#FMS
Ángel León, known as the "Chef of the Sea," founded the Aponiente restaurant in southern Spain, in an old abandoned tidal mill that he transformed into a culinary and environmental landmark. Since his childhood, Chef Ángel developed a deep fascination with the sea, which led him to focus his cuisine on unconventional marine ingredients. One example of this innovation is marine plankton, a highly nutritious and sustainable ingredient that Chef León introduced into human gastronomy. This plankton is produced on a farm he specifically designed for this purpose and is considered by him to be the purest taste of the ocean, reflecting his commitment to nature and sustainability.
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