Carmelo Florido

Chef at El Equilibrista 33 (Las Palmas de Gran Canaria, Gran Canaria)

He defines himself first and foremost as a cook. A simple cook. Without pretensions. But with an identity.

He started in the world of cooking at the age of 17. At first it was just another job, until he took it seriously and learnt the trade from the bottom up, going through all the positions in a restaurant, from dishwasher to chef.

Finally, in 2013, he took the plunge and opened a small restaurant, El Equilibrista 33, with the idea of highlighting the cuisine of his mother, grandmother and aunt, his true masters in the gastronomic world.

The concept of Equilibrista 33 is a fresh and direct market cuisine. Based on natural elements and local products, with a culinary idea of the Canarian essence, where the aim is to combine tradition and its flavours, that line of taste that identifies it, with a conceptual presentation of the same. It is also a seasonal cuisine, with a menu based on the product and its seasonality.