{"id":3966,"date":"2026-11-10T21:35:00","date_gmt":"2026-11-10T20:35:00","guid":{"rendered":"https:\/\/concursonacionaltapas.com\/?p=3966"},"modified":"2026-11-11T14:10:58","modified_gmt":"2026-11-11T13:10:58","slug":"the-22nd-valladolid-national-pinchos-and-tapas-competition-wraps-up-two-days-of-culinary-excellence-bringing-together-chefs-from-across-spain","status":"publish","type":"post","link":"https:\/\/concursonacionaltapas.com\/en\/2026\/11\/10\/the-22nd-valladolid-national-pinchos-and-tapas-competition-wraps-up-two-days-of-culinary-excellence-bringing-together-chefs-from-across-spain\/","title":{"rendered":"THE 22ND VALLADOLID NATIONAL PINCHOS AND TAPAS COMPETITION WRAPS UP TWO DAYS OF CULINARY EXCELLENCE, BRINGING TOGETHER CHEFS FROM ACROSS SPAIN"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"3966\" class=\"elementor elementor-3966 elementor-3958\" data-elementor-post-type=\"post\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-b6bfd48 e-flex e-con-boxed e-con e-parent\" data-id=\"b6bfd48\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-361147a e-con-full e-flex e-con e-child\" data-id=\"361147a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2df5616 elementor-widget elementor-widget-image\" data-id=\"2df5616\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2026\/11\/b599cf65-8198-483b-95f0-a826ce71dace-1024x682.jpeg\" class=\"attachment-large size-large wp-image-4311\" alt=\"\" srcset=\"https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2026\/11\/b599cf65-8198-483b-95f0-a826ce71dace-1024x682.jpeg 1024w, https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2026\/11\/b599cf65-8198-483b-95f0-a826ce71dace-300x200.jpeg 300w, https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2026\/11\/b599cf65-8198-483b-95f0-a826ce71dace-768x512.jpeg 768w, https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2026\/11\/b599cf65-8198-483b-95f0-a826ce71dace-1536x1023.jpeg 1536w, https:\/\/concursonacionaltapas.com\/wp-content\/uploads\/2026\/11\/b599cf65-8198-483b-95f0-a826ce71dace.jpeg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-3e4bcd4 e-con-full e-flex e-con e-child\" data-id=\"3e4bcd4\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-754fcee elementor-widget elementor-widget-text-editor\" data-id=\"754fcee\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<span style=\"font-weight: 600;\">22 years of culinary excellence in miniature establish Valladolid as a national and international benchmark for tapas<\/span>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d734fde elementor-widget elementor-widget-text-editor\" data-id=\"d734fde\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\"><b>\u201cIn a single bite, you can represent your country, your city, your culture and even who you are as a person. Achieving that takes a great deal of creativity, and that is precisely what makes this competition so special,\u201d said Brazilian chef Jana\u00edna Torres, president of the National Competition jury, named The World\u2019s Best Female Chef 2024 by The World\u2019s 50 Best Restaurants and chef-owner of A Brasileira restaurant in S\u00e3o Paulo, Brazil.<\/b><\/p><p class=\"p1\"><b>The International Tapas Festival begins today and runs until 15 November, allowing Valladolid restaurants to serve the competition tapas to the public for \u20ac3.50. Participating restaurants and tapa availability can be checked via the SpainIsTapas app.<\/b><\/p><ul class=\"ul1\"><li class=\"li1\"><b>The 22nd Valladolid National Pinchos and Tapas Competition concluded today after two days of competition, with the final two sessions held in the morning and afternoon. With the national competition now concluded, attention turns to the 10th Valladolid World Tapas Championship, which will take place tomorrow, Wednesday 11 November.