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Diego Dato, revelation chef of the Mesa Abierta Tenerife Awards
20/12/2019
Prix
Gastronomie
The young chef from Elche is in charge of the Melvin Restaurant by Martín Berasategui, an establishment located in our hotel.
The 4th edition of the Cruzcampo Gran Reserva Gastronomic Awards, organized with the collaboration of the Business Circle of Southern Tenerife, awarded last December 18th the distinction of revelation chef of the season to Diego Dato, head chef of the restaurant Melvin by Martín Berasategui,
Dato, who grew up amidst rice dishes and cooking aromas, has been trained by masters such as Santi Santamaría and Berasategui himself, and has been part of the teams led by Erlantz Gorostiza on the island for eight years. Since December 2017 he has been at the head of the Melvin Restaurant, the third of the establishments that the award-winning Basque chef has in Tenerife, after MB** and Txoko.
Melvin's is a modern signature cuisine, with a good offer of grilled meat and fish, Basque style, and haute cuisine dishes where the care of the products is a priority, with special attention to top quality Canary products.
The establishment you will find in the social club of our hotel has an interior surface area of 340 m2 and a terrace of 175 m2, with a capacity for 70 guests.
The open-plan kitchen is one of the most important elements of Melvin's interior design, as it allows guests to connect with the work of the kitchen team, the youngest in the Berasategui house.
A prize designated by the public
The Mesa Abierta Gastronomy Awards are the only awards that are decided by the general public, as they are voted on through the El Día newspaper website. In this last edition, around 18,000 votes were counted, 2,000 more than last year.
The event with the best of the gastronomy of Tenerife was held in the Hotel Iberostar Anthelia, in Adeje, and was attended by four hundred people, including the forty nominees in ten different categories.
The 4th edition of the Cruzcampo Gran Reserva Gastronomic Awards, organized with the collaboration of the Business Circle of Southern Tenerife, awarded last December 18th the distinction of revelation chef of the season to Diego Dato, head chef of the restaurant Melvin by Martín Berasategui,
Dato, who grew up amidst rice dishes and cooking aromas, has been trained by masters such as Santi Santamaría and Berasategui himself, and has been part of the teams led by Erlantz Gorostiza on the island for eight years. Since December 2017 he has been at the head of the Melvin Restaurant, the third of the establishments that the award-winning Basque chef has in Tenerife, after MB** and Txoko.
Melvin's is a modern signature cuisine, with a good offer of grilled meat and fish, Basque style, and haute cuisine dishes where the care of the products is a priority, with special attention to top quality Canary products.
The establishment you will find in the social club of our hotel has an interior surface area of 340 m2 and a terrace of 175 m2, with a capacity for 70 guests.
The open-plan kitchen is one of the most important elements of Melvin's interior design, as it allows guests to connect with the work of the kitchen team, the youngest in the Berasategui house.
A prize designated by the public
The Mesa Abierta Gastronomy Awards are the only awards that are decided by the general public, as they are voted on through the El Día newspaper website. In this last edition, around 18,000 votes were counted, 2,000 more than last year.
The event with the best of the gastronomy of Tenerife was held in the Hotel Iberostar Anthelia, in Adeje, and was attended by four hundred people, including the forty nominees in ten different categories.
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