Alberto Izard

Alberto Izard  (Head Chef) Profile 2 fine dining establishments in the Spanish capital: Sant Celoni (2 Michelin stars) for 3 years, and Coque (1 Michelin star) for 5 years. This allowed him to broaden his cooking and organisational skills. He cntinued his career at Pastelerias Mallorca, one of the most prestigious deli chain and catering corporations in the Spain (company in charge of the catering for the VIP rooms at the Real Madrid and Atletico de Madrid football stadiums). Here, he worked for 10 years, in which he was the executive chef and also in charge of research and development. Finally, his last job in Spain was at a management position in Mercadona, one of the biggest supermarket chains in the country, where he designed the new “ready-to-eat” line of products. After more than 25 years working he decided to take a break and fulfil his dream of travelling across Asia. During this trip he visited and experienced the cultures and cuisines Alberto has had gastronomy in mind since he was just a little boy. In his childhood he would always help his mother in the kitchen. At the early age of 12 he already made up his mind, and informed his family he wanted to become a chef. A couple of years later, when he was 14 he entered the prestigious Escuela de Hosteleria y Turismo de Madrid in his hometown, where during the following 5 years he learned about the fundamentals of French, Tradirional Spanish, and other international cusines. During the time he was studying there, he would use his summer holidays to do internships in the kitchens of different HUSA Hotels, accross Mediterranean Spain. After graduating from his Higher Culinary Diploma, he continued perfectioning his Mediterranean cuisine skills at the Castello 9 Restaurant for 1 year, and he had his first contact with “haute cuisine” at the Cenador de Salvador (1 Michelin star) for 6 months. After that, Alberto’s career continued growing as he became chef for the reputed Hotel Melia Madrid Princesa, specialised in French and Mediterranean cuisine, where he worked for the following 10 years. During that period he additionally worked part time at of India, Nepal, Vietnam, Cambodia, Singapore, Malaysia,Indonesia, Laos and, finally, Thailand. After travelling for some time around Thailand he decided to settle here where he meets his lovely wife and together they make this project of opening in Thailand their own Spanish Restaurant a reality. Alberto coonsider his cooking style as mainly Mediterranean, in which he prioritise the use of seasonal products. Moreover, while he is a fan of traditional Spanish cuisine, he tries to provide his recipes with a cultural fusion based on his trips and experiences. In his free time, Alberto loves reading, listening to music, playing tennis, and doing outdoor activities. As he is so passionate about food he takes any chance he has to try new restaurants and get inspired by the different cuisines. Apart for Spanish and Thai food he is a fan of Chinese and Korean food. Regarding his future he sees himself staying in Thailand, where he aims to make Spanish gastronomy more popular, and growing up together with “El Tapeo” By Chef Alberto.