There are days when gastronomy goes beyond pleasure and becomes something shared, emotional and truly meaningful. This was the spirit of the eighth edition of ChefsForChildren, a now essential event on the Costa del Sol that once again brought together talent, commitment and sensitivity in an exceptional setting: the iconic Anantara Villa Padierna Palace Benahavís Marbella Resort.
Surrounded by lush gardens, palatial architecture and the serene atmosphere that defines Benahavís, the resort hosted a day in which haute cuisine set aside its usual formality to focus on what truly matters: sharing, teaching and connecting. Because if there is one thing that defines ChefsForChildren, it is its ability to bring together renowned chefs with the true stars of the day — the children.
A total of 150 children, from FEDER (Spanish Federation of Rare Diseases) and from Daidín and Atalaya schools, took part in the cooking workshops that lie at the heart of the event. Under the motto “Eating healthy is fun”, the day became a space where learning turned into play, and cooking into a powerful form of expression.
Far from the pressure of their professional kitchens, the chefs embraced a more personal and generous approach, guiding the children through simple recipes. Laughter, curiosity and excitement filled the room, creating an atmosphere that is difficult to capture in words. It was not just about cooking, but about sharing time, attention and meaningful experiences.
The day, which began with a gastronomic forum, also featured the involvement of Le Cordon Bleu Madrid instructors and students from the Benahavís Hospitality School, reinforcing a natural exchange between learning, vocation and future generations.
As the day unfolded, the setting evolved into a more refined atmosphere without losing its essence. The amphitheatre gardens hosted an elegant sunset cocktail, setting the tone for one of the most anticipated moments: the gala dinner.
With 360 guests and the participation of 36 chefs, the evening stood out as one of the highlights of the event. On this occasion, Málaga’s Michelin-starred chefs were responsible for designing the eight-course tasting menu, showcasing the richness and creativity of the local culinary scene.
This collective culinary journey was signed by Mario Cachinero (Skina**), Benito Gómez (Bardal**), Mauricio Giovanini (Messina*), José Carlos García (José Carlos García Restaurant*), Diego Gallegos (Sollo*), Dani Carnero (Kaleja*), David Olivas (Back*) and Diego del Río (Boho Club) — leading figures who represent the diversity, identity and evolution of Málaga’s gastronomy.
Each dish became a statement of intent: product, technique and emotion aligned in the service of a greater cause. Because beyond the culinary excellence, what truly united everyone present was the event’s solidary purpose.
One of the most moving moments of the evening was the presentation of donations to Juan Carrión, representing FEDER. A symbolic gesture that highlighted the impact of this initiative and the work carried out by more than 400 associations across Spain to improve the lives of people living with rare diseases and their families.
ChefsForChildren has become much more than an event. It is a meeting point where gastronomy, social commitment and destination come together in a natural and meaningful way. In a place like Marbella and its surroundings, where excellence is part of everyday life, initiatives like this bring something truly valuable: authenticity.
As the day ended, what remained was the feeling of having experienced something truly special. Beyond numbers or names, what endures are the shared emotions, the children’s smiles and the dedication of everyone involved in making this project grow year after year.
Because some experiences are not measured in stars, but in memories.
