Alén Tarrío started out in hospitality as a waiter in his parents restaurant Mesón Tarrío, in Lavacolla. He decided to develop his potential in the kitchen and study at the hospitality school Escuela de Hostelería Lamas de Abade (A Coruña). The local from Santiago de Compostela gained experience in the chain Sol Meliá, and ended up being Paco Morales’ head chef. From there he went to Santiago, where we worked at Casa Marcelo, he opened Kuntshalle for a short amount of time and he finally led the kitchens at Pazo de Altamira and O Curro da Parra. In 2017, Alén Tarrío re-opened a classic from the San Pedro neighbourhood of Santiago: Pampín Bar.
His cuisine is traditional, where the quality of the produce and the taste of the food from our grandmothers take priority. Loyal to tradition, he breaks the mould of the young chefs that bet on innovation and experimentation.