Curro Palomares (Jaén, 1972) is defined as a type of character. And that character and his great personality is what he transmits in his kitchen. His presentations, clear in complexity, lead to avant-garde sensibilities.

After training in Hospitality with only 16 years, Curro starts working in Paradores Nacionales. From there, it passes to other large hotel chains such as Meliá or Hilton. After a few years of growing, training and experimenting, he feels he needs to see the world, which leads him to great restaurants, many of them with a Michelin star, in Rome, Hamburg ...

Back to Spain, he makes stages with greats of the high pastry like Paco Torreblanca or Oriol Balaguer. Installed in Barcelona, he meets María Pérez, his partner, his accomplice and his mother, his son Iván, as well as being responsible for the room since his arrival in Tenerife.

In 2007 he won the Spanish Championship of Authentic Cuisine.

Between 2011 and 2014 he is dedicated to advising. Then, both decide to change their lives and, in 2014, they move to Tenerife where, after launching two restaurants of their own (El Aliño and the successful first Cumai), they set up, at the end of 2018, the current Cumai ...

María Pérez (Barcelona, 1972) comes professionally from the healthcare world; but when he meets Curro, at the age of 33, he becomes interested in the world of gastronomy. It is not, however, until 2014, once in Tenerife and his first place opened, when he has his first contact with the room. There begins to develop a great team. He learns quickly, he is restless and his safety before the diners, added to his informal but precise treatment, make him grow a legion of friends ... They open the first Cumai. And now the second, the definitive one.

The new Cumai is the gastronomic restaurant of a great hotel, in an unbeatable area, where they continue to be, as Maria likes to say "Curro y María's lunch house". Although this is a very humble vision of his great kitchen ...