<\/b><b><\/b><\/li><\/ul><ul class=\"ul1\"><li class=\"li1\"><b>The morning session featured 15 competitors and a jury chaired by Jana\u00edna Torres, alongside permanent jury members Aar\u00f3n Ortiz (Kabo restaurant, One Michelin Star and One Sol Repsol), Cristina Jim\u00e9nez (Faral\u00e1 restaurant, One Michelin Star and One Sol Repsol) and Juanlu Fern\u00e1ndez (L\u00da Cocina y Alma restaurant, Two Michelin Stars and Two Soles Repsol). Guest jury members were Jos\u00e9 Manuel Bajo, secretary-general of the Baena Designation of Origin Regulatory Council; Marina Vega, food journalist; and Xabier Guti\u00e9rrez, food writer.<\/b><b><\/b><\/li><\/ul><ul class=\"ul1\"><li class=\"li1\"><b>In the afternoon session, 15 finalists competed before the same permanent jury, joined by guest judges Bel\u00e9n Sanz, winemaker at Dehesa de los Can\u00f3nigos; Omar Allibhoy, known as The Spanish Chef; and Santiago Granda, director of the Guayaquil Food Show, who assessed the dishes presented in the final session of the national competition.<\/b><b><\/b><\/li><\/ul><ul class=\"ul1\"><li class=\"li1\"><b>Tomorrow, Wednesday 11 November, the 10th Valladolid World Tapas Championship 2026 will take place. The closing ceremony and awards presentation for the national and world winners will be held at 7:30 p.m., presided over by Mayor Jes\u00fas Julio Carnero and other officials.<\/b><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-76760b7 elementor-widget elementor-widget-text-editor\" data-id=\"76760b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\"><b>Valladolid, 10 November 2026. <\/b>Today, Tuesday 10 November, the second and final day of the 22nd Valladolid National Pinchos and Tapas Competition was held at Valladolid\u2019s Millennium Dome. The competition continued with two further sessions, in the morning and afternoon, during which the finalist chefs presented their creations to the jury. This concludes the participation of the 45 chefs selected from across Spain, who competed over two days for the title of Spain\u2019s best tapa.<\/p><p class=\"p1\">Second session of the National Competition (morning)<\/p><p class=\"p1\">The first session of the day, held from 11:00 a.m. to 2:00 p.m., featured the following chefs:<\/p><ol class=\"ol1\"><li class=\"li3\">Aleix Riverola Brutau, from Els Casals (Catalonia, Barcelona), presenting the tapa \u201cBu\u00f1uelo del perol\u201d.<\/li><li class=\"li3\">Alex de la Fuente, from In-pulso (Madrid), presenting the tapa \u201cAguja de carne\u201d.<\/li><li class=\"li3\">Alberto Montes Pereira, from Restaurante Atrio (Extremadura, C\u00e1ceres), presenting the tapa \u201cBob Bourguignon\u201d.<\/li><li class=\"li3\">Josu\u00e9 Mart\u00edn Hern\u00e1ndez, from El Altillo Gastro Bar (Canary Islands, Santa Cruz de Tenerife), presenting the tapa \u201cRopa vieja de cherne\u201d.<\/li><li class=\"li3\">I\u00f1igo Kortabitarte Bilbao, from Kobika (Basque Country, Bizkaia), presenting the tapa \u201cPIPER\u201d.<\/li><li class=\"li3\">Bartolom\u00e9 Lozano Gonz\u00e1lez, from Asador Arrocer\u00eda Puerta Madrid (Castilla-La Mancha, Albacete), presenting the tapa \u201cHakuna manzana\u201d.<br\/><br\/><br\/><br\/><br\/><\/li><li class=\"li3\">Jos\u00e9 Ignacio Gordo Mart\u00ednez, from Aromas de Rioja By Zenit Calahorra (La Rioja), presenting the tapa \u201cTrashumante\u201d.<\/li><li class=\"li3\">Christian Mor Raso, from Fendo (Arag\u00f3n, Huesca), presenting the tapa \u201cDomingo de un bocado\u201d.<\/li><li class=\"li3\">Diego S\u00e1nchez Romero, from Restaurante Blanco Hotel Spa (Asturias), presenting the tapa \u201cEn un lugar del principado, cuyo nombre s\u00ed quiero recordar\u201d.