Josep Moreno

Chef Josep Moreno's culinary philosophy is deeply rooted in the art of storytelling and emotional evocation. His restaurant, Deliranto, is a stage where classic tales and operas are meticulously woven into multi-course tasting menus, transforming a meal into an immersive journey. This unique approach, born from a personal recovery period and inspired by an unexpected encounter with "Alice in Wonderland," aims to transcend mere gustatory pleasure, instead tapping into clients' memories and feelings. Moreno believes gastronomy should be "something more emotional," moving beyond the biological function of eating to offer a profound, narrative-driven experience. His vision is characterized by a "conceptual cuisine" that masterfully blends modern techniques with a distinct "Mediterranean reminiscence." Moreno emphasizes the rich culinary landscape of his native Tarragona province and Catalonia, championing high-quality regional products. While not adhering to a strict "kilometer zero" that limits to the immediate vicinity, he advocates for a broader interpretation that embraces the best of the Camp de Tarragona, the entire province, Catalonia, and even Spain, acknowledging the shared culture and gastronomic excellence (e.g., Iberian ham). This ensures a foundation of authentic, top-tier ingredients, such as the numerous Denominations of Origin for wine, local olive oil, saffron, cheeses, rice, Delta duck, Tortosa lamb, and Perelló honey, alongside personal touches like the inclusion of "calçots" from his hometown of Valls. The overarching goal is to craft a multi-sensory spectacle where every element, from the dish to the custom crockery and decor, serves the narrative, creating an unforgettable emotional connection with the diner. Chef Moreno's signature approach is defined by its theatricality, technical precision, and conceptual depth, all in service of a central narrative. Each themed menu, whether based on "Alice in Wonderland," "The Little Prince," or operas like "Carmen," is a painