Koldo Royo, a notable figure in Spanish gastronomy, was born on September 12, 1958, in San Sebastián. His culinary journey began in the family bar, Bar Antonio, where he was exposed to the cooking world from an early age. Royo later trained under renowned chefs such as Juan Mari Arzak and Luis Irizar before garnering international experience in countries like France and Mexico.
His career took a significant leap in 1984 when he relocated to Palma de Mallorca to take the helm at the Porto Pi restaurant. Within just one year, Royo's exceptional skills earned the establishment its first Michelin star. Five years later, in 1989, he opened his own venture, Restaurante Koldo Royo, situated along the Palma waterfront. The restaurant maintained its Michelin star for an impressive two decades, affirming Royo's status as a leading chef in Spain.
However, in 2008, Royo chose to reinvent himself and adapted to new culinary trends by transforming his restaurant into Aquiara Tapas&Catering, a nod to the popular Donostiarra style of tapas. This transition reflected his ability to stay relevant in an ever-evolving gastronomic scene.
A pioneer of culinary diffusion on the internet, Royo established one of Spain's first recipe websites in 1996, which remains active today. He has embraced social media and possesses a robust following, with approximately one million followers on TikTok and over 200,000 on Instagram. His affectionate nickname among followers is the 'abuelete' of TikTok, highlighting his endearing rapport with younger audiences as he shares recipes and culinary tips.
Recently, Royo has emerged as a contestant on the reality show “Supervivientes 2025.” At the age of 66, he has embraced this challenge with enthusiasm, showcasing his adaptability and survival skills in extreme conditions. His participation has generated buzz on social media platforms, bringing together fans of both his culinary expertise and the reality show.
In a recent episode, Royo became a viral sensation when he celebrated his salvation from a nomination through an exuberant dance. He was one of three contestants, alongside Rosario and Montoya, who successfully remained on the show during a thrilling triple salvation ceremony, while other participants faced elimination.
The presence of Koldo Royo in “Supervivientes 2025” adds a unique flavor to the program, providing not only entertainment but also embodying the spirit of resilience and evolution. His culinary prowess continues to captivate audiences, as many are eager to observe how he applies his skills in a competitive and wild environment.
Meanwhile, another notable participant from the show, Terelu Campos, has also gained attention for her distinctive preferences and personal journey throughout the competition. Renowned for her long-standing career in television, she has been open about her fondness for ColaCao and porras, demonstrating her authenticity and humor even during challenging moments.
On her exit from the “Supervivientes,” Campos was rewarded with her beloved snacks, which brought her joy as she reflected on the transformation she underwent during her time on the show. Observing herself in the mirror for the first time since entering, she remarked on weight loss and vulnerability, sharing candid thoughts about her experience and appearance with viewers.
Her moment of joy came when she finally indulged in porras and ColaCao, passionately exclaiming, “This is ColaCao, I swear it's ColaCao. My goodness!” As she savored her treat, she displayed her skills in dissolving the cocoa powder in the milk, signifying the nostalgic comforts of home and happiness.
Throughout her culinary moment, Campos also expressed gratitude towards her fellow contestants, particularly mentioning how special their bonds became during the experience. Her sincere toast, “I’ll toast for myself because I was capable of coming here...,” encapsulated the essence of personal triumph and camaraderie shared among contestants.
Koldo Royo and Terelu Campos, through their participation in “Supervivientes 2025,” highlight a unique blend of culinary passion and personal stories. As they navigate their respective journeys, audiences will surely be engaged by the unfolding drama, resilience, and flavor they each bring to the show.
With Koldo Royo continuing to reshape his narrative in the culinary world and Terelu Campos openly sharing her experiences, “Supervivientes 2025” not only entertains but also resonates deeply with viewers by showcasing authentic human stories amidst the challenges.
The duality of their experiences depicts a rich tapestry of Spanish culture, where food, resilience, and personal growth intertwine, leaving a lasting impression on audiences who tune in to witness their evolving stories.
