Angel Leon’s eyes are as blue and deep as the sea he adores so much; an unconditional love that began when he was a child and used to fish with his father in the Cadiz Bay, a passion that soon became the driving force of his life.

During his Havana visit, as part of the IBEROSTARChef on Tour initiative, the “sea chef” shared with *Excelencias* the most meaningful moments of his brilliant and often misunderstood career at the Cadiz-based Aponiente restaurant. His formula –as all genial things are- is simple: cooking made exclusively with seafood and teeming with sensitivity, passion and love for his land.