BENITO GÓMEZ

Born in Barcelona and adopted by Ronda, Benito Gómez is a chef, entrepreneur, and passionate sports enthusiast.

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His love for cooking began at an early age, growing up in his parents' restaurant, Masía Can Raimí, in Argentona.

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Nearly three decades ago, he began his culinary journey by training at the prestigious Sant Pol de Mar Hospitality School.

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He then built his career in the kitchens of renowned restaurants including Jean Luc Figueras, Las Rejas by Manolo de la Osa, La Alquería by Ferran Adrià at Hacienda Benazuza in Seville, and Tragabuches in Ronda.

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Throughout these experiences, he developed both his passion and a solid technical foundation, which he now brings to his four restaurants: Tragatá, his Andalusian tapas concept in Málaga and Ronda; Dalmar, his produce-driven culinary concept in Sotogrande; and Bardal, his fine dining restaurant, awarded two Michelin Stars and two Repsol Suns.​​