Yoshikazu Suto

Previously: Chef de partie at Azurmendi; Chef at Enigma; Stagiaire at Quique Dacosta. Mentored by Eneko Atxa, Albert Adrià, Quique Dacosta. Born in Gunma Prefecture, Japan. Left Japan at age 20. Fluent in Spanish. All crockery handmade by the chef's aunt in Japan, each piece signed 'Yoshi'. Known for personalized omakase and storytelling. Converted an old bar in Sants neighborhood in 2019.