Since 2014 Luis Valls Rozalén has been head chef at El Poblet, the restaurant with two Michelin stars opened by Quique Dacosta in Valencia in 2012 under the Dénia restaurant's original name.Valls trained for both the kitchen and the floor, and worked in some of the best restaurants in Valencia (Torrijos, Ca Sento and Les Nits), and also in London (Cambio de Tercio and Tendido Cuatro), an experience which served to broaden his mind. Back in Spain he met up with chef Quique Dacosta, and the rest is history. He began at the Cáceres chef's Valencia division - Vuelve Carolina - but the chef soon enlisted his help at the parent restaurant to develop his skills.

Valls has worked in all areas of Quique Dacosta Restaurante in Dénia and, for example, was instrumental in gaining the establishment's three Michelin stars. 

He is still an important component in his work at El Poblet, the group's other business in Valencia, where he displays the culinary personality of the creator and adds in a touch of his own.