Julio Fernández Quintero

Cañabota represents the pinnacle of Seville's seafood culture, sourcing directly from Andalusian fishing ports and treating each product with deep respect for its origin.

Julio Fernández Quintero is a Sevillian chef celebrated for his mastery of Andalusian seafood. At Cañabota, he elevates the best catches from the Gulf of Cádiz and Atlantic coast with precise technique while preserving the essential character of each ingredient.

Spain — Andalusian culinary tradition