After studying at the School of Hospitality and Tourism of San Sebastian CBANC-CDA, Alberto Alonso (Burgos, 1981) did an internship in the kitchen at Kukuarri, a restaurant at the Hotel NH Aránzazu (San Sebastián), then headed by Íñigo Lavado. In the same city, he later worked at La Perla, before moving to Barcelona to look for a job and from where, when he had the opportunity to do a stage at El Bohío, he moved to Illescas (Toledo). In this Michelin-starred establishment owned by Pepe and Diego Rodríguez-Rey, he worked as a cook for almost three years. After this stage, he began his journey in the Valencian Community: first, in the first Arrop location in Gandía, business of the chef Ricard Camarena (one Michelin star), with whom Alberto worked for almost nine years, in different projects, such as Arrop, Arrop Tradición, Arrop Valencia, Ricard Camarena Restaurant, Canalla Bistro and Central Bar. In 2015, he dedicated, a few months to collaborate with a friend in the opening of the Mexican taqueria La Llorona, in the neighborhood of Ruzafa (Valencia). In September of that same year, he opened his first own restaurant: 2 Estaciones. Now, after a few years of experience, and together with Mar Soler, he is starting a new stage of the restaurant.