Barrafina to take on two executive chefs after Angel Zapata Martin's departure
Angel Zapata Martin, who joined Barrafina group as executive chef in April 2017, has announced he will be leaving the modern Spanish tapas bar at the end of the month to return to his family in Spain.
Martin was previously sous chef at Santi Santamaria's three Michelin-starred restaurant Can Fabes in Barcelona and head chef of Ossiano in Dubai.
The chef director's departure has led to two executive chef appointments, who will share the restaurants between them from 1 May.
Andalucia-born Antonio Gonzales Milla has been named executive chef of the central Barrafina locations, which includes the Michelin-starred Dean Street site, as well as Adelaide Street and Drury Lane. He joined Barrafina in 2016 and was previously head chef of Barrafina Adelaide Street in London's Charing Cross.
Castilla-La Mancha-born Francisco ‘Paco' Jose Torrico has been appointed executive chef of Barrafina and Parrillan Coal Drops Yard and Barrafina, Parrillan and Bar Daskal, Borough Yards.
He joined the restaurant group in 2015, having worked for nine years at Santo Mauro hotel in Madrid. Torrico was also formerly head chef at Barrafina Adelaide Street, Drury Lane and Coal Drops Yard.
Sam Hart, owner and co-founder of Barrafina and chief executive officer of Harts Group, said: "We are very sad to see Angel go after an amazing time at the helm of Barrafina, Parrillan and Bar Daskal. Over the six years he has been with us he has overseen the opening of five restaurants, delivered amazing food and inspired a generation of chefs. We look forward to watching the next steps in his career and wish him all the best for the future.
"We are very lucky to have two wonderful chefs to step into his shoes. Both Paco and Antonio are true Barrafina professionals and with 15 years' experience at Barrafina between them will deliver the consistent excellence that we are so proud of at Barrafina."
Martin added: "Paco and Antonio are the perfect duo to take the reins at Barrafina. They know the culture and the values inside out, deliver food and experiences of the highest level and are warm, kind-hearted people."
