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Join star chef Toño Pérez as he shares with us the recipes and techniques that have won him a spot in the chef’s olympus. A demo class consisting of four modern preparations inspired in his home region of Extremadura. A chance to learn maximum-impact techniques to turn local products into culinary stars.

Juan Antonio ‘Toño’ Pérez, Atrio’s executive chef, prefers to describe himself as a fellow who likes to putter around in the kitchen but, in truth, he is nothing less than the genius responsible for reinventing Extremaduran cuisine. Trained with in some of the best kitchens in Spain, Toño Pérez is a creative culinary artist in his own right who never forgets that his kitchen is in the heart of Extremadura, a region where simple, hearty food takes pride of place on any menu. In his own words, his ultimate goal as a chef is to create ‘satisfying cuisine’.

After winning the prestigious Campeonato de España de Jóvenes Cocineros, Toño represented Spain in the international Bocusse d’or in 1993. In 1995, he was honoured with the coveted Best Chef of the Year award by the Spanish Royal Academy of Gastronomy. His restaurant in the UNESCO heritage city of Cáceres, Atrio, received its first Michellin star in 1993 and has gone on to receive a second star that it holds since 2004.

* Free with RSVP (limited space available).

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