Executive Chef & Co-Proprietor
Alberto González Margallo
Executive Chef & Co-Proprietor, Restaurante San Sebastián 57
- Discipline
- Executive Chef & Co-Proprietor
Portrait of Alberto González Margallo
i. Biography
Alberto González Margallo is head chef of San Sebastián 57 in Santa Cruz de Tenerife, Spain, a position that fits a Cantabrian cook shaped by four generations of hospitality professionals. The line of work is visible in the cooking: comfort is handled with discipline, and precision is never allowed to flatten the plate. His style is comfortable creativity with a certain degree of risk, which signals a kitchen language built on familiarity, but not on routine.
Coming Up
Training at the School of Hospitality in Santander, La Hacienda Benazuza, and Solar de Puebla Hotel Astuy gave Alberto González Margallo a methodical foundation in kitchen craft. Each stop sits in a formation that reads less like a shortcut and more like a deliberate build: technique, timing, and service before flourish. Today, that formation is carried into the role of chef and Executive Chef at San Sebastián 57. The title is more than administrative; it places Alberto González Margallo in charge of the standards, rhythm, and decisions that shape how a kitchen performs. In that sense, the work is as much about directing the room as it is about cooking from it.
Where They Are Now
At San Sebastián 57, Alberto González Margallo anchors his work in Santa Cruz de Tenerife while carrying a Cantabrian background into the Canary Islands. That shift of place gives the kitchen a clear frame: identity is not abstract, it is expressed through daily service and the way a restaurant speaks at the table. The restaurant is where training and temperament meet a specific context. The practical note attached to his leadership is comfortable creativity with a certain degree of risk. That balance matters in trade terms. It means the cooking can feel familiar without becoming repetitive, and it can push without losing control. The result is a kitchen stance that keeps precision and movement in the same conversation.
Career - Chef, San Sebastián 57, Santa Cruz de Tenerife, Spain - Executive Chef, San Sebastián 57, Santa Cruz de Tenerife, Spain Education: School of Hospitality in Santander; La Hacienda Benazuza; Solar de Puebla Hotel Astuy; Hotel Infantado
Honors
Alberto's honors include Michelin Bib Gourmand, Second place, Best Chef of the Canary Islands at GastroCanarias (2014), Guía Repsol 1 Sol, Rising Chef Award (2016), and Winner of the Cruzcampo Centenary "Pincho" Award. Taken together, these recognitions point to work that has been read as steady and capable across different measures of the trade. They also fit a career built through formal training and disciplined repetition, with awards reflecting a kitchen identity that is both grounded and alert.
FAQ What is Alberto González Margallo's current role? Alberto González Margallo is Head Chef. Where did Alberto González Margallo train or study? Alberto González Margallo trained at School of Hospitality in Santander and La Hacienda Benazuza. What recognition has Alberto González Margallo received? Michelin Bib Gourmand (2024).
