Diego Schattenhofer

Chef Diego Schattenhofer's culinary philosophy is deeply rooted in rigorous scientific investigation, a commitment to local Canarian products, and a holistic, multisensory approach to dining. His core ethos centers on pushing the boundaries of traditional gastronomy by integrating scientific principles (neurogastronomy, biochemistry) with emotional and cultural storytelling. Schattenhofer challenges conventional wisdom, famously spearheading the controlled maturation of fish to enhance its flavor, texture, and juiciness, while also combating food waste by extending product shelf life. He is a staunch advocate for local ingredients, meticulously sourcing from the Canary Islands—from a vast array of fish like mero, cherne, and virrey, to over a hundred varieties of local cheeses, and indigenous breeds like the cochino negro and cabra tinerfeña. His work often involves close collaboration with local producers, such as the cabreros (goatherds), whose traditional knowledge and the unique resilience of their animals he profoundly respects and highlights in his cuisine. Beyond taste, Schattenhofer aims to create a profound emotional and intellectual connection with the diner. He leads "GastroSinapsis," a diverse research group comprising neurologists, physicists, chemists, historians, and artists, dedicated to understanding how food excites and activates memory. This collaborative, interdisciplinary spirit informs his vision of gastronomy as an immersive experience, where every dish tells a story—about the landscape, the culture, the fishermen, and the scientific processes involved—transforming a meal into a journey that engages all senses and resonates on a deeper, cognitive level. His preference for a small, intimate restaurant setting (Taste 1973 with 12-16 covers) underscores his dedication to meticulous execution and an unparalleled, personalized guest experience. Chef Schattenhofer's signature approach is defined by his groundbreaking technical mastery, particularly in the realm of protein transformation, and his innovative application of multisensory principles to create emotionally resonant dishes. His most legendary technical innovation is the controlled maturation of fish, a technique he has researched and perfected over nearly a decade. Utilizing specialized cold chambers with precisely controlled temperature and humidity (38-42% humidity), he dry-ages various fish like mero negro (up to 40 days), lubina, cherne, peto, morena, and virrey (tableta). This process, which he investigates at an enzymatic level in collaboration with scientists, breaks down muscle fibers naturally, concentrates fats and aromas, and yields fish with a more buttery texture, deeper umami, and nutty nuances, challenging the traditional "freshest is best" paradigm. His culinary style extends to a sophisticated approach to flavor and plating, integrating his neurogastronomy research. He designs edible perfumes, such as "Medianías de las Islas," to be integral to the dining experience, allowing guests to "eat with their sense of smell" and forge deeper emotional connections with the food and the Canarian landscape. Plating is artful and evocative, often incorporating traditional Canarian elements like the gánigo (aboriginal pottery). He meticulously extracts and concentrates flavors, as seen in the rich broths from matured morena or carabineros. Signature dishes from Taste 1973 exemplify this blend of science and artistry. Highlights include: * **Gamba OA**: Canarian shrimp with an intense shrimp and royal crab broth, air of green mojo, and algae spherifications. * **Arroz marino de carabineros de La Santa Lanzarote**: A powerful, perfectly creamy rice crowned with a crispy anchovy spine and served with a concentrated prawn broth "chupito." * **Cherne rancho cocido canario**: Grouper matured for 50 days to achieve optimal texture and intensified flavor. * **Tableta de nuestras costas con borrallera de batatas**: Matured virrey fish, sourced sustainably, served with sweet potato variations. * **Royal de cochino negro**: A dish featuring the indigenous black pig, accompanied by beet sauce and black truffle. * An **extensive cheese course** featuring 110-115 meticulously selected Canarian cheeses. His relentless pursuit of "why a dish excites" guides his meticulous preparation and presentation, ensuring each element contributes to a unique, memorable, and intellectually stimulating gastronomic journey.

Career

• Kitchen Helper at Sports Canteen, Chajarí, Argentina
• Cook/Learner at Various Restaurants, Buenos Aires, Argentina
• Chef at Important Kitchens, Canary Islands, Spain
• Executive Chef at Taste 1973, Playa de las Américas, Canary Islands, Spain