Juanlu Fernández

Progress in kitchen work often shows up as a string of rooms, services, and responsibilities, and Juanlu Fernández’s route follows that pattern closely. He began as a cook at Hipotels in Chiclana in 2001, moved in 2002 to Martin Berasategui in Lasarte as a trainee cook, and continued in 2005 as a cook at Martin Berasategui in Tenerife. Each post placed him inside a different level of professional expectation, building repetition, pace, and range.

The longest stretch came at Aponiente in Cádiz, where Fernández served as head chef from 2007–2017 and, in parallel, as gastronomic director of the group at Aponiente group (2007–2017). A decade in those roles points to more than service leadership: it places him in charge of both the kitchen’s daily output and the wider direction of the group. In trade terms, that tenure means continuity, control, and accumulated authority.

In Jerez de la Frontera, the restaurant carries his own name and his own decisions, with the work shaped by what he carried forward from earlier kitchens. The role is both authorship and management, with LÚ Cocina y Alma serving as the clearest expression of his practice.

That summary reflects a career built through consecutive posts with clear progression: Hipotels in Chiclana in 2001, Martin Berasategui in Lasarte in 2002, Martin Berasategui in Tenerife in 2005, then Aponiente in Cádiz and Aponiente group (2007–2017).