Danny Lledó

Chef Danny Lledó’s culinary philosophy is deeply rooted in his Valencian childhood, specifically the fishing town of Dénia, which he affectionately refers to as his inner "Local Boy." His core ethos revolves around introducing Americans to the authentic and diverse flavors of Valencia, while also infusing them with a personal, avant-garde interpretation at Xiquet. This journey into gastronomy was a conscious decision to connect with his culture and create a deeply personal venture after a career in finance felt unfulfilling. His overarching vision is to narrate the untold story of Valencia through a high-level fine dining experience, encompassing both gastronomy and oenology. As an ardent ambassador for Spanish products and cuisine, Lledó strives to educate diners about the richness and quality beyond common perceptions of Spanish food, highlighting, for example, the excellence of Spanish EVOOs, Ibérico ham, and the vast diversity of Spanish cheeses. He masterfully balances offering recognizable culinary elements with introducing genuine Valencian concepts, always emphasizing consistency in conveying complex flavors and profound cultural concepts. He champions the idea that the true challenge for Spanish cuisine is to effectively communicate its incredible diversity. Ingredient sourcing is a meticulous blend of authentic Spanish imports and meticulously selected high-quality local produce. He sources fresh seafood, notably red prawns, from his ancestral hometown of Dénia. Essential Spanish foodstuffs such as rice, saffron, and various spices are imported directly from Spain. However, Lledó demonstrates a pragmatic yet uncompromising commitment to quality by incorporating exceptional local ingredients, such as Maryland crab, acknowledging that optimal freshness and practical logistics sometimes necessitate local sourcing. He actively cultivates relationships with Spanish distributors and producers, seeking out premium products like 100% acorn-fed Ibérico pork, and believes in personally experiencing the origin of ingredients to better convey their stories to his guests. Chef Danny Lledó's technical mastery is most evident in his unparalleled expertise in paella, a craft he has honed to perfection through numerous international competitions, achieving the precise balance of broth, nuanced flavors, and the highly sought-after "socarrat"—the crisp, caramelized layer at the bottom of the rice. His kitchen, Xiquet, operates on the principle of "the whole kitchen with fire," leveraging various wood-fired techniques. This includes charring seafood over open wood flames, toasting delicate tomato-topped flatbreads in a green egg fueled by imported orangewood, and spit-roasting succulent suckling pigs over applewood. Beyond cooking, Lledó possesses a profound understanding of wine, having owned wine businesses and earned the prestigious Sommelier of the Year award, which translates into exceptional food and wine pairings. His approach to flavor and plating is designed to "communicate the story of Valencia" through a sophisticated 14-course tasting menu. The menu is a carefully curated blend: 70% authentic Valencian cuisine featuring Spanish products, 15% classic culinary techniques, and 15% thoughtfully integrated local ingredients. While he maintains a purist's precision for paella in competitive settings, at Xiquet, he embraces an "avant-garde" and "personal twist," ensuring the foundational "key flavors" of Valencia are respected while innovating. The presentation is refined, befitting a Michelin-starred establishment, and he aims for a menu that is both deeply authentic and accessible, striking a balance between what diners can recognize and the expansive world of Spanish cuisine. His most legendary signature dishes include: * **Dénia-style Paella with Lobster and Red Prawns** * **Roasted Duck and Foie Paella with Shaved Black Truffles** * **Crab and Mushroom Rice**: A distinctive interpretation utilizing local Maryland crab, yet crafted to resonate with traditional Valencian flavors. * **Dried Octopus**: A dish iconic to Dénia, meticulously hung dry, charred over wood fire, and elegantly served with grape carpaccio, caviar, orange pearls, and olive oil. * **Espardenyes (Sea Cucumber)**: Prepared by removing the cartilage, sautéing the muscle with olive oil and sobrasada sausage, resulting in a unique texture akin to softer calamari with a pasta-like taste.

Career

• Chef-Owner/Proprietor at Xiquet, Washington, D.C.
• Chef proprietor/Managing Director at El Taller del Xiquet, Washington, D.C.
• Chef (skills refinement) at Taberna del Alabardero, Spain
• Chef (skills refinement) at Botín, Spain
• Chef (skills refinement) at José Andrés’ ThinkFoodGroup, Spain

Mentored by His father.