Chef
Speaker
Alberto Lozano
Chef at Huset (Svalbard, Longyearbyen, Norway)
With more than 25 years of experience, Alberto Lozano's creative and sustainable cuisine draws from all the places on earth where he has cooked and lived.
A chef since the age of 16, Lozano says he started in the world because he didn't study. His father found him a job in a restaurant in Albacete to get the idea of becoming a chef out of his head, but the opposite happened. He then tried his luck in Mallorca and Ibiza before settling in London.
When he returned to Spain, he opened a mushroom bar and then a restaurant in Albacete, which closed with the onset of the crisis. He worked for a Swedish hotel company and has worked in the kitchens of major restaurants and hotels in Ibiza, London, the Alps, Corsica, Greece, the French Caribbean and Sweden. Later, the Norwegian company Hurtigruten offered him the chance to live in Svalbard. There he captains the Huset, the northernmost haute cuisine restaurant in the world.
His culinary techniques are mainly based on preserving seasonal vegetables, game and fish, both Arctic and Norwegian, by fermenting, salting, pickling, draining...
