Álvaro Salazar, chef at the Voro restaurant: “It is very difficult to get two Michelin stars”

Álvaro Salazar, chef at the Voro restaurant, belonging to the Cap Vermell Group, has achieved his second Michelin star at the age of 36. The first he got at the age of 29 at the head of the Argos restaurant.

After some dizzying and emotional days, the chef assures that he has more assimilated this important achievement. “It is something unique, it is very difficult to get two Michelin stars. And on top of everything that is happening worldwide, we thought that this was not going to happen ”.

Despite the difficulty of the challenge, the chef of the restaurant located in the Canyamel hotel resort admits not feeling surprised. “We have had important visits during these months, we have done things very well, we have evolved, we believe in our potential, we are very self-demanding, we exceed ourselves every day, every week.” If we look back, he added, “our qualitative leap has been enormous and today we are completely different.”

The first thing he did when he heard the news was “give a kiss to María Cano who has been with me since 2016 and is my right hand. Then I was able to talk to my parents who were very excited. Also with my team who were at the door of the Michelin star delivery gala since only two people could enter per restaurant ”explains Salazar.

The chef of Voro, the restaurant of Cap Vermell Grand Hotel, confesses that “Mallorca is the pantry of my kitchen, it is the one that nourishes me with the products with which I am going to work. Top quality. From there enter, he explains, the memories of Andalusia, the aromas and also the techniques of classic Andalusian cuisine.

Reflecting on what it means to receive recognition of this level for the second time, Álvaro Salazar confesses that “it represents recognition of all my sacrifice and work carried out since I was a child when I left home at 18 years old. I have sacrificed a lot to reach Voro’s level of gastronomy. It is the sum of the work of an entire team. Without them this would not be possible. It is a total team effort ”.

He admits that he was not pursuing the second Michelin star. “I was not looking for the second, I was looking to be the best Michelin star and thus, working, the second has arrived. And now I want to be the best with two Michelin stars, which means surpassing ourselves every day and that is the most beautiful thing about this job ”.