Marcos Nieto, an Argentine chef transplanted to Seville, has redefined the concept of maritime cuisine at his restaurant Cañabota. His international experience and innovative approach to sustainable cooking have made him a prominent name in Spanish gastronomy.
Biography
Marcos Nieto, an Argentine chef, has made a distinctive mark on the gastronomic scene in Seville. Born in Buenos Aires in 1980, Nieto moved to Spain at the age of 20, after studying cuisine in Argentina. His Spanish culinary career began in Barcelona, where he spent the first ten years working with prominent figures in the culinary world, such as Paco Pérez and the Roca brothers. Notably, he spent three years under the guidance of Paco Pérez and then nearly eight years at Roca Moo.
In 2011, Nieto moved to Seville, where he met Juanlu Fernández, with whom he collaborated to open the restaurant Cañabota in 2016. Specializing in fish and seafood, this restaurant received its first Michelin star in 2021, becoming the second restaurant in Seville to receive such recognition. Nieto and Fernández's philosophy is to offer an open and transparent culinary experience, where customers can directly observe the preparation of dishes.
Nieto is known for his ability to create innovative and personalized dishes, using excellent raw materials and placing great importance on customer feedback. He emphasizes the importance of adapting to the seasonal variations of fish products, following the currents of the sea and the consequent changes in fish availability. This approach reflects a deep understanding and respect for the natural environment and its resources.
Marcos Nieto has also participated in high-profile events such as the Auténtica Premium Food Fest in Seville, an event that celebrates high-quality food and drinks and the Mediterranean diet. On these occasions, Nieto has shared his views on the growing reputation of Spanish gastronomy and the importance of quality raw materials.
