Kiko Moya grew up surrounded by the traditional good food of Southern Spain thanks to his father, the maître d’ of “L’Escaleta.” Kiko is now the chef at the establishment, a position through which he has earned Two MICHELIN Stars, which he has maintained since 2016.
Kiko Moya was born in Alicante and grew up in the restaurant environment of "L’Escaleta," where his father was the maître d’. He trained as an Advanced Technician in Catering at the CdT of Alicante. After completing his studies, he undertook various internships in significant Spanish kitchens, culminating in the summer of 1998 with a life-changing internship at “ElBulli”.
Kiko joined the team at "L'Escaleta" in 1999 in a professional twist: Kiko, the son of the dining room maître, stepped into the kitchen, while the son of the former chef, Alberto Redrado, became the sommelier. In 2005, Kiko became the head chef, leading the restaurant to success and moving it from the basement of the historic center of Cocentaina to its current location in a farmhouse with views of Montcabrer.
Since 2016, the restaurant has been awarded Two MICHELIN Stars and has earned three Repsol suns, aiming to preserve and research the most interesting recipes so that they can reach all diners, in a process of searching for its own identity, based on the flavors of the region. A commitment where the ingredients and their nuances are transformed into dishes that surprise with their simplicity.
