Edgar Quesada Pizarro is a food lover who likes to taste and experiment with flavors. Started his career as a chef in <el Emporda> after graduating in culinary arts in Gerona, with mentors like Salvador Bruguers, Toni Saez and Juan Roca. Moved to the Basque Country and worked at <Akelarre> which is Michelin 3-starred Restaurant to endure his knowledge in the fine dining cuisine. After going through France, Australia and Canada went back to his home land, to be the impeller of the slow food in Restaurants and Hotels such as El Fort, Fonda Xesc, and Hotel Empuries. And he became the Head Chef in <La Rocalla> in Hotel Aiguablava and Executive chef of Hotel Garbi. His live made him to South Korea, started his restaurant <Sobremesa> and since then, his passion is mixing the roots of traditional Spanish gastronomy with Korean ingredients and culture, giving them a touch of evolution and imagination.