Yayo Daporta
Yayo Daporta
“Modern Galician cuisine with some products of another regions”
Yayo Daporta
“Trained at the Culinary Arts School of Santiago and at big restaurants like “Casa Solla” and “El Amparo”.”
I wasn’t sure when I started to study cuisine. My vocation came when I started to work at Casa Solla, my first job, where I began to feel curious about avant-garde cuisine. That led me to more restaurants. Today I base my cuisine in common sense and good taste. I don’t pretend to be creative and I develop my cuisine between tradition and avant-garde.
Yayo