Diego Gallegos, Sollo*

Diego Gallegos (São Paulo, Brazil, 1985) has forged a new culinary course. At the helm of his restaurant, Sollo (Benalmádena, province of Málaga, Andalusia, Spain, one Michelin star), this chef specialises in freshwater fish and crustaceans. His aim is twofold. On the one hand, he uses varieties to their greatest advantage – making them nobler than they seem – and that result in a great story on the plate. And on the other, he wants to convey a message that goes beyond the cliché; that farming is the only way to prevent the native fish and crustaceans of Iberian rivers from becoming extinct.