About Me
I’m Chef Owen. My passion for cooking started at a very young age, but it was during my time at Veles e Vents School that I decided to turn it into my profession. There, I discovered that gastronomy is not just about cooking – it’s about creating experiences for people. After finishing my studies, I had the amazing opportunity to start my career at Restaurante Ánua in Cantabria, awarded with two Michelin stars. Working there taught me discipline, precision, and respect for the product. It was my first real encounter with the standards and excellence of fine dining. Eager to keep growing, I moved to Valencia to join Mercatbar by Quique Dacosta, where I learned the value of creativity and how to reinterpret tradition in a dynamic setting. My hard work eventually led me to El Poblet, Quique Dacosta’s two Michelin-starred restaurant, where I grew professionally and personally alongside an incredible team. After several years in fine dining, I had the opportunity to join Quique Dacosta’s team for private events and exclusive gastronomic presentations. That’s when I discovered what truly inspires me: creating unique experiences tailored to each client, making every moment unforgettable. Today, at Denistars, I can fully enjoy putting everything I’ve learned into practice. Each event is a chance to combine technique, creativity, and passion to bring fine dining to our clients’ tables, creating memorable, bespoke experiences.
