DISCOVER

THE TXEBIKO COOKING SHOW

 

JOSÉ LUIS VICENTE GÓMEZ, "TXEBIKO"

José Luis Vicente, known as "Txebiko", is part of a new but experienced generation of Rioja and Spanish chefs. Since his teenage years, he showed an interest in gastronomy, doing his training at the Camino de Santiago Hospitality School in Santo Domingo de la Calzada. He has worked in Asador Egués, La Manduca, El Fogón, Txebiko and Restaurante Cachetero, first as a chef and currently, combining this work with that of owner.

 

His explosive smile, his ability to speak in public, his original "txapelas" style kitchen caps and his close but always respectful treatment are unmistakable parts of his personality. But his hallmark of gastronomic identity is its passion for quality food, prepared with care and respect for tradition, always providing an innovative touch.

 

VIDEOS OF SOME OF HIS RECIPES

 

HIS BOOK, GOURMAND AWARD SPAIN

It contains 41 traditional recipes from its centenary restaurant with his tricks and personal touch, accompanied by large-format photographs and paired with wines from Bodegas Montecillo and Bodegas Osborne, exclusive collaborators in this project.

 

The recipes are organized in six sections: Appetizers and Vegetables, Vegetables, Truffles, Fish, Meat and Desserts. The edition is totally bilingual (Spanish-English), as a contribution for the diffusion of the cuisine and the products of La Rioja and Spain abroad; "Because our gastronomy is appraised in the world and it is our obligation to make it known", as explained by "Txebiko" himself.

 

"Cachetero: more than a hundred years of traditional Riojan cuisine", has the prologues of chefs Lorenzo Cañas and Francis Paniego, the president of the Academy of Gastronomy of La Rioja, Pedro Barrio, gastronomic journalist Pablo García-Mancha and the winemaker from Bodegas Montecillo, Mercedes García. A book of 128 pages in full color, in hard cover and format 22 x 31 centimeters that leaves great taste to readers.

 

YOUR COOKING SHOW

Cooking live and with the participation of people is part of Txebiko's vision of work. He likes to share his passion for quality cooking, encourage healthy eating habits and spread local products. He likes to communicate and share his know-how. For this reason, he is permanently organizing thematic gastronomic days that integrate a live cooking session or cooking show for its guests and subsequent tasting. In this way, it "demystifies" the work of the chefs, creates synergies with local producers and adds value in their work, promotes healthy eating habits and creates empathy with the public. These dinners, conferences and cooking shows take place both in his own restaurant and in wineries, companies, institutions and educational centers, which demonstrates both its versatility and its conviction that good cuisine can be available to everyone.

 

HIS  RESTAURANT CACHETERO

Txebiko is the current owner and chef of this centennial restaurant, one of the few remaining in Spain. Founded in 1910 by Silviano Arechinolaza and Ezequiela Barrio, Cachetero Restaurant has become, over the decades, an indisputable reference in La Rioja gastronomy. A saga of four family generations that achieved recognition inside and outside of Spain. Sat at his tables with his tablecloths have passed personalities such as Ernest Hemingway, Anthony Quinn, Miguel Delibes, Paco de Lucia, members of the Spanish Royal family, Rafael Moneo, Carlos Saura and Francisco Rivera "Paquirri" among many others. More info: www.cachetero.com

SOME OF HIS CLIENTS

 

CONTACT PHONE

(+34) 941 22 84 63

ADDRESS

Restaurant Cachetero-Txebiko

 C/ Laurel nº3 CP-26001. Logroño, La Rioja, Spain

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