Antonio Chicón studied business and emigrated to France, until one day he decided to make a change in his life as a result of a trip to Lanzarote. He studied cooking with one of the greats of French gastronomy and today offers cooking and home chef services for events.
In addition to weddings and corporate events, he shares in an interview with the radio program Más de Uno Gourmet on Radio Lanzarote-Onda Cero, how he cooks for weeks for foreign families vacationing in Lanzarote with Canarian, peninsular, and menus from various corners of the world.
- Who is Antonio Chicón and how did he get into the world of cooking?
I was born in Madrid, from an Andalusian family. Cooking has always been very present in my family, but I never thought about dedicating myself to it. I studied business and emigrated to France for many years.
I am married to a French woman, and after a few years working in French companies as a director, I said to myself, I have to make a change in my life, and that change came about as a result of a trip to Lanzarote.
- How was that trip to Lanzarote?
My wife was 7 months pregnant, and we had almost no time to travel. We saw some tickets from Paris to Lanzarote, and once here, we decided that we wanted to raise our daughter on the island.
We moved to Lyon first for six months. There, I trained as a cook at the Paul Bocuse school. We came to Lanzarote and founded the Cooking Lanzarote school in Uga. I learned and had a lot of fun as a teacher.
- What happened to the School?
With the Covid pandemic, we spent almost two years without flights, and 95% of our clients were foreigners. The idea was to bring local gastronomy closer to tourists.
- What is your relationship with Canarian cuisine?
I have a very beautiful history with Canarian cuisine since I was very little. My grandmother's sister was married to a Canarian, and every summer she would bring us tirmas. Also, an aunt of mine who lived for many years in Las Palmas, gave me a book from the 70s of traditional Canarian cuisine when I arrived in Lanzarote, which is like my Bible.
Last year I was at a craft fair and sold more than 500 trout stuffed with sweet potato, stuffed with angel hair... I also jumped into the pool and made a filling of peas with mango.
I really like to improvise and add my touch, but also respect traditions. I make a lot of almogrote, papas con mojo, I love ribs with pineapple. In this last Saborea I made a ramen of ribs with pineapple.
- What does Burgao Experience consist of?
We have been running for a year and a half, and the objective is to bring cooking to villas or events. I have done weddings at the Casona de Tao, for example, and services in private villas in Puerto Calero, Playa Blanca, and Famara. I can't say names, I have signed confidentiality clauses because they are top people.
- And what do those types of clients ask you for?
What these families usually ask for are custom menus. They ask me, for example, to cook for them for a whole week, they want it to be a real vacation.
For example, they tell me "Look, Tuesday and Thursday of this week we are going to such and such restaurant, but Monday, Wednesday and Friday we want you to cook for us.
- What type of gastronomy?
Sometimes they ask me for a peninsular Spanish menu, or Canarian, or they specify that they want grilled fish, octopus, or they ask me for something international, for example, a sushi night.
- And the drink?
If they need pairing, I bring them the wine. This way they don't have to drive after dinner, or not go out at night because they have small children.
- What is the most complex service you have done?
The one for Bottega Veneta that I did last year. There were 50 people every day, but in three different places each day. They had three locations to take the photos. So we had to set up and take down tents and bring them breakfast, lunch, and snacks to different places on the island, it was crazy.
- Do you bring a team?
It depends on what they ask for. From 20 people I do recommend it and also a dishwasher.
- How are your prices?
It all depends. Especially on the ingredients. If they ask for rice with squid, black rice and I go, cook it and serve it, we are talking about 30 euros per person, just the rice.
If they want a menu, we are expanding more, and if you tell me you want rice with scarlet shrimp from La Santa it will go up.
- How do we find you?
Well, right now I'm on Instagram and I'm building my website. My phone number is 633 16 71 70.