Vanessa Markey
Leek and bacon croissantsby Andrea Menichetti
In cantina Vigne Cappato: lunga vita al Vermentino
Two-starred chef Diego Guerrero, smiling, wearing a dark t-shirt: he’s one of the protagonists of the Spanish culinary scene, and of the third edition of Gastromasa, the international congress of gastronomy that took place in Istanbul
Some become chefs by chance, some because of family traditions, some because that’s all they can do, and some out of natural passion. Diego Guerrero, now working in Madrid, but born in Vitoria, País Vasco, in 1975, became a chef because he’s a rebel: «I didn’t think I would take this career. Or rather, I had, and still have, many interests: music, art, communication… When I turned 18 I didn’t have a clear idea, so I listed my options: first, I wanted to become a journalist, then a painter. Chef was one of the possible choices, the third and last one: after all, it was a way of expressing myself. So I spoke with my parents and they said: “Choose what you wish, but don’t become a chef". Of course, that’s what I chose».
Joan Roca, Diego Guerrero, Jãvi Antoja (director at Montagud Editores, a publishing house specialised in food books) and Eneko Atxa at the presentation of the 2017 Michelin Guide
Guerrero on the stage of Gastromasa, in Istanbul
Irreductible, a recent book by Guerrero
At DSTAgE (photo by Giorgio Dracopulos, La Tavolozza del Gusto)
Crispy pork sandwich
Corn
Cauliflower chantilly (photo by Philippe Regol, Observación Gastronómica)
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
Reviews, recommendations and trends from the four corners of the planet, signed by all the authors of Identità Golose