Michelin-Starred Chef to Headline Exclusive Tenerife Dining Event
On 14 March 2026, the Jarea restaurant at the Spring Arona Gran Hotel will host an exceptional gastronomic evening as part of a new edition of Spring GastroLovers. This culinary series reaffirms Spring Hoteles’ commitment to fine dining and quality experiences. On this occasion, in line with the hotel chain’s drive to offer first-class proposals to both its international guests and local residents, the event will feature a very special guest: Juanlu Fernández, chef and owner of the prestigious restaurant Lú Cocina y Alma, distinguished with two Michelin Stars and two Repsol Soles. The event promises a unique sensory experience, uniting the talent of one of Spain’s most influential chefs with the privileged setting of the Jarea restaurant, whose spectacular Atlantic Ocean views provide the perfect backdrop for a meeting of high cuisine, landscape, and emotion.
Juanlu Fernández: Excellence, Roots and Innovation
Juanlu Fernández (Jerez de la Frontera, Spain) is one of the essential names in contemporary Spanish gastronomy. His cuisine is built on a solid career in high-end restaurants and a culinary philosophy that worships produce, well-understood classicism, and a personal interpretation of traditional Andalusian recipes. Trained from a young age in top-tier kitchens, Juanlu developed a crucial part of his career over more than ten years heading the gastronomic project of Ángel León at Aponiente, a key period that shaped his professional evolution. In 2017, he decided to realise his own dream with the opening of Lú Cocina y Alma in Jerez de la Frontera, a project that in record time has become a national and international benchmark.
Among the accolades that endorse his career are the two Michelin Stars and two Repsol Soles earned by Lú Cocina y Alma, cementing his status as one of the great exponents of haute cuisine in Spain. Furthermore, in the latest edition of The Best Chef Awards 2025, Juanlu Fernández was distinguished with two Knives, placing him among the most influential and creative chefs on the international gastronomic scene. His restaurant has been recognised as one of the best in Europe thanks to a proposal that masterfully fuses classic French technique with the products and flavours of southern Spain. Juanlu’s cooking is often described as “avant-garde from the rear-guard”: a contemporary perspective that recovers tradition, refines it, and projects it into the future with rigour, sensitivity, and a marked identity of its own.
Spring GastroLovers: Fine Dining by the Sea
Spring GastroLovers, held at the Arona Gran Hotel, has established itself in recent years as one of the most anticipated gastronomic proposals in the Canary Islands’ culinary calendar. The series offers exclusive experiences in the format of a tasting menu dinner, accompanied by carefully selected wine pairings, conceived to enjoy haute cuisine in a privileged seaside setting. In previous editions, Spring GastroLovers has featured renowned chefs such as Pepe Solla, Macarena de Castro, Borja Marrero, Rubén Cuesta, and Braulio Simancas, reinforcing its position as an essential date for lovers of fine dining in the islands.
The Spring Arona Gran Hotel, located in Los Cristianos (South Tenerife), is a benchmark establishment in the adult tourism segment, recognised for its constant commitment to differentiated experiences that combine wellbeing, gastronomy, and environment. The Jarea restaurant has established itself as a privileged stage for high-level culinary events, where fine dining integrates with the holiday experience, local Canarian produce, and collaboration with prestigious national and international chefs.
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