Ricard Camarena

Camarena's cooking is a portrait of the Valencian huerta — the ancient agricultural plain surrounding the city where rice, vegetables, citrus and herbs have been cultivated for millennia. His broth-based cooking, vegetable-first philosophy, and deep respect for Valencian rice tradition have made him the defining chef of contemporary Valencian cuisine.

Ricard Camarena, born in Barx (a small mountain village near Valencia), was an amateur trumpet player before discovering cooking. He trained in Valencia and the Basque Country before establishing himself as one of Spain's most original chefs — known for vegetable-forward contemporary Valencian cuisine and an extraordinary mastery of broths and infusions. His restaurant holds 2 Michelin stars.

Barx / Valencia, Spain — trained in Valencia and Basque Country; developed vegetable-centered Valencian fine dining

Career

• Chef at Various Valencia and Basque restaurants, Valencia and Basque Country, Spain (1990s–2005)
• Head Chef at Arrop (in Caro Hotel), Valencia, Spain (2005–2010)
• Chef-Owner at Ricard Camarena Restaurant, Valencia, Spain (2012–present)

Mentored by Basque fine-dining influence.