Vicky Sevilla

The Path

Costa Azahar School is where Vicky Sevilla trained before moving into service as a kitchen worker / trainee at Restaurant kitchen in Formentera. That first stage matters in trade terms: it places her inside the daily discipline of the line, where repetition, timing, and attention to detail are learned under pressure rather than in theory. From there, the formation continued as cook / trainee at La Finca, then as cook / trainee at Saiti, and later as cook / trainee at La Salita. Taken together, those steps show a route through kitchens that builds fluency one station at a time. Today, Vicky is chef of Arrels in Sagunt.

The Work Today

Arrels in Sagunt is the current frame for Vicky Sevilla’s cooking, and the source of the recognition attached to her name by the MICHELIN Guide and Repsol. In practical terms, the work reads as grounded and exact, with a clear Mediterranean instinct and a preference for clarity over display. Ajoblanco is one marker of that approach. As a named signature at the Michelin-starred restaurant, it points to a dish handled with discipline and a sense of proportion, keeping a familiar reference precise rather than decorative. Another is the 150-day dry-aged picanha steak paired with mussel escabeche and seaweed, a composition that sets aged meat beside acidity and marine depth. The contrast is the point: land, preservation, and salt working in the same register. Together, these dishes show a kitchen interested in structure, texture, and a controlled meeting of elements. “The more I travel, the more I enjoy eating in Spain.” In context, the line places her perspective plainly: travel expands the frame, but Spain remains the measure of appetite. For a chef working in Sagunt, it reads less as sentiment than as position.

Signature

Vicky's signature dishes include Ajoblanco.

In Their Words “The more I travel, the more I enjoy eating in Spain.”

Acclaim

MICHELIN Star for Arrels (2021)