MARCO ANTONIO BLANQUER TORRES

Marco Antonio Blanquer Torres started his culinary career with the family business together with his mother and uncle for 10 years. He then went on to learn authentic Spanish traditional food with Rafa Soler at Yoel Bistronomico, this is where he improved his knowledge and technical skills. In 2012, he worked at Ricard Camarena’s two Michelin-starred restaurant under Jose Vicente. Here he got the opportunity to travel to Dubai to open Tapeo at Galleries La Fayette. In 2014 he was offered to the restaurant in Hotel Anya in New Delhi, India. He then moved to Shanghai for a few months and returned to Spain to join Rafa Soler at Hotel Diamante Beach. Marco’s next experience was in Gerona (Catalonia) working at the five star hotel Vistabella with Javier Cabrera at Brancs. Here he got the opportunity to horn his culinary skills with molecular cuisine and organic products. After all these years of rewarding experiences. Marco decided to return to his roots and rejoin the family business and enrich the traditional recipes with giving his personal touch, enhancing the overall quality and flavours. He worked until June 2017. He then returned to Dubai to join Salero at the Kempinski Hotel Mall of the Emirates where he got the opportunity to contribute with a new concept of traditional food. Today he works at Taperia, JA Resorts and Hotel, Dubai.