Born in Valencia on August 15, 1975, the self-taught chef Begoña, with her forearms bearing the scars of daily kitchen battles, established La Salita restaurant in 2005. Over the past 14 years, her relentless determination and love for avant-garde cuisine have made her a role model in the hospitality industry. After winning Top Chef in 2013, Begoña, initially trained in industrial design, took her culinary skills from Amsterdam to London before returning to Valencia in 2003. In 2019, the culmination of her culinary journey arrived as La Salita received its first Michelin Star, a testament to her unwavering commitment to culinary excellence.

Beyond her kitchen prowess, Begoña's influence extends to literature. In 2014, she published her first recipe book, and in 2016, her work "The Taste of Elegance" was recognized as the best cookbook by a female chef at the Gourmand World Cookbook Awards. Her international acclaim positions her not only as a talented chef but also as a culinary author shaping the narrative of modern gastronomy. With a remarkable career trajectory and accolades, including being named "Chef de l'Avenir" in 2020 by the International Academy of Gastronomy, Begoña continues to inspire chefs worldwide with her innovative approach and tenacious spirit.