-vide Sustainable cooking Brining Spherification Modernist cuisine Pressure cooking Farm-to-table approach Sous-vide cooking Food preservation techniques Wild food foraging Sustainable seafood sourcing Confit Smoking meats Ethical sourcing practices Nose-to-tail cooking Artisanal techniques Creative plating Experimental cooking Cold smoking Hot smoking Culinary education initiatives Community engagement in food sourcing Traditional Spanish cooking Whole animal butchery |
| gptkbp:cuisine |
Mediterranean
|
| gptkbp:education |
Culinary school in Spain
|
| gptkbp:famous_dish |
Plankton dishes
|
| gptkbp:founded |
Aponiente restaurant
|
| https://www.w3.org/2000/01/rdf-schema#label |
Ángel León
|
| gptkbp:influences |
Local fishing traditions
|
| gptkbp:ingredients |
gptkb:Plankton
|
| gptkbp:inspired_by |
gptkb:Nature
|
| gptkbp:known_for |
Seafood innovation
Innovative seafood cuisine |
| gptkbp:nationality |
gptkb:Spanish
|
| gptkbp:philosophy |
Respect for the sea
|
| gptkbp:restaurant |
Aponiente
|
| gptkbp:sustainability_efforts |
Promoting marine biodiversity
|
| gptkbp:television_appearance |
gptkb:Top_Chef_Spain
|
| gptkbp:website |
aponiente.com
|
| gptkbp:bfsParent |
gptkb:Cádiz,_Spain
|
| gptkbp:bfsLayer |
5
|