{"id":526,"date":"2025-10-15T11:09:03","date_gmt":"2025-10-15T11:09:03","guid":{"rendered":"https:\/\/explosiondesabores.es\/press\/"},"modified":"2025-11-11T20:22:00","modified_gmt":"2025-11-11T20:22:00","slug":"press","status":"publish","type":"page","link":"https:\/\/explosiondesabores.es\/en\/press\/","title":{"rendered":"Press"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”Header” _builder_version=”4.27.4″ _module_preset=”default” background_color=”#000000″ use_background_color_gradient=”on” background_color_gradient_stops=”rgba(0,0,0,0) 0%|#000d16 100%” background_color_gradient_overlays_image=”on” background_image=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/WhatsApp-Image-2025-10-15-at-13.13.59.jpeg” background_enable_pattern_style=”on” background_pattern_style=”waves” background_pattern_color=”rgba(255,255,255,0.04)” background_pattern_size=”custom” background_pattern_width=”80px” custom_padding=”9.5%||9.5%||true|false” locked=”off” collapsed=”on” global_colors_info=”{}”][et_pb_row _builder_version=”4.18.0″ _module_preset=”default” z_index=”1″ max_width=”700px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”c16985e1-e0d6-4022-964d-e2bfc04fa633″ header_font=”Baskervville|700|||||||” header_text_color=”#FFFFFF” header_font_size=”72px” header_line_height=”1.2em” text_orientation=”center” custom_margin=”101px|||||” header_font_size_tablet=”40px” header_font_size_phone=”24px” header_font_size_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\n

Press<\/h1>\n

[\/et_pb_text][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/squiggle.png” title_text=”squiggle” align=”center” _builder_version=”4.18.0″ _module_preset=”default” width=”218px” max_width=”100%” custom_margin=”||30px||false|false” locked=”off” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”518880c8-46c7-4ffa-b5a6-93ffa99dcc17″ text_font=”Hind||||||||” text_text_color=”#FFFFFF” text_font_size=”18px” text_line_height=”1.6em” link_text_color=”#23CDE7″ text_orientation=”center” text_font_size_tablet=”16px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

What the media publishes<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”#ffffff” custom_padding=”0px|||||” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/diario-as-logo-png_seeklogo-490322-1.png” title_text=”diario-as-logo-png_seeklogo-490322 (1)” _builder_version=”4.27.4″ _module_preset=”default” width=”15%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/WhatsApp-Image-2025-10-15-at-13.10.46.jpeg” title_text=”WhatsApp Image 2025-10-15 at 13.10.46″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Montserrat||||||||” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.8em” link_text_color=”#23CDE7″ custom_margin=”25px|||||” text_font_size_tablet=”15px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

I’ve already cooked for Haaland four times,\u201d he admits before giving an X-ray of the Norwegian’s more personal side:<\/span><\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/as.com\/futbol\/champions\/haaland-parece-serio-pero-es-muy-enrollado-y-un-tipo-cercano-n\/?fbclid=PAZXh0bgNhZW0CMTEAAac0dwE35dWFwvcj2KMlwXraZtBysDShVqbQxc0GHjHj_q2NCnyuBgJVh-j3fA_aem_YioopnYUgP3nA7Q5d-iq2Q” button_text=”See full story in DIARIO AS” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_color=”#b58400″ global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/descarga.png” title_text=”download” _builder_version=”4.27.4″ _module_preset=”default” width=”49%” module_alignment=”center” custom_margin=”||67px|||” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/WhatsApp-Image-2025-10-15-at-13.11.16.jpeg” title_text=”WhatsApp Image 2025-10-15 at 13.11.16″ _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”55px|||||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Montserrat||||||||” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.8em” link_text_color=”#23CDE7″ custom_margin=”25px||64px|||” text_font_size_tablet=”15px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]This chef told his mother that he would go far in gastronomy. He was in charge of cooking for Haaland and Joaqu\u00edn in the famous meeting they had in Marbella<\/span>[\/et_pb_text][et_pb_button button_url=”https:\/\/www.larazon.es\/deportes\/futbol\/20230131\/taqwzrwkqfhklhk7wmsvmkioqm.html?fbclid=PAZXh0bgNhZW0CMTEAAaen6gpq5Q6oqpFuPnt0WYVnHngP75rVJol1Wa7tZ1NyAZUxKlzVTuEqKlak0Q_aem_9twPyoM0nr717gSKy19Mjw” button_text=”See full story in EL MUNDO” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_color=”#b58400″ global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/mediaset_espana_unifica_bajo____el_desmarque____todas_sus_ventanas_de_informacion_depo.jpg” title_text=”mediaset_espana_unifica_bajo____el_desmarque____todas_sus_ventanas_de_informacion_depo” _builder_version=”4.27.4″ _module_preset=”default” width=”34%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/WhatsApp-Image-2025-10-15-at-13.12.00.jpeg” title_text=”WhatsApp Image 2025-10-15 at 13.12.00″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Montserrat||||||||” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.8em” link_text_color=”#23CDE7″ custom_margin=”25px||8px|||” text_font_size_tablet=”15px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

