Idoia Lacambra y Ángel León

She studied Hotel Management at the ESHOB in Barcelona and started working at Aponiente after completing her work placement in the restaurant itself. She spent three years as head waiter and the last year at Alevante. 

She decided to move to Madrid, where she worked at El Invernadero in Rodrigo de la Calle and later at Streetxo. 

After the pandemic, he returned to El Puerto de Santa María and joined the team at Aponiente, where he was initially responsible for the starters, but with the arrival of David Gil, he discovered his passion for pastry. For the last three years he has been working hand in hand with Ángel León on this project, which brings us closer to the sea from a different perspective.