Nelson Mastrangelo

With over thirty years in professional kitchens, I began washing dishes before becoming a qualified chef. I worked and studied in the capital, then moved to London, later cooking in several Spanish cities and in Patagonia, Argentina, where I learned to grow the food I prepared. Returning to Spain a decade later, I transformed my experiences into books. My first work recounts a journey through diverse kitchens, offering a critical and realistic view of the hospitality industry. The other two are recipe collections featuring the finest dishes I learned from great chefs, the result of a life devoted to gastronomy and the joy of sharing