Ricardo Pina Rodríguez
Participating Chef - Aragon, Spain
Ricardo Pina Rodríguez was born in 1998 in Cortes, Navarra. From a very young age, he was passionate about cooking, and at 17, he enrolled at the Borja Hospitality School (Zaragoza), IES Juan de Lanuza, where he completed the Intermediate Degree in Cooking and Gastronomy.
In 2017, he moved to Huesca to continue his training at the CPIFP San Lorenzo Hospitality School, where he completed the Advanced Degree in Kitchen Management. During his training, he completed an internship at restaurant 33 in Tudela, where he later worked and participated in the opening of Origen 1952 in Zaragoza alongside its owners.
In 2022, he began his career with Carmelo Bosque at the Michelin-starred Lillas Pastia restaurant in Huesca, joining as head of meat. In February 2023, along with a colleague, he won the competition for Best National Dish with Black Truffle in Vic.