Carlos Casillas

Chef at Barro* (Ávila, Spain)

Casillas belongs to a generation of complete and multidisciplinary chefs who prove that age is not incompatible with an intense career in haute cuisine.

After graduating from the Basque Culinary Centre at the top of his class and completing his scholarship at the Lab de Vanguardia Culinaria, Carlos Casillas worked in restaurants such as La Tasquita de Enfrente, Miramar Paco Pérez** and Ambivium* before joining Bullipedia under the guidance of Ferrán Centelles, with whom he researched and wrote Volume VII on the history of wine.

At just 24 years of age, he was a speaker at the "Diálogos de Cocina" congress, winner of the Juli Soler Award for Wine Talent 2021 and selected as one of the 100 young talents by the BCC, among other awards.

Located in front of the walls of Ávila, Barro is the result of the efforts and knowledge of seven young people, most of them trained at the Basque Culinary Centre, who have brought together the gastronomic and cultural heritage of the region through the product, its history and its origins.