Álvaro Sanz
Trained at the culinary school of “El Cenador de Salvador”. After completing his academic training, he continued learning from the great chefs of the “old school” who elevated haute cuisine.
Chefs like Juan José Castillo, Santi Santamaria, Martín Berasategui, Juan Mari Arzak, Joël Robuchon, and Alfonso Iaccarino among others.
He traveled to Mexico with Juan Mari Arzak, who proposed he be head chef at his restaurant Tezka in Mexico City.
Returning to Europe, he headed to southern Italy to join the team at Don Alfonso (2 Michelin stars) for two years.
From there, he traveled to New York and worked at L’Atelier de Joël Robuchon (1 Michelin star). Upon returning to Europe, he further refined his skills at restaurants like Zaranda (2 Michelin stars), Azurmendi (3 Michelin stars), and Diverxo (3 Michelin stars) among others.
In 2010, he arrived in Ibiza with his partner and was captivated by the island’s magic, light, and nature. He opened Es Tragón, a gastronomic space where he applied his acquired knowledge, developing his passion and creativity.
Now, he embarks on a new personal and professional project, offering the essences and lifestyle of the Mediterranean through the gastronomic experience designed for Sa Talassa.
A team of young professionals trained by Álvaro aims to ensure that clients enjoy the “Sa Talassa” experience with all their senses.
