Álex Paz

At Fuentelgato, the daily work centers on clarity and immediacy: the ingredient sets the terms, and each service demands precision, agility, and a steady respect for seasonality. Instead of forcing a fixed menu idea onto the kitchen, Álex Paz works with what arrives, keeping the room open, responsive, and tied to the moment.

At the restaurant, the craft stays direct and elemental: follow the product, respect its season, and cook from what the market and reliable producers make possible. That approach gives the kitchen its shape, with measured freedom resting on trust as much as technique. The result is a style grounded in the ingredient at hand and in the conditions that brought it to the pass.

Premio Internacional de Cocina con Aceite de Oliva Virgen Extra "Jaén, Paraíso Interior" sits within a career built around ingredient-led cooking, where the value of an excellent product is not only acknowledged but put at the center of the work. The recognition points to exacting standards and to a cook’s ability to draw distinction from simplicity, letting careful timing, attentive sourcing, and a restrained hand do the expressive work.