Alberto Lareo is a vocational cook. He started at home, watching and helping his grandmother, Rosa. At 12 years old he went to his first cooking course. Trained at the Escuela de Hostelería Lamas de Abade hospitality school in Santiago de Compostela, he continued his learning alongside chefs such as Toñi Vicente, Eneko Atxa, Marcelo Tejedor, Jacques Maximin and Jean-François Piège. These experiences allowed him to discover classic and modern kitchens, both nationally and internationally, particularly in France. At just 26 years he left Paris to move to Galicia and open Manso, his restaurant in Santiago de Compostela.
Lareo gives free reign to his creativity and he improvises a menu each day depending on the market produce. His cuisine is traditionally based, but is also inspired by modernity and foreign flavours.