Born in Nerja (Malaga), Fernando grew up amidst the aromas of his grandmothers‘ tasty stews, developing a passion for cooking that he later expanded studying at the Hospitality School of Benahavís. His professional career was shaped at restaurants run by chefs where the natural ingredient is the essential basis of cooking. He worked at Sollum in Nerja, with Juan Quintanilla as his first mentor and in 1870 with Aitor Perurena. His view and his approach broadened and were strengthened after working at Mugaritz, following which he returned to the Costa del Sol. With his attitude, curiosity and knowledge, in each of his creations

Fernando reveals El Lago’s DNA: the authenticity and flavour of our territory and its natural ingredients.


Since 2002, Antonio has been one of the essential members of the restaurant’s team.

After taking charge of midday at Midi by El Lago, he became the restaurant’s dining room manager. A lover of gastronomy and the world of wine, he has always shared the restaurant’s philosophy and is a great advocate of local products and wines. Among his qualities as a professional, Antonio is a restless person, always interested in renewing himself every day and innovating in order to offer the best to our customers.