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May 11 2025
Miguel Barrera
This Mediterranean chef transforms rice into a canvas for fresh, local flavors, staying true to his roots
Miguel Barrera is a renowned Spanish chef celebrated for his exceptional rice dishes and dedication to Mediterranean cuisine. Born and raised in Vall d'Alba, Castellón (Valencian Community), Miguel's culinary journey began in 1973 when his family opened the restaurant El Paraíso. Growing up amidst the hustle and bustle of the family restaurant, Miguel developed a deep-rooted passion for cooking.
Despite initially pursuing a degree in teaching, Miguel couldn't ignore his culinary calling. He returned to the kitchen, where he felt most at home, and began honing his skills. Alongside his wife, Ángela Ribés, who joined the family business with equal enthusiasm, Miguel transformed El Paraíso into a local favorite.
In 2004, Miguel took a significant step by rebranding El Paraíso to Cal Paradís, aiming to elevate the dining experience and showcase the rich flavors of the Mediterranean. His commitment to quality and innovation paid off when Cal Paradís was awarded a Michelin star, a testament to his culinary prowess.
"For over 20 years we have sourced 90% of our ingredients from our own vegetable garden or from small-scale local producers. We also manage our waste effectively and are in total control of our carbon footprint.” - Miguel Barrera to Michelin Guide
A Master of Rice
Miguel's philosophy centers around using fresh, local ingredients to create dishes that tell a story. His menus often feature traditional Valencian rice dishes, each prepared with a modern twist that highlights the versatility of this staple ingredient. By collaborating with local producers and maintaining an on-site garden, Miguel ensures that every dish is rooted in authenticity and sustainability.
Among his most renowned creations are his rice with baby cuttlefish and ancient-style meat pilota, or Castellón red prawn, cardamom and mushroom that capture the soul of the Mediterranean. He is also celebrated for his modern reinterpretations of traditional paellas, infusing them with unexpected combinations like foie gras or Ibérico pork, while still respecting the dish's rich heritage.
“Our cooking is influenced by our environment – we cook what is close to home. We’re focused on what the orchard brings us, and what the sea gives us.” - Miguel Barrera to Foods & Wines from Spain
Despite his accolades, Miguel remains humble and dedicated to his craft. He often emphasizes the importance of teamwork, crediting his success to the collective effort of his staff and the unwavering support of his family. His story is a testament to the power of passion, hard work, and staying true to one's roots.
For those looking to experience Miguel's culinary creations, a visit to Cal Paradís in Vall d'Alba is a must. The restaurant offers a variety of menus, including the Menú Menú Miguel Barrera, each designed to take diners on a gastronomic journey through the flavors of the region. The restaurant holds a Michelin star and Michelin green star, that highlights its commitment with sustainability.
In essence, Miguel Barrera is more than just a chef; he's a custodian of tradition and an innovator who continues to push the boundaries of Spanish cuisine, one rice dish at a time.