Alejandro Pérez Polo

Chef Alejandro Pérez Polo's culinary philosophy is deeply rooted in the avant-garde traditions of El Bulli and Disfrutar, where he honed his craft alongside influential figures. His approach radically departed from classical French cuisine, embracing an ethos of constant innovation and a relentless pursuit of novel presentations. For Pérez Polo, taste is paramount – "The protagonist is always the taste." However, a good taste is merely the starting point; the subsequent challenge lies in its representation, whether as an 'air,' 'cream,' or 'espuma.' This leads to an intensive experimental process, often involving up to 150 tests for a single taste profile, with menus comprising as many as 250 components. He is driven by an insatiable desire for improvement, viewing cooking not as mere work but as his life, a marathon where every day is an opportunity to get "a little better." This competitive spirit fuels his ambition for the highest culinary accolades, including a second Michelin star for Villa Sommerlust. Pérez Polo champions a collaborative kitchen culture where every voice, even an intern's, holds weight, fostering an environment of mutual respect and continuous learning. His ingredient sourcing is meticulous and global, exemplified by his team's exhaustive search for the finest peaches from around the world for a single dish, yet he remains deeply appreciative of local Swiss products like wild garlic and the unique Belper Knolle. Ultimately, his vision is to challenge and surprise diners, establishing Schaffhausen as a destination for truly exceptional and memorable avant-garde dining. Chef Alejandro Pérez Polo's signature approach is a masterful blend of technical precision and creative audacity, deeply influenced by the "Disfrutar-style" and the molecular gastronomy pioneered by Ferran Adrià. His kitchen functions as a "workshop," employing a "chemistry kit" of natural powders (like Xanthan for textualization and Isomalt for intricate forms) and specialized equipment to deconstruct and reconstruct flavors and textures. The process is one of relentless experimentation, where taste dictates the form, leading to a constant exploration of how to present flavors as 'airs,' 'creams,' or 'espumas.' Precision is paramount, evident in the use of tweezers for plating, a legacy of the El Bulli era, and a non-traditional kitchen organization that transcends classic French station roles. His flavor profile marries Spanish avant-garde with local Swiss ingredients, creating dishes that are both familiar and startlingly new. Examples of the restaurant's collaborative signature dishes include the Parmesan Sandwich (an homage to El Bulli), a White Asparagus Tempura with Miso-Butter and Vanilla-Beurre-Blanc, and a Lachsforelle prepared in three variations (cured, tartare, fried sphere) served with gazpacho and calcified tomatoes. The menu also features a Luma Angus Short-Rib with spring mushrooms and lardo, and a signature Pulpo that is traditionally cooked, vacuum-sealed with smoked oil, sous-vide aromatized, and charcoal-grilled, served with a Mojo Rojo Nikkey inspired by South American and Japanese cuisines. Pérez Polo and his team continuously push boundaries, even experimenting with "sandwich cocktails" like a Pina Colada served as a cookie before dessert.

Career

• Head Chef at Restaurant Villa Sommerlust, Schaffhausen
• Jefe de cocina at COME Restaurant, Barcelona
• Jefe de partida at Disfrutar, Barcelona
• Sous Chef at Restaurante Bardal, Ronda
• Jefe de partida at El Gallinero de Sandra, Sevilla
• Stagier at Noor Restaurant, Córdoba