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Come into the world at the stoves, Alejandro del Toro belongs to the fourth generation of a family tradition of hospitality. Born in 1973 in the seaside neighborhood of Cabanyal of Valencia, flavorings casseroles, stews and marinades emanating from the kitchen of his paternal grandmother, awoke in him an early interest in gastronomy. Over the years and experience in family restaurants, restlessness Alexander rose to discover his true vocation kitchen. Once decided the way forward, he completed his studies at the School of Tourism while performing practices in Valencia known establishments. Thus began a career that has led him to work with the best in Spain, among them Martin Berasategui and Manuel de la Osa. After this training period, in 2001 Alejandro returns to his hometown to shape the dream of his life: to open the doors of the restaurant that bears his name. A project that is reinforced by incorporating a few years, his wife Yaneth Alvarez ago. Alejandro's expertise in the kitchen looks like perfectly complemented by the work of Yaneth, maitre and excellent sommelier with recognition of the Valencian CDT. The work combines both getting the eating and drinking at their restaurant is a real treat for the senses. Fruit of the effort and dedication applied to their work, in 2003 Alejandro del Toro Restaurant was awarded one of the highest distinctions of international gastronomy: a Michelin star. Encouraged by the great success of its clients and recognition of the specialized media, Alexander undertook in 2007 a profound transformation of the premises. The latest trends in interior design are reflected in space, amplitude, decoration and lighting. His most notable new feature: placing a table in the kitchen, for all those who love their food have the opportunity to enjoy an evening in which to live to see him work with his team. Cuisine: Valencian cuisine updated and based on the best local products. Raw materials such as prawns Denia, Raff tomatoes, oranges, Morella truffles and many varieties that make up the so recognized and healthy Mediterranean diet.
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Alejandro del Toro Valencia Calle Amadeo de Saboya 15 Spain Come into the world at the stoves, Alejandro del Toro belongs to the fourth generation of a family tradition of hospitality. Born in 1973 in the seaside neighborhood of Cabanyal of Valencia, flavorings casseroles, stews and marinades emanating from the kitchen of his paternal grandmother, awoke in him an early interest in gastronomy. Over the years and experience in family restaurants, restlessness Alexander rose to discover his true vocation kitchen. Once decided the way forward, he completed his studies at the School of Tourism while performing practices in Valencia known establishments. Thus began a career that has led him to work with the best in Spain, among them Martin Berasategui and Manuel de la Osa. After this training period, in 2001 Alejandro returns to his hometown to shape the dream of his life: to open the doors of the restaurant that bears his name. A project that is reinforced by incorporating a few years, his wife Yaneth Alvarez ago. Alejandro's expertise in the kitchen looks like perfectly complemented by the work of Yaneth, maitre and excellent sommelier with recognition of the Valencian CDT. The work combines both getting the eating and drinking at their restaurant is a real treat for the senses. Fruit of the effort and dedication applied to their work, in 2003 Alejandro del Toro Restaurant was awarded one of the highest distinctions of international gastronomy: a Michelin star. Encouraged by the great success of its clients and recognition of the specialized media, Alexander undertook in 2007 a profound transformation of the premises. The latest trends in interior design are reflected in space, amplitude, decoration and lighting. His most notable new feature: placing a table in the kitchen, for all those who love their food have the opportunity to enjoy an evening in which to live to see him work with his team. Cuisine: Valencian cuisine updated and based on the best local products. Raw materials such as prawns Denia, Raff tomatoes, oranges, Morella truffles and many varieties that make up the so recognized and healthy Mediterranean diet. - LunchSpace.com
