The youngest Spanish female chef to be awarded a Michelin star for her restaurant, Arrels, Vicky Sevilla's culinary philosophy focuses on three pillars.
"I base my culinary philosophy on three pillars: memory, product and technique. I work with local products and what's available in the local market. In Sagunt, Valencia, we try and give the guests an experience that makes them feel like they are in Valencia," says the chef.
"At the age of 17, I visited a friend who gave me a job in a kitchen in Formentera. Working in that kitchen sparked something in me and I went on to train at Costa Azahar Hospitality School in Castellón and gained experience under the mentorship of renowned chefs like Susi Díaz, Begoña Rodrigo and Vicente Patiño," explains Sevilla.
