Gastronomy once again occupies a prominent place in the offer of the Ocean Charter Club, with the reincorporation of Mario Hernández Lagerblad, chef of recognized prestige, as head of the catering for this nautical charter company, which has a renewed and oriented proposal, fundamentally , to charters for events, both private and corporate, without ruling out those others for small groups of family and/or friends, who wish to enjoy a day of sailing while tasting the best dishes of the islands, either with a magnificent breakfast during the crossing of a sunrise or an extraordinary lunch or dinner, of a Day or Sunset Charter.
His company, Ágape y Eventos, will be in charge of the Ocean Charter Club catering service for all those charters that, due to customer demands, require these services. This Canarian-Swedish chef offers an extensive menu of haute cuisine, either in small tasting dishes, to share or something more forceful. Welcome back Mario!!
Mario Hernández Lagerblad is a renowned chef, son of journalist and food critic Mario Hernández Bueno; of caste he comes to the greyhound. He began his academic training in 1992, at the School of Catering and Hospitality in Barcelona for the first two years, and finishing the next two at the Higher School of Catalonia on the campus of the Autonomous University of Barcelona.
Once he finished his studies, he completed his practical cooking training, officiating in different restaurants in the Basque Country, Catalonia and Madrid, nourishing himself with the different traditional and regional cuisines of Spain and the haute cuisine of the moment: Motel del Ampurdán (One Michelin star) Akelarre by Pedro Subijana (three stars) Arzak (another three stars) and in one of those by Martín Berasategui, with two Michelin stars. As if that were not enough, he worked in the now defunct and prestigious Jockey restaurant in Madrid, supplier, at that time, of the catering services of the royal house.
Mario is a defender of traditional cuisine, but he also perfectly masters the cheesy, if necessary, of foams, gelling agents, agars, and soy lecithins, but what excites him is the market cuisine, the one of a lifetime .
After these years he returns to the Canary Islands where he works in Canarian gastronomy kitchens, teaches pastry and cooking classes in specialized academies, to kitchen staff of luxury hotels in the south of GC, advice to companies in the sector, etc… for several years.
Mario has also been an ambassador of Canarian cuisine at the Shanghai Universal Expo.
The chef from Gran Canaria was awarded the Trade Learders Club International Prize for tourism, hospitality and gastronomy in recognition of his professional activity.
He also worked for the Lopesan hotel chain as executive chef and head of the Expo Meloneras Conference Center, where the largest events in the Canary Islands are held.
He ends up operating his own restaurant business, becoming responsible for the management of the restaurant-cafeteria of the Official College of Physicians of Las Palmas de G.C. for more than ten years, with great success.
Also at this time, it developed other types of gastronomic services, in this case catering services inside and outside the same college venue, where all kinds of coffee breaks, cocktails, appetizers, banquets, group lunches and dinners were held for companies and/or or individuals, almost daily.
At the end of this period, he dedicates himself exclusively to large events, weddings, communions and professional events of all kinds, on farms and in various spaces and more advice to companies in the sector, restaurant openings, menu design, scandals etc … until today from today.
