Elio Fernández

Chef Elio Fernández's culinary philosophy is deeply rooted in the Asturian rural landscape and its rich traditions. He champions 'honest cuisine' that pays profound respect to the rural world, its ways of life, and the region's most humble products. Having grown up in his parents' simple 'casa de comidas,' Elio views the rural environment not just as his home, but as 'the future,' advocating for its business potential and sustainability. His approach is a continuous quest for excellence and perfection, characterized by innovation within tradition. He and his team are 'always innovating, always seeking perfection, always improving dishes,' not only in the kitchen but in every detail of the dining experience, from the cleanliness of the entrance to the impeccably ironed tablecloths and polished glasses. He believes the complete 'puesta en escena' (overall presentation and service) is paramount and must be in perfect equilibrium with the quality of the food. A cornerstone of his art is the elevation of humble ingredients. Elio asserts that the true mark of a great chef lies in taking an unassuming product and transforming it into something extraordinary, eliciting a 'wow!' reaction from the diner. He achieves this through a meticulous process of 'guisar y guisar' (stewing repeatedly), building profound flavor concentration by making successive broths and extracting every essence from ingredients, often re-stewing over what has already been stewed. While he embraces high culinary techniques, he demystifies haute cuisine, emphasizing that the fundamental 'guiso' is the base, not overly complicated laboratory-style cooking. Ingredient sourcing is strictly local, with a focus on Asturias' 'enormous larder.' He consciously works with seasonal products, such as the fatty female muil (grey mullet) in winter, demonstrating how optimal flavor often lies in specific conditions and preparation rather than inherent 'nobility.' Beyond his restaurant, he extends this philosophy through initiatives like reviving a small local sausage factory to produce traditional chorizo, and his 'recipe documentation project' which aims to preserve and disseminate the flavors and stories of his elders, ultimately hoping his cuisine transports diners 'back to their childhood.' He strikes a balance in health-conscious cooking, lightening fats without sacrificing the essential flavor they impart. Chef Elio Fernández's technical mastery is characterized by a relentless pursuit of perfection and a foundational emphasis on the 'guiso' (stew). His signature technique involves 'guisar y guisar,' a multi-stage stewing process where broths are re-stewed over previous reductions, intensely concentrating flavors from bones, meat scraps, and even fat, which he believes is crucial for taste. This deeply traditional base is then fused with innovative high-cuisine applications, without resorting to overly complex or showy 'laboratory' techniques. His approach to flavor is about extracting the maximum potential from ingredients, especially humble local produce, and 'carrying them to the sky' to create surprising and memorable culinary moments. Plating and presentation are integral to the 'puesta en escena,' meticulously designed to be in perfect harmony with the food, ensuring a cohesive and elegant dining experience down to the smallest detail. Among his legendary signature dishes are: Smoked Muil (grey mullet) served in wooden tacos crafted from the restaurant's original bar; Puerro y Anguila (Leek and Eel); Pulpo a la Brasa con Guiso de su Cabeza (Grilled Octopus with a Stew of its Head); and Navaja con Emulsión de Mantequilla Ahumada (Razor Clams with Smoked Butter Emulsion). He also masterfully elevates other local products such as Asturcelta suckling pig and wild rabbit.

Career

• Training at Escuela de Hostelería de Foz, Foz
• Cook at Unknown, Villalba
• Cook at Unknown, Switzerland
• Cook at Unknown, Madrid
• Chef-Owner at Ferpel Gastronómico, Ortiguera
• Head Chef/Responsible at Loloka, Gijón