Born in A Laracha, but based in A Coruña as a child, Moncho Bargo started out in hospitality working in a bar until he decided to jump over to the kitchens. He gained experience abroad as head chef at Dionika in Edinburgh and at Villas del Sol in Ibiza and as Chef de Partie in the famous Nobu in London. Upon returning to Galicia he managed various A Coruña restaurants, including Spoom. In 2017 he won the second edition of the Incitus prize with the project Pracer, a “thug kitchen” that is the result of the experiences and knowledge gained from different countries around the world, but betting on local, zero kilometre and quality produce.
Soon he will open the doors to the centre in A Coruña alongside his colleague Javier Freijeiro, with whom he will give a cooking demonstration at the SAL A Coruña Atlantic Flavours Festival.