Yago Crego
Born in Ferrol, a small city in the very north of Galicia and facing the vastness of the Atlantic Ocean, Yago's culinary skills are very much influenced by northern Spanish cuisine.
He started to work in the kitchen when he was a sixteen-year-old during the weekends. Several years later he decided to become a professional and studied Kitchen Management at Carlos Oroza Cookery School in Coruña.
After seven years in London Yago joined Brindisa in 2017 to take over the direction of Casa Brindisa South Kensington and in 2018 he opened the kitchen of our new restaurant Tapas Brindisa Battersea. He regularly contributes to creating new dishes for all Brindisa restaurants.
Yago loves the traditional Spanish cuisine that he cooked with his grandmother while younger and from iconic places in Galicia, but he enjoys adding his own modern touches.
Born in Ferrol, a small city in the very north of Galicia and facing the vastness of the Atlantic Ocean, Yago's culinary skills are very much influenced by northern Spanish cuisine.
He started to work in the kitchen when he was a sixteen-year-old during the weekends. Several years later he decided to become a professional and studied Kitchen Management at Carlos Oroza Cookery School in Coruña.
After seven years in London Yago joined Brindisa in 2017 to take over the direction of Casa Brindisa South Kensington and in 2018 he opened the kitchen of our new restaurant Tapas Brindisa Battersea. He regularly contributes to creating new dishes for all Brindisa restaurants.
Yago loves the traditional Spanish cuisine that he cooked with his grandmother while younger and from iconic places in Galicia, but he enjoys adding his own modern touches.
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