Savor our LUXURY CUISINE, designed for the best gastronomic tourism

Clara Fernández was born and raised surrounded by tropical foods that have become the center of her cuisine: these elements fill her dishes with color and a mix of exotic and traditional flavors. Her story with cooking began during childhood, with the ritual of bakering accompanied by local and fresh products. While cooking, she found her vocation, so she decided to professionally enter the world of gastronomy.

She was at the Estepona Catering School, headed by Javier Villanueva, where she learned to work with the traditional flavors of southern Spain. After overcoming that learning, she began to fuse traditional dishes with international flavors in the kitchen of La Deriva (Málaga), with Carlos Caballero in charge. She culminated her vision of gastronomy with Juan Quintanilla in his restaurant Sollun, where she learned to love each creation she made. Finally, by working with Menús Degustación and Mangoa (Torre del Mar Catering), she learned the value of delicacy and the importance of organization when developing events.