About Us

Chef of Inferno Gastro Bar, Carolina Fanjul Losa, posing with two knives against a neon background featuring the restaurant’s logo, showcasing her passion and dedication to cooking.
Carolina Fanjul Losa

My Professional Journey

For as long as I can remember, I’ve always wanted to be a chef. My passion for cooking led me, even as a child, to ask for toy kitchen sets, recipe books, and strange utensils. I knew this was my path.

After high school, I studied at the Hospitality School of Gijón and did my first internship at the Club de Regatas with José, who was the president of the Asturian Chefs at the time. He was a great influence in my life, encouraging me and pushing me to keep going.

Later, I enrolled at the Luis Irizar Hospitality School in the Basque Country, where I had the privilege of learning from masters like Federico Pacha and Luis Irizar himself, known as “the master of masters.”

During my training, I worked at Akelarre under Pedro Subijana, a three-Michelin-star chef, where I discovered the principles of haute cuisine and excellence.

At the age of 22, I took on my first role as head chef in Gijón. After several years of experience, I decided to open Inferno Gastro Bar, a place that reflects my unique fusion cuisine style.

The Concept of Inferno Gastro Bar

Inferno was born from a dream, an almost visceral need to create a space where my love for cooking could merge with my passion for art and creativity. I wanted each dish to not just be food but an experience that told a story. The logo, aesthetics, and every corner of Inferno are deeply connected to my personal life. The colors red and black, which have always defined me, fill the restaurant, and the logo is inspired by two black cats that were my companions, with wings and fangs representing their untamed spirit.

I have personally painted and decorated every inch of Inferno. Every detail reflects my identity, and it has been a personal project, with unconditional support from my family and friends, who pushed me forward when I needed it most.

At Inferno, every dish reflects my unique style, a combination of techniques, cultures, and ingredients from all over the world, always starting with traditional bases but with that touch of creative madness that transforms each bite into something special. My goal is that when you step into Inferno, you not only enjoy the food but also feel my essence in every dish and every detail of the space I have created with my own hands. This place is an extension of myself, and my greatest wish is that this passion is passed on to those who visit.

A front view of the Inferno Gastro Bar bar, with a wide selection of wines and spirits on display, illuminated by decorative lamps, creating a warm and welcoming atmosphere.
Chef of Inferno Gastro Bar adding the finishing touches to crispy sweetbreads with creamy potato and lemon caramel, highlighting the attention to detail in the dish’s presentation.
Inferno Gastro Bar Logo
Bar del Inferno Gastro Bar decorated in an elegant style, with a chef preparing a gourmet dish and the restaurant's characteristic logo.
Pan bao negro con gamba cristal y alioli de limón, presentado en un soporte con forma de perro elegante, que resalta la presentación innovadora y la creatividad culinaria de Inferno Gastro Bar.

Cooking Competitions

Over the years, I have participated in numerous cooking competitions and pincho championships, both as a contestant and as a judge. Every challenge has been an opportunity to grow and experiment with new techniques and flavors. At Inferno, you’ll occasionally get to enjoy a special pincho when I’m competing in these events.