This<\/span> Canarian-rooted chef from Malaga<\/strong> was in charge of feeding these two stars of the football world. It was an unexpected meeting, as these two footballers<\/span> did not know each other at all<\/strong>.<\/span><\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/www.eldesmarque.com\/futbol\/real-betis\/20230512\/haaland-joaquin-y-el-menu-que-siempre-eligen-cuando-van-al-restaurante-de-marbella-del-chuleton-de-un-kilo-al-plato-que-coinciden_161342890.html?ssp” button_text=”See full story in EL DESMARQUE” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_color=”#b58400″ global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/mediaset_espana_unifica_bajo____el_desmarque____todas_sus_ventanas_de_informacion_depo.jpg” title_text=”mediaset_espana_unifica_bajo____el_desmarque____todas_sus_ventanas_de_informacion_depo” _builder_version=”4.27.4″ _module_preset=”default” width=”34%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/WhatsApp-Image-2025-10-15-at-13.12.42.jpeg” title_text=”WhatsApp Image 2025-10-15 at 13.12.42″ _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”27px|||||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Montserrat||||||||” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.8em” link_text_color=”#23CDE7″ custom_margin=”25px||49px|||” text_font_size_tablet=”15px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]
\nThe chef from the Marbella restaurant and what the meeting between Joaqu\u00edn and Haaland was like: \u201cHe wouldn\u2019t shut up\u201d<\/span>[\/et_pb_text][et_pb_button button_url=”https:\/\/www.eldesmarque.com\/futbol\/real-betis\/20230512\/el-chef-del-restaurante-de-marbella-y-como-fue-el-encuentro-de-joaquin-y-haaland-no-callaba_161342908.html?fbclid=PAZXh0bgNhZW0CMTEAAafz04advTpytzfZKPJvRIRBP2YR9u8TgA67RIFnrQW4lKYRo52dOgXuzWtrpQ_aem_JzcZmqbsZODteKCxyT6dEw&ssp” button_text=”See full story in EL DESMARQUE” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_color=”#b58400″ global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/3sHZLspp_400x400.jpg” title_text=”3sHZLspp_400x400″ _builder_version=”4.27.4″ _module_preset=”default” width=”34%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/Xnip2025-10-16_17-10-47.jpg” title_text=”Xnip2025-10-16_17-10-47″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Montserrat||||||||” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.8em” link_text_color=”#23CDE7″ custom_margin=”25px||8px|||” text_font_size_tablet=”15px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

The chef from Gauc\u00edn who cooks for the greats: \u00abEach bite is an explosion of flavors in the mouth\u00bb
Luis Carlos Rodr\u00edguez, in Marbella<\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/www.areacostadelsol.com\/costa-del-sol\/el-chef-de-gaucin-que-cocina-para-los-grandes-cada-bocado-es-una-explosion-de-sabores-en-la-boca\/” button_text=”See full story in DIARIO AREA” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_color=”#b58400″ global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/images.png” title_text=”images” _builder_version=”4.27.4″ _module_preset=”default” width=”34%” module_alignment=”center” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/Xnip2025-10-16_17-12-39.jpg” title_text=”Xnip2025-10-16_17-12-39″ _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”27px|||||” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”Montserrat||||||||” text_text_color=”#000000″ text_font_size=”16px” text_line_height=”1.8em” link_text_color=”#23CDE7″ custom_margin=”25px|||||” text_font_size_tablet=”15px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

He has cooked for players such as Haaland, Benzema or Beckham and now puts his stamp on the new brunch that Hard Rock Hotel has launched in Marbella<\/p>\n

[\/et_pb_text][et_pb_button button_url=”https:\/\/www.diariosur.es\/malagaenlamesa\/antonio-chef-gaucin-cocina-mejores-futbolistas-mundo-20250512190043-nt.html?ref=https%3A%2F%2Fwww.diariosur.es%2Fmalagaenlamesa%2Fantonio-chef-gaucin-cocina-mejores-futbolistas-mundo-20250512190043-nt.html” button_text=”See full story in DIARIO SUR” button_alignment=”center” _builder_version=”4.27.4″ _module_preset=”default” custom_button=”on” button_text_color=”#b58400″ global_colors_info=”{}”][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Contact Us” _builder_version=”4.16″ background_color=”rgba(0,0,0,0.75)” background_image=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/restaurant-hero-03.jpg” background_blend=”color” custom_margin=”||-13px|||” custom_padding=”100px|0px|0px|0px||” saved_tabs=”all” locked=”off” collapsed=”off” global_colors_info=”{}” global_module=”417″ theme_builder_area=”post_content”][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” max_width=”1280px” custom_margin=”|||” custom_padding=”|||” use_custom_width=”on” custom_width_px=”1280px” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.16″ background_color=”#1f1f1f” custom_padding=”100px|5%|100px|5%” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/explosiondesabores.es\/wp-content\/uploads\/2025\/10\/WhatsApp-Image-2025-10-08-at-11.55.49.jpeg” title_text=”WhatsApp Image 2025-10-08 at 11.55.49″ _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”-28px|||||” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ background_color=”#1f1f1f” custom_padding=”100px|5%|100px|5%” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_text_color=”#FFFFFF” header_2_text_color=”#c39d63″ global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n

\n
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Book your Gastronomic Experience<\/h1>\n<\/div>\n<\/div>\n
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+34 655 78 03 56<\/h2>\n

reservas@explosiondesabores.es<\/em><\/strong><\/span><\/h2>\n<\/div>\n<\/div>\n

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AND WE WILL CONTACT YOU<\/p>\n

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Dialogue is an essential part of any script<\/p>\n

[\/et_pb_signup][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

PressWhat the media publishesI’ve already cooked for Haaland four times,\u201d he admits before giving an X-ray of the Norwegian’s more personal side:This chef told his mother that he would go far in gastronomy. He was in charge of cooking for Haaland and Joaqu\u00edn in the famous meeting they had in MarbellaThis Canarian-rooted chef from Malaga […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-526","page","type-page","status-publish","hentry"],"yoast_head":"\nPress - EXPLOSION DE SABORES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/explosiondesabores.es\/en\/press\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Press - EXPLOSION DE SABORES\" \/>\n<meta property=\"og:description\" content=\"PressWhat the media publishesI've already cooked for Haaland four times,\u201d he admits before giving an X-ray of the Norwegian's more personal side:This chef told his mother that he would go far in gastronomy. 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