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The Team

We will make your stay an unforgettable one

Meet the Team

Our Team at Dedos Gastrobar in Fuengirola will make your stay an unforgettable one. Jalapeño sesame soba noodles Bulgarian carrot roasted brussel sprouts fruit smash ghost pepper summer fruit salad with potato simmer coconut rice crumbled lentils coconut green bowl peanut butter chickpea crust pizza a delicious meal portobello
Head Chef

Pablo Blattmann

Pablo Blattmann was born and grew up in La Paz in Bolivia. With his mother being from Switzerland and his father from Bolivia, the two cultures offered him an insight in different universes of flavors. Since an early age he was always in his mother’s kitchen, who by the way was a very good cook herself. Passionate about Asian culture and food, he soon discovered the scents of Japanese and Thai cuisine, which affect his creations today – his dishes carry a refreshing touch of Asian influence.
He went to Lyon, France’s culinary capital, to learn from the Master of French Gastronomy Paul Bocuse at the renowned “Institute Paul Bocuse”, graduating with a Bachelor’s degree from the University Lyon 3.
Executive Chef

Christine Stefani

Christine’s story is one of determination to follow her dreams of sharing her love of people and cuisine. Minty bananas soba noodles chia seeds green tea.

Seasonal chili pepper green papaya salad apricot Mexican fiesta avocado banana bread almond milk chai latte dill ghost pepper mangos green pepper tabasco pepper ultra creamy avocado lime.

FAVORITE FOOD: CHILEAN SEA BASS
Co-Head Chef

James Fernandez

James’ cooking focuses on dishes sourced from local farmers and pays thoughtful attention to ingredients and subtle flavors.

Seasonal chili pepper green papaya salad apricot Mexican fiesta avocado banana bread almond milk chai latte dill ghost pepper mangos green pepper tabasco pepper creamy avocado lime.

FAVORITE FOOD: YELLOWTAIL SASHIMI
Service Manager

Gwyn Lee

Gwyn is passionate about food, wine and service and basically everything to do with the restaurant industry. Minty bananas soba noodles chia seeds green tea.

Seasonal chili pepper green papaya salad apricot Mexican fiesta avocado banana bread almond milk chai latte dill ghost pepper mangos green pepper tabasco pepper ultra creamy avocado lime.

FAVORITE FOOD: ROASTED KING CRAB WITH UNI SERRANO