Marcos Morán

If there’s one thing that stands out about Marcos Morán, it’s that he’s not your average chef. Born in 1979 in the village of Prendes, Asturias, Spain, Morán’s culinary journey began in the kitchen of his family’s legendary restaurant, Casa Gerardo, run by his father, Pedro Morán. Casa Gerardo, a beacon of Asturian gastronomy, has long been renowned for its dedication to local traditions and exceptional quality. Pedro Morán, a pioneer in elevating Asturian cuisine, instilled in his son a profound respect for the region’s rich culinary heritage while encouraging him to push its boundaries.

Under his father’s mentorship, Marcos learned early that food was more than sustenance; it was a profound expression of place, identity, and history. While he revered the traditions his father upheld, Marcos quickly realized that great cuisine could also innovate, modernize, and surprise without losing its essence. His approach to food is both an homage to the past and a vision of the future, where every dish tells a story—sometimes familiar, always surprising.

Take, for example, his take on the beloved Fabada Asturiana. A quintessential Spanish bean stew, this dish, when prepared by Marcos, becomes more than just comfort food. He elevates it to a Michelin-worthy masterpiece, refining the flavors and presentation while maintaining its hearty, rustic soul. This is not your grandmother’s fabada, but it still carries the same heartwarming impact, expertly balancing tradition with creativity.

The Crema de Arroz con Leche at Casa Gerardo is also a sublime reinvention of the classic Spanish rice pudding, elevated to an art form by Marcos Morán. This dish takes the simple, comforting essence of arroz con leche and transforms it into a smooth, velvety cream that is both luxurious and nostalgic.

The presentation of his dishes is equally as deliberate. Each plate is carefully composed, using a minimalist approach that lets the natural beauty of the food take center stage. It’s artistry on a plate, inviting you to pause, appreciate, and savor the moment.

In 2011, Casa Gerardo earned its first Michelin star, solidifying its status as a restaurant where Asturian tradition meets modern innovation. This prestigious recognition was a testament to his vision and exceptional skill.

An ambassador of Spanish Cuisine in the UK

Two years later, in 2013, Morán took his talents abroad, opening Hispania in London. Located in the heart of the city’s financial district, Hispania brings a fresh, contemporary take on Spanish cuisine. Dishes like rice with clams in marinera or the whole roasted suckling pig Segovia style showcase his ability to create his own versions of Spanish classics. The restaurant’s wine list, rich in Spanish selections, complements the food and enhances the immersive dining experience.

Whether at Casa Gerardo or Hispania, Morán’s cooking is a celebration of both tradition and innovation—a culinary journey that honors the past while looking toward the future.