Some chefs are trained in prestigious schools; others, like Andeka González, are born with a deep culinary vocation, shaped from childhood within the family kitchen. From an early age, he was surrounded by stoves, absorbing aromas, techniques, and gestures that now define his approach to cooking, learning the fundamental values of the craft: respect for the product and tradition in every dish.

Over the years, that passion led him to specialize in the art of grilling at Direrry and to continue building his career in kitchens such as Hotel de las Letras and Aspen La Moraleja. His cuisine is rooted in well-executed simplicity and the prominence of the product. He later joined the Florida Park project alongside Joaquín Felipe, with a culinary proposal that places fire at its core and craftsmanship as its guiding thread. In this edition of Meat&Fire, Andeka champions the value of origin, product, and authentic cooking.