“Thanks to technology, there are no limits to culinary innovation”

Toño Rodríguez, chef at La Era de los NogalesHappy to get the award A very innovative chef At the Con Mucho Gusto Awards organized by HERALDO DE ARAGÓN Gastronomic Supplement. “I’m excited because it’s a career and confirmation of thinking, because I consider myself a very creative person”, opinion. He believes that despite the fact that the award bears his name, it is a recognition of his entire team, as innovation is very much part of the daily life of the La Era de los Nogales restaurant. “We try to innovate in elements like tableware or furniture that I design,” he says.

For Rodríguez, creativity is trying to find something different, and that’s where he started when he decided to open La era de los Nogales. There was a chosen place Sardas is a small municipality near Sabiñánigo with 37 inhabitants. The chef did not regret his decision. “I wouldn’t trade the team I work with and the views I get to enjoy here for the world”, he notes, while he points out that there are “people who come from Zaragoza, Lida or Barcelona to eat at the restaurant”. Proud of his appearance, he affirms it This situation creates wealth and puts the province of Aragon and Huesca on the map.

Unlimited

Housed in an old restored country house in La Era de los Nogales, tradition mixes with modernity, the restless mind of a man who believes in never stopping innovation in the kitchen. “There are many people who think that everything is invented, but that’s not true. Thanks to technology and new products being created, I believe there are no limits to culinary innovation”Rodriguez says.

This commitment to new creations in the kitchen has led him to achieve both individually and collectively. He has been part of the Spanish Hot Cooking team since 2017It represents a challenge and a responsibility for him, becoming more important every day and currently, he is the captain and technical director of the team.

All the baggage learned in his years of experience were transferred to his restaurant, which was recognized as a Bib Gourmand by the Michelin Guide, a plaque that recognizes the establishment’s good value for money.