{"id":83334,"date":"2020-03-12T16:47:28","date_gmt":"2020-03-12T15:47:28","guid":{"rendered":"https:\/\/nove.gal\/?page_id=83334"},"modified":"2020-03-27T12:41:47","modified_gmt":"2020-03-27T11:41:47","slug":"lucia-freitas","status":"publish","type":"page","link":"https:\/\/nove.gal\/es\/chefs\/lucia-freitas\/","title":{"rendered":"Luc\u00eda Freitas"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb5&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; row_name=\u00bbficha\u00bb el_class=\u00bbchef-ficha-texto\u00bb][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb5\/6&#8243;][vc_column_text el_class=\u00bbchef-ficha-texto-bloque\u00bb]Muy joven Luc\u00eda Freitas se traslada a Bilbao decidida a cursar sus estudios de cocina de la mano de los mejores profesionales del Pa\u00eds Vasco. Rematado el ciclo, y empe\u00f1ada en continuar con el aprendizaje, se desplaza a Barcelona, donde de la mano de Jordi Butr\u00f3n, Ram\u00f3n Morat\u00f3 y Angelo Corvitto, conoce los secretos de la pasteler\u00eda, bomboner\u00eda y helader\u00eda en la Escuela de Postres del restaurante Espai Sucre (Barcelona).<\/p>\n<p>Posteriormente trabaj\u00f3 en determinados restaurantes para seguir aprendiendo todo aquello que m\u00e1s le interesaba: en el \u201c Celler de Can Roca (Xirona), para conocer de primera mano la pasteler\u00eda de Jordi Roca; en el restaurante o \u201cBoh\u00edo\u201d (Illescas) aprendi\u00f3 todo lo referente al mundo de las carnes y de la casquer\u00eda de la mano de Pepe Rodr\u00edguez; pero fue en Mugaritgz (Errenteria- Gip\u00fazcoa), donde descubri\u00f3 el mundo verde y las huertas y donde se impregn\u00f3 de la filosof\u00eda y de los valores que rodean al producto de proximidad que tanto caracterizan hoy su trabajo.<\/p>\n<p>Con todo, fue su paso por la prestigiosa \u201cRelais &amp; Chateau\u201d como jefa de pasteler\u00eda de su restaurante \u201cT\u00e1pies\u201d (L\u00e9rida), lo que le dio la visi\u00f3n m\u00e1s econ\u00f3mica y estrat\u00e9gica de la gastronom\u00eda como negocio.<\/p>\n<p>Despu\u00e9s de una estancia en la cocina del restaurante Bens d`Avall (Mallorca), decide volver a su tierra natal y hacer realidad su sue\u00f1o: abrir su propio restaurante llamado A Tafona (Santiago de Compostela), que naci\u00f3 como una casa de comidas en la que pretend\u00eda abrir a todo el p\u00fablico una cocina m\u00e1s elaborada. A los tres meses de su apertura, gana su primer premio en el concurso de tapas de la ciudad (lo m\u00e1s prestigioso de Galicia y que gan\u00f3 5 veces m\u00e1s).<\/p>\n<p>En el a\u00f1o 2016 obtuvo el segundo puesto en el concurso nacional \u201cCocinero del A\u00f1o\u201d. En ese a\u00f1o se inicia tambi\u00e9n el proyecto \u201cTomi\u00f1o\u201d en Nueva York, que supuso para ella la internacionalizaci\u00f3n de su cocina gallega m\u00e1s tradicional, abriendo en 2017 y consiguiendo en 2018 su primer premio, el \u201c Bib Gourmand\u201d de prestigiosa Gu\u00eda Michelin.<\/p>\n<p>En 2017 se reforma \u201cA Tafona\u201d cambiando el concepto gastron\u00f3mico y eliminando el men\u00fa del d\u00eda, qued\u00e1ndose \u00fanicamente con 5 mesas y obteniendo, solo un a\u00f1o despu\u00e9s, su primera estrella Michel\u00edn. Una semana m\u00e1s tarde, abre LUME (Santiago de Compostela), un nuevo concepto de barra gastron\u00f3mica en la que cocinar sin etiquetas, \u201c slow food a lume de carozo\u201d, y que posicion\u00f3 a Luc\u00eda como una de las mejores empresarias gastron\u00f3micas en Espa\u00f1a.[\/vc_column_text][\/vc_column][vc_column width=\u00bb1\/12&#8243;][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb2&#8243; bottom_padding=\u00bb5&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243;][vc_column column_width_percent=\u00bb100&#8243; position_vertical=\u00bbmiddle\u00bb align_horizontal=\u00bbalign_center\u00bb gutter_size=\u00bb3&#8243; override_padding=\u00bbyes\u00bb column_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; shift_x=\u00bb0&#8243; shift_y=\u00bb0&#8243; shift_y_down=\u00bb0&#8243; z_index=\u00bb0&#8243; medium_width=\u00bb0&#8243; mobile_width=\u00bb0&#8243; width=\u00bb1\/1&#8243;][vc_button button_color=\u00bbcolor-132197&#8243; outline=\u00bbyes\u00bb border_width=\u00bb0&#8243; link=\u00bburl:https%3A%2F%2Fnove.gal%2Fes%2Fcocineros-as%2Flucia-freitas%2Frestaurante-a-tafona%2F|title:Restaurante%20Yayo%20Daporta||\u00bb]Ver restaurante[\/vc_button][\/vc_column][\/vc_row][vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb0&#8243; bottom_padding=\u00bb5&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; row_name=\u00bbficha\u00bb el_class=\u00bbchef-ficha-texto\u00bb][vc_column width=\u00bb1\/1&#8243;][vc_gallery el_id=\u00bbgallery-180833&#8243; medias=\u00bb80771,80791,80776,80781,80796,80786&#8243; gutter_size=\u00bb3&#8243; screen_lg=\u00bb1000&#8243; screen_md=\u00bb600&#8243; screen_sm=\u00bb480&#8243; images_size=\u00bbone-one\u00bb single_overlay_opacity=\u00bb50&#8243; single_padding=\u00bb2&#8243;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row row_height_percent=\u00bb0&#8243; override_padding=\u00bbyes\u00bb h_padding=\u00bb2&#8243; top_padding=\u00bb5&#8243; bottom_padding=\u00bb0&#8243; overlay_alpha=\u00bb50&#8243; gutter_size=\u00bb3&#8243; column_width_percent=\u00bb100&#8243; shift_y=\u00bb0&#8243; z_index=\u00bb0&#8243; row_name=\u00bbficha\u00bb el_class=\u00bbchef-ficha-texto\u00bb][vc_column width=\u00bb1\/12&#8243;][\/vc_column][vc_column width=\u00bb5\/6&#8243;][vc_column_text el_class=\u00bbchef-ficha-texto-bloque\u00bb]Muy joven Luc\u00eda Freitas se [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":85160,"parent":83168,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","footnotes":""},"class_list":["post-83334","page","type-page","status-publish","has-post-thumbnail","hentry","page_category-cocineros"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Luc\u00eda Freitas - Nove, cocina creativa hecha en Galicia<\/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:\/\/nove.gal\/es\/chefs\/lucia-freitas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Luc\u00eda Freitas - Nove, cocina creativa hecha en Galicia\" \/>\n<meta property=\"og:description\" content=\"[vc_row row_height_percent=\u00bb0&#8243; 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