Quique Dacosta, Best Businessman in the Spanish Restaurant Industry
The Real Academia de Gastronomía (Spanish Royal Academy of Gastronomy) awards the three Michelin-starred chef, concurring with the Quique Dacosta Group foundation's tenth anniversary
The Real Academia de Gastronomía (Spanish Royal Academy of Gastronomy) awards the three Michelin-starred chef, concurring with the Quique Dacosta Group foundation's tenth anniversary. Headquartered in Valencia, it has its sights internationally
Quique Dacosta Restaurante (3 Michelin stars), El Poblet (1 Michelin star), Vuelve Carolina, Llisa negra, Mercatbar, Quique Dacosta Catering y Eventos and ArrosQD (recently inaugurated in the heart of London) are the culinary concepts the chef is currently working on with his team
"The group was founded in the midst of difficult socioeconomic circumstances, but since then, we haven't stopped growing. And we promise we won't stop here," the chef confirmed after receiving the award
Madrid, 18 October 2019. Three Michelin-starred chef Quique Dacosta has received the Marquis of Desío Award for Best Businessman in the Spanish Restaurant Industry. Given last night in Madrid by the Real Academia de Gastronomía y la Cofradía de la Buena Mesa, this award is in recognition of the chef's outstanding work and contribution to the sector since the beginning of his career.
"The group was founded in the midst of difficult socioeconomic circumstances, but since then, we haven't stopped growing. This is thanks to everyone at the company's professionalism, extraordinary management and passion. We have built a project based on my plans and the willpower of people with tons of talent, skill and love for the trade in the dining room, kitchen, sommelier space, administration and impeccable management in all departments. We promise we won't stop here," the chef asserted.
Concurring with this award, the Quique Dacosta Group, founded by the chef in Valencia, is now celebrating its tenth anniversary. This past season, the chef has put two wide-reaching projects in motion. ArrosQD (an exclusive restaurant where rice is the narrative thread, recently inaugurated in the heart of London) and Quique Dacosta Catering y Eventos (a culinary project which, in addition to travelling all over Spain, has a one-of-a-kind space in Valencia with capacity for up to 800 people) join El Poblet (1 Michelin star), Vuelve Carolina, Llisa negra and Mercatbar (concepts to enrich the cuisine Valencia has to offer) and Quique Dacosta Restaurante (the group's flagship and worldwide creative benchmark). This means that this is a young, firmly-established food company under constant expansion, currently with almost 200 employees.
Dacosta has become an international culinary role model, highlighting the creativity and avant-garde nature of its cuisine. It also works indefatigably to comb its region for materials with an innovative perspective, always acting to share what it finds.
In this regard, in recent years it embarked on a four-handed European tour, where he cooked with some of the most important chefs in the world. Quique Dacosta also opened an innovative pop-up at the Hotel Palazzo Versace of Dubai, travelling there to offer a highly exclusive culinary proposal.
Dacosta has made his three Michelin-starred restaurant an international benchmark of haute cuisine, with a leading position on the most important lists in the world, including Opinionated About Dining, which has ranked him as one of the ten best in Europe for the past five years. He held first place for two seasons in a row. The chef also stands out for his work as ambassador of Acción contra el Hambre (Action Against Hunger), and collaborates with other charity causes to raise funds to fight childhood malnutrition.
In recent years, strengthening his brand has led companies of great international relevance, such as Porcelanosa, Arcos, Breitling, Nespresso and others, to hire the chef to star in their advertising campaigns.
As far as his publication work is concerned, this chef Doctor Honoris Causa in Fine Arts has put out several books. “Arroces contemporáneos (Contemporary Rice Dishes)”, “3”, “De Tapas con Quique Dacosta (Tapas with Quique Dacosta)” and “Paisajes transformados (Transformed Landscapes),” are in his career-long list of publications. The journey continues.