Mr. Gregorio Camarero, founder of Goyo Catering, was the first chef to receive a Michelin star for a hotel establishment (Restaurant El Corzo) in Spain. This brings infinite values, traditions, ways of thinking and making gastronomy that we keep following today.
Mr. Gregorio Camarero, founder of Goyo Catering
The Michelin Guide Star Gala took place in Marbella a few days ago. This post is a tribute to our first chef. Thanks to his job and dedication he opened the path to turn Marbella in the epicentre of gastronomy.
Presentation of the Michelin Guide 2015 in Marbella
Goyo, as he was known, started with his team in 1974 with all the attention focused in managing to make the clients feel a complete experience when visitint the restaurant at the Hotel Los Monteros. Ten years later, he gained the Michelin star. But his work did not end there as some media have recollected:
In his Spanish wisdom, the great Goyo discovered that the problem number one of Andalusian gastronomy was the emptiness in quality training. And more importantly. To launch a new magnificent Andalusian cuisine. (Opinión de Málaga, 19th November)
This is how the project of the School of Hotel Industry of Málaga, La Cónsula, came out. He played a crucial role, as the members of his team became the teachers. It also has to do with the success of the chefs from Malaga and the cuisine of Marbella. Students like Dani Garcia, Jose Carlos Garcia, Celia Jimenez and Paco Garcia know count with Michelin stars and a career full of recognition.
The most extraordinary author of culinary art of recent European history, we do not say this, we quote again the newspaper La Opinión de Málaga, didn’t believe in shortcuts and nothing was more important to him than finishing a labour day done from A to Z with dignity and the hope of doing it better tomorrow.
One day of 1985 they told him the Michelin Guide had honoured the restaurant El Corzo, the jewel of his hotel in Marbella, Los Monteros. It was the first reastaurant of a hotel in Spain that received this award. The master was not altered. He only said that his team and himself had no merit. They simply had obeyed their compromise with their business and clients.
Dani García, Rafael de la Fuente, Celia Jiménez y José Carlos García.
Presentation of the Michelin Guide 2015 in Marbella
The history of Goyo Catering begins in 1979 when the clients of Goyo Marbella begin to ask for our services at events. Nowadays, we try to follow the principles of our founder, the first chef of a hotel with a Michelin star, Mr. Gregorio Camarero, with our chef Antonio Fernandez and all his team. They work under the same premises: quality and innovation.
Antonio Fernández, Chef de Goyo Catering.