Quique Dacosta

The most striking thing about Quique Dacosta (Cáceres, 1972) and one that sets him apart from many of his colleagues is that he is a self-taught cook. Other characteristics are his endless curiosity, his passion for research, his creativity. All these have made him one of the key names in the recent history of Spanish gastronomy. Like many others, it was by chance that Quique Dacosta found himself in the world of food. At the age of 15, he took a job washing dishes in a pizza bar in Dénia, a small town on the Mediterranean coast of Alicante and, at 17, also by chance, he started to work in the El Poblet restaurant, also in Dénia, and never left. In 2009, El Poblet changed its name into Quique Dacosta Restaurant.

As a very young executive chef, he thoroughly transformed the restaurant’s philosophy. From a family-run rice and seafood establishment, he turned it into a three-Michelin-star, avant-garde gastronomic shrine, one that has seen many highly-valued, and widely-imitated, culinary discoveries. In 1997, it was his edible veils, in 2000 edible papers and, later, his landscapes. Two examples of the latter were his Guggenheim Bilbao Oysters which visually reproduce the metallic textures of Frank Gehry's famous construction, and The Animated Forest, which evokes a walk in a Mediterranean wood.

Rice revolution

He has revolutionized the world of rice, a subject he has thoroughly investigated and a product he is able to cook like few others. In 2005, he published his book Arroces Contemporáneos, an in-depth review of this iconic ingredient in Valencian cuisine. He also studied the vegetable world in detail and the use of  microgreens. More recently, he has studied the culinary potential of aloe vera, now an essential ingredient in his pantry.

In 2019, Quique Dacosta starts his new venture in the UK with Arros, as the result of his lifelong passion for paella.  Arros QD focus on rice dishes and paella. Arros QD is located in Fitzrovia (London) as is well  known for its modern take on traditional rice-based dishes, with a focus on high-quality ingredients and culinary creativity.

Innovation and imagination

Though a great innovator, Quique Dacosta always respects the essential qualities of his raw materials, the produce of the soil. His restaurant menu pays tribute to some of the treasures of the Mediterranean, such as the flavorful Red Shrimp from the Marina Alta in Alicante. But his love of the local ingredients does not keep him from also displaying a universal vocation with creations such as Cubalibre de foie. Since its introduction back in 2001, this dish has become almost the trademark of his establishment. It has been said of this chef, who has adopted the province of Valencia as his home, that his cuisine has a soul, that produces an emotional effect on his customers. Quique Dacosta convinces his diners with his highly-polished techniques and the carefully-thought-out presentation of his dishes. He claims to have his own language and, although he has great respect for what he gleaned from chefs such as Juan Mari Arzak, Santi Santamaría and Ferran Adrià, he insists that his cuisine is his, and his alone. "I like many chefs and always learn from them, but what I want is to be myself”.

In 2008, Quique Dacosta announced to the press that he had created what he called the "Culinary Ecosystem", concept to define his creative, market-based cuisine, which is marked by its landscape and natural surroundings and takes its inspiration from the natural community of living beings around him and his restaurant. Also in 2008, Quique Dacosta brought out the first-ever Internet book in the history of gastronomy, covering all his work at his restaurant from 2002 to 2006.

Currently, Quique Dacosta holds seven Michelin Stars: three for his restaurant in Denia, two for El Poblet (Valencia) and two for Deessa restaurant in the Mandarin Oriental Ritz Hotel (Madrid).  Seven macarons that reflect his endless search for beauty, truth and flavor.