THE ESSENCE OF FINE DINING
By Venture Hospitality Group
Explore culinary excellence at our exclusive restaurants. With recognition from the highest gastronomic authorities in Spain, Kensei and Char offer an unparalleled experience at Venture Collections. Discover the delicacy of contemporary Japanese cuisine at Kensei, led by acclaimed Chef Víctor Planas, or indulge in the flames and grills at Char, under the guidance of the master of fire, Babacar Fall.
meet our chefs
Victor Planas
With over two decades of mastery in Japanese cuisine, Chef Víctor Planas is the creative force behind two distinguished culinary destinations: Kensei Contemporary Japanese in Tenerife and Kaori in Lanzarote — now proudly part of the Venture Collections family.
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Babacar Fall
Babacar Fall, born in Dakar, Senegal, on December 30, 1991, began his culinary career at the Candelaria School, under the tutelage of Chef Rogelio Quintero. After honing his skills at restaurants like El Pescador and La Cazuela in Puerto de la Cruz, he continued to expand his expertise at Compostelana in Plaza España, Santa Cruz.
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Seeking new challenges, Babacar moved to Casa de Juan in Gran Canaria before joining Char Modern Cocina & Grill, now known as Char Fuego y Brasas, where he refined his culinary techniques. In 2021, he became the first chef from his country to excel in Spanish haute cuisine, earning a coveted Sun from the Repsol Guide. Today, he is celebrated as a master of fire and grilling techniques. Throughout his career, Babacar has participated in various high cuisine courses in Tenerife and on the mainland, even presenting at the II International Tourism Forum in 2021.
Daniel Tejera & Georgi Nedyalkov
Daniel Tejera, a chef from La Palma, stands out for his creativity and deep respect for local ingredients. In 2019, he was recognised as the Best Young Chef of the Canary Islands and later joined the team of Chef Dani García (three Michelin stars), serving as Second Head Chef at Leña Marbella and taking part in events organised by the Dani García Group.
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Alongside him, Georgi Nedyalkov, Sous Chef, brings over 15 years of experience in international fine dining, following his career in acclaimed Michelin-starred restaurants in London and Tenerife. His leadership, discipline, and culinary sensitivity perfectly complement Troqué’s philosophy.
Together, they lead a kitchen that blends tradition, modernity, and passion, offering a gastronomic experience that celebrates the flavours of Spanish cuisine through a refined, contemporary lens.
Sommeliers
Under the guidance of Rodrigo Gonzalez, our sommeliers at Char and Kensei have honed their expertise in the art of finding the perfect pairing to complement your gastronomic experience.
Collaborations
RYO KAMATSU
Executive Chef at Michelin-starred UMU restaurant, brings his 21 years of culinary expertise, from working in Michelin Starred restaurants such as Kaiseki Ichimonji in Tokyo, followed by a Head chef position at Gonpachi in Tokyo, Ginza, to our exclusive Kyoto Kaiseki event at Kensei Contemporary Japanese. Born in Argentina to Japanese parents, Ryo uniquely combines traditional Japanese flavours with an international touch, promising a night of exceptional cuisine and cultural fusion.
Kobos Cortés
Two years ago, we had the honour of hosting the prestigious Spanish itamae, Jose Cobos, at Kensei-Contemporary Japanese. Trained directly by Master Norihito Endo, Jose Cobos brought the experience of his exclusive Ebisu by Kobos bar in Madrid to our restaurant for two days. It was a unique opportunity to enjoy one of Spain’s most sought-after Japanese bars.
Yoshikazu Yanome
Executive Chef and Owner of Kaido Sushi Bar — the only Michelin-starred Japanese restaurant in the Valencian Community — Yoshikazu Yanome brings with him over a decade of training in Japan, accredited by the All Japan Sushi Association. Of Japanese origin, he was named Best Sushiman in Spain in 2015 and appointed Ambassador of Japanese Cuisine by the Government of Japan in 2024, establishing himself as one of the leading figures in haute cuisine in our country.
At Kaido, his omakase menu is presented at an intimate 10-seat counter, where the art of Edomae Sushi is seamlessly combined with the finest seafood from the Valencian coast. An experience that embodies tradition, precision, and excellence in every nigiri.
