Alan’s deep appreciation for Spanish cooking began as a child living in the Canary Islands. At only age six, he began taking an interest in both the kitchens and dining rooms of his family’s hotels and restaurants, and visiting the farms and fishing piers from which his family sourced fresh local ingredients. This paved Alan’s path to quickly earning his place as a member of the managing & creative teams behind the world’s most innovative & celebrated restaurants, such as Alinea, Topolobampo and Frontera Grill. The professional growth he experienced during those years in Chicago was exponential, and led Alan to begin designing & building thermal circulators for sous vide. He received celebrity endorsements and his products were showcased on television while chefs competed in Bravo’s Top Chef series, Top Chef: Masters series, and PBS’s Mexico: One Plate at A Time. Enamored with the Pacific Northwest, Alan decided to seek opportunities to learn from some of the region’s most notable farm-to-table chefs. Now the Executive Chef of both Tango Restaurant & Lounge and, sister bar, Rumba, Alan’s journey has brought him back to island cooking and into the Spanish kitchen once again.