Cidon"s presence in modern Spanish cuisine began expanding after he graduated from college, and he became a well-respected cook during the decade of the 1980s, while also studying the relationship between delicate drinks such as wine and food.
Cidon"s grandfather was a food lover and occasional cook. In 1975, Cidon got a job in a restaurant named "Akelarre", alongside Pedro Subijana, a well known chef of the era. In 1977, Cidon decided he wanted to pursue a career as a chef himself.
Eventually, wines became one of his favorite ingredients.
In 1989, he had the opportunity to open his first restaurant, "Vivaldi". By 1994, Cidon was able to reopen the Leon historical center.
He helped the center by cooking some of his most famous plates there. The next year, he inaugurated his second restaurant, "El Cesar".
In 2004, American tire business giant Michelin gave Cidon their "Estrella de la Guia Michelin" award ("Michelin Guiding Star"), given by that company to Spain"s top business achievers.
Cidon was named as delegate of Castilla and Leon and commissary of nutrition matters in Brussels. In addition, he has toured many countries as a restaurant guest chef, including the United States, England, Portugal, Italy, France, Germany, the Netherlands and Puerto Rico.
