``Stars Cook`` begins in:


9 Michelin Star CHEFS pay homage to the greatest in the world of

the Flamenco – SARA BARAS

The great party begins from Barcelona traveling by AVE “Blue Fin Vallformosa” to Sevilla, Jerez and Cádiz with the prodigious chefs and artists. You’ll find one thousand and one magical surprise. Fusion of Gastronomy and Flamenco. EVERYTHING FOR ALL AND ALL FOR YOU…SARA!


The time has come for the El MÁS DIFÍCIL TODAVÍA – fusion of the best GASTRONOMY, FLAMENCO, MUSIC and SHOW. Start the countdown.

The chefs of STARS COOK 2020 have got all artillery … magician, comedians, dancers, guitarists, actors, editors, photographer, camera and action … They will get togather on a high-speed train took out from Tarantino’s movie…. our endless emotions will make us fly and bring us to a world where we have never lived… Let yourself go… Enjoy it and get everything needed.

9 Michelin stars will cook for us with the sea breeze of Cádiz and the sound of art of Sara Baras.


Chefs: Albert Raurich, Albert Adrià, Carles Abellán, Nandu Jubany, Paco Méndez, Andreu Genestra, Juanlu Fernández, Rafa Zafra, Álvaro Rivera, Rafael Vidal.

Showmen’s: Manel Tallafé, Mago César, Eva Hernández, Leo Power, DJ David Oleart, Chirigotas Quemasangre.


GREAT collaboration of the family from Cádiz in the Baluarte de los Mártires

 An unprecedented celebration unites the stars of

“The little silver tea cup” (the nick name of Cádiz).

-Fernando Córdoba (Faro del Puerto).

-Pepe Melero (El Campero).

-Jose Manuel Córdoba (Ventorrillo El Chato).

-Javier Córdoba (Catering Faro).

-The Mota family (Restaurante Antonio).

-Mr. Pepe Manteca & his sons (Casa Manteca).

-Mario Jiménez & Maite Córdoba

(Restaurante El Faro de Cádiz).

Stars cook


Blue Fin Vallformosa Train – AVE

-7:30 Meeting at Barcelona Sants railway station. (Platform 1-2).

-Our chefs with Michelin stars cook for us on the train to Sevilla.

-Transfer by bus to the hotel Barceló Montecastillo in Jerez de la Frontera.

-A rest at the hotel and prepare for a night with full of illusion…

-Small talk about Bluefin Tuna Fish before dinner.

-Dinner of traditional and innovation cuisine of Jerez by the chef Juanlu of the Restaurant LU and different recipes of Almadraba’s wild bluefin tuna by the Group Faro.

-Flamenco by Leo Power.

Dreams & Magical Times – González Byass 

-11:10 Presentation by Manuel Maldonado “The life and truth of the 100% Iberian ‘bellota’ pigs in Extremadura”.

-Presentation by Carlos Ríos and Andres Piña “The Payoya goats, Grazalema, the Payoyo Cheese”.

-Transfer and lunch of traditional cuisine of Jerez at the Meson La Cueva.

-Visit to the Bodega González Byass in the afternoon.

  • Show “How do the Andalusian horses from Jerez dance?”.
  • Visit in González Byass guided by Jose Argudo.
  • Harmony of tapas and wines. Mr. Antonio Flores will present such the special ceremony.
  • Dinner of the best Valencia Paella by Master Rafael Vidal.

We’ll also taste retinto meat (beef) from Cádiz, prawns of “Pescadors de Roses”, the best caviar of Riofrío and incredible oysters of Amélie.

  • Special show of Sara Baras.
  • Typical dessert of Jerez, Coffee and Gin tonic.


 -13:00 Transfer to the Baluarte de los Mártires in Cádiz.

-Aperitif in Casa Manteca.

-Lunch by our STARS COOK.

The 9 Michelin stars will delight us with a historical cuisine.

Besides “El Fogón de Trifón” will participate with his famous callos and Álvaro Palacios with his “Petalos del Bierzo”.

