Desiré Cabrera Peña

Desiré Cabrera Peña's culinary philosophy is a rich tapestry woven from continuity, profound respect for regionality, and a nuanced evolution of an established gastronomic identity. Having ascended through the ranks at La Aquarela, from pastry chef to head chef over a decade, her ethos is intrinsically linked to the restaurant's heritage and a deep understanding of its 'house' style. She champions a model predicated on the utmost reverence for local products ('productos locales o de proximidad'), ensuring that her ingredients speak directly to the terroir of the Canary Islands. Her vision is to consolidate and propel modern Canary Island cuisine, marrying the 'memoria gastronómica' with contemporary expression. This commitment extends to safeguarding the authentic flavors of the islands while imbuing them with her distinct personality. Rather than a radical departure, her leadership signifies a coherent progression, founded on 'dominio técnico' and an unwavering gaze 'closer to home' in sourcing and inspiration, ensuring La Aquarela's future trajectory is deeply rooted in its foundations. Chef Cabrera Peña's technical approach is characterized by 'elaboraciones muy técnicas y delicadas.' Her culinary style is firmly 'arraigadas a los sabores autóctonos de las islas,' yet it is never 'exentas de personalidad,' implying a subtle but distinct authorial voice in her creations. She prioritizes local and proximity products ('productos locales o de proximidad') to craft a modern Canary Island cuisine. Her offerings are structured through three meticulously curated tasting menus: 'Experiencia,' which offers a comprehensive journey through land and sea; 'Little Experiencia,' a condensed version of the same; and 'Tierra,' a dedicated vegetable tasting menu, showcasing her versatility and commitment to plant-based artistry. A notable example of her mastery is the 'Berenjena - Brasa' (grilled aubergine dish) exquisitely finished with a 'salsa aireada de levadura' (light yeast-based sauce), illustrating her capacity for refined technique to elevate indigenous ingredients.

Career

• Entry level/Chef at Hotel Sheraton
• Chef/Stage at Tickets
• Chef/Stage at Gleneagles Hotel
• Chef/Stage at Andrew Fairlie
• Chef/Stage at Stokkøya Strandhotel, Stokkøya
• Pastry at La Aquarela, Patalavaca
• Kitchen roles (various) at La Aquarela, Patalavaca
• Head Chef at La Aquarela, Patalavaca

Mentored by Germán Ortega.