Murcian chef, Juan Guillamón, was the star of the first «shocooking» of the Jornadas Gastronómicas Calarroz 2024 preparing
mellow rice dishes with baby goat ribs and niscalos (local wild mushrooms) and octopus, pumpkin and spring garlic and vegetables with cod.
mellow rice dishes with baby goat ribs and niscalos (local wild mushrooms) and octopus, pumpkin and spring garlic and vegetables with cod.
Juan Guillamón´s personal project is the AlmaMater (now Almo), in the heart of Murcia which he opened in 2019.
He was a finalist for the `Cocinero Revelación´ Prize of Madrid Fusión 2021, and this year the AlmaMater was awarded a «1 Sol» by the Repsol Guide. He was also recognised as the best chef in Murcia in the Gastronomy Prizes organised by La Verdad regional newspaper.
His restaurant has a Michelin Star.
He was a finalist for the `Cocinero Revelación´ Prize of Madrid Fusión 2021, and this year the AlmaMater was awarded a «1 Sol» by the Repsol Guide. He was also recognised as the best chef in Murcia in the Gastronomy Prizes organised by La Verdad regional newspaper.
His restaurant has a Michelin Star.
