Yvonne Corral & Sara López

Yvonne Corral speaks of a vocation rather than a profession. For her, cooking is a passion that she uses to spread happiness and love for a land and its people.

Born in Asturias, she grew up in Belgium with her emigrant parents. From her mother Julia, a cook in the house of a wealthy industrialist, she learned the love and secrets of cooking. This knowledge was later reinforced by renowned Franco-Belgian chefs. 

Back in their native Asturias, the family opened the restaurant-cafeteria La Fragata in Gijón, where Yvonne took over the kitchen. Later they opened the hotel La Lastra in Campo de Caso. Finally, her husband Luis inherited a house in Valdesoto de Siero from his grandmother Telva - an old bar and pastry shop - and they created a more personal project: Casa Telva.

In this farmhouse, Yvonne cooks Asturian cuisine with a European touch, to which she has now added a more avant-garde touch with the help of her daughter Sara, who has followed in her mother's footsteps and is also a chef. She has a degree in Catering from the Escuela de Hostelería y Turismo de Gijón, a degree in Protocol, Event Organisation and Institutional Relations from the Universidad Camilo José Cela and is a member of several regional and national business organisations.