Carlos Coca Marine He trained at the School of hostelry emblematic Hoffman (awarded one Michelin star). During the two and a half years of his apprenticeship, he had the opportunity to work eventually with internationally renowned chefs Carles Gaig, Ramon Freixa, Joan Roca, Jean Luc Figueras and Mey Hoffman. After 7 years working in the Catalan capital, he decided it was time to meet new food cultures. The first destination was the UK, where he worked at the Hilton International hotel chain, performing the functions of head chef at Hotel Gourmet Bar. A year later, he decided a change of scenery with a business idea in mind. He moved to South Korea in the country where a company took control of its services, hiring him as head chef. When the one-year contract ended, he was offered an extension, which he refused because he was embarked on a journey of culinary training throughout Southeast Asia for six months. Upon his return, he began working in the Kappo project. CONCEPT: Carlos found a variety of ingredients that when combined all of them, resulting in a mixture of flavors, textures and aromas that can hardly go unnoticed on the palate in Asian cuisine. In addition, we would highlight, its healthy properties and bright colors. For these reasons, they decided to include in his letter kappo the most representative dishes from five Asian countries: Korea: Korean cuisine is a different Chinese cuisine and Japanese cuisine, best known in our country, although it has common roots and features, such as its use of soy and spices. It is quite different from them in ingredients, textures and flavors, besides being one of the healthiest cuisines in the world. To eat, they use chopsticks as in many Asian countries with the difference that Korean chopsticks are made of metal, not wood or plastic. Japan: Simplicity, naturalism and refinement. Japanese cuisine is a reflection of a civilization with more than two thousand years of tradition. Hence we get the idea to give our project the name that links this culinary culture with the art of doing: Kappo (culinary art, in Japanese). Thailand: Thai cuisine is known for being spicy, spicy and maintain a balance in the use of five fundamental flavors in each of their dishes: spicy, sour, sweet, salty and bitter. Also, the use of fresh herbs are part of the secret. Vietnam: It is known for its widespread use of soy sauce and hoisin sauce (its scent provides a unique character to the kitchen). The recipes of dishes from Vietnam use many vegetables, herbs and spices, some of them as, lime and coriander leaves .. Across all regions, the emphasis is always on serving fresh foods. India: It is varied and arises as a result of the diversity of cultures that have enriched along colonization occurred during several centuries. So they were incorporated different cooking practices brought by the settlers that eventually, they were mixing to become the set of trends that are known today. Most flavors of India are closely related to the significant use of spices and a variety of vegetables. Within this general trend, there is an enormous variety of local styles.