Juan Rosendo Rodríguez started working as a gold embroiderer in 1976. He began his training in the congregation Las Religiosas Filipenses of Malaga and then, he spent several years in the workshop of the master Esperanza Elena Caro, in Seville. With more than 40 years of experience, his workshop, Bordados Juan Rosen, was awarded the Artisan Mastercard. His works are distributed throughout the Spanish territory.
Wood carver Manuel Oliva is the only Spanish artisan that is attending the World Wood Day 2017, the most important wood event at an international level that is annually held in California, gathering master from around the world. Before he achieved this, he grew up observing Holy Week processions in his hometown, San Fernando, in Cádiz. However, he preferred the floats’ wood-carved ornamentation over the sculptures. Since he was a little boy, he kept those designs he saw on his mind to put them to paper when he arrived home. Today, at the age of 30, he owns a workshop and brotherhoods from all over Andalusia have trusted him as he’s already a prestigious wood carver.
Jesús Moral, from Bailén (Jaén), won the Best New Cook Award 2017 in the gastronomical congress Madrid Fusión. He is the youngest chef to achieve this. This award was previously won by chefs such as David Muñoz or Diego Gallegos. His cuisine vindicates the traditional recipes of Jaén, which he learnt from his mother, and that he has reinvented after studying in La Laguna Catering School. He has worked for Nacho Manzano, from Casa Marcial (Asturias), awarded with two Michelin stars.
Frank Gómez is a young chef from Almería, born in Adra in 1987. The ‘calatrava bread’ of his grandmother awoke his interest for cuisine. However, he also inherited some of it from his mother, who also works in the restoration industry. When he was a boy, he used to skip classes and go to her mother’s workplace, where he had to work in the kitchen as punishment. That’s how his love for gastronomy was consolidated. He studied in the school of the Reina Cristina Hotel in Algeciras, where he finished first of his promotion in kitchen management and direction. Then, he worked for some of the most important chefs in Spain, such as Santi Santamaría. When he was 21, he was already a chef in the Hilton Hotel, and later he began to work for the FC. Barcelona, and cooked for its stars during two seasons. Currently, he assures that his dream is to open his own restaurant, fusing Mediterranean and Asian cuisine, and to become an ambassador of Almerian gastronomy.