SPANISH CULINARY AUTHENTICITY

Spanish cuisine applied to international contexts with respect and precision.
Product, operations and know-how — without folklore or performance.

What this is about

This page presents a line of work developed for Spanish restaurants abroad that want to offer real culinary authenticity while operating within coherent, functional and viable systems.

The focus is not on exporting concepts or imposing a signature style. Each collaboration starts from understanding the existing operation and refining what truly matters: product, technique, workflows and culinary identity.

Spanish cuisine does not need decoration. It needs context, respect and integration into the reality of each restaurant.

What I contribute

• Authentic Spanish culinary criteria adapted to local markets
• Adjustment of menus, recipes and mise en place to real operations
• Alignment between kitchen workflow, team structure and product
• Direct collaboration with chefs, teams and management
• Transfer of knowledge without creating dependency

What this is not

• Not culinary entertainment or show cooking
• Not a branding or image-driven intervention
• Not a short-term consultancy for promotional purposes
• Not work without operational coherence

How I work

Each collaboration starts with careful observation of the existing system: kitchen dynamics, team organisation and decision-making processes.

From there, precise culinary and operational adjustments are made, always respecting the identity of the project and the context in which it operates.

The goal is clarity and autonomy — not dependence.

Collaboration structure

Each project begins with a short on-site operational review (2–3 days), focused on understanding the real dynamics of the kitchen, menu execution, cost structure and team coordination.

After this initial phase, a written diagnostic framework is delivered, outlining concrete adjustments in product selection, workflow design, mise en place organisation and menu structure.

Implementation is carried out collaboratively with the team, ensuring that improvements are realistic, sustainable and aligned with the restaurant’s identity.

Follow-up sessions can be arranged remotely to consolidate results and ensure operational stability over time.

Spanish cuisine carries enough depth and history on its own. When it works abroad, it is because it has been integrated with care — not because it has been exaggerated.