Álex Hernández

Chef Álex Hernández's culinary philosophy is inextricably linked to the rich terroir of Extremadura, particularly his native northern Cáceres. His core ethos centers on a profound respect for the land, its bounty, and the traditions it embodies. He operates on the principle of "conocimiento, calidad y cercanía," prioritizing ingredients sourced from local producers he intimately understands. This involves knowing precisely where animals graze, their diet, and the specific microclimates that influence the quality of produce. He champions a "natural" approach, utilizing raw materials that are untainted and reflective of their origin. This commitment extends to working closely with Denominaciones de Origen (D.O.) and Indicaciones Geográficas Protegidas (I.G.P.), ensuring both the authenticity and regulated excellence of ingredients like the distinctive manzanilla cacereña olive oil—hailed as one of Spain's finest—and artisanal cheeses from Granadilla, crafted within minutes of milking. His reverence for ingredients is so deep that he draws vegetables from his father's personal huerto. Hernández's vision is to translate his "historia y raíces" onto the plate, offering a "propuesta equilibrada, limpia y honesta." He aims to make each ingredient "sepa a lo que tiene que saber," presenting classic, recognizable flavors with an inherent attraction that is both qualitative and quantitative. His mission is not merely to cook, but to elevate and celebrate the unique gastronomy of Extremadura, establishing Zarza de Granadilla as a significant culinary destination while preserving and promoting the region's culinary heritage, including iconic products like Torta del Casar and the protected dehesa and its Iberian pork. Chef Álex Hernández's signature approach is a testament to rigorous technical mastery honed under the tutelage of culinary giants like Martín Berasategui, coupled with an unwavering commitment to the purest expression of Extremaduran ingredients. His style is characterized by a pursuit of "perfection" and a deeply "interiorized method of work," manifesting in meticulous execution and an astute understanding of product handling, "tratando cada vez el producto con más mimo." From his training, he learned to seek unique techniques and to understand the specific products he handles. His plating is precise yet allows the inherent beauty of the ingredients to shine, aligning with his philosophy that dishes should possess a "special appeal" both in quality and quantity. The flavor profiles he constructs are "clásicos y reconocibles," meticulously balanced to highlight the essence of each component. He avoids unnecessary complexities, opting for a "limpia y honesta" presentation of taste that directly communicates the quality and naturalness of the produce. Among his legendary signature dishes that exemplify this approach are: * **Ravioli de setas y hongos con salsa de foie, jamón ibérico y trufa negra:** A rich, earthy creation that showcases seasonal foraged ingredients, elevated by the luxurious depth of foie, Iberian ham, and black truffle. * **Carpaccio de presa ibérica con aove:** A delicate presentation of the prized Iberian pork, thinly sliced and enhanced by the "liquid gold" of manzanilla cacereña extra virgin olive oil. * **Buñuelo con espuma de panceta adobada, salmón curado en casa y polvo de avellanas, café y caramelo:** A complex and inventive dish that playfully blends savory and sweet, hot and cold, demonstrating technical flair and textural contrasts. * **Sopa de castaña de temporada con mousse de pichón:** A seasonal and sophisticated offering that combines the sweetness of chestnuts with the gamey richness of pigeon mousse, reflecting deep seasonal awareness. * **Consomé de jamón:** A foundational dish, intensely flavorful and evocative, symbolizing his connection to traditional Extremaduran home cooking and personal memories.

Career

• Chef at Martín Berasategui, Lasarte-Oria
• Executive Chef at Versátil, Zarza de Granadilla

Mentored by Martín Berasategui.