Álvaro Salazar

Chef Álvaro Salazar's culinary philosophy at VORO is a profound commitment to the Mediterranean and the rich gastronomic heritage of Spain, deeply rooted in his Andalusian memories. He explicitly rejects foreign influences and fusion cuisine, believing that Spain possesses ample culinary wealth to offer innovative, exciting, and novel experiences without looking beyond its borders. His cooking is described as 'free and untethered' yet bound by a 'firm commitment to its surroundings and roots,' driven by an 'obsession with coherence' in every aspect. Salazar's approach to ingredients is steadfastly local and national. While drawing inspiration from Mallorca's best local produce and idiosyncrasies, he complements this with products from various parts of Spain, never resorting to foreign ingredients. He champions traditional Spanish products like 'manteca colorá,' emphasizing that VORO is a 'product-focused' restaurant. This dedication extends to sustainability, with a clear focus on utilizing every part of the animal, as exemplified by dishes like the 'Patito,' which maximizes the duck's components. The overarching vision is to reinterpret classic Spanish recipes and 'rescue forgotten gems of traditional Spanish cooking, viewing these dishes through different prisms.' Salazar aims for excellence and total enjoyment for the diner, declaring that if a guest doesn't enjoy their meal, they have failed. This pursuit of perfection and balance is reflected in his menu's narrative, structured around the cycle of the sun – Albor, Zénit, and Ocaso – symbolizing the awakening, peak, and reflective end of the gastronomic journey, where every detail, from the bread to the wine pairing, is meticulously considered. Álvaro Salazar's signature approach is characterized by 'highly technical and aesthetic cooking' that belies its 'simple' appearance, emphasizing 'much time, precision, and intention' over sheer technical complexity. He describes his method as 'meticulous, perfectionist,' driven by a 'puntillismo and care for the minimum detail,' alongside a relentless pursuit of flavor and visual coherence. His extensive menu, such as the 'Devoro' with 27 courses crafted from 230 independent recipes, showcases a mastery of diverse techniques, often employing five distinct methods for a single snack. Dishes are meticulously matured, sometimes for up to twelve months, ensuring every element is 'visual, coherent and for everything to have a reason.' His plating is an integral part of the experience, with appearance considered 'like another ingredient,' ensuring each dish is not only delicious but also visually stunning. Salazar creatively reinvents classic Spanish recipes using techniques like marinades, spices, and crushed seasonings, and actively recovers 'virtually forgotten Spanish dishes.' Among his most legendary signature dishes are: 'Las gachas de mi infancia' (a nostalgic reinterpretation of a traditional gacha); the 'Atún' from Balfegó (a sublime 2022 creation featuring otoro, seaweed meringue, and emulsified tuna spines); 'Patito' (a 2019 sustainable homage to duck, presented as a maize powder, saffron duck broth sponge, parfait of interiors, and maize biscuit); the 'Creación floral de 2021' (a Michelin-recognized dessert with strawberry and rose mousse, hibiscus spheres, chocolate ganache with pepper, and rose-perfumed chocolate discs); the innovative 'Tomate ramallet' (a trio of preparations including spheres, smoked tomato water, and a 'Margarita' tartlet); and 'Ensalada avinagrada de marisco al palo cortado' featuring lobster and caviar.

Career

• Executive Chef & Founder at VORO Restaurant, Capdepera
• Executive Chef at Restaurante Argos, Illes Balears
• Executive Chef & Co-Founder at PARR Restaurant, Baleares
• Head Chef at Hotel Son Jaumel, Baleares
• Executive Sous Chef at Abhar Catering Company, Kuwait

Mentored by Francis Paniego.