Countdown to the Michelin Gala in Malaga: These are the chefs who will prepare the dinner

Málaga is starting to prepare for the great gastronomy night that will be held in the capital next November 25: the gala ... for the presentation of the next Michelin Guide and a subsequent gala dinner where the best chefs from across the country will meet.

For the dinner, which will be held at the Sohrlin Theater in the capital, the publication's managers have trusted nine chefs from Málaga who collectively hold eleven stars. The menu will be coordinated by Marcos Granda (Skina, 2*) and Benito Gómez (Bardal, 2*), and in the kitchen, they will be joined by Mario Cachinero (chef at Skina, 2*), José Carlos García (José Carlos García, 1*), Emiliano Schobert (Blossom, 1*), Dani Carnero (Kaleja, 1*), Diego Gallegos (Sollo, 1*), Mauricio Giovannini (Messina, 1*), Manuel de Bedoya (Nintai, 1*) and David Olivas (Back, 1*). All of them will attend, as expected, with their kitchen teams.

The guide detailed that all of them have been chosen because they "highlight the diversity of the gastronomy of the establishments that make up the Michelin Guide" and reaffirm the publication's commitment to the rich gastronomy of the province.

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Speaking on behalf of the chefs were chef José Carlos García and the head of the dining room at Messina, Pia Ninci. The former considered it to be "a luxury to cook that night." "It's something special because we can express what we like, share with the attendees and demonstrate that Málaga is eager to do things well and have a good time." Pia also felt proud to participate in the event. "We are very proud to be part of this family and it fills our hearts to be there."

The menu will consist of 18 dishes, two from each chef, and will remain a secret until the day of the gala

The menu, which will remain a secret until the day of the gala to surprise the attendees, will consist of 18 courses (two from each of the chefs) and "will be totally representative of the cuisine of each restaurant." Without revealing too much, Dani Carnero hinted that they will be dishes "that identify each of the restaurants" and that their main objective will be "to represent Málaga, our restaurants, and our culture."

What they did reveal is the pairing that will accompany the gala dinner. Luis Gutiérrez, Robert Parker's taster for Spain, advanced that there will be "great surprises" such as the sparkling El Corregidor de Carrascal. Also, "not to be missed" are a Manzanilla from Sanlúcar, (Pastora), an amontillado (Gran Barquero) or a red Sedella from Sierras de Málaga. "Andalusia not only produces one of the best wines in Spain, but in the world," justified Gutiérrez.

Gala Presenter

During an event held at the Convento de Santo Domingo in the city of Tajo, the guide's managers also revealed this Wednesday that presenter Jesús Vázquez will be in charge of hosting the gala next November. From him—who appeared in a video—they valued his solid career in television, "his charisma, approachability, and ability to connect with the audience and versatility."

At an institutional level, the mayor of Ronda, María Paz Fernández, was particularly excited about the fact that the presentation was held in Ronda. "There are thousands of tourists enjoying it and we will continue to support being a gastronomic reference in the center of Andalusia."

The Secretary General for Tourism of the Junta de Andalucía, Yolanda de Aguilar, pointed out that "Andalusian hospitality is our calling card," highlighting the 57,000 restaurant establishments in Andalusia, the 300,000 direct jobs, and the 40% of tourism spending, being the second autonomous community in number of restaurants in Spain and the first in volume of bars, with Málaga among the leading provinces. "Therefore, it is not surprising that Michelin comes here to celebrate its gala, which will allow Andalusia to have better growth opportunities for tourism, for our towns, to boost the population," she added.

The president of the Provincial Council, Francisco Salado, emphasized the role of the chefs from Málaga because "thanks to you we have made a leap in quality and have started to position ourselves in the world of gastronomy." "If you eat well, that makes you loyal to this destination and you have played a fundamental role," Salado appealed to the chefs, highlighting his commitment to rescuing traditional recipes from the province and the fact that Michelin wanted to "come to Málaga" because, in his opinion, it is a "boost to continue growing."

The next Michelin gala will be held in Málaga thanks to the decisive push given by the Junta de Andalucía, the Provincial Council, and the City Council of Málaga, which have invested a total of one million euros to make it possible (600,000, 200,000, and 200,000 euros, respectively).

Parallel Activities

Before the gala begins, the city will host various promotional initiatives to highlight the importance of provincial and Andalusian gastronomy throughout the country. One of them will be Málaga Estrellas con Mucho Arte, a campaign that will be promoted on social networks with the participation of all three-star Michelin chefs to ensure that haute cuisine joins the rest of the artistic expressions.

In parallel, a sweepstakes will be launched on social networks for participants to decide who best represents Andalusian art. Among all participants, tickets for two people for the gala will be raffled.

An agreement has also been reached with the Royal Motorcycle Federation to launch the so-called Golden Wheel Route, which will allow exploring the province from a dual perspective: from the territory to its gastronomy.

Finally, the sixth edition of The Gala Debate will be held on November 11 at the auditorium of the Picasso Museum under the title 'Let's Talk About Training'. In this meeting, which will involve journalists and chefs, the entire educational journey will be discussed, from the beginning in schools to the current success stories.