The winner of the XVII edition of this gastronomic award will be revealed next Wednesday the 30th, at the auditory of the congress
El Perelló (Tarragona), 24th January 2019.- The perellonenc Rafel Muria, chef of the restaurant Quatre Molins (www.quatremolins.com) and of the Luxury Honey brand artMuria (www.artmuria.com), is one the nine candidates for Madrid Fusión Upcoming chef 2019.
The winner of the XVII edition of this award, that puts its winners on the map, will be revealed and given Wednesday, 30th January, at the auditory of the Gastronomic Congress (Municipal Palace of Congresses of Madrid).
Rafel Muria, the only Catalan hopeful chef, competes with Fernando Alcalá from Kava (Marbella), Clara Puig de la Bellacasa and Borja Susilla from Tula (Jàvea), Rebeca Barainca and Jorge Asenjo from Galerna (Sant Sebastian), Jorge Moreno from Voraz (Alacant), María Gómez from Magoga (Cartagena) and Joaquín Serrano from Efímero (Madrid).
Rafael Muria, is 24 years old and sixth generation of the Muria beekeeping family from El Perelló (Tarragona), leads the restaurant Quatre Molins in Cornudella de Montsant (Tarragona). A small restaurant with capacity for 20 people, that he runs with the help of the also young chef Raymond Lupa, 22 years old. His cuisine pays tribute to the fish, seafood and local products of the Delta del Ebro (eels, mushrooms, truffles), and has as allies the excellent honeys of his family.
Rafel Muria, 24 years old, is known as the fine cuisine honey chef Rafel Muria, known in fine cuisine as the Honey chef, who was professionally formed at the Hoffman school of Barcelona. Later he started an impressive route working with internationally prestigious chefs: Restaurant Michel Bras at Lagiole, France (three Michelin stars); Villa Maiella, Pescara, Italy (one Michelin star); Atelier Saint Germain by Joël Robuchon, Paris, France, (two Michelin stars).
The young promise was awarded last year with the demanding Chef Balfegó 2018 award. His Red Tuna dish managed to snatch for the first time 100 points, the maximum score, by chef Martín Berasategui (10 Michelin stars).
The Muria family, beekeepers since 1810, has united the knowhow from their ancestors, the agri-environmental quality of the Mediterranean mountains and the most advanced technology to create a range of high quality bee products.
Muria has also been able to internationally project their products with artMuria: four varieties of excellent quality honey, marketed in various formats and with luxury presentations. At the present artMuria is exported to more than 15 countries and has presence in establishments and chains of stores as emblematic as Harrods (London), Printemps (France) or Globus (Switzerland).