i. Biography
Pablo Fuente is head chef of BACUSº in Aguadulce, Almería, Spain. A Madrid Fusión Cocinero Revelación nomination gives the achievement a public measure: his kitchen works through Asian cuisine, dishes inspired by journeys gathered around the world, and sharply specific plates such as pasta mantecada con trufa with white truffle from Piedmont.
The Honours
At Madrid Fusión, Fuente was nominated for Cocinero Revelación, an accolade that points to the clarity of his work rather than a broad biography. The recognition sits beside a current role defined by authorship at the stove: head chef at the Aguadulce restaurant, with a cooking style that treats travel not as decoration but as the structure of the menu. That sense of movement is not abstract. Fuente describes it plainly: "Our restaurants really do what I call traveling cuisine, and it would be the miles that connect Málaga with Hong Kong, from where all our journeys begin." The phrase fits a chef whose specialty is Asian cuisine and whose dishes draw a line between place, memory and product without needing to flatten them into one cuisine.
The Craft
The restaurant presents its cooking as food inspired by travel experiences collected around the world and shared through its dishes. One of its classic off-menu servings, pasta mantecada con trufa, has appeared with white truffle from Piedmont, noted for being scarce, briefly seasonal, aromatic and penetrating; the detail is crucial: the dish depends on a precise ingredient at a precise moment. Vegetables carry equal weight in the cooking. Berenjena vietnamita y bimi lacado has been offered as one of its vegetable-focused dishes, bringing the kitchen’s Asian reference points into a plate built without leaning on meat or fish as the center. Another dish, ensalada de mango y con vinagreta de kumquat, was described as evoking Thailand when the ingredients were mixed into the dressing before eating. Fuente’s account of product keeps the cooking tied to Almería. "For me, always, I mean, living here in Almería, we have to draw on agriculture and we have to help one another." He extends that idea to both of his current kitchens: "We mainly use ingredients from here in the area, all the vegetables, and in the restaurant, at Bacus or at 6700, we draw much more on them with all the aromatic herbs."
The Career
Fuente’s current career is split between Aguadulce and Málaga. In Almería, he holds the head-chef role at the restaurant that carries his most visible authorship; since 2025, he has also served as chef at 6700 by Bacus in La Malagueta, Málaga, Spain. The two roles connect through a shared language of Asian cuisine, local vegetables and aromatic herbs. Rather than present travel as a theme placed on top of a menu, Fuente frames it as the route by which dishes arrive: miles, agriculture, seasonal products and the memory of eating elsewhere brought back to southern Spain.
Profile updated July 2026
FAQ
Asked of Pablo
What is Pablo Fuente's most notable recognition?
Pablo Fuente’s most notable recognition is his Madrid Fusión Cocinero Revelación nomination.
What is Pablo Fuente known for?
He is known for Asian cuisine, travel-inspired cooking, and dishes such as pasta mantecada con trufa with white truffle from Piedmont, Berenjena vietnamita y bimi lacado, and mango salad with kumquat vinaigrette.
What is Pablo Fuente's current role?
He is head chef of BACUSº in Aguadulce, Almería, Spain, and since 2025 has also served as chef at 6700 by Bacus in La Malagueta, Málaga, Spain.
