Fernando Palomino, the executive chef of the Cap Vermell Group, carries a passion for cooking in his DNA. His father, himself a catering entrepreneur, passed on his love of gastronomy from a very young age.
After a successful period of work experience in the catering service at the Hilton Colon Quito Hotel, he saw that working in the kitchen was his calling, to continue searching for new flavours and surprising textures. Some unexpected concerns forced him to pack his suitcase and head to Europe to get more experience and expertise.
Palomino landed in Mallorca in 2000. He has specialised in Mediterranean food since coming to the island and working at the Hotel San Salvador in Artà alongside chef Sasha Fuch, at the Ses Coves Hotel, and now at the Vermell Beach Hotel, alongside cooks Roland Schulte and Manu Pereira.
In recent years, the duo of Fernando Palomino and Manu Pereiro, working the ovens hand in hand, have managed to make the food at Vintage 1934 stand out from the rest, positioning it as one of the best restaurants in the northeast of Mallorca. A blend of expertise, experience, and flavours that impress all who try it.
Fernando Palomino’s kitchen combines the gastronomic tradition of his Ecuadorian roots with his adoptive country. In this way, he invents surprising recipes that bring together the best of both worlds. He creates modern and innovative dishes using typical Mallorcan dishes, such as Trempó or Tombet, as a starting point. He always bases his recipes around fresh produce that is in season and the highest quality ingredients.
Confectionary is of vital importance to the variety of food on offer. For this reason, he finished his training as a cook in the bakery of the award-winning Catalan pastry chef, Oriol Balaguer.