J. Carlos Clemente

Culinary advisor and chef specialized in tuna and blue fish

After working at great Spanish restaurants, such as Martín Berasategui or Coque, Clemente has become one of the most valued gastronomic advisors in the Canary Islands. A lover of the sea, he is a specialist in dishes and preparations from tuna.

Juan Carlos Clemente is one of the great authoritative voices of Canarian cuisine with more than 20 years of professional experience linked to the best gastronomy of the Islands. He was trained by the great culinary masters in the Basque Country, Barcelona or Madrid (Martín Berasategui, El Cingle, Coque, El Mesón Doña Filo or El Chaflán) before returning to the Canary Islands and taking the gastronomic reins of the Iberostar Anthelia or the Gran Hotel Bahia del Duque Resort, both in Santa Cruz de Tenerife.

Named ambassador of Canarian Gastronomy by the Cultural Federation of Associations of Chefs and Pastry Chefs of Spain (Facyre), Clemente is a great lover of tuna (he practices snoring) and the products of his land. Detailed and demanding, he has consolidated his peculiar style and his concept of a cuisine in which the Canarian product is always "at the top of its game".

Clemente is also a trainer and gastronomic adviser both inside and outside the Islands, and holds the position of vice-president of the Association of Restaurateurs and Confectioners of the Canary Islands (ACYRE), an entity whose aim is to disseminate the gastronomy of the islands through various actions such as the promotion of local products, training or representation of the Canary Islands in national and international competitions.

Clemente also acts as a gastronomic advisor to restaurants, local and island corporations or companies. Currently, he is also working with the El Ancla, a place specialized in tuna fish at the south of Tenerife- and Muelle Viejo.