The best possible way to introduce him is the one that he does himself: “I am a cook”. He understood it when he was a child and he invested all his efforts to achieve it. He was born in Alicante and always felt like part of his home city; he went to school in Sant Pol de Mar-Barcelona, in order to continue to study by working along with the bests. He was working in Zuberoa Restaurant in Basque Country, in Drolma Restaurant of Hotel Majestic and in Rodero Restaurant in Navarra. He learned (and continues to investigate) the most vanguard techniques of the cuisine with one clear goal which is to come back to Alicante and to apply everything he learned to the traditional Alicante cuisine, the one that attracted him from his childhood.
Having big loyalty towards inherited dishes and big desire to collaborate during his conversation, José Antonio made a profound revision of traditional Alicante cuisine. As a result he actualized it using new technologies as a method to place value on the one of the biggest treasures of his land – its gastronomy.
His virtue is achieved by hours of coking, “to cook many hours helps to be creative” he affirms.
Having studies in hospitality management and being convinced that in order to be able to do a good job in the Hall it is necessary to know the cuisine, drinks and service, Tomas Moreno manages the work of the Els Vents fancy restaurant’s hall and is responsible for a cellar.
Tomas Moreno was given the title of International Sommelier by Spanish Sommelier Association Union; this tireless taster with vocation for constant improving is The Best Sommelier of the Province of Alicante 2017.
What was the best advice given to him? “Devote yourself to what you love the most, but be the best in it”.
He is known as a “chocolate chef”.
In his curriculum you can find everything of recognized profession: The Best Chocolate Master of Spain 2013, World Cup in Cuisine and Bakery 2014 and bronze medal in Olimpic Games of Erfurt (Germany) for being a restless professional.
His philosophy is clear and convincing; it consists in developing complex patisserie that has a concrete concept transmitted through simple proposals.