El Portal del Echaurren (Ezcaray)

Francis Paniego:
Francis Paniego studied in Madrid and trained in the great kitchens of Pedro Subijana and Juan Mari Arzak. In 2012, he was recognised by the Spanish Royal Academy of Gastronomy with the “National Gastronomy Award for best Best Chef in Spain 2011”.

He was chef at the family restaurant where his parents, Marisa and Felix, named and gave prestige to a brand founded in 1898 and which continues today: the hotel-restaurant Echaurren in Ezcaray, where he developed cuisine full of identity. Francis runs the kitchen of the Echaurren Tradición without forgetting the cooking of Marisa, and El Portal de Echaurren, where creativity is breathed into every dish and which currently has two Michelin stars. He successfully transformed the old inn and eatery into an internationally renowned Relais & Chateaux gastronomic hotel.

On his more informal side, he develops accessible, fun cuisine in the heart of Logroño: Tondeluna, a carefully designed restaurant, where tapas and dishes are served with the Francis Paniego seal.

Since its inauguration, he has run the gastronomic side of the Marqués de Riscal Hotel, A Luxury Collection Hotel, in ElCiego, a Frank Gehry construction that marked a turning point in wine tourism in La Rioja and that currently has one Michelin star.

In the summer of 2018, he will be in charge of its itinerant restaurant, which will bring the name of “Ezcaray” to the emblematic Hotel María Cristina in San Sebastian.

Pol Contreras:

Pastry chef and R&D+i

He trained with Francis Paniego, with whom he has worked on different fronts and in the different establishments of the group.

He has also worked in patisserie with Martin Berasategui, Pierre Gagnaire London, Gaig, Fauchon (Paris)…

He currently runs the research workshop of the Echaurren group and has owns his own brand, Chocolates Pol Contreras.