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Explore our gallery of videos that offer glimpses into the demonstratations, chef testimonials, events and exhibitions where Mibrasa and our charcoal ovens takes centre stage.

 

 


"Cooking is based on feelings and on sensations." Our friend and chef Jorge Vallejo from Restaurant Quintonil (Mexico) inspires with his ideas.

 

 

 


Taco with Mibrasa Hibachi grilled quail breast confit, cream of brine, black garlic feathers and sweetcorn - Albert Sastregener, Bo.Tic** (Corçà, Spain)

 

 

 


Prawn grilled on the Mibrasa Robatayaki and Hibachi grills, tapioca with Thai prawn jus, coriander and crunchy tapioca - Albert Sastregener, Bo.Tic** (Corçà, Spain)

 

 

 


Sharing moments with Diego Guerrero - DSTAgE** (Madrid)

 

 

 

 

Chef Dustin Selvaggio talks about Mibrasa Charcoal oven grills

 

 

 


Chef Amy Warthen talks about Mibrasa Robatayaki grills

 

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