Where Culinary Excellence Meets Leccio Charcoal
Victor Aruinzoniz, the self-taught Basque chef behind Asador Etxebarri, is celebrated worldwide for his mastery of grilling. Nestled in the small village of Axpe, Spain, Etxebarri has become a culinary landmark, consistently ranked among the World’s 50 Best Restaurants and awarded one Michelin star. In 2023, the restaurant was voted #4 in the World’s 50 Best Restaurants list, reaffirming its status as one of the most influential dining destinations globally.
Victor Arguinzoniz - Asador Etxebarri
Axpe - Spain
What sets Arguinzoniz apart is his unique use of fire and wood. He has developed bespoke grills and techniques that allow him to elevate simple ingredients into extraordinary dishes. At the heart of his cooking is the use of holm oak charcoal (carbone di leccio), particularly for fish and seafood. This wood releases a soft, clean aroma that enhances the natural flavors without overpowering them.
Through his relentless dedication, Arguinzoniz has transformed grilling into haute cuisine, inspiring chefs and food lovers across the world. His work demonstrates how the right charcoal, such as leccio , can define the soul of a dishi.
At the helm of Chic Nonna, awarded Two Toques by Gault&Millau UAE 2026, Chef Francesco Torcasio has established himself as one of Dubai’s most compelling Italian culinary talents.
Born and raised in Calabria, Southern Italy, Torcasio’s culinary identity is deeply rooted in the traditions, ingredients and flavours of his homeland. His cuisine combines authenticity with contemporary refinement, expressing Italian cooking through precision, elegance and an uncompromising respect for exceptional raw materials.
After developing his experience across Italy and moving to Dubai, Torcasio has shaped Chic Nonna into one of the city’s most recognised Italian dining destinations. His cooking is confident yet understated: technique is always used to elevate the ingredient rather than overshadow it, creating dishes that remain deeply Italian while speaking a modern international language.
Francesco Torcasio
Chic Nonna
Dubai - UAE
Where Fire Becomes an Ingredient
Fire plays an essential role in Francesco Torcasio’s culinary philosophy. For a chef whose cuisine begins with the quality and integrity of the ingredient, the choice of charcoal is a fundamental part of the cooking process.
At Chic Nonna, Torcasio uses Leccio Prime, a natural holm oak charcoal created through a slow carbonisation process, chosen for its powerful and consistent heat, clean combustion and ability to respect the authentic flavour of the ingredients.
Whether working with meat, fish or vegetables, Leccio allows his kitchen to achieve precise grilling, intense heat and delicate smoky notes without overpowering the product. The result reflects Torcasio’s approach to cooking: balance, control and absolute respect for flavour.
Brat is a Michelin-starred restaurant in London that has become a landmark for those seeking bold, fire-driven cuisine. Created by acclaimed Welsh chef Tomos Parry, the restaurant combines influences from his native Wales with the rustic traditions of the Basque Country. Parry is celebrated for his mastery of cooking over open flames, a craft he developed into a distinctive style where simplicity and intensity of flavor take center stage. At Brat, whole turbot, seasonal game, and vegetables are grilled over holm oak (leccio) wood, which imparts a deep smokiness and unique character to every dish. The restaurant’s atmosphere reflects the same philosophy as its cuisine,warm, authentic, and unpretentious, yet refined enough to earn international acclaim and the prestigious Michelin star.
Tomos Parry - Brat
London - United Kingdom
El Capricho, led by visionary chef José Gordon, is internationally acclaimed as one of the world’s greatest temples of beef. Gordon has dedicated his career to the breeding, aging, and preparation of oxen, believing that time, respect for the animal, and natural feeding are essential to achieving the perfect flavor. The restaurant has been praised by international media and gastronomic critics as offering the finest steak experience in Europe, and it was named the Best Restaurant in Europe by the prestigious ranking 101 World’s Best Steak Restaurants. To honor tradition and achieve unparalleled taste, Gordon chooses to grill his meats over holm oak (leccio) charcoal, which enhances the natural aromas and gives El Capricho’s beef its signature depth and character
Josè Gordon - Bodega El Capricho
Jiménez de Jamuz- Spain
