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Quique Dacosta

Spanish chef

Quique Dacosta is a Spanish chef. He began his professional career as a chef in 1986. In 1988, he joined the team at the restaurant that would later become Quique Dacosta Restaurante.

Career

Dacosta serves as the director and culinary creator of the Hotel Mandarin Oriental Ritz in Madrid, where Deessa, one of his restaurants, earned its first Michelin star just seven months after opening.^{[citation needed]}

Dacosta has received numerous accolades, including the Gold Medal for Merit in the Fine Arts and the title of Best Spanish Restaurateur from the Royal Gastronomic Academy. His cuisine draws inspiration from the Mediterranean Sea and the Montgó Natural Park.^{[citation needed]}

In addition to his work at the Mandarin Oriental, Dacosta founded ArrosQD, a restaurant based in London, and owns several other establishments, including El Poblet, Llisa negra, Vuelve Carolina, and Mercatbar. He has also published a recipe book titled De Tapas con Quique Dacosta, which features 80 recipes from his restaurants.^[ci

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Chef Quique Dacosta of Quique Dacosta - Biography

Quique Dacosta was born in 1972, in Jarandilla de la Vera, Extremadura. At 14, he was just a kid working in a pizzeria with a growing penchant for food. Reading cookbooks, mostly French, helped stoke his interest in cuisine. By 18, Dacosta was visiting some of Spain’s best restaurants, unwittingly treading the ground that would become his professional home. Eventually, he began working in the restaurant that would later become his own, El Poblet in Denia (today known as Quique Dacosta Restaurante). There, on the southeastern coast of Spain, near Valencia, he cooked regional cuisine that began to evolve into something more local and maritime. As Dacosta came to the fore of the restaurant, its outlook changed from casual-local to hyper, poetically local, forging a new era for Valencian cuisine in the late 80s, early 90s. He officially took over the restaurant in 1999 and changed its name in 2008.

In form and content, Dacosta’s progressive food emphasizes nature, and has been called a kind of “plant cuisine” that reflects the fle

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Quique Dacosta it is above all its quality as a chef and his restaurant, which opened for the first time this year 1981 under the name of El Poblet, on the name urbanization on Primeval rose restaurant. over 30 years ago El Poblet was basically a place where you could enjoy Castilian cuisine and as has been happening the years has become a benchmark of culinary science Denia, Spain and international cuisine.

Quique Dacosta saturates in the restaurant in September 1989 year and for several years went through all jobs that can be performed in a restaurant to finally take charge of the kitchen as a chef. In the 1999 year it becomes the owner of the restaurant. Quality as a chef is reflected in numerous awards such as the National Gastronomy Award and has also ensured that the restaurant has two stars in the prestigious Michelin guide.

Among the restaurant staff they have also been lavished prizes, such as that in 2008 Juanfra Valiente named Best Confectioner of the Year, or the Year Award 2009 named Best Maitre Didier Fertilati year. On the other hand all the team working at the