Kiko Moya, a well-known award-winning Spanish chef from Alicante, has been named global brand ambassador for Saffron Tech. Chef Moya will test the saffron produced by Saffron Tech through vertical farming methods and provide feedback on the quality and flavor of the product.
Saffron is known as the red gold of Spain and is mostly produced in traditional labor-intensive farming practices in the Castilla-La Mancha region. The spice is an essential ingredient in Spanish cuisine, especially in traditional paella dishes the country is known for. Spain is the second-largest exporter of Saffron.
“Saffron has a complex flavor and unmistakable aroma that can elevate a variety of dishes,” says Chef Kiko Moya. “The versatility of saffron allows us to use it in a large number of elaborations, from hot dishes, rice dishes, fish, white meats and of course, desserts. This is the reason why I decided to contribute my knowledge of the multiple qualities of this flower.”
Chef Kiko Moya (Photo credits: Xosé Castro)
“Kiko Moya is one of Spain’s most decorated Michelin-star chefs,” says David Freidenberg, CEO, Seedo Corp. “We want to be sure that the saffron grown, using our vertical farming technology and protocols, meet the highest standards. We welcome Chef Moya’s expertise and advisement as we continue to advance in our mission to create a reliable source of saffron that equals the product grown through traditional agricultural methods.”
Kiko Moya co-owns L’escaleta, a +40-year-old family-run restaurant located in a quaint town in the southeast region of Spain. The restaurant is frequented by locals and travelers alike to appreciate the cuisine that “experiments with local ingredients and ancient techniques,” according to Chef Moya.