Fruits and Vegetables Eladio Hires the Ritz’s Chef as Director of Expansion

Marbella, August 3, 2026. – German, Bavarian, and trained under Heinz Winkler—one of the leading figures in European gastronomy—at the legendary Residencia Heinz Winkler (awarded three Michelin stars for over 25 years), Thomas Stork has built a solid career spanning some of the industry’s most demanding environments. His career has taken him from German haute cuisine to earning a Michelin star in Spain, including stints at major international resorts, the development of culinary concepts for cruise lines, and serving as culinary director for the eight Le Cordon Bleu schools in Mexico. His training combines the most classic French techniques—broths, sauces, and precision—with a deep understanding of ingredients. He acquired the fundamentals of his craft in Bavaria; in Munich, at the prestigious Käfer catering service, he developed strong organizational and management skills. Andalusia marked a turning point in his career: in 2001, at the Hotel Las Dunas in Estepona, he and his team earned a Michelin star, he discovered the value of Mediterranean ingredients, and he began to develop a philosophy based on absolute respect for raw ingredients. His subsequent experience implementing an international culinary concept on a cruise ship reinforced another of his great strengths: logistics applied to excellence.

During his eleven years as executive chef at Puente Romano in Marbella, he was one of the driving forces behind the resort’s transformation into an international culinary destination, helping to make it one of Europe’s premier lifestyle destinations.

During his previous professional stint in Madrid, he took over as head chef at the Mandarin Oriental Ritz, where he served as executive chef for two years, building on his experience at the helm of one of the most iconic and demanding hotels in the international luxury sector.

All of this experience—which combines culinary excellence, team management, strategic vision, and product knowledge—will now serve as the foundation from which he will lead the expansion of Frutas y Verduras Eladio, with the aim of strengthening the company’s relationship with the fine dining sector and developing new growth opportunities.

“I’ve always understood gastronomy from its very roots: the product, who grows it, and how it makes its way to the plate. I’m excited to join Frutas y Verduras Eladio because we share that same philosophy. I’m looking forward to this new chapter, eager to contribute to the growth of a leading company by bringing the best produce to top culinary professionals.” — Thomas Stork.