This contest is only for professional chefs, up to a total of 30, from all over the US. They will compete to cook the best Authentic Paella Valenciana and a second ‘free style’ paella.
The winner of the Traditional Paella Contest will travel to Sueca (Spain) in September 2019 and will have the opportunity to be the next best Paella Chef in the world.
The second and third prizes will receive a certificate and direct access to the US semi-final for 2020.
The winner of the free style paella will receive a spanish ham
The second and third prizes will receive a certificate.
Jesús is a master paella chef of the RI-RA restaurant in Sueca (Spain). He is the president of the jury.
Amanda Mars, born in Castellón (Spain), is the correspondent of the spanish newspaper El País in Washington DC. She started her career working for EuropaPress in 2001. She joint El País in 2006 and has been in the US since 2015, first in New York and since 2017 in Washington DC.
Natalia is the founder of Khayyan Specialty Foods. Khayyan is a producer, importer and distributor of ingredients and the company was created under the premise that culinary excellence is supported by outstanding ingredients.
Migdaliz, born in Puerto Rico, is the current Culinary Arts Program Coordinator at Sistema Universitario Ana G. Méndez in Washington DC. She’s been a chef instructor for the last 13 years and has experience as a personal chef in Paris (France) and as 1st Pastry Cook at the Ritz-Carlton Resort in Naples, FL.
Miguel is an account manager at Socarrat, the advertising agency behind the International Contest of Valencian Paella of Sueca. He is the deputy president of the jury.
Daniel was born in Sueca (Spain). He started his steps at the Mediterran Culinary School as a kitchen assistant for Jesús Melero. He became Chef of important restaurants of the Valencian coast. Daniel currently works for Sawm Imports one of the most important wine and food importers in the US.
Gilbert brings with him over 25 years of experience in the restaurant industry. Gilbert joined the team at Bretton Woods in early 2018 after spending two years in charge of the kitchen at the IMF HQ2 in downtown Washington DC
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