<\/li><li class=\"li3\">Daniel Redondo Reche, from Quillo &#8211; Cocina Flamenca (Andalusia, Sevilla), presenting the tapa \u201cOto\u00f1o\u201d.<\/li><li class=\"li3\">Ignacio Guti\u00e9rrez Sim\u00f3n, from Castilla Termal Solares (Cantabria), presenting the tapa \u201cCosta Quebrada\u201d.<\/li><li class=\"li3\">Andr\u00e9s Moreno Castellano, from Bar Mingo (Balearic Islands), presenting the tapa \u201cManjar vikingo\u201d.<br\/><br\/><br\/><br\/><br\/><\/li><li class=\"li3\">Dobrica Ene, from Alba Granados (Catalonia, Barcelona), presenting the tapa \u201cEl fest\u00edn del cochinillo\u201d.<\/li><li class=\"li3\">Alex Marcos Torres, from Los \u00c1lamos Laboratorio Gastron\u00f3mico (Castile and Le\u00f3n, Salamanca), presenting the tapa \u201cParoxismo\u201d.<\/li><li class=\"li3\">Juan Garc\u00eda Dom\u00ednguez, from Dolar Coreses (Basque Country, \u00c1lava), presenting the tapa \u201cVolc\u00e1n del norte\u201d.<br\/><br\/><\/li><\/ol><p> <\/p><p class=\"p1\">During this session, the jury was chaired by Jana\u00edna Torres, named The World\u2019s Best Female Chef 2024 by The World\u2019s 50 Best Restaurants, alongside permanent jury members Aar\u00f3n Ortiz (Kabo restaurant, One Michelin Star and One Sol Repsol), Cristina Jim\u00e9nez (Faral\u00e1 restaurant, One Michelin Star and One Sol Repsol) and Juanlu Fern\u00e1ndez (L\u00da Cocina y Alma restaurant, Two Michelin Stars and Two Soles Repsol).<\/p><p class=\"p1\">Guest judges included Jos\u00e9 Manuel Bajo, secretary-general of the Baena Designation of Origin Regulatory Council; food journalist Marina Vega; and food writer Xabier Guti\u00e9rrez.<\/p><p class=\"p1\">The competition was hosted by COPE journalist Goyo Gonz\u00e1lez.<\/p><p class=\"p1\">The Brazilian chef highlighted the competition\u2019s innovative and accessible nature, describing it as \u201cthe most contemporary culinary competition in the world.\u201d She added: \u201cIt is a young competition, open to everyone and with a promising future, where both new generations of chefs and experienced professionals who want to continue showcasing their talent can take part.\u201d<\/p><p class=\"p1\">Third and final session of the National Competition (afternoon)<\/p><p class=\"p1\">In the afternoon, from 5:00 to 7:30 p.m., the third and final session of the 22nd Valladolid National Pinchos and Tapas Competition took place, completing the participation of this year\u2019s 45 finalists.<\/p><ol class=\"ol1\"><li class=\"li3\">Juan P\u00e1rraga Lossa, from La Tasca de Noah (Murcia), presenting the tapa \u201cLingote Segure\u00f1o\u201d.<\/li><li class=\"li3\">Alberto Velasco Iglesias, from Mamaguaja (Asturias), presenting the tapa \u201cBocado atl\u00e1ntico\u201d.<\/li><li class=\"li3\">Carlos Miguel Garc\u00eda Moreno, from Dexcaro Experience (Valencian Community, Alicante), presenting the tapa \u201cGofre ahumado\u201d.<\/li><li class=\"li3\">Ram\u00f3n Lapuyade Burr\u00f3, from Hostal Restaurante El Portal (Arag\u00f3n, Huesca), presenting the tapa \u201cKBZ\u201d.<\/li><li class=\"li3\">Orlando Rojas Hern\u00e1ndez, from Lillas Pastia (Arag\u00f3n, Huesca), presenting the tapa \u201cCanutillo de berenjena\u201d.<\/li><li class=\"li3\">Emilio Ram\u00edrez Garc\u00eda, from La Hospeder\u00eda &#8211; El Provencio (Castilla-La Mancha, Cuenca), presenting the tapa \u201cBocado de Sotobosque\u201d.<br\/><br\/><br\/><br\/><br\/><\/li><li class=\"li3\">\u00d3scar Torres Mart\u00ednez, from La Chispa Adecuada (La Rioja), presenting the tapa \u201cFalso taco asi\u00e1tico\u201d.<\/li><li class=\"li3\">Mario Fern\u00e1ndez Arg\u00fcelles, from TC 28 Beber y Comer (Asturias), presenting the tapa \u201cEL CT DEL TC\u201d.