HOBART would like to congratulate Jonray and Peter Sanchez-Iglesias and the team at Casamia on being crowned Best Restaurant 2010 by Gordon Ramsay.
The youngest chefs in Europe to hold a Michelin star at 26 and 24 years old, together Jonray and Peter successfully run Casamia, a small, family-owned restaurant with their parents Paco and Susan, with a cutting edge Italian, Spanish and French fusion menu. Regarding themselves as an environmentally-friendly restaurant, Casamia like to keep wastage to a minimum, and through their recent purchase of the HOBART Combi Pro six grid oven they have managed to almost halve their energy output, along with their bill.
How the Combi Pro shines for Casamia:
• Featuring 2 core temperature probes and multi-level cooking the Combi Pro is not only a cost-saving tool, it can also be relied on for 100% consistency with recipes cooked in the oven, giving chefs more time to do what they enjoy most – experimenting in the kitchen!
• With its 2 intuitive touch screen controls and on-screen usage guides the Combi Pro is easy and convenient to use.
• The Combi Pro’s ‘Self Clean mode’ includes an automatic descale programme and is the most advanced available on the market today.
"We found Hobart’s Combi Pro very practical and easy to use with its touch screen and USB recipe function. It saves us so much time loading up our recipes, giving us confidence in the kitchen when we’re not in it! Our favourite function, which saves us the most time, is the amazing ‘Self Clean mode’ – it leaves the machine absolutely spotless!"
Jonray Sanchez-Iglesias, Owner and Chef, Casamia
