Carlos Zamora

At the helm of De Luz and seven other restaurants in Spain, Carlos Zamora has been promoting a sustainable and responsible model of restaurant and team management for over a decade. The work of this enterprising chef is especially remarkable because of his personal relationships with local organic producers and farmers (for whom Zamora’s business represents key economic support) and because of his involvement with social movements and initiatives. In 2010 Zamora started the socially responsible catering company “Depersonas Cocinando con Sentido” (People Cooking Sensibly), which offers healthy meals to schools and care homes for the sick and elderly. Zamora also practices social inclusion at his restaurant chain where approximately 25% of his 180 employees would be considered as having low employability: this includes people over 55 or with different types of disabilities, immigrants, and prisoners on day release. Zamora trained as a chef at the Centre International de Glion in Switzerland and was awarded a scholarship to the Culinary Institute of America. Before embarking on his own independent endeavors, Zamora worked his way up through the kitchens of the Hotel Lancaster Paris and Villa Magna (Madrid). He also worked as a consultant for the VIPS restaurant group where he was responsible for recipe creation.