Axel Smyth

Chef Áxel Smyth's culinary philosophy is deeply rooted in an ethos of relentless work, unwavering consistency, and profound humility. He articulates his core secrets as "trabajo, mantener los pies en el suelo y creer en lo que hacemos," emphasizing that constant effort, a grounded perspective, and conviction in one's project are paramount to success. This philosophy is further defined by an "inconformista" spirit, driving him and his team to continually improve and never settle, even amidst significant accolades. Smyth values the maturation of a chef's journey, moving from an impulse to "abarcar todo" to intelligently refining ideas and recognizing what truly matters. His vision centers on a profound respect for "el producto de su entorno y de temporada," leveraging the exceptional quality of Galician ingredients. He aims to break down the perceived barriers of high gastronomy, asserting that his restaurant, Simpar, is "un sitio normal" rather than one of "marcianos." By elevating universally beloved Spanish dishes like croquetas and callos to an award-winning standard, Smyth demonstrates that culinary excellence is compatible with tradition and accessibility, playing "a todo" and striving to be a "cocinero completo." Moreover, Smyth believes the gastronomic experience "engloba todo," from the initial impression to the final bite, encompassing the expertise of his pastry chef, Claudia Merchán, and a thoughtful wine selection. He views his craft as "un modo de vida y un estilo de vida," demanding total dedication and ambition from himself and his team. This dedication extends to contributing to Santiago de Compostela by attracting "turismo de calidad" through high-level dining, while also challenging the historical perception of "free food" in Galicia to foster a greater appreciation for culinary quality. Chef Áxel Smyth's signature approach is defined by an authoritative technical mastery that meticulously studies tradition ("estudiar la tradición") and then innovatively reinterprets it, applying "nuevas técnicas" to extract the best essence of classic flavors. This method ensures that dishes retain the comforting "sabor de siempre" while presenting a refined and contemporary expression. He is recognized for his ability to elevate humble, quintessential Spanish dishes to extraordinary heights, asserting that his kitchen is capable of playing "a todo" while maintaining an approachable demeanor. His most legendary signature dishes exemplify this philosophy. The "Mejor Croqueta de jamón ibérico," a testament to his technical precision, is crafted with a bechamel made exclusively with premium jamón (without bone), reinforced with a "pelín" of gelatin for perfect handling, and enveloped in a crisp panko coating. Similarly, his "Mejores Callos del Mundo" showcase his ability to perfect a deeply traditional, hearty dish. Beyond these celebrated items, Smyth's "pescado a la gallega" exemplifies his artistic ambition, offering a familiar, emotionally resonant flavor profile that transports diners "a casa, a su abuela," yet is executed with modern culinary techniques. His "tarta de Santiago" serves as a contemporary homage to the city's classic, transforming the simple almond and sugar base into a physically distinct creation that nonetheless evokes the beloved original. Smyth's plating and flavor combinations consistently aim to create a harmonious and emotionally engaging culinary experience that honors heritage while embracing innovation.

Career

• Chef-Owner at Simpar, Santiago de Compostela
• Chef at Auga e Sal, Santiago de Compostela
• Chef (experience/training) at Casa Marcelo, Santiago de Compostela
• Chef (experience) at Miramar, N/A
• Chef (experience) at José Carlos García, N/A
• Chef (experience) at As Garzas, N/A

Mentored by Marcelo Tejedor.