OF THE FOUNTAINS
ELIAS DEL TORO
“I don’t want the traditional flavors of Seville and Andalusia to be lost. I want to mix the flavors of Andalusia with the best of other lands”.
This is the key to the cuisine of Elías del Toro, the head chef at the Abades Triana restaurant center and operational chef since 2009.
Elías is a slow-burning chef. Cooking takes time. Learning the art of cooking, too.
Our
kitchen
To make Abades Triana a reference of haute cuisine, our Chef proposes in each of his dishes the traditional Andalusian flavors with a touch of innovation, an update without losing the essence of the cuisine of our elders. “Customers leave delighted, they taste with other textures, with other presentations, the flavors of Andalusia,” says Elías del Toro.
Abades Triana offers, in this way, an evolved traditional cuisine. Creative touches. Use of seasonal products. This ensures that the roots are not lost. Traditional land bases.
the alchemist who
made himself
Sevillian, this renowned chef studied at the Escuela de Hostelería de Sevilla. Although he took his first steps in the kitchen at home, when he was a child. On more than one occasion Elías has commented that he traded pencils for stoves when he was a child.
For two consecutive years (2014, 2015) it is first prize at national level in the Fish category, of the “Recipes that Feed Contest” within the campaign “Restaurants against Hunger” organized by Action Against Hunger together with the Spanish Federation of Hospitality. Two consecutive “Porch Gourmet” awards during 2014 and 2015. “Master” with Joan Roca (considered during 2015 the best restaurant in the world) and “Master” by the University of Gastronomy of San Sebastian (Basque Culinary Center).
The challenge of starting a new adventure in such a prestigious restaurant as Abades Triana, was what motivated him and led him to accept this assignment from Grupo Abades and reject other proposals.