<\/li><li class=\"li3\">Aitor Corrales Huelva, from Asador El Corral (Andalusia, Sevilla), presenting the tapa \u201cCannoli de at\u00fan\u201d.<\/li><li class=\"li3\">Juan Carlos Jim\u00e9nez Pradas, from Azul Mediterr\u00e1neo (Castile and Le\u00f3n, Valladolid), presenting the tapa \u201cBelem-Chazo\u201d.<\/li><li class=\"li3\">Jiale Pan, from Jiapan (Castile and Le\u00f3n, Valladolid), presenting the tapa \u201cDoce\/29\u201d.<\/li><li class=\"li3\">Isaac Jacob Monasterios Garc\u00eda, from A Mi Manera Gastrobar (Canary Islands, Las Palmas), presenting the tapa \u201cLa vieja rega\u00f1\u00e1\u201d.<br\/><br\/><br\/><br\/><br\/><\/li><li class=\"li3\">Goiza Isiegas Garisoain, from Akari Gastroteka (Navarra), presenting the tapa \u201cEl reflejo\u201d.<\/li><li class=\"li3\">Claudia Manzano \u00c1lvarez, from Restaurante Xarop (Balearic Islands), presenting the tapa \u201c570\u201d.<\/li><li class=\"li3\">V\u00edctor Vallejo Bonilla, from Basho Caf\u00e9 (Arag\u00f3n, Zaragoza), presenting the tapa \u201cEl boom de Agustina\u201d.<br\/><br\/><\/li><\/ol><p class=\"p1\">In this final session, the permanent jury was once again chaired by Jana\u00edna Torres, alongside Aar\u00f3n Ortiz, Cristina Jim\u00e9nez and Juanlu Fern\u00e1ndez.<\/p><p class=\"p1\">This time, the guest jury comprised Bel\u00e9n Sanz, winemaker at Dehesa de los Can\u00f3nigos; Omar Allibhoy, internationally known as The Spanish Chef; and Santiago Granda, director of the Guayaquil Food Show.<\/p><p class=\"p1\">The judges assessed the finalists\u2019 creations, bringing to a close two days of competition celebrating creativity, technique and the diversity of Spanish gastronomy in tapa form.<\/p><p class=\"p1\">Wednesday 11 November: 10th Valladolid World Tapas Championship in the morning, followed by the awards ceremony in the evening<\/p><p class=\"p1\">Following the national competition, the 10th Valladolid World Tapas Championship will take place tomorrow, Wednesday 11 November, bringing together 16 chefs representing Australia, New Zealand, Mexico, Ecuador, the United States, Thailand, Brunei, South Korea, Malaysia, India, Switzerland, the United Kingdom, Spain, South Africa, Egypt and Uganda.<\/p><p class=\"p1\">The competition will take place at the Millennium Dome from 10:30 a.m. to 2:00 p.m. Its jury will be chaired by Mario Sandoval, chef of Coque restaurant, awarded Two Michelin Stars, One Michelin Green Star and Three Soles Repsol.<\/p><p class=\"p1\">He will be joined by guest judges Jana\u00edna Torres, Cristina Jim\u00e9nez, Jos\u00e9 G\u00f3mez, Jos\u00e9 Luis Prada, Gloria Luc\u00eda Mart\u00edn, Jonatan Armengol, Rafael Pico, Tony Abruscato and Leo Harlem.<\/p><p class=\"p1\">The closing ceremony and awards presentation for both competitions will take place on Wednesday 11 November at 7:30 p.m., when the winners of the 22nd National Pinchos and Tapas Competition and the 10th Valladolid World Tapas Championship will be announced.<\/p><p class=\"p5\">The International Tapas Festival runs from today until 15 November<\/p><p class=\"p5\">The International Tapas Festival begins today, 10 November, and runs until 15 November. During this period, the public can sample the competition tapas at Valladolid establishments partnered with the competitors.<\/p><p class=\"p5\">Each finalist will be supported by a hospitality establishment in the city, providing the ingredients and resources needed to prepare their creation. These venues will also offer the competition tapas to the public for \u20ac3.50. Participating venues, opening hours and available tapas can be found in the SpainIsTapas app.