The background and experience of ENRIQUE CAÑETE, make him a young professional with a great passion for gastronomy in all areas. He has experience in luxury establishments and their skill, enthusiasm and ability to work will guarantee the management of large teams and templates.
His vocation raised very young. He studied brilliantly at the Hostelry School of Córdoba, which alternated with his first professional experiences in Cipriano (Puerto Banus) and Huertas of Tejavana (Cordoba) restaurants, to reinforce their learning period.
After graduating as a Specialist in Hostelry (Specialty in kitchen) began his career as a Chef / Chef Starting at the Hotel Gran Melia Volcan (Lanzarote) and as Chef Starting in Hesperia Lanzarote (Puerto Calero, Lanzarote) and Gran Hotel Balneario de La Toja (La Toja island, Pontevedra).
His concern for complementing their training, along with their excellent qualities led him to exercise SubChef Kitchen for Hotel Blau Porto Petro (Mallorca). Recently, he has been Gastronomic Consultant in the Luxury Resort Casa de Campo La Romana (Dominican Republic) and Executive Chef at the Hotel PuraVida Porto Petro (Mallorca).
His creativity also resulted in the creation of the Blog "imasdcocina", in a gastronomy advisor named Entre Fogones and other collaborations in other spaces.