Alejandro Colomar is a versatile chef who is now in charge of the gastronomic proposal being developed at the sustainable resort of Tierra del Agua.
Colomar has worked as a chef in various businesses and different categories. He has spent summer seasons at the Port Aventura theme park, at the Hotel Caribe (Salou), but also in establishments on the Costa Brava.
He also has experience in traditional cuisine after working at Las Ascuas (Valladolid), a restaurant specialised in Castilian cuisine and roast lamb in a wood-fired oven; and at Aire (Madrid), more closely linked to French cuisine. Also in Madrid, he has worked in Volboreta, the gastronomic restaurant integrated in the EuroStars Tower Hotel, and has experience in the kitchen of several hotel groups.