Beatriz Fernández Cabello

Born in Seville. I studied pastry at ESH and worked at Nerua, Casa Solla, and El Celler de Can Roca. I moved to Mallorca to work for three years as a second-in-command at Zaranda (2*). After this period, I returned to my hometown to become Executive Chef at the Mercer Hotel (5*GL) and later Head of R&D for the Ovejas Negras Company group. Two years ago, I moved to Logroño with my husband to open our personal project, Arsa — a place where we can do what makes us happiest: cook.