Iván Domínguez

Gastronomy

The cuisine of A Coruña-born chef Iván Domínguez stands out for its simplicity and fresh, local and mostly unknown products.

His professional career began in the Spanish Armed Forces, supplying the Army in conflicts such as the Iraq War. After five years, he entered the Fragas do Eume hotel school in A Coruña to receive academic training and began cooking at the highest level at the Casa Marcelo restaurant in Santiago de Compostela, as head chef, under the command of Marcelo Tejedor, where he held the position for seven years.

After this experience, Iván Domínguez joined the Abastos 2.0 project and then O Retiro da Costiña in A Coruña again, and finally the Alborada Group, where he has managed to revalidate the star that the restaurant in A Coruña has and renew the menu of the Alabaster restaurant in Madrid.

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