  • Coffee, drinks and Chirigotas (humorous music).
  • The great show of Sara Baras.

-Dinner of “molletada” and wines from Cádiz.

-00:00 “Flower Power” Party by DJ David Oleart at the castle of the Hotel Barceló Montecastillo.

-Churros with hot chocolate at the end of the party.

“Get everything needed”

 -11:00 Check-out.

-11:50 Departure by bus for the railway station in Sevilla.

-14:50 Departure of the train for Barcelona.

  • Catering of El Grupo Faro accompanies us with the products of Cadiz.
  • Cocktailer Marc ÁlvarezMARTINI”.

Albert Raurich

raurich INGLES

Albert Raurich

Albert Raurich entered the recently inaugurated School of Hotel & Restaurant Management in Barcelona, belonging to the first promotion and coinciding in it with chefs and friends such as Quim Marqués, Carlos Abellán, Sergi Arola, José Ramón Andrés…
After working at the Els Pescadors restaurant and then El Café de l’Academia as a head chef, in 1997 he started working at elBulli for 11 years. The last 7 years of elBulli he was the head chef.
His gastronomic proposal is based on the concept of tapas and Asian cuisine, mainly Japanese, Chinese, Vietnamese or Thai.
In 2008 he opened his first restaurant: Dos Palillos and received the first Michelin Star in 2012.
In 2016 he opened his second restaurant: Dos Pebrots, based on the investigation of historical dishes from the Mediterranean.

En 2008 abrió su primer restaurante: Dos Palillos y recibió la primera estrella Michelin en 2012.
En 2016 abrió su segundo restaurante: Dos Pebrots, basado en la investigación de platos históricos del Mediterráneo.


Albert Adrià

Albert Adrià forged his professional career as a chef of the elBulli restaurant with his brother Ferran Adrià. He was in charge of the pastry at first and the creative area later.

1997: elBulli receives the third Michelin Star

2012: Create La Cala Albert Adrià, a brand based on the aperitif with creativity

and the difficulty of innovation in all his products.

2013: Receives a Michelin Star for Tickets and another one for 41º

2014: Pakta, a Nikkei restaurant, receives a Michelin Star

2015: Hoja Santa and receives a Michelin star

2015: Heart Ibiza created by Albert and Ferran Adrià and Le Cirque du Soleil

2015: In the magazine “Restaurant” recognized as “The best Pâtissier in the world

2018: Enigma receives a Michelin Star

2018: Cakes and Bubbles at the Café Royal in London

2019: Mercado Little Spain in New York with Jose Andrés


Carles Abellán

He has been able to convert the most imaginative concepts of El Bulli, where he started and formed, into affordable and playful proposals, while working from the maximum culinary solidity, the tradition Catalan “tapera” and “platillera” and his projection to the avant-garde.

(Written by the inspectors of the MICHELIN guide)
The idea of Carles Abellán, a restless and enterprising chef who has not stopped since he passed through the el Bulli, is to offer us the authentic taste of the sea and a succession of sensations that find their starting point in the wonderful fish and seafood obtained daily in the market. His appetizing proposal seeks interaction, so you participate in what they are preparing for you, and that the products maintain their essence after a minimum intervention.

Carles Abellán opened La Barra de Carles Abellán, with the Michelin star, in the hotel W Barcelona. The Bar La Alegría (C / Compte Borrell 133, Barcelona), which was founded in 1899, has been reopened by Carles Abellan, his son Tomàs and Max Colombo.

foto nandu

Nandu Jubany

Nandu Jubany was born in 1972 in a family dedicated to gastronomy. At the age of 18 he became already a head chef of the family restaurant, Urbisol.

In 1995, he, with his wife Anna Orte, opened the door of Can Jubany, which received a Michelin star three years later. In 2012 the Repsol Guide awarded him the highest distinction- 3 Suns. Jubany manages not only the gastronomic the Hotel Mas Albereda, but also Jubany Events. This deals with the events that we operate the catering services both in Jubany’s celebratory space (El Serrat Del Figaró and Mas d’Osor) and also in spaces of the clients’ selection.

In 2014 he opens the Foc restaurant in Singapore and the Petit Comité in Barcelona in the same year. He begins gastronomic advice at the Majestic Hotel in Barcelona. 20 year’s celebration of the Restaurant Can Jubany in 2015. A year later, in 2016, we celebrate the 10th anniversary of Mas Albereda and he opens three more new restaurants: Can Carlitos in Formentera, and the restaurants in Singapore Foc Sentosa and Pim Pam Foc. In 2018, he opens the restaurant Pur and the cocktail bar Impur at the heart of Barcelona. In November 2019 the Pur receives the Rookie 2020 award from the Macarfi Guide.


Paco Méndez

Paco Méndez, born in Mexico City and begins his love for gastronomy from his childhood. His grandmother is the one who introduces him to this world, which leads him to discover traditional Mexican flavors and recipes.
Making dreams come true … Paco Méndez and Albert Adrià on a trip in Oaxaca (Mexico), decide the name of what will become, one year after of its opening in 2015, one of the best restaurants of Mexican Cuisine in Europe:

HOJA SANTA Restaurant.
2015 Obtaining in record time its First Michelin Star, this being a record that approx. Only 10 Restaurants in the world have achieved it.
2016 Repsol Sun for Hoja Santa
2016 Hoja Santa and Niño Viejo enter the list of the 50 Restaurants with the most waiting list in Spain


Andreu Genestra

His dream was to be part of the best restaurant in the world and in 2008 he landed at Ferran Adriá’s Bulli throughout that season and part of the 2009 season. Since then, based on the experience in the restaurant of Cala Montjoi, he yearned to excel day after day.
His first position as a head chef came from the restaurant El Pi of Barceló Formentor for 3 seasons.
After an arduous process of training in numerous prestigious restaurants, both in Spain and around the world (London, Paris, Stockholm, Moscow, Miami, Kuwait …), the chef Andreu Genestra decided to return to his origins and exploit the essence of his native island.
In April 2011 he decided to open his own Restaurant Andreu Genestra at the hotel Son Jaumell in Capdepera (Mallorca).
With a lot of work and sacrifice during 3 years, the Michelin guide gives it a Star and the Repsol guide recognizes it with a Sun.

juan Luis

Juanlu Fernández

Juanlu began his career with artisan pastry and then traveled through different cuisines of great chefs in Spain to explore his passion for French cuisine and merge it with the most traditional and patient cuisine of his homeland, Jerez.
His enthusiasm, along with his culinary training and his tireless ability to reinvent the rear guard cousine, is the guiding thread of the dishes he creates.
Juanlu describes his cuisine as “avant-garde of rear guard”.
His culinary personality fuses his own heritage with innovation and the classic touches of haute cuisine. Traditional dishes, but with a certain rogue touch, which will transport you to an unexplored world.
In 2018 the restaurant Lú Cocina y Alma brings the first Michelin Star to Jerez.


Rafa Zafra

Rafa was born in Seville. From the age of 16, he has been present in the kitchen as his family was in charge of the old Posada de Alcalá, a place that showed him the bases, respect and love for Andalusian cuisine.

In 2008, with the approval of Ferran Adrià, Rafa takes over as a head chef and collaborates with the world of El Bulli thanks to his contributions of Andalusian flavor and purist.

With only 26 years of age, he won and retained two Michelin stars that he held from 2008 to 2011 as well as having 2 Suns in the Repsol guide.

In 2010, he collaborated with Albert and Ferran with the Tickets project, and the 41º, and also in 2015 in Heart Ibiza.


For 2016, he opens the Estimar restaurant in Barcelona, where it will seek to transmit his purest feeling of love towards the Mediterranean.