<\/p><p class=\"p5\">About the 22nd Valladolid National Pinchos and Tapas Competition<\/p><p class=\"p5\">With more than two decades of history, the Valladolid National Pinchos and Tapas Competition has established itself as one of the leading showcases for Spanish culinary talent. Each year, it brings together hospitality professionals who find in miniature cuisine a space for creativity, innovation and culinary expression.<\/p><p class=\"p5\">In this 22nd edition, 45 finalist chefs from all Spain\u2019s autonomous communities will compete for the title of Spain\u2019s best tapa.<\/p><p class=\"p5\">The competition took place on Monday 9 November, from 4:30 to 7:30 p.m., and continued on Tuesday 10 November, from 11:00 a.m. to 2:00 p.m. and from 5:00 to 7:30 p.m., at the Millennium Dome.<\/p><p class=\"p5\">Entries were open to working professionals from hospitality establishments throughout Spain. Each entrant submitted an original pincho or tapa with a maximum raw-ingredient cost of \u20ac1.90.<\/p><p class=\"p5\">Each finalist was paired with a local Valladolid establishment to provide the ingredients needed to prepare their recipe.<\/p><p class=\"p5\">The venues, dates and times at which finalist or award-winning tapas will be sold at partner establishments for \u20ac3.50 will be listed in the competition app, SpainIsTapas.<\/p><p class=\"p5\">In 2026, the jury will be chaired by Jana\u00edna Torres, the Brazilian chef and restaurateur named The World\u2019s Best Female Chef 2024 by The World\u2019s 50 Best Restaurants and one of the leading figures in international gastronomy.<\/p><p class=\"p5\">She will be joined by renowned professionals including Juanlu Fern\u00e1ndez, chef of L\u00da Cocina y Alma, awarded Two Michelin Stars and Two Soles Repsol; Cristina Jim\u00e9nez, chef of Faral\u00e1, with One Michelin Star and One Sol Repsol; and Aar\u00f3n Ortiz, chef of Kabo, awarded One Michelin Star and One Sol Repsol.<\/p><p class=\"p5\">The jury will also feature figures from gastronomy and the media, including food writer Xabier Guti\u00e9rrez; specialist journalist Paz Ivison; Omar Allibhoy, internationally known as The Spanish Chef; food journalist Marina Vega; Jos\u00e9 Manuel Bajo, secretary-general of the Baena Designation of Origin; food critic Victoriano Porto; Santiago Granda of the Guayaquil Food Show; food critic Luis Moreno Maldonado; and winemaker Bel\u00e9n Sanz.<\/p><p class=\"p5\">With thanks to our sponsors and partners<\/p><p class=\"p5\">The 22nd Valladolid National Pinchos and Tapas Competition and the 10th Valladolid World Tapas Championship are made possible by the support and commitment of our sponsors and partners, whose involvement helps promote culinary talent and strengthen Valladolid\u2019s position as a national and international benchmark for miniature cuisine.<\/p><p class=\"p5\">Gold sponsors: Aceites de Oliva de Espa\u00f1a, Inhostel Ingenier\u00eda Hostelera and Diputaci\u00f3n de Valladolid.<\/p><p class=\"p5\">Silver sponsors: Bodegas Dehesa de los Can\u00f3nigos, AQUAVALL and Estrella Galicia.<\/p><p class=\"p5\">Bronze sponsors: Pago de Valdecuevas, Coca-Cola, Denominaci\u00f3n de Origen Baena and Mercadolid.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d8b42d8 elementor-widget elementor-widget-text-editor\" data-id=\"d8b42d8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p> <\/p><p><b>EVERYTHING YOU NEED TO KNOW<\/b><\/p><p>9, 10 and 11 November<\/p><p>C\u00fapula del Milenio de Valladolid<\/p><p>#SpainIsTapas #TapasValladolid #TapasVLL2026<\/p><p>@spainistapas<\/p><p><a href=\"http:\/\/concursonacionaltapas.com\/en\/\"><span style=\"font-weight: 400;\">www.concursonacionaltapas.com<\/span><\/a><\/p><p><a href=\"https:\/\/we.tl\/t-7OvfAk39xHy2wrtJ\"><b>LINK FOTOS<\/b><\/a><\/p><p>MEDIA CONTACT<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d9e91a9 