Fran Vicente
Executive Chef for Mahou-San Miguel, behind the menu at Miga Cana in Madrid's Mercado de Vallehermoso.
- Restaurants
- 1
- Born
- 1986 · Salamanca
Fran Vicente is Executive Chef for the Mahou-San Miguel group and leads the menu at Miga Cana, a stall in Madrid's Mercado de Vallehermoso built around slow-cooked guisos. Born in Salamanca in 1986, he trained at the Escuela de Hostelería Fonda Veracruz and spent five years as jefe de cocina at Coque, Mario Sandoval's two-Michelin-starred restaurant, leaving in 2014, the same year he reached the final of Antena 3's Top Chef. He later ran the beer-paired kitchen at El Sainete before joining Mahou-San Miguel.
From @Fran Vicente on Instagram
Hoy se graba !!!!!! @3depulpo .... muy pronto más recetitas!!!!!! #pulpo #vida #recetas #FV #ricorico
Detrás de cada plato hay manos, técnica y pasión. En la cocina de Élkar, cada servicio es el resultado de un equipo que trabaja con precisión, respeto por el producto y una misma idea: la excelencia. Aquí no solo se cocina. Se crea. ¿Te gustaría ver cómo es una cocina en las alturas? #Elkar #Re
Biography
Early years
Francisco José Vicente Hernández, known as Fran Vicente, was born in Salamanca in 1986. He trained at the Escuela de Hostelería Fonda Veracruz in Salamanca before working across different restaurant teams in Spain, including stints at various Paradores de Turismo.
Career
He became jefe de cocina at Coque, Mario Sandoval's two-Michelin-starred restaurant, and stayed five years until leaving in July 2014. That year he was a finalist, placing third, on the second season of Antena 3's television competition Top Chef, and he also did stages in restaurants including those of Martín Berasategui, Quique Dacosta and Ángel León's Aponiente. In January 2017 he became executive chef of El Sainete, a beer-pairing restaurant in Madrid. He's since become Executive Chef for the Mahou-San Miguel group: in 2022 he created the menu for El Patio Mahou, the group's summer beer garden in the Museo Lázaro Galdiano gardens, and he now leads the menu at Miga Cana, a stall in Madrid's Mercado de Vallehermoso.
Philosophy
He describes his cooking as "humble, rich, built on slow fires and long cooking times: the cuisine of first principles that should never be lost."
Restaurants
Accolades
- ·Winner, VII Concurso ZOCO de Jóvenes Cocineros, Madrid (2008)
- ·Mejor Chef Novel de Salamanca (2008)
- ·Mejor Cocinero de España, XIV Concurso, Feria de Gourmets, Madrid (2013)
- ·Winner, Hechos de Talento gastronomy award (2016)
Frequently asked
Who is behind the menu at Miga Cana?
Fran Vicente, Executive Chef for Mahou-San Miguel, is the creative force behind Miga Cana's menu.
What cuisine does Miga Cana serve?
Traditional, seasonally-focused Spanish dishes with an emphasis on slow-cooked guisos (stews).
Where is Miga Cana located?
In the Mercado de Vallehermoso, in Madrid's Arapiles neighbourhood.
Where did Fran Vicente train?
He trained at the Escuela de Hostelería Fonda Veracruz in Salamanca, then spent five years as jefe de cocina at Coque, Mario Sandoval's two-Michelin-starred restaurant in Madrid, until 2014.
Did Fran Vicente compete on television?
Yes. He was a finalist on the second season of Antena 3's Top Chef in 2014, the same year he left Coque.
Where is Fran Vicente from?
He was born in Salamanca, Spain, in 1986.
What other restaurants has Fran Vicente run?
Before joining Mahou-San Miguel, he was executive chef at El Sainete, a beer-pairing restaurant in Madrid that opened in 2017, and in 2022 he created the menu for El Patio Mahou, the group's summer beer garden.