Sevilla is the place where one of the most important figures of the culinary world was born, Rafael Zafra. Since he was sixteen, Rafael has been working in the kitchen.
His family used to take care of the old “Posada de Alcala”, place where he learned about the basic principles, as well as respect and love for the Andaluz style.
After growing and waking up every morning with the unforgettable smell of his land and the Andaluz traditional kitchen, by 1997 he decided to join the Hosteleria de Sevilla school, the “Heliopolis”.
Immersed in the Haute Cuisine world, Rafael completed his experience working with chefs like Tristan in Mallorca and Juan Mari Arzak in San Sebastian, while taking many patisserie courses with Paco Torreblanca, who is known as the best baker in Europe.
After his journey through Italy and many places in Spain, he returns to Sevilla to work in the Hacienda Benazuza at El Bulli Hotel with Rafa Morales.
In 2008, Ferran Adrià gave him the approval; so Rafael took the lead as the kitchen chief and collaborates with the El Bulli thanks to his knowledge and the purist Andaluz flavor he added to that project.