In 2000 he completed his studies at the Escuela de Hostelería de Vilamarín (Ourense), specialising in cooking and bakery. Gerson Iglesias has a large professional career in Galician restaurants. Most recently as owner and chef at Ruxe Ruxe in Vigo, which added a splash of innovation to the city’s gastronomy. In 2018 he took to the kitchen at Adega de Caldas in Ourense.
Iglesias’ priority is the produce, which comes exclusively from Galicia: fresh fish, seafood from the estuaries and meat and vegetables from local farmers. The respect for the raw ingredients is emphasised in his dishes, which are minimally elaborated to make the most of the quality and flavour. The chef leaves room for modern techniques with which, as he says, he can obtain the best result from traditional Galician cuisine.