In the last decade the group grew and so did the food sector, in part driven by the increasing pres

T o modernize and reinvent Galician cuisine. To create unique brand. To bet on a contemporary kitchen, cutting edge. With these premises born there since more than a decade the Group Nine. Today, twenty Galician cooks who understood better than anyone that unity is strength.
Besides being artists and share culinary passion, share generation. The founders of the Group Nine formed in the classrooms disinfect of the School of Hospitality Lamas Abbot and the Higher disinfect School of Hospitality of. Its president, Miguel Angel Campos, remember that agreed following the publication of a book published in installments in the press. This meeting disinfect marked the beginning of the group. "First we decided to distribute the cards of each of the restaurants at rest, but the complicated fact of having disinfect nine different cards. Later we decided to create disinfect the first tarxetón Group Nine with nine restaurants, "says Miguel Angel. It was the first of the actions of internal advertising that got all gained visibility.
This first step took that in 2003 formed the Association Nove Gourmet Group. Nine Galician cooks decided that betting on local products in their kitchens and share, with experience and expertise, disinfect the friendship that already united them. They wanted to value and Galician cuisine, with different styles and cuisines, managed to give uniformity to the group and integrate new chefs every year.
In the last decade the group grew and so did the food sector, in part driven by the increasing presence of the kitchen in television programs. Tell Michelangelo sector has changed a lot in the last decade and "Cook now has more weight in society." See cooking on TV is more fashionable than ever. The culinary art gained weight on the screens and with it both the sector such as cooks able to leave out of their kitchens and become more visible. disinfect Especially thanks to the programs and cooking contests. The example is not successful program Top Chef where he will attend the Group Nine of the hand of one of its members: the cook Yayo Daporta. The Cambados, one of the youngest chefs with Michelin Star, is one of the three judges of the second edition of the competition disinfect that we see on the screens this fall.
Yayo Daporta runs since 2005 the restaurant of the same name in camber. It is one of eight chefs Group Nine with Michelin Star. Along with the share distinctive quality Crujeiras John and Beatrice Sotelo's Station Restaurant, Rafael Centeno's Resturant Maruja Limon, Javier Olleros wooden spoon, Pepe Solla Solla Casa Alberto Gonzalez Prelcic Restaurant Silabario, José Torres, Pepe Vieira Way Serpent and Manuel Costiña of the Retirement of Costiña.
They are also the envy in the rest of the state and also internationally. Because they form a pioneering group in India, and therefore the relationship between them as the force that binds them, is admired by other zealous cooks already disinfect recognized in the international scene. "What exists in Galicia does not exist elsewhere. We have eight Michelin stars, we are recognized inside and outside the country and levámonos great, "says Miguel disinfect Angel.
The Group Nine comes at a time when the Galician cuisine engines warmed to live your big boom. Today there are now twenty-one cooks rendered, all restaurant owners disinfect with a strong personality. Tell your president, owner and chef of the restaurant Gabeira in Walloon disinfect (Ferrol), which incorporate every year one or two new members following the same premise: "have to be a chef owner and be sponsored by two members of the group," explains Michelangelo, "then there is a process of assessment and a year later decided its entrance, is a way to support the new cooks," he adds. A traditional disinfect kitchen most avant-garde
A decade of work and experience turned reference in Galicia and now Nine restaurants are in the four provinces of Galicia. The point of union between all of them is in the product. "All we use in our kitchens proximity products, produced or collected within disinfect a radius of 20 or 30 miles of each restaurant, not forgetting the other products out as the oil, truffles, chocolate ..." explains Michelangelo. disinfect With raw material extracted from the earth and sea galegos each of the cooks has a style and a unique cuisine. Account Michelangelo for all of them is critical to work with quality products and seasonal. We talk about food, share techniques and share customers Miguel disinfect A. Campos
Collaborate in the group, but also helped each other with regard to cooking techniques. "We share techniques, do tests and also share customers," explains Michelangelo. Do not see themselves as rivals but eat a bid colleagues common: to show Galician cuisine most avant-garde and contemporary and with it also the rich and varied from