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The chef Raimundo González Frutos made history for many things. And one of them was for being the first chef to obtain a Michelin star in Murcia in 1974. His haute cuisine restaurant, which evolved from a bodega, called Rincón de Pepe, would mark a milestone on the national scene from the nerve centre of the region.
The Murcian chef passed away on Tuesday 2 April at the age of 98, leaving behind an extensive legacy endorsed by a series of awards such as the Gold Medal for Tourist Merit, the National Gastronomy Award and being chosen by the National Academy of Gastronomy as one of the ten best restaurateurs in Spain.
Raimundo stood out for reinterpreting the culinary philosophy and the decalogue of Paul Bocuse, such as the fact of valuing regional gastronomy and simplifying recipes. Traditional values and techniques that he connected in the same culinary identity with cutting-edge technology in order to develop his proposal and take it to the top. All of this using the best products from the countryside, the orchards and the sea with an originality and talent that will continue to inspire new generations of chefs.
