Diego Guerrero
“Añana Salt stands on its own; you just have to support it. It’s an honor for me to represent this salt around the world.”
The chef from Alava Diego Guerrero (Vitoria-Gasteiz, 1975), who earned two Michelin stars as chef of the El Club Allard restaurant in Madrid, became an international ambassador for the Salt Valley and Añana Salt in 2013.
Guerrero thus joined a world where chefs with numerous Michelin stars endorse the quality of the salt produced in the Salt Valley with their creations and their image.
Diego Guerrero joined El Club Allard in 2002. Since his arrival, the restaurant has become a culinary reference. In 2008, Guerrero earned his first Michelin star, and in 2011, his second. He currently runs his own culinary project at Dstage, which earned two Michelin stars in 2017.
His resume also includes numerous awards. He earned honors from the Zabalburu Cooking School in Bilbao, where he worked with Martín Berasategui and Manolo de Osa. He spent three years at the Goizeko Kabi restaurant in Madrid, and before joining El Club Allard, he turned El Refor in Amurrio (Álava) into a benchmark for contemporary Basque cuisine.
