The kitchen of a restaurant is always the reflection of the chef behind it.
Chef Acosta is sincere, straightforward and frank and how he expresses himself is evident in his cooking style is a clean journey of flavour and emotions.
Without a doubt, cooking is his greatest passion and this is reflected in his dishes, into which he puts his own technique, heart and emotions.
Chef Acosta´s experience at culinary schools , has given him the tools to execute perfect techniques, while promoting the importance of discipline, local produce and the exhaustive selection of the best suppliers. Passing through Mugaritz he came to fully understood the steps, the processes, the order, the investigation and the freedom of thought for exceptional execution in the kitchen. The Celler de Can Roca allowed him to see the value and importance of the family values and what it means to work as a team and in creative harmony for a perfect execution. He was part of this team that gained the restaurant´s third Michelin Star,
Armando has three pillars that keeps him grounded and he reflects on them on a daily basis; God, his family and the kitchen. As a child he learned that if you do what you like with gratitude and dedication, it would be difficult not to find happiness.