Jorge Coira was born in 1971 in Rabad. Since his high school years, he met the equally famous Luis Tosar, a modern actor, screenwriter and producer, and worked together on short films and clips. In parallel with his studies at the University of Koira attended courses of dramatic, script and directorial skills, which played a large role in his career.
His first films were As Xoias da Señora Bianconero (1993) and A ti como se che di adeus (1998). Actively working on television, Koira became interested
more
Jorge Coira was born in 1971 in Rabad. Since his high school years, he met the equally famous Luis Tosar, a modern actor, screenwriter and producer, and worked together on short films and clips. In parallel with his studies at the University of Koira attended courses of dramatic, script and directorial skills, which played a large role in his career.
His first films were As Xoias da Señora Bianconero (1993) and A ti como se che di adeus (1998). Actively working on television, Koira became interested in filming series and documentaries. It was then that the series “Land of Miranda” (2001) and the film “Chunda Chunda” (2000) were born. Jorge Koira’s first full-length work, titled “The Year of the Tick”, appeared in 2004.
Mad passions, love intrigues and fiery feelings - all this can be found in the works of director Jorge Koir. The only thing that distinguishes his paintings from typical Spanish films is his immeasurable love of cooking. His works constantly emphasize its ritual significance and inseparability from the personal lives of the heroes. Such a picture became and full-length
18 Comidas film almanac It was released in 2010. Its plot is represented by short stories from the lives of heroes who have different fates: a street musician who met a former love, a hopelessly in love culinary guy, men who hide their feelings, a girl who dreams of becoming a singer, a married couple who lost interest in each other, etc. Stories are united by only one common principle – all the characters strive for happiness and love cooking. The film received wide recognition from the public and became one of the most popular in the directorial work of Jorge Koira. /