David Olivas

Chef David Olivas champions an "alta cocina 'indie'," a philosophy born from a desire to develop his culinary vision free from rigid "corsés y elitismos." His ethos is deeply rooted in artisan craftsmanship, daily dedication, and an unwavering focus on the client experience. He views his kitchen as a space for personal and independent expression, prioritizing creativity, honesty, and a subtle yet surprising approach to the familiar. His culinary journey consistently seeks to elevate and reinterpret Andalusian tradition, infusing it with a unique, playful perspective, devoid of unnecessary showmanship. While acknowledging product as the undeniable "centro" of his cuisine, Olivas prides himself on giving ingredients a "vuelta," transforming the expected into something new. He strategically selects raw materials that can withstand longer periods on the menu, allowing dishes to evolve and "redondearse y perfeccionarse con el tiempo," a process often enriched by direct client feedback and continuous reflection. Olivas's creative process typically commences with a traditional Andalusian preparation, which then serves as a springboard for innovative techniques and interpretations. His global travels—spanning Peru, Japan, China, Italy, and America—leave an indelible mark, informing his palate with diverse flavor combinations and culinary instincts that instinctively complete a dish. Despite the sophisticated techniques employed, Olivas asserts that "la sazón" (seasoning) remains paramount. His dedication to using high-quality Andalusian, proximity-sourced products, notably extra virgin olive oil from Jaén, forms the bedrock of his dishes, tastefully accented by influences from his international experiences. Chef Olivas's technical mastery is evident in his meticulous approach to transforming traditional Andalusian concepts into contemporary culinary experiences. He describes his method as taking an initial "simple" idea, like a grilled cuttlefish (choco a la plancha), and subjecting it to a rigorous "juego de pruebas, técnicas" to achieve an unparalleled tenderness. This results in dishes where the "magia viene cuando lo corta y lo prueba," indicating a focus on textural surprise and inherent quality that transcends mere presentation. His flavor profile is distinct, marked by a profound appreciation for "la sazón" and a penchant for balancing plates with "toques ácidos o picantes," often incorporating citrus. This preference for acidity harks back to his childhood memory of cucumber dressed with vinegar and is further refined by his extensive culinary travels, particularly his study of Peruvian cuisine. While the text doesn't explicitly detail plating beyond mentioning the unique, hand-painted crockery by Irene Martín Castaño—which serves as a vibrant "seña de identidad"—it implies an artistic, intentional presentation that complements the dish's internal qualities. His most legendary signature dishes include the exquisitely tender "choco tierno" and his consistently celebrated "sopas frías andaluzas," both emblematic of his "cocina de ayer y hoy" philosophy, marrying deep roots with inventive execution. His current menu, "Entorno," reflects this commitment to context and refined tradition.

Career

• Chef (under Dani García) at Calima, Marbella
• Chef-Owner at BACK, Marbella
• Chef-Owner at Enea, Marbella

Mentored by Dani García.