Braulio Simancas

Chef at El Silbo Gomero (San Cristóbal de La Laguna, Santa Cruz de Tenerife, Spain)

Culinary benchmarks in Tenerife thanks to cuisine with a local touch.

Born in Tenerife to parents from the Canary Island of La Gomera (hence his nickname "El gomero"), he studied cookery and began his career at the Tesina Hotel (La Gomera). He opened Tasca El Silbo Gomero in Tenerife in 2002, which became a resounding success with the "Canaries cuisine" concept, especially after he was declared "Best Chef in the Canary Islands" in 2004.

Ahead of his time, in 2005 he began work on Canary Island cheeses (a big unknown), maturing and refining the product, and in 2010 he got a call from Bahía del Duque Hotel to run its gastronomy restaurant, Las Aguas. This was where his genius came into its own, with singular cheeses, with his historic research into "mojo" sauces (which he uses in a revolutionary format as ingredients in his recipes), and with his brilliant cuisine, which he rolls out in a combination of tradition and a contemporary slant thanks to the excellence of local produce and well-honed technique.

In 2019 he returned to his Tasca El Silbo Gomero in La Laguna.