Master of the kitchen
Elías del Toro
Elías del Toro
“I do not want the traditional flavors of Seville and Andalusia to be lost. I want to create a mixture of Andalusian flavors with the best of other lands” This is the key to the cuisine of Elías del Toro, the head chef of Abades Triana restaurant since 2009.
Elías is a “slow food” chef. Cooking takes time. Learning the art of cooking does too.
To make Abades Triana a benchmark of haute cuisine, our Chef offers us traditional Andalusian flavors with a touch of innovation in each of his dishes, an update without losing the essence of our elders. “The customers leave delighted, they taste other textures and different presentations of the flavors of Andalusia,” reveals Elías del Toro.
Abades Triana offers an evolved traditional cuisine with touches of creation, using seasonal products, all of which helps us from losing our roots: the traditional foundations of the earth.
Sevillian, this young but reputable chef studied at the School of Hostelry in Seville, although he took his first steps as a young child in the kitchen. On more than one occasion Elías has told us that he exchanged pencils for the stove as a child.
After moving through different restaurants and hotels, among which Alfonso XIII stands out, he conducted his profession in the NH chain. This experience allowed him to open different restaurants of that hotel chain and travel throughout Spain.
It is from that moment when he became a Chef at the age of 26 and in an excellent consultant of restoration establishments. His vocation is cooking, and his passion is to continue learning, always in restaurants with a Michelin star.
For two consecutive years (2014, 2015) he received the first national prize in the Fish category of the “Concurso Recetas que Alimenta” (Recipes that Feed Contest) within the “Restaurants against Hunger” campaign organized by “Acción contra el Hambre” (Action against Hunger) together with the Spanish Federation of Hospitality. Two consecutive “Porche Gourmet” awards from 2014 to 2015. A “Master” with Joan Roca (considered the best restaurant in the world in 2015) and a “Master” at the University of Gastronomy of San Sebastian (Basque Culinary Center).
The challenge of starting a new adventure in a restaurant of such prestige as is the case of Abades Triana was what motivated him and led him to accept this commission from Grupo Abades and reject other proposals.