elementor-widget elementor-widget-text-editor\" data-id=\"d9e91a9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><b>For interview and feature requests, as well as enquiries or proposals:<\/b><\/p><p><span style=\"font-weight: 400;\">Laura Rubio Vicente, communications department Sociedad Mixta para la Promoci\u00f3n del Turismo de Valladolid &#8211; comunicacion@valladolidturismo.com &#8211; Tel. +34 983 219 310, ext. 3475<\/span><\/p><p>Carmen Cacho Gonz\u00e1lez, Mateo&#038;co &#8211; carmenc@mateoandco.es &#8211; Tel. +34 634 966 770<span style=\"font-weight: 400;\"><\/span><\/p> \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-8455c4d e-con-full elementor-hidden-desktop elementor-hidden-tablet elementor-hidden-mobile e-flex e-con e-parent\" data-id=\"8455c4d\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<\/div>\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-5972f77 elementor-hidden-desktop elementor-hidden-tablet elementor-hidden-mobile e-flex e-con-boxed e-con e-parent\" data-id=\"5972f77\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-a603ef3 e-con-full e-flex e-con e-child\" data-id=\"a603ef3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b5c455f elementor-widget elementor-widget-text-editor\" data-id=\"b5c455f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>Born into a family with a long tradition in plant-based Traditional Chinese Medicine, Pam is Thai, with Chinese-Australian heritage, and was raised in Bangkok. <br\/><br\/>Pam was recognized as Asia\u2019s Best Female Chef 2024, and in 2025, she was named The World\u2019s Best Female Chef by The World\u2019s 50 Best Restaurants. Potong currently ranks 13th on the global list of The World\u2019s 50 Best Restaurants. <br\/><br\/>Located in the heart of Bangkok\u2019s Chinatown, Potong is named after Pam\u2019s ancestral family business, which operated for over 120 years in the same building producing traditional Chinese medicine. Pam\u2019s culinary philosophy is rooted in the Five Elements\u2014salty, sour, spicy, texture, and the Maillard reaction\u2014creating dishes designed to awaken all five senses.<\/p><p>Born into a family with a long tradition in plant-based Traditional Chinese Medicine, Pam is Thai, with Chinese-Australian heritage, and was raised in Bangkok. <br\/><br\/>Pam was recognized as Asia\u2019s Best Female Chef 2024, and in 2025, she was named The World\u2019s Best Female Chef by The World\u2019s 50 Best Restaurants. Potong currently ranks 13th on the global list of The World\u2019s 50 Best Restaurants. <br\/><br\/>Located in the heart of Bangkok\u2019s Chinatown, Potong is named after Pam\u2019s ancestral family business, which operated for over 120 years in the same building producing traditional Chinese medicine. Pam\u2019s culinary philosophy is rooted in the Five Elements\u2014salty, sour, spicy, texture, and the Maillard reaction\u2014creating dishes designed to awaken all five senses.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b0f5afe elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"b0f5afe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p>de la identidad gastron\u00f3mica espa\u00f1ola que manifiesta la versatilidad culinaria del pa\u00eds en dosis de degustaci\u00f3n.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>CHECK THEM OUT NOW!<\/p>\n","protected":false},"author":2,"featured_media":4311,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>THE 22ND VALLADOLID NATIONAL PINCHOS AND TAPAS COMPETITION WRAPS UP TWO DAYS OF CULINARY EXCELLENCE, BRINGING TOGETHER CHEFS FROM ACROSS SPAIN - Concurso nacional de Tapas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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