José Luis Espino

Chef at Bevir* (Las Palmas de Gran Canaria, Spain)

With a cuisine based on what the land and sea of the Canary Islands have to offer, Espino creates menus full of culture.

José Luis Espino began his training at the Hotel Escuela Santa Brígida in Gran Canaria, where he obtained a double qualification in dining room and kitchen. At the end of this first stage, he did an internship and then worked at the M.B. Restaurant of Martín Berasategui, with chef Erlantz Gorostiza, where he was employed and trained for a year.

José Luis then went on to train at some of the peninsula's leading establishments: El Bohío, run by chef Pepe Rodríguez, Martín Berasategui's restaurant and El Celler de Can Roca. On his return to Gran Canaria, he worked on various gastronomic projects for different hotel chains, and it was with his wife, María González, that he decided to open his own restaurant, Halma, in the capital of Gran Canaria, a stone's throw from Las Canteras beach.

Currently, chef José Luis Espino works at the Bevir restaurant in Las Palmas de Gran Canaria, where he is chef and co-owner with businessman Rogelio Tenorio.