Kiko Moya

Chef at L'Escaleta** (Cocentaina, Alicante, Spain)

Kiko Moya's cuisine appeals to and feeds on emotions.

Kiko Moya first came into contact with cooking at the age of 14 at L'Escaleta, the family restaurant that his parents had set up with a couple who were friends. This connection encouraged Kiko to study catering in Alicante and, after several internships, he arrived at elBulli, where he did a stage. It was this experience that awakened his passion for cooking.

In 1999 he returned to Cocentaina and joined the team at L'Escaleta, where he prepares unpretentious, intelligent, calm cuisine, with a long reflection behind each ingredient, each point and each ingredient. He is well aware of the importance of understanding the historical essence of gastronomy. In 2000, the restaurant moved to the slopes of Montcabrer and currently has three Repsol Suns and two Michelin stars.

Kiko Moya is also present in Madrid with the Sinestesia restaurant, where he combines technology and haute cuisine.