Álvaro Rivera

Álvaro’s father is from Barbate, Francisco Rivera, of the restaurant La Traiña. After studying restaurant management and working at the Meliá Sancti-Petri, he decided that he liked the cooking as much as to dedicate himself to it. That’s why he began to learn as a chef, starting with a training course for the Meliá Hotels International and then at the Ciomijas Hotel Management School.
His career has been marked by his work in several restaurants in Spain, known with Michelin stars, such as Kabuki, a Japanese cuisine; o Tickets and Enigma.
Soon he opens his restaurant Yôko, of Japanese-Mediterranean fusion cuisine, in Barbate, where is known as the “City of Tuna fish”. And on its coast of Barbate they catch by “almadraba” (an elaborate and age-old Phoenician technique for trapping and catching tuna fish) the best wild tuna fish of the world – Atlantic Bluefin tuna.

Ferran Adrià

Sara Baras

Sara Baras is one of the most prestigious and recognized representatives of the performing arts internationally. She has been directing her own dance company, Flamenco Ballet Sara Baras, since 1997 as a dancer, a director and a choreographer. So far she has premiered 13 shows of her own creation performing and done more than 4,000 performances worldwide. She has presented her shows in such mythical venues as the Royal Albert Hall in London, Opera House in Sydney, Carnegie Hall in New York, Grand Theater of the Liceu in Barcelona, ​​Champs Elysees Theater in Paris, Grand Theater in Shanghai, Orb Theater in Tokyo , Concert Hall of Hong Kong, Kennedy Center of Washington DC, Esplanade Theater of Singapore, Palace of Congress of the Moscow Kremlin, Adrienne Arsht Center of Miami, Sejong Theater of Seoul, Theater of Fine Arts of Mexico City, Opera of Dubai or Royal Theater from Madrid among others.

For her work and the dissemination of culture throughout the world she has received numerous awards and distinctions, for example: distinction “Honorary Ambassador of the Spain brand” received from her Majesty King Felipe VI, the Médaille de Vermeil de la Villa Paris, the National Prize of Dance 2003, 5 awards MAX of performing arts, the Gold Medal from John Fitzgerald Kennedy Foundation for the performing arts in Washington DC, the Galileo Prize 2000 awarded by the city of Florence, the title of ” Ibero-American Ambassador of Culture ” and so on.

She has been the image of advertising campaigns such as “Triumph”, “El Corte Inglés”, “Cartier”, “Cruzcampo”, “Carbonell”, “Image of Andalusia” and “Madrid 2016”. Also she was starring the advertising campaign for Freixenet in the Christmas season 2011-2012. She gave her image to MATTEL in favor of Children’s Villages for the presentation of the “Barbie Sara Baras”, which is an exact collector’s replica that makes her the first personality in Spain to have a Barbie in her image and likeness. The exclusive watch, Jaeger-Leocultre, dedicated her a limited edition collection of their model of “Reverso” with carving her image on the back of the collection’s watches.

Even her busy schedule has not prevented her from helping the needy by collaborating in several solidarity projects such as the Vicente Ferrer Foundation (she has recently directed and starred in the 50th Anniversary Gala of the foundation of el Gran Teatro del Liceo in Barcelona), Children’s Villages, the fight against cancer, the Down Syndrome Foundation and the “My Princess Rett” Foundation of which she is a godmother and with whom she actively collaborates in the research and treatment of Rett disease.


The organizer (Published in the magazine FORBES in May 2019)

The main reason why we are here is my enthusiasm to generate something that covers my concern to mix my influences from Barcelona, Cádiz and Japan.

All started 20 years ago, thanks to the labor relations of my father, Álvaro Montero, who worked as the director of purchases of Lafuente in the year 63 and Colmado Quílez from 1973 to 2000.

In 1998, he introduced me to the world of canning (Conservas Guau – Alimentos La Formidable) From then on, I started working in canneries, going through different positions, from production to commercial management. My work experience goes through Galician canneries, canned anchovies, blue fin tuna in the south of Spain (including the commercial director of the Wild Bluefin Tuna Museum of Almadraba between 1999-2012), caviar (introduction of Riofrío caviar in Catalonia from 2000-2012) Vengarco, Zallo, Faroliva, Imperia, Ferrer, Patatas Rubio and currently leading the management of Queso Payoyo, Bodegas Izquierdo, Blue Fin Vallformosa y La Cala Albert Adrià.

