The Bailliage de Boston de la Confrèrie de la Chaîne des Rôtisseurs cordially invites you to:
Le Chapître d’été Tour d’Espagne
a
PAGU
Tuesday August 13th, 2024
Chef Tracy Chang of Pagu is a true friend of
the Boston Chaîne.
With multiple awards and nominations under her toque she has hosted three previous Boston Chaîne events - shortly after opening in 2017, a memorable “First Time Back” in 2020 outside on their patio and last year’s smashing “Tour of Basque Cuisine.”
So… when she asked if we would like to enjoy a very special evening with her and three very talented guest chefs from Spain the only answer could be “SI!”
Sergio Corredor from Pamplona, Javier Camacho from near Castilla la Mancha and David Gonzales Cordobes from Madrid are the three young Spanish Rockstar Chefs that will be preparing special dishes that connect the dots between their hometown cuisines and the myriad magical international restaurant establishments where they have worked including Alchemist, ABaC, El Celler de can Roca, Quique Dacosta, Disfrutar and Compartir
(MORE ON THESE CHEFS BELOW)
If weather is on our side we will dine al fresco but regardless we are in for an amazing evening!
Sergio Corredor from Pamplona, Javier Camacho from near Castilla la Mancha and David Gonzales Cordobes from Madrid. These three young Spanish Rockstar Chefs will be preparing special dishes that connect the dots between their hometown cuisines and the myriad international magical restaurant establishments they have worked with including Alchemist, ABaC, El Celler can Roca, Quique Dacosta, Disfrutar and Compartir
Sergio Corredor has had a passion for cooking since a young age, beginning his culinary journey in an Italian pizzeria in his hometown of Pamplona, Spain. This early start in the kitchen sparked a deep
interest in the culinary arts, leading him to pursue further education at the Basque Culinary Center. During his studies, Sergio has gained valuable hands-on experience through internships at renowned establishments such as Alchemist in Denmark, ranked among the top 7 restaurants in the
World’s 50 Best, and ABaC in Barcelona, a 3 Michelin star restaurant by Master Chef’s Jordi Cruz. In addition to culinary training, Sergio is also interested in audiovisual communication. You will often find him with a camera, tripod, and laptop. He is as much behind the camera and in the editing room, as much as he is doing backflips and cooking in front of the camera.
Javier Camacho is from a small town near Castilla la Mancha, Spain. In the past few years while studying at Basque Culinary Center, he has worked at some of the World’s 50 Best restaurants including El Celler de Can Roca (3 star Michelin), Quique Dacosta (3 star Michelin), El Bohio (1 star Michelin) and Hotel NH Collection (4 stars), Restaurant Ikaitz. While he has a particular love for cooking rice dishes in the kitchen like paella, his interests span beyond the kitchen, including technology, art, design, and digital marketing.
David Gonzales Cordobes hails from Madrid, Spain. While his background is in engineering, his passion for culinary arts led him to Basque Culinary Center and to some of the World’s 50 Best restaurants including Disfrutar and Compartir in Barcelona, Alchemist in Copenhagen, and more. He also owns and operates a famous cheesecake company with his brother, Alex Cordobes, in Madrid, and sells over 1000 cheesecakes per day, with a line around the corner, and a viral social media with millions of views. David has a penchant for teaching, just as he does for learning, with a focus in the science of cooking.
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Questions? bailli@chaineboston.com
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