Abraham Ortega García

Abraham Ortega's culinary philosophy is deeply rooted in his Canarian heritage and childhood memories, which he meticulously elevates through an "evolutive Canarian cuisine." His ethos is built upon a profound love for his homeland and its gastronomic traditions, sparked during his time away from Gran Canaria. He champions the idea of evolving classic recipes while simultaneously creating innovative author dishes, always prioritizing flavor and respecting the integrity of the primary product. This approach, while vanguardist and transgressive, never loses sight of the humble origins of Canarian food, ensuring that even in alta cocina, diners experience familiar and recognizable flavors. He maintains an unwavering commitment to ingredient sourcing, prioritizing local products by vocation, not just convenience, even if they are more challenging to acquire. Ortega actively seeks out and champions small, local producers who often dedicate themselves to retrieving rare or historically underutilized ingredients, such as specific Gran Canarian white crabs, chumberas (nopales), or forgotten varieties of native potatoes. Staples like cumin, cilantro, and gofio are indispensable pillars of his cooking, evoking the very essence of the islands. This dedication extends to a radical commitment to featuring only Canarian wines, celebrating the unique diversity offered by the islands' varied soils and indigenous grape varietals, and highlighting the rich array of Canarian cheeses, including the esteemed queso de flor de Guía. Ortega views his restaurant, Tabaiba, not merely as a personal endeavor but as a collective project dedicated to consolidating and strengthening Canarian gastronomy on a national and international stage. He integrates principles of sustainability and maximum respect for all ingredients that come into his kitchen. His vision encompasses recovering ancient techniques, pushing technical boundaries, and fostering a collaborative spirit from the primary sector right through to the customer, all with the goal of offering an authentic and enjoyable dining experience that underscores his belief that "without gastronomy, there can be no culture." Chef Abraham Ortega's technical mastery manifests through his "Cocina Canaria Evolutiva," a precise methodology that both refines traditional recipes and invents new, product-centric dishes. He meticulously enhances classics—such as an evolutionary red mojo infused with cacao and roasted fruits—while crafting entirely new compositions where technique rigorously serves flavor, never overpowering the inherent quality of the ingredient. A hallmark of his approach is the revival of ancient conservation methods, like 'jarea' (sun-dried fish), imbuing dishes with deep, nostalgic flavors that resonate with local memory. He also explores cross-cultural influences, notably his "mojo-mole," a fusion inspired by Mexican and Canarian culinary parallels, demonstrating an adventurous spirit guided by flavor maturation. His emphasis on "dualidad y contrastes entre el frío y el calor" adds complexity and intrigue to his creations. His plating and flavor profiles are characterized by a profound respect for the product, often presenting simple elaborations with a limited number of ingredients but intensely marked flavors. He expertly employs dualities and contrasts—such as the sweet and salty interplay in his sweet potato salad with salted 'cherne'—to create complex sensory experiences. Dishes are often named with basic ingredient nomenclatures, allowing the product to be explored in various forms within a single presentation. Legendary signature dishes include the reinterpreted 'La Vieja' with a gazpachuelo, the evocative 'Cabra. Papa. Trigo.' (a homage to Tenerife's El Palmar region), the innovative 'Papas Negras con mojo rojo' presented both traditionally and as a "snow," and the "Pella de gofio amasado y plátano." Other notable creations involve slow-cooked lamb with jaramagos oil and 'pinutela' (pine chocolate), and his ensaladilla de batata featuring cherne, prawns, and a symphony of spices. The restaurant's imaginative dessert program, led by Aser Martín, further exemplifies this innovative yet respectful approach, featuring items like revolutionary 'pan helado' (frozen bread) and edible fig leaves.

Career

• Propietario chef at Tabaiba Restaurante, Las Palmas, Canary Islands, Spain
• Head Chef at El Santo Restaurante, Las Palmas de Gran Canaria y alrededores, España
• Head Chef at Restaurante Manso, Las Palmas de Gran Canaria y alrededores, España
• Executive Chef at Mow hotels, Campo Internacional, Canarias, España
• Head Chef at MadPlanet restaurante, Madrid, Madrid, España
• Head Chef at 7delicatessen, Madrid, Madrid, España
• Segundo de cocina at Merimee Restaurante, Madrid, Madrid, España