At the ripe old age of 14 he enrolled at the Manresa Joviat Hospitality School in Barcelona, one of the most well respected hospitality and culinary institutions in the country.

After completing his studies in 1994, Palacios landed a coveted entry-level position working under acclaimed Basque chef Martin Berasategui at his eponymous Michelin-three star restaurant. Palacios says, "Berasategui became my mentor. He taught me how to experiment with traditional Spanish cuisine and how to let each ingredient's clean flavor emerge by not overworking the product." Following the advice of his mentor, he continued building his skills in the kitchens of prestigious restaurants in France and Spain. At Spain's famous El Bulli, Angel met Sergi Arola, and Angel eventually followed Sergi to open La Broche in Madrid in 1997.

After four years at La Broche, Palacios was looking for a new challenge, and coincidentally the restaurant's managing partner Emilio Salaveri was looking for an executive chef for La Broche's new sister location in Miami. On July 31, 2002, with executive chef Palacios at the helm, La Broche Miami opened its doors on the shores of Biscayne Bay. Angel Palacios has made his mark on the Miami culinary scene in the short time he's been there, with innovative fare drawing on his years of training. Says Palacios of his new home, "Spain's new culinary culture is very exciting. I'm proud to bring this new cuisine to the U.S. and what better place than Miami, a city known for its vibrant mix of Latin American, European and American culture. I'm refreshed every day by the city's energy and of course beautiful weather."