Alberto Ferruz

Chef Alberto Ferruz's culinary philosophy is deeply rooted in personal emotion, nostalgia, and an unwavering passion for gastronomy. He views cooking as a romantic and intimate art, prioritizing the direct experience of his diners over media exposure. His ethos centers on continuous discovery, constant revision, and a relentless pursuit of equilibrium in every dish, always aiming to evoke happiness in those who taste his creations. His ingredient sourcing is a "song to his homeland," with a strong emphasis on the top-quality produce of Aragón, such as agnei ibérico lamb and the rare, wild-fed latón pig. While 70% of his ingredients are locally sourced from Jávea and the Marina Alta, Ferruz embraces a global perspective, integrating international components (Peruvian, Oriental) when they enhance the intrinsic quality of local products. He is also dedicated to rescuing "lost ingredients" and reveres the fundamental elements of his environment: "Sal, Sol y Tiempo" (Salt, Sun, and Time). Ferruz's overarching vision is to craft a modern Mediterranean cuisine that is both profoundly personal and universally evocative, drawing inspiration from all the diverse cultures that have shaped the region. He strives to create a unique, identifiable culinary profile for BonAmb, ensuring that a visit offers an experience distinct from any other. His journey is one of constant evolution, pushing boundaries while remaining true to his core values of passion, quality, and the profound connection between food, place, and emotion. Chef Ferruz's technical mastery is built upon a formidable foundation, shaped by his training with Martín Berasategui (instilling passion and dedication), Taillevent (rigor and precise execution), and Quique Dacosta (fostering freedom and boundless creativity). His technical style is characterized by a French base infused with a "garrotiana" approach, where acidity often serves as a key harmonic element in his compositions. Dishes are meticulously crafted as "short but very intense bites," reflecting a "healthy obsession" for equilibrium and an absence of stridency. His creative process blends raw intuition with rigorous analysis, research, and refinement, unafraid of calculated risks. Roasting ('Asado') is a favored technique. His approach to flavor and plating is emotional, fresh, and distinctly acidic. Ferruz masterfully juggles diverse flavor profiles—acids, piquants, and bitters—conjugating them to perfection within a single plate. He aims to "disconcert through flavor," intentionally subverting conventional course orders (e.g., fish then meat) to lead diners on an unpredictable, stimulating journey of anticipation. The objective is to achieve a harmonious blend of nuanced flavors, culminating in light menus that paradoxically feature powerfully impactful dishes towards the end. BonAmb offers three distinct tasting menus: 'Mons Agonum,' 'Jabal Quan,' and the grand 'Serendipia,' each designed to evoke unexpected emotions and discoveries. Notable signature dishes include: * **Bacon with Roast Milk Whey**: A refined preparation of the Araganese latón pig, often paired with agnei ibérico lamb. * **Calamar en Adobo**: Squid transformed into pasta-like tagliatelle, served with squid ink sauce and sun-dried sepia roe mimicking grated Parmesan. * **Quisquillas with Agripicante Broth, Avocado, and Lemon Gel**: An exemplary composition balancing fats, freshness, and acidity. * **Cigrons Tiernos**: Tender chickpeas combined with Iberian fat noodles, crispy rinds, and a powerful stock reminiscent of a traditional Madrid cocido. Ferruz also reinterprets ancestral preparations like "Cocas de descarte" and modernizes childhood memories, such as substituting caviar for semolina in a dish inspired by his grandmother's soup.

Career

• Executive Chef/Chef-Owner at BonAmb, Jávea (Xàbia)
• Oversees (Chef-Owner/Director) at Casa Pepa, Ondara