Víctor Planas Named Best Chef of the Canary Islands at ‘Qué Bueno’ Awards

Víctor Planas has been named Best Chef of the Canary Islands 2026 at the "Qué Bueno" Awards. This honor is not only a personal milestone for the chef at the helm of Kensei, but it also confirms the success of the Bahía del Duque hotel’s strategy to make high-end dining its primary competitive advantage. This award, which follows the "Sol" from the Repsol Guide, highlights how the Costa Adeje resort successfully integrates world-class culinary talent into a hotel already recognized with a Michelin Key for two years running.

The timing of this award is significant, as it coincides with the tenth anniversary of Nub, the Michelin-starred restaurant led by Andrea Bernardi and Fernanda Fuentes-Cárdenas. Nub’s success reflects the hotel’s commitment to blending different culinary cultures—a philosophy that defines its entire dining portfolio. Managed by The Tais Hotels & Villas, the resort offers a wide range of experiences, from the Belgian-inspired cuisine of Pierre Résimont at La Brasserie to the charcoal-grilled specialties at Sua, as well as modern concepts like Alisios Market Food and the newly opened Upalupa Moments & Tastes.

The success of this gastronomic program is supported by the resort’s expansive 100,000-square-meter grounds, which have established it as a leader in European luxury hospitality. Under the leadership of Cristina de Juan, the hotel has continuously evolved its ten dining venues to ensure the resort remains a top destination. By balancing its 63,000 square meters of botanical gardens with a diverse restaurant scene, the hotel successfully attracts both international guests and local residents.

With additional offerings like La Trattoria and the Beach Club, the complex has cemented its status as a premier culinary hub in Tenerife. After more than three decades of excellence, the resort’s ability to combine fine dining with wellness services, such as the Bahía Wellness Retreat, demonstrates a clear focus on creating a diverse guest experience where gastronomy remains at the heart of its identity.