Tenerife has built quite a reputation for its food over the past few years, and it isn’t just down to the restaurants.
Much of that success comes from the people producing the island’s wine, cheese, bread and other local ingredients, along with a new generation of chefs putting them to good use.
That was on display recently at the ‘100 Young Talents of Gastronomy’ event held at the Basque Culinary Center in San Sebastián, where several young professionals from Tenerife represented the island.
Showcasing Tenerife’s produce
Among those taking part were Jorge Méndez from Bodegas Viñátigo, Joel González from Quesería Ayojo, and Rubén and Bryan Medina from Panadería y Pastelería Zulay, each continuing family businesses that have been part of Tenerife’s food scene for generations.
Representing the restaurant sector were chefs Guillermo Santos from Taste 1973, Xabi Luis Boya from Secreto de Chimiche, and Rafael de León from El Cenador.
The group was brought together by Canarian chef Juan Carlos Clemente, who has spent years promoting the islands’ cuisine.
More than just cooking
The event wasn’t simply about preparing dishes.
It gave young chefs and food producers the chance to meet others from across Spain, exchange ideas and showcase what Tenerife has to offer.
Visitors sampled a range of local products, including wines, artisan breads, cheeses, oils and butter, alongside dishes combining traditional Canarian ingredients with modern cooking techniques.
Tenerife’s food scene continues to grow
It’s easy to think of Tenerife as simply a holiday island, but its food and drink have been quietly building a strong reputation well beyond the Canary Islands.
Events like this help shine a light on the people behind that success and show that the next generation of chefs and producers are continuing to raise the standard.
If you’ve enjoyed eating your way around Tenerife, it’s reassuring to know there’s plenty more talent coming through.