i. Biography
Camilla Ferraro has been chef of Sobretablas in Seville, Spain, since 2018, working from a register that keeps contemporary plating tied to the cadences of traditional Sevillian recipes. The technique is one of translation, not overwrite: familiar local forms recast without losing their place of origin. Ferraro sums up that instinct in plain terms: “Me surge de forma natural.”
The Climb
At Escuela Pública de Hostelería de La Cónsula, Ferraro’s training established the discipline and exactitude that later carried through every stage of her career. The route that followed ran through El Lago in Marbella, then A Poniente in El Puerto de Santa María, before El Celler de Can Roca in Girona. Read together, those kitchens map a path through Spanish dining rooms where technique is closely judged, pacing matters, and service demands consistency as much as invention. The work that emerges from that sequence is built on accumulation rather than display. Grounded in Andalucía and refined through Catalonia, Ferraro’s cooking sits in the space between tradition and the present tense, with judgment shaped by repetition, service, and years spent in serious kitchens. That form of development is what now shows at Sobretablas, where she has served as chef since 2018.
Today
Since 2018, Ferraro has been chef at Sobretablas in Seville, Spain. The kitchen works from memory and regional reference, building contemporary dishes that stay in conversation with the Sevillian recipes behind them. The result is composed rather than forced, clear in lineage, and measured in its sense of ease.
Profile updated August 2026
FAQ
Asked of Camilla
Where did Camilla Ferraro train or study?
Camilla Ferraro trained at Escuela Pública de Hostelería de La Cónsula.
What recognition has Camilla Ferraro received?
Cocinera Revelación de Madrid Fusión (2020).
