The Loop ‘Star gastronomy’ returns with a fresh session spotlighting Eldense chef Pablo Montoro. The event is scheduled for Tuesday, July 14 at 18:00, taking place at the headquarters of the Alicante Cultural Institute, Casa Bardín, San Fernando 44. There, Montoro will share insights into his professional arc alongside journalist Juan Carlos Gumiel in an engaging career tour that highlights the chef’s influences, milestones and philosophy.
This ongoing initiative aims to explore every facet of culinary excellence found in the region. It brings together not only conversations but also intimate gatherings that celebrate the craft. The program shines a light on restaurateurs who have earned prestigious accolades such as Michelin stars, Soles Repsol, as well as sommeliers, pastry masters, and other ambassadors who represent the province’s rich gastronomic heritage. On this occasion, Montoro will recount the trajectory that led him to become a prominent figure in Alicante’s dining scene and how his journey intersects with the wider story of local cuisine today.
Montoro’s path includes mentorships and collaborations with renowned kitchens abroad. He has trained in celebrated establishments and experienced world-class culinary philosophies that have influenced his own approach. His experience spans across renowned restaurants, international culinary scenes, and high-profile culinary projects that underscore the value of innovation, technique, and a deep respect for regional ingredients. Beyond the kitchen, Montoro has engaged with diverse ventures and media opportunities that broaden the audience for his cuisine and the province’s food identity. These experiences have allowed him to connect with a global audience while remaining rooted in the authenticity of Alicante’s terroir.
The conversation will also explore how Montoro integrates travel-inspired techniques with traditional methods, creating dishes that reflect both his international experiences and the distinctive flavors of the Alicante region. The discussion will touch on how a chef’s exposure to different cultures and cuisines can elevate local produce, techniques, and presentation, translating into a dining experience that travels beyond borders. The program highlights a philosophy that values top-tier ingredients, precise execution, and a fearless approach to experimentation, all while preserving the essence of regional recipes and seasonal abundance.
Julia Parra, vice president of culture, emphasized that this program offers a rare chance to trace the journeys of chefs who elevate Alicante’s culinary potential. She noted the appeal of the series for its emphasis on wholesome ingredients, high-quality products, and the distinctive methods that render Alicante flavors recognizable on the global stage. The initiative positions local gastronomy as a living tradition that evolves through curiosity, collaboration, and a commitment to excellence, as it connects producers, chefs, and audiences who share a passion for exceptional food.