Carlos Casillas Hernández, born in Ávila in 1999, is a distinguished Spanish chef renowned for his innovative approach to traditional cuisine. At just 25 years old, he leads Barro, a Michelin-starred restaurant in Ávila that emphasizes local heritage and sustainability. 

Casillas graduated from the Basque Culinary Center (BCC), where he excelled academically, graduating at the top of his class. His professional journey includes experience in esteemed establishments such as La Tasquita de Enfrente, Miramar Paco Pérez, and Ambivium, where he honed his culinary skills and developed a profound appreciation for local ingredients and traditional recipes. 

Carlos Casillas Hernández

In 2023, Casillas opened Barro, focusing on reviving Ávila's gastronomic traditions by collaborating with over 60 local producers and incorporating sustainable practices.  His dedication to the region's culinary heritage has garnered significant recognition, including a Michelin Star and the Young Chef Award 2025, presented by the Michelin Guide. 

Beyond his restaurant endeavours, Casillas actively contributes to the culinary community through workshops and events, sharing his insights on sustainability, creativity, and profitability in the kitchen. His commitment to preserving and innovating within the culinary arts positions him as a leading figure in Spain's gastronomic scene. 

I had the pleasure meeting Carlos in person when he was visiting Barcelona, and we even went shopping for ceramics at our neighbours, Cara Janelle’s, studio. Carlos chose all natural materials - wood, brass and leather - for our F4 stacked Paring knives, to compliment the style and philosophy of Barro.