El conflicto en Cataluña obliga a retrasar el homenaje de los cocineros a Sara Baras

Los actos, en los que participan numerosos establecimientos de Barcelona y que se centraban en la provincia de Cádiz se llevarán a cabo en abril La organización del homenaje que iba a realizar un amplio grupo de cocineros de alta cocina a la bailaora Sara Baras ha decidido trasladar los actos previstos, que iban a [...]

DJ David Oleart

Presentación de nuestro DJ David Oleart desde Ibiza

Carles Abellán y Nandu Jubany

Presentación de los Chefs Carles Abelán y Nandu Jubany

Manolo Tallafé (El pirata)

Presentación del actor Manolo Tallafé (El pirata)

Familia Cordoba de Cádiz

Presentación Familia Cordoba de Cádiz.

Andreu Genestra

Presentación de Nuestro Chef Mallorquín, Andreu Genestra

Restaurante Mibu

Presentación del Restaurante Mibu de Tokio

Juanlu Fernández

Presentación de Nuestro Chef Jerezano, Juanlu Fernández

Leo Power

Leo Power, cantaora de flamenco de Cádiz inmersa en otras músicas del mundo. Elegida gaditana del año por el Ateneo literario de Cádiz. En su voz siempre presente el flamenco con matices de la música cubana, Argentina, del jazz, del blues y del soul…

Nota de prensa


Algunos de los chefs nacionales más reputados del momento parten rumbo a Andalucía en “El Más Difícil Todavía”; un exclusivo viaje gastronómico, que reunirá a 9 estrellas Michelín, para rendir un espectacular homenaje a la bailaora gaditana, Sara Baras.

Diario de Cádiz

#barcelona #cadiz #flamenco #gastronomia #pasion #bailar #equipazo #gaditanos #8estrellasmichelin #sarabaras

Nuestra Coreógrafa

EVA HERNÁNDEZ JOVER Coreógrafa , bailarina y profesora de danza Licenciada en danza contemporánea en el instituto del teatro de Barcelona, completó su aprendizaje formándose en prestigiosas academias de danza y teatro como Nancy Tuñon y la Caldera. Ha explorado las diferentes disciplinas de la danza contemporánea, española y clásica, enseñando en diferentes escuelas como Memory, [...]

Ocho estrellas Michelín para Sara Baras

Varios cocineros de prestigio de Cataluña a los que se unirán un grupo de profesionales gaditanos rendirán en noviembre un espectacular homenaje a la bailaora que tendrá lugar en las bodegas González Byass de Jerez y en el Baluarte de los Mártires de Cádiz “A ella le encanta la gastronomía y a nosotros nos encanta [...]

Buenos días!! Me desperté con muchas ganas de bailar!! A por todas!!😉

#Barcelona #teatrotivoli #teatretivoli #temporada #flamenco #pasion #entrega #compañiasb #sombrassarabaras #bailar #equipazo #girasombras #adejarnoselalma #directo #equipazo

Apuesta segura por la calidad

Albert Adrià ha confiado en él para crear la marca de conservas La Cala. Y es que Álvaro Montero es uno de los grandes especialistas de nuestro país en la materia. Algo en lo que ha tenido mucho que ver su padre, responsable de compras del Colmado Quilez, uno de los más selectos de la [...]





STARS COOK is an event for lovers of gastronomy. Tickets are available through registration. Fill out this form and we will tell you how to get yours.

Utilizamos cookies propias y de terceros para mejorar su experiencia. Si continúa navegando consideraremos que acepta su uso. Para obtener más información sobre las cookies de esta web, consulte nuestra política de cookies. Acepto la Política de Cookies de esta web.

Aviso de cookies