Who’s the man behind the flavors? Let us introduce you to Antonio García, our own talented executive chef, who has paved his way at the prestigious
Radisson Collection Hotel, Magdalena Plaza Sevilla as part of the culinary team at the acclaimed Eneko Basque restaurant. A maestro at fusing traditional Basque food and Andalusian cuisine, Antonio has captivated diners with his creativity and gastronomic passion.
Antonio’s childhood began in Utrera, a delightful city in the Seville province. This is where at an early age, Antonio spent hours beside his grandmother, who, day in, day out, never failed to show her love for her family through the lovingly made meals she created in the kitchen, the heart of her family home. Antonio had no choice but to take in the irresistible aromas and flavors and slowly, but steadily, create his own, personal relationship with food. Indeed, if you ask Antonio himself, he proudly attributes these years to helping him discover his calling and to encouraging him to dedicate himself to the world of gastronomy.
An energized and passionate chef, Antonio has an impressive number of elite restaurants in Spain on his professional resume, including Quique Dacosta, Aponiente, Miramar and Es Fum. He has also worked alongside Martín Berasategui, among other respectable figures in the field.
Antonio further put his passion into action by joining the team at
Radisson Collection Hotel, Magdalena Plaza Sevilla two years ago. His larger-than-life personality, infectious positivity and ability to lead and motivate his team have undoubtedly played a major role in paving the road to success for the
hotel’s restaurant. Alongside his team, Antonio is successfully taking Radisson Collection Hotel, Magdalena Plaza Sevilla above and beyond, to the forefront of iconic Spanish gastronomic experiences.
