The Modern Innovators Raising The Stakes

The F&B industry is alway evolving with ever-changing dishes and innovative cuisines. let these three chefs from 1-V:u, Preludio and Thevar show you what it means to be a creative chef of tomorrow.

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Fernando Arévalo

I do not want to conform to any particular cuisine, thus I chose author's Cuisine. the term, which originated in Spain, may sound ambiguous but it is very popular among chefs who strive to express their creativity through food. there are no guidelines and boundaries when it comes to author’s cuisine– the rules are simple, just invent whatever pleases you.