Israel Moreno

Chef Israel Moreno’s culinary philosophy is deeply rooted in the rich bounty of the Cantabrian Sea and the diverse larder of Asturias, particularly its eastern region. His core ethos centers on "utilizing the best product, treating it with great care, and infusing the cuisine with a modern touch without disregarding the fundamental traditional base." This commitment to premium, locally sourced ingredients is paramount, informing every dish crafted at Ayalga. Moreno, despite hailing from Albacete, has seamlessly integrated into Asturian gastronomy, finding a natural affinity with its revered "guisos" (stews). He states, "I only had to adapt my technique to the products here," signifying a profound respect for local traditions while evolving them through his refined skill. His approach is one of continuous creation and innovation, aiming to "carry Asturias in our cuisine" and surprise diners with experiences that are seemingly simple yet deeply complex and authentic. His vision extends beyond the plate, as exemplified by his unique collaboration to create a bespoke "Cantabria umami" beer for Ayalga, designed to embody his culinary identity – potent, saline, and rich in umami, mirroring his dishes. This project underscores his dedication to crafting a complete gastronomic experience, expanding his culinary discourse to every facet of the dining journey. Moreno's ambition is to uphold Ayalga's Michelin star by constantly striving forward, with "much road and work ahead," always grounded in the quality and careful treatment of Asturian produce. Chef Israel Moreno’s signature approach masterfully blends a modern technical style with profound respect for traditional foundations. He describes his method as applying a "modern touch without disregarding the fundamental traditional base," highlighting his ability to evolve classic flavors. His confessed passion for "guisos" (stews) suggests a deep understanding and appreciation for slow-cooking techniques and layered flavor development, which he has adeptly adapted to Asturian ingredients. Moreno's approach to flavor is characterized by a bold, experimental spirit. He enjoys "trying to make combinations that we believe won't work, or that sound strange, but then do work." This adventurous palate is evident in his unique "Cantabria umami" beer, which incorporates katsuobushi (smoked, dried, and fermented bonito flakes), hibiscus, kombu seaweed, and purees of strawberry, raspberry, and cherry. These ingredients, chosen to mirror the "potent, with salinity, long, with much umami" characteristics of Ayalga’s dishes, reveal his sophisticated understanding of taste profiles and his quest for unexpected yet harmonious pairings. While no specific signature dishes are named in the provided text, this groundbreaking beer, explicitly designed to integrate into Ayalga's high-cuisine pairing, stands as a testament to his innovative spirit and holistic approach to flavor creation, effectively serving as a liquid manifestation of his culinary identity.

Career

• Ayudante De Cocina at Ringberg Resort Hotel Suhl, Suhl
• Jefe De Partida at Ringberg Resort Hotel Suhl, Suhl
• Jefe De Partida at SALONES RAMONA SL, Almansa
• Jefe De Partida at CLUB ALLARD GROUP, Madrid
• Jefe De Cocina at SurTopía, Madrid
• Segundo Jefe Cocina at GRUPO PUNTO MX SL, Madrid
• Chef De Restaurante at Restaurante Ayalga, Ribadesella