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Born on September 2, 1976 in Castellón …

At the age of 18 he entered the world of pastry by himself, setting up a family pastry shop.

Little by little he is training in several of the most important schools nationally and internationally: Dekora, Aula Chocovic, L´ecole du grand chocolat …

After several years working in pastry and bakery, he begins to show his concern for the world of cooking after a vision of this very personal and self-taught.

In 2003 he decided to take the step of setting up a salon next to his pastry shop and setting up a restaurant.

After five years of work and experience, along with his time at the Hoffman restaurant in Barcelona, ​​Fernando Molina Gil decides to restore a century-old house and locate his new restaurant on Calle Sanahuja in Castellón.

Without a doubt, his most personal project. What he calls direct cooking, a modern, market kitchen, but at the same time simple.

Since 2007 he has collaborated with the catering and pastry machinery company “Salva Industrial” in the presentations and demonstrations of its new line of master chef ovens.

Head chef of opal events from May 2011 to November 2014.

November 2014 advice on hospitality businesses in operation or newly opened both in national and international territory.

June 2015 master in Mediterranean rice at Gasma Univerdidad Gastronomica.

August 2015 participation in the exclusive dinner of “8 chef 8 dishes Castellón” with the preparation of a rice.

September 2015 executive chef of opal events.

Gastrocope 2016 Award for best chef in the province of Castellón.

Take part in the closing meal of the 2nd Castellón gastronomic congress.

Member of the association of European chefs “Eurotoques”.

He also carries out a viticulture project in les Useres (Castellón province).

Executive Chef of “Opal Events” from September 2015 TO JUNE 2018

Since 2016 he has participated in various promotional events with the Castellón city council
Putting value on local products and their gastronomy.

Summer 2017 management of the restaurant “Peace & Love” at the Beach Club “Tumbao” in the port area of ​​Grao de Castellón.

Summer 2018 management of the restaurant and drinks at the “Opal Terrace”, “Gran Casino de Castellón Leisure Center”.

August 2018 participation in the “Rototom Sunsplash” with the enhancement of the Cuina Desoca.

Since June 2018, provider of gastronomy at the dinners of the stars at Bodegas Flors.

Creator of the Desoca kitchen that highlights the typical cuisine of the city and his grandmother.

Protagonist of one of the chapters of “Cuineres i Cuiners” by Apunt Media entitled Fernando Molina cuina Desoca issued 02.19.2019.