Critically acclaimed chef Kiko Moya has been named the first global brand ambassador for Saffron Tech, a subsidiary of Seedo Corp. As part of Saffron Tech's new integrated marketing initiative, Chef Moya will test the saffron produced through vertical farming methods and provide expert feedback on the quality and flavor of the product.
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Moya will promote Saffron Tech across all social media platforms and introduce vertically farmed saffron to other notable chefs across the globe.
"Kiko Moya is one of Spain's most decorated chefs," said Seedo Corp CEO David Freidenberg.
"We want to be sure that the saffron that is grown using our vertical farming technology and protocols meet the highest standards. We welcome Chef Moya's expertise and advisement as we continue to advance in our mission to create a reliable source of saffron that equals the product grown through traditional agricultural methods."
Kiko Moya co-owns L'escaleta, a legendary restaurant frequented by locals and travelers alike to appreciate the cuisine that "experiments with local ingredients and ancient techniques," as he says.
"Saffron has a complex flavor and unmistakable aroma that can elevate a variety of dishes," Moya explained. "The versatility of saffron allows us to use it in a large number of elaborations, from hot dishes, rice dishes, fish, white meats and of course, desserts. This is the reason why I decided to contribute my knowledge of the multiple qualities of this flower."
Saffron, known as the red gold of Spain, is mostly produced using the traditional labor-intensive farming practices in the Castilla-La Mancha region. The spice is an essential ingredient in Spanish cuisine, especially in traditional paella dishes the country is known for. Spain is the second-largest exporter of Saffron.
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