Pablo Sánchez

Chef at Los Marinos José (Fuengirola, Málaga)

Sánchez honours his family's legacy by elevating seafood cuisine to new heights.

Born and raised by the sea, Pablo learned from an early age alongside his mother, Ana López, and his four siblings. His father founded the restaurant, and his brother José currently manages the dining room while he is in charge of the kitchen.

Sánchez is self-taught and says he entered the kitchen 'out of necessity', as he was not a good student. However, he gradually discovered his vocation at the stove. He did most of his training at the Fuengirola fish market and other Andalusian fish and food markets, where he selects the finest quality fish and seafood every day.

He uses simple techniques such as grilling, frying and baking, but executes them with mastery to respect the product. However, his curiosity has also led him to innovate, exploring 'offal from the sea' with dishes such as monkfish liver, ling roe and anchovy roe omelette.