Luis Salcedo Irala

Luis Salcedo Irala (Tudela, 1979) grew up among the stoves, learning the craft from a very young age in his family’s restaurants. His training was further strengthened with two master’s degrees from the Basque Culinary Center and internships at Les Cols (Olot, Girona), experiences that brought freshness and innovation to his already solid knowledge of products and the local territory.

Technical mastery, respect for ingredients, and a passion for his own vegetable garden have been the pillars of his culinary philosophy. For the past 15 years, he has led the kitchen at El Choko de Remigio, a space based on “cultivated gastronomy,” while keeping the traditional repertoire alive at Restaurante Remigio. His work has been recognized with multiple distinctions, including the Annual Award from the Navarra Academy of Gastronomy for his work with vegetables (2018) and several Soles Repsol between 2019 and 2025.

Luis is defined by constant curiosity: a drive that pushes him to explore new paths, evolve the cuisine he learned, and translate his personal vision of the territory and season into every dish he creates.