Born on March 22, 1979 in Las Palmas de Gran Canaria, Manu Liria is today one of the most renowned chefs in the island of Lanzarote. From a young age he became interested in gastronomy, making culinary art his great passion.
He studied for four years in one of the best restaurants in Barcelona, Mey Hoffman, where prestigious chefs such as David Gil, Josep María Rodríguez and Fran López have learnt. After completing his training, he did an internship in the Michelin star restaurant Gaudí, in London. After his time in the UK, Chef Manu Liria decided to add his training travelling to different parts of the world, such as Sydney, New York, Madrid, London, Ibiza and, finally, back to Lanzarote.
His offering is a fusion of culinary styles with the combination of ingredients from all over the world. After 20 years of acquiring knowledge and applying the techniques obtained, Manu Liria gives us a multicultural cuisine in Amura restaurant in Lanzarote with a nod to fashion and a combination of Canarian cuisine with culinary styles of different cultures such as Moroccan, Indian or Japanese.