Antonio Jurado

Born in 1975 in Córdoba, I’ve spent my life exploring culinary traditions and innovations across Granada, London, Cádiz, and Tokyo. My career has been shaped by a passion for precision, creativity, and teamwork, working in dynamic and high-paced kitchens around the world.

Training & Expertise

• Westminster Kingsway College (Vincent Square) and Tokyo Sushi Academy
• Specialization in:
  • Fish, seaweeds, plankton, and sustainability (Aponiente)
  • Molecular gastronomy and modernist cuisine (Tapas Molecular Bar)
• Skilled in Iberian ham cutting and Traditional paella and rice dishes, with a focus on authenticity, flavor, and technique

Expanded Culinary Skills

• Sourdough bread making
• Brunch and breakfast service
• Ingredient handling and presentation, emphasizing precision and consistency
• Adapting to fast-paced, high-pressure kitchen environments

Leadership & Mentorship

• Conducted cooking classes
• Featured in NHK Educational’s ‘Spanish to Travel’ series
• Provided guidance and training to junior staff on specific techniques
• Fluent in Spanish, English, and Japanese

Professional Values

I’m always eager for new challenges where I can apply my experience, learn something new, and be part of a team dedicated to culinary excellence. Whether it’s mastering techniques or creating memorable dining experiences, I bring commitment and enthusiasm to every opportunity.