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Majorero chef Kevin Díaz Perdomo, renowned competitive spirit, will seek to win the Miniature Pintxos Congress defending Cantabria, where he resides
The Majorero chef Kevin Diaz Perdomo will be one of the three members of the team that will represent Cantabria in Miniature Pintxos Congress, the pintxos championship, tapas and miniature cuisine that will take place in Vitoria-Gasteiz del 28 from September to 1 October.
This annual event brings together the best chefs specialized in miniature cuisine, combining a professional and a popular aspect. With more than a decade of experience, has established itself as the great reference for haute cuisine in pintxo format.
Every year, Vitoria-Gasteiz becomes the epicenter of miniature cuisine, attracting hundreds of congressmen and speakers of national and international prestige. Integrated into the Euskadi Gastronomika Product Club, The congress highlights the most admirable values of the culinary sector and includes a program of activities open to both professionals and the general public.
Kevin Diaz, a young talent with majorera roots
Natural of Fuerteventura, Kevin began his career in Cantabria in El Baruco de Anero, to recently assume the head of kitchen at Casa Lucita (Muriedas, Camargo). Weigh your youth, It has already been a finalist in several national competitions and winner of the Best Cheese Sandwich in Spain in the III edition of the Gran Canaria International Cheese Forum.
In Kevin's own words, “Miniature is an impressive contest, both for the organization of the event and for the dynamics and unity that it generates between chefs from all over the Spanish scene”.
About the Cantabrian proposal that he will present with his team, explains that “this pintxo has a lot to do with my homeland, Toto —a small town in the municipality of Pájara, in the south of Fuerteventura—. We want to reflect your agriculture (the best potatoes on the island), its gastronomy and also wink at the village bread and my grandfather, who ran an old family bakery. All this merges with my new home, Sneaky, and the richness of its products”.
Ultimately, It is a pintxo with a Cantabrian soul and a Canarian accent, since for Díaz “Cantabria is my second home, where I feel fulfilled professionally and personally. As head chef at Casa Lucita, development of traditional Cantabrian-Galician cuisine, very creative and with a Canarian touch”.
