the chef
Julio Fernández Quintero
A fortunate recipe and acclaim – Best Andalusian Chef no less – nudged Julio Fernández into the culinary arena in 2005. But he discovered his calling some time before that.
Despite starting a very different career path, circumstance made the kitchen his destiny. He later went on to complete rigorous training at the Taberna del Alabardero in Seville, which led to the creation of abantal in 2004.
An enthusiastic chef, Julio employs an ambitious, fresh culinary approach with his own creations and traditional methods reinterpreted through polished techniques.
At abantal, he pays homage to Andalusian cuisine in the broadest sense of the word. His innovative brilliance and individual personality shine throughout his line-up of delectable plates.
