Jesús Segura

Chef Jesús Segura's culinary philosophy is deeply rooted in the concept of "Cocinamos Cuenca" (We Cook Cuenca) and "Volver" (To Return). His approach is a profound homage to the land, its traditions, and its cultural legacy, meticulously reinterpreting ancestral recipes and trades through a lens of modern culinary techniques while maintaining unwavering respect for their origins. Segura champions the unique terroir of Cuenca, drawing inspiration from its history and the distinct characteristics of its dryland farming, a style he refined at his previous establishment, Trivio. His commitment to locality and sustainability is absolute, demonstrated by his "Km 0" principle, sourcing over 90% of his ingredients from within a 100-kilometer radius. This dedication extends to working with more than 80 local producers—from farmers and shepherds to potters and artisans—thereby contributing to the economic vitality and population retention in Cuenca's often-depopulated rural areas. Segura actively seeks out and revives forgotten legumes and ancient wheat varieties, and practices biodynamic sourcing, such as for the elderflower from Uña, ensuring that his culinary choices foster a healthier, more balanced ecosystem. Beyond ingredients, Segura's vision encompasses broader ecological and cultural stewardship. He advocates for a return to responsible, necessity-driven hunting to manage wildlife populations like wild boar and rabbits, transforming them into culinary assets rather than mere trophies. He champions traditional, pure beekeeping, emphasizing the quality of honey over mass production. His cuisine also serves as a vibrant narrative, linking the dining experience to Cuenca's rich history, from ancient Roman diets (a project with the University of Castilla-La Mancha) to the significance of Lapis Specularis. He even explores cutting-edge sustainability, experimenting with autonomous energy generation from organic waste and micelios to address biofuel spills. Segura embraces innovation not just in technique but in operational efficiency, integrating Artificial Intelligence into restaurant management to alleviate staff stress, streamline administrative tasks, and digitalize culinary knowledge. This strategic use of AI, as he explains, aims to enhance the human experience in hospitality by fostering a calmer, more productive work environment, rather than replacing it. This forward-thinking yet deeply traditional ethos ensures that his cuisine at Casas Colgadas is a living, evolving tapestry of Cuenca’s past, present, and future. Chef Jesús Segura's technical mastery is characterized by a refined reinterpretation of traditional Cuenca cuisine, marked by a profound respect for ingredients and a clear focus on the "cocina de secano"—dryland cooking—which celebrates the robust flavors of the region's agricultural bounty. His culinary style emphasizes deeply flavorful stocks and guisos (stews), building complex flavor profiles from humble, local produce. Segura's approach to flavor and plating is intrinsically linked to storytelling. Dishes are meticulously crafted to convey the history, culture, and natural environment of Cuenca, often collaborating with local artisans like Juan Vajillas for bespoke plating. He frequently employs multi-textured preparations of single ingredients, showcasing their versatility and depth. For instance, his "Espinaca Bearnesa" transforms the forgotten bledo plant into an artful composition featuring fried, powdered, and pureed textures, all unified by a béarnaise sauce made with local ecological eggs. He masterfully transforms traditional elements, such as his "Ningyo Yaki de Sopa de Ajo," a Japanese-inspired snack that reinterprets Cuenca's ubiquitous garlic soup, or his innovative "Taco de Almorta," utilizing an ancient legume. Among his legendary signature dishes that embody this approach are the deeply personal "Callos Vegetales" (vegetable tripe), a dish he expresses particular pride in. Other notable creations include the delicate "Merengue de Escabeche con Boletus," his sophisticated "Churro de Queso Manchego con Flores de Té de Roca" where cheese is aged in barley silos, and the robust "Lomo de Ciervo Macerado en Ajo Negro." He further demonstrates his ingenuity with dishes like "Trucha con Ciruelas del Entorno Fermentadas," "Canelón de Morteruelo," and a pioneering dish of garbanzos presented in multiple forms: miso, foam, sautéed green chickpeas, and sprouts. His "Pastrami o Guanciale de Jabalí" exemplifies his commitment to sustainable hunting and nose-to-tail philosophy, while desserts like "Helado de Saúco" conclude the meal with a taste of Cuenca's natural landscape.

Career

• Executive Chef at Ars Natura, Cuenca
• Chef-Owner at Trivio, Cuenca
• Chef-Owner at Casas Colgadas Restaurante, Cuenca
• Chef-Owner at Casa de la Sirena, Cuenca