Pablo Montoro´spassion for cooking started at a very young age. His first steps in haut cuisine were alongside Martin Berasategui, later moving on to what has been recognised as the best restaurant in the world, the famed gastronomic temple 'El Bulli', under the management of the internationally famous Ferran Adria for five years, who later gave him the opportunity of being second chef at Hacienda Benazuza, Adria´s project in Andalusia. Pablo Montoro´s cooking stands out as being healthy cuisine, where foods have more texture, richness and flavour.
His big challenge came in January 2009 when he became theChef of the Shamadi Restaurant, belonging to what is considered to be the Best Medical Spa in the World and Best Destination Spa in Europe: SHA Wellness Clinic. Now it´s not just about satisfying the palates of his guests as before, but helping them reach their health goals at the same time. For this purpose he had the training and leadership of the leading expert in this field, Michio Kushi, regular advisor to the World Health Organisation and father of modern macrobiotics. Being part of the Sha Wellness Clinic team has given him the knowledge and experience of the best specialist doctors and nutritionists to transform his haut cuisine into an efficient source of health based around organic products.
Pablo Montoro has passed this challenge with flying colours and has managed to combine haut cuisine with healthy and therapeutic macrobiotic food. The food at SHAmadi represents the most creative haut cuisine fused with health cooking..
Pablo Montoro has put his stamp on each of his dishes with his delicate and careful presentation. He accepted the challenge to unite haut cuisine with different and creative recipes with healthy food, achieving a perfect and balanced diet.
Over the years, this kitchen, managed by Pablo Montoro and located in exceptional surroundings, has been presented with numerous awards, such as "Spain´s Best Culinary Trend 2009" by Millesime and a Repsol Guide "Sun". He has also participated in various international culinary seminars and congresses, including BCN Vanguardia, Lo Mejor de la Gastronomía o Club Millesime Madrid; and has taught haut cuisine courses.