Salou / News / Gastronomy
Chef Edu Cuesta succeeds Pep Moreno and assumes the presidency of AEH Salou
Chef Edu Cuesta assumes the presidency of AEH Salou
Salou. Costa Dorada. 26 October 2026.
The Salou Hospitality Business Association (AEH) is beginning a new leadership phase. Edu Cuesta, chef of the MRKT restaurant, has been appointed as the new president of the organization, taking over from Pep Moreno. The chef and owner of the Deliranto restaurant is leaving the position he held since 2019 to relocate his business to Andorra, where he will start a new personal and business project.
Over the past seven years under Moreno's mandate, AEH Salou has focused its efforts on raising the profile of local gastronomy, highlighting the talent of professionals, and championing cuisine as a distinctive feature of the tourist destination. In his farewell, the outgoing president gave a positive assessment of this period, highlighting the significant transformation of the sector and defending restaurants as "spaces for creativity, culture, hospitality, and city promotion."
Moreno attributed the association's achievements to the involvement of institutions, professionals, and associated establishments, underlining the importance of collective work over individual leadership. Despite his move to Andorra, the chef expressed gratitude for the connections made and confirmed that he will maintain his ties with Salou, remaining willing to continue collaborating with the sector.
Continuity and institutional synergies
For his part, Edu Cuesta takes on the leadership with the desire to continue the work carried out so far. The MRKT chef emphasized that his message will be based on "continuity, professionalism, and commitment to gastronomy." Cuesta, who thanked Moreno for his dedication on behalf of the Board and the associates, considers the diversity of the restaurant offerings to be one of Salou's greatest assets.
To consolidate the city's positioning as a gastronomic and tourist benchmark, the new president aims to strengthen the unity among different establishments and maintain close collaboration with institutions.
In this regard, AEH Salou reaffirms its alliance with the Salou City Council, whose support is described as fundamental. Thanks to this institutional involvement, the organization will continue to promote actions to boost the local business fabric and bring its offerings closer to citizens and visitors, keeping consolidated initiatives on the calendar such as the Rice Gastronomic Days, the Squid Gastronomic Days, the Tasta Salou route, and the Christmas Vermouths. With this transition, the association remains steadfast in its goal of reinforcing the role of the restaurant sector in the city's development.
Over the past seven years under Moreno's mandate, AEH Salou has focused its efforts on raising the profile of local gastronomy, highlighting the talent of professionals, and championing cuisine as a distinctive feature of the tourist destination. In his farewell, the outgoing president gave a positive assessment of this period, highlighting the significant transformation of the sector and defending restaurants as "spaces for creativity, culture, hospitality, and city promotion."
Moreno attributed the association's achievements to the involvement of institutions, professionals, and associated establishments, underlining the importance of collective work over individual leadership. Despite his move to Andorra, the chef expressed gratitude for the connections made and confirmed that he will maintain his ties with Salou, remaining willing to continue collaborating with the sector.
Continuity and institutional synergies
For his part, Edu Cuesta takes on the leadership with the desire to continue the work carried out so far. The MRKT chef emphasized that his message will be based on "continuity, professionalism, and commitment to gastronomy." Cuesta, who thanked Moreno for his dedication on behalf of the Board and the associates, considers the diversity of the restaurant offerings to be one of Salou's greatest assets.
To consolidate the city's positioning as a gastronomic and tourist benchmark, the new president aims to strengthen the unity among different establishments and maintain close collaboration with institutions.
In this regard, AEH Salou reaffirms its alliance with the Salou City Council, whose support is described as fundamental. Thanks to this institutional involvement, the organization will continue to promote actions to boost the local business fabric and bring its offerings closer to citizens and visitors, keeping consolidated initiatives on the calendar such as the Rice Gastronomic Days, the Squid Gastronomic Days, the Tasta Salou route, and the Christmas Vermouths. With this transition, the association remains steadfast in its goal of reinforcing the role of the restaurant sector in the city's development.
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