José Antonio Campoviejo

Chef José Antonio Campoviejo's culinary philosophy is deeply rooted in a profound reverence for Asturias, specifically his local comarca of Arriondas. He is an "obsessed" individual when it comes to regional products and flavors, aiming to "reflect the flavors of this land in his dishes" and allow diners to "see the landscape of the surroundings" on their plates. This commitment to local identity is so strong that he explicitly rejects fusion cuisine or influences from distant geographies, declaring, "A mí solo me interesa Arriondas, cada vez soy más radical, acorto cada vez más el radio de influencia de mis productos." His ethos is built on "nobility and humility" towards his environment, believing in the importance of achieving success "first at home and then in the world," as evidenced by his deep connection with local clientele and suppliers. Sourcing is paramount, with Campoviejo asserting that "the raw material now is better than ever." He maintains an "obsessive, almost sickly" dedication to product quality. His vegetables and organic greens come from a specific local grower, Marcos, who has worked in the region for 35 years. Meats are sourced from an Asturian breeder whose livestock graze on local pastures, and fish is obtained from a trusted fishmonger within a two-hour radius. This local, organic, and artisanal sourcing is central to his vision of "bringing nature to his dishes" and enabling a "communion with cuisine" that evokes emotion and connects diners with their primary taste sensations. He also champions a strong, interconnected business model, where "team, suppliers, clients, and neighbors are interconnected," and insists on "prompt payment" to maintain a healthy business, deeming it as crucial as creativity itself. His continuous evolution is a "natural process," eschewing artificiality, where he retains relevant dishes while adapting their presentation or vessels. His kitchen pillars are the sea, cheeses, birds, and mushrooms, serving as fundamental expressions of the Asturian landscape. Chef Campoviejo's technical mastery is characterized by an autodidactic journey, fueled initially by cookbooks and culinary magazines, and later refined through practical experience and strategic collaboration with experts. Despite lacking formal training, he exhibits a forward-thinking style, declaring, "A mí me gusta ir siempre un paso por delante." He is known for "provoking" creations that, while sometimes shocking (such as a dessert with jalapeño), ultimately delight his customers and push culinary boundaries. His approach to flavor and plating is meticulously crafted, aiming for "flowers, nuances, and a perfect roundness" in each dish, guiding the diner "from scent to aftertaste through an ideal path, without stridencies" to achieve "gastronomic perfection." He often presents familiar ingredients in unexpected formats, transforming traditional Asturian flavors with contemporary textures and conceptual depth. He aims to create dishes that sound traditional but are far from it, conjuring emotion and a "sweet journey to childhood" through unexpected combinations. His most legendary signature dishes encapsulate this blend of tradition and innovation: * "Macaron de maíz y sabadiego": A unique bite that showcases the rich Asturian pantry. * "Bombón de Cabrales y chocolate blanco": An emblematic opening to his tasting menu, highlighting Asturian cheese. * "Como una ensalada de lechuga, tomate y cebolla (aderezada con una crema fría de vinagre de sidra)": A seemingly simple dish, transformed by innovative presentation and a cold cider vinegar cream. * "La fabada: sabores de antaño, texturas de hoy": A classic Asturian stew reimagined with modern textures and conceptual depth. * "La vie en rose": A dessert inspired by a trip to Paris, designed to evoke childhood memories with flavors of caramel, cotton candy, chewing gum, and red fruits. * "Interiores de pollo con ostra en estado puro": Described as a "radical sea and mountain" dish, combining oyster from the Eo with hearts and livers of 'pitu de caleya' (free-range chicken). * "Tembloroso de foie" (also referred to as "Tembloroso a base de queso asturiano Rey Silo"): A rich, quivering preparation. * "Fababricas": An ingenious creation developed with a dental prosthetist, featuring 'fabas' (beans) with the distinct flavor of 'andaricas' (sea crabs). * "Pote desestructurado": A deconstructed version of the traditional Asturian 'pote'.

Career

• Chef-Owner at El Corral del Indianu, Arriondas, Asturias, Spain