Chef Iv\u00e1n Dominguez<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ use_custom_gutter=”on” gutter_width=”2″ admin_label=”Njal Content V2 – Ragnar – Row” _builder_version=”4.6.6″ _module_preset=”default” width=”90%” max_width=”1170px” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.6.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.6.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Njal Content V2 – Ragnar – Text” _builder_version=”4.11.1″ _module_preset=”47079cc2-618d-4c0e-850d-0d62906f9f16″ text_font=”Barlow|500|on||||||” text_text_color=”#b7babe” text_font_size=”48px” text_line_height=”127%” header_6_text_color=”#000000″ custom_margin=”||36px||false|false” custom_padding=”|||22.5%|false|false” custom_padding_tablet=”|||7%|false|false” custom_padding_phone=”” custom_padding_last_edited=”on|tablet” hover_enabled=”0″ text_font_size_tablet=”36px” text_font_size_phone=”24px” text_font_size_last_edited=”on|phone” global_colors_info=”{}” sticky_enabled=”0″]
Chef Iv\u00e1n Dominguez en Circulo Fusion<\/p>[\/et_pb_text][et_pb_text admin_label=”Njal Content V2 – Ragnar – Text” _builder_version=”4.11.1″ _module_preset=”47079cc2-618d-4c0e-850d-0d62906f9f16″ text_font=”Barlow||||||||” text_text_color=”#000000″ text_font_size=”19.64px” text_line_height=”170%” header_6_text_color=”#000000″ custom_margin=”|||22.5%|false|false” custom_margin_tablet=”|||7%|false|false” custom_margin_phone=”” custom_margin_last_edited=”on|tablet” hover_enabled=”0″ text_font_size_tablet=”18px” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” custom_css_main_element=”font-weight: 400;” global_colors_info=”{}” sticky_enabled=”0″]
La comida que se sirve en sus platos es un reflejo de la creatividad y la pasi\u00f3n del chef. Hablamos con Iv\u00e1n Dom\u00ednguez, jefe de cocina de varios restaurante, actualmente con su propio proyecto premiado la Gu\u00eda Michelin. Nos cuenta sus experiencias cocinando para unos paladares muy exigentes. Iv\u00e1n dice que hay que trabajar duro, pero que cuando eres capaz de crear algo extraordinario, todas tus luchas merecen la pena.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”on|tablet” admin_label=”Njal Content V2 – Ragnar – Row” module_class=”ragnar_content_njal_v2_row” _builder_version=”4.8.1″ _module_preset=”default” z_index=”99999″ width=”100%” max_width=”100%” custom_padding=”98px||||false|false” custom_padding_tablet=”45px||||false|false” custom_padding_phone=”” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.6.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image title_text=”ragnar-content-curly-image-min” admin_label=”Njal Content V2 – Ragnar – Image” module_class=”small_icon” _builder_version=”4.8.1″ _module_preset=”default” background_color=”#25282a” positioning=”absolute” horizontal_offset=”38.6%” z_index=”20″ width=”100%” custom_margin=”||0px||false|false” custom_padding=”42px|61px|46px|61px|false|true” custom_padding_tablet=”25px|42px|25px|42px|true|true” custom_padding_phone=”” custom_padding_last_edited=”on|tablet” custom_css_before=”content: %22%22!important;|| display: block!important;|| opacity: 1!important;|| background-color: #fff !important;|| height: 40px!important;|| width: 2px!important;|| margin: auto!important;|| position: relative;” custom_css_main_element=”width: auto;|| transition-duration: .4s;|| transition-timing-function: cubic-bezier(.25,.74,.22,.99);|| transform: translate(-47%,-42%);||border-radius: 50%;” custom_css_after=” content: %22%22!important;|| display: block;|| opacity: 1!important;|| bottom: 0;|| border-style: solid;|| border-color: #fff;|| border-width: 0 2px 2px 0;|| width: 5px;|| height: 5px;|||| transform: translate(0,0) rotate(45deg);|| visibility: visible;|| margin: -7px auto auto -1px !important;” border_radii=”on|50%|50%|50%|50%” global_colors_info=”{}”][\/et_pb_image][et_pb_image src=”https:\/\/www.circulofusion.com\/wp-content\/uploads\/2021\/10\/chef-ivan-dominguez-nado.jpeg” title_text=”chef ivan dominguez nado” admin_label=”Njal Content V2 – Ragnar – Image – Image size: 1900 x 604px” module_class=”slide_image” _builder_version=”4.11.1″ _module_preset=”default” width=”100%” module_alignment=”right” hover_enabled=”0″ custom_css_main_element=”overflow: hidden;” global_colors_info=”{}” sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"
La comida que se sirve en NaDo es un reflejo de la creatividad y la pasi\u00f3n del chef. Hablamos con Iv\u00e1n Dom\u00ednguez, jefe de cocina del restaurante del NaDo 1* Michelin de Madrid, sobre sus experiencias cocinando para unos paladares muy exigentes
\nIv\u00e1n dice que hay que trabajar duro, pero que cuando eres capaz de crear algo extraordinario, todas tus luchas merecen la pena<\/p>\n","protected":false},"author":1,"featured_media":20,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"_et_pb_use_builder":"on","_et_pb_old_content":"Hablamos de alta gastronom\u00eda, cocina atl\u00e1ntica y un trocito de Galicia en Madrid. Hablamos con Ivan Dominguez de Alabaster (Grupo Alborada - 1* Michelin)\r\n\r\n