Ángel León, known as “el Chef del Mar” or “The Chef of the Sea,” is a trailblazing Spanish chef renowned for his innovative approach to seafood and his deep commitment to marine sustainability. Based in El Puerto de Santa María, Cádiz, León is the visionary behind Aponiente, a restaurant that has garnered international acclaim for its experimental and boundary-pushing seafood dishes.

His pioneering work includes turning sea plankton into a culinary ingredient and capturing the bioluminescence of deep-sea fish. His creative experiments often involve previously discarded fish, which he elevates to gourmet status, reflecting his dedication to using every part of the catch.

León’s approach to cuisine is deeply intertwined with his commitment to ocean conservation and sustainability. He has developed innovative desalination and water management techniques, using nanobubbles and solar energy to transform seawater into potable water, which highlights his dedication to addressing global water scarcity. This reflects his broader vision of harmonizing culinary practices with environmental stewardship.