Fernando is a self-taught cook. Upon finishing high school, he moved to Dublin where he began working as a dishwasher in a restaurant. Soon his curiosity for cooking was born and his enthusiasm led him to join the kitchens of great European restaurants, such as “Patrick Guilbaud” (Dublin), “Le Gavroche” (London), “Don Alfonso 1890” (Naples), “Maison Pic ”(Valence) and“ Can Fabes ”(Barcelona).
Fernando P. Arellano
In 2005 he returned to Madrid, where he opened a modest and tiny restaurant on C/ San Bernardino, behind Plaza de España. It is the first Zaranda, where it soon captures the attention of critics and gourmets. Soon arrives the first Michelin star is in 2006, just a year later of the opening, Fernando ascends to the gastronomic Olympus. Success then advised him to look for a larger establishment and Zaranda moved to Eduardo Dato Street, in the most refined area of the Chamberí district.
Full Bio
Two years later, he moved to the Balearic Islands where, in 2015, he achieved the second Michelin star. Talent and perseverance, audacity, technique and intuition have served him to revalidate his two stars and continue to shine as the only chef in the Balearic Islands with two Michelin stars and two Repsol suns. In addition to the double distinctions that Zaranda proudly wears, Fernando accumulates numerous professional awards and the permanent approval of the most sensible culinary critics, which proves the talent and career of this avant-garde chef with an exquisite cosmopolitan training.
In 2016, Baiben opened in Puerto Portals. Baiben praises the elegant and balanced cuisine but with an eclectic character. On its menu are some of Fernando’s favorite dishes, essence and Mediterranean atmosphere with international, Latin and Asian nods, which give life to the classic. Aged meats, grilled fish, rice dishes and homemade pasta make up a multiracial, daring and intrepid cuisine, which provides the sensory experience that Fernando Arellano’s cuisine entails.
Fernando P. Arellano
In 2005 he returned to Madrid, where he opened a modest and tiny restaurant on C/ San Bernardino, behind Plaza de España. It is the first Zaranda, where it soon captures the attention of critics and gourmets. Soon arrives the first Michelin star is in 2006, just a year later of the opening, Fernando ascends to the gastronomic Olympus. Success then advised him to look for a larger establishment and Zaranda moved to Eduardo Dato Street, in the most refined area of the Chamberí district.
Full Bio
Two years later, he moved to the Balearic Islands where, in 2015, he achieved the second Michelin star. Talent and perseverance, audacity, technique and intuition have served him to revalidate his two stars and continue to shine as the only chef in the Balearic Islands with two Michelin stars and two Repsol suns. In addition to the double distinctions that Zaranda proudly wears, Fernando accumulates numerous professional awards and the permanent approval of the most sensible culinary critics, which proves the talent and career of this avant-garde chef with an exquisite cosmopolitan training.
In 2016, Baiben opened in Puerto Portals. Baiben praises the elegant and balanced cuisine but with an eclectic character. On its menu are some of Fernando’s favorite dishes, essence and Mediterranean atmosphere with international, Latin and Asian nods, which give life to the classic. Aged meats, grilled fish, rice dishes and homemade pasta make up a multiracial, daring and intrepid cuisine, which provides the sensory experience that Fernando Arellano’s cuisine entails.
Awarded with two Michelin stars and two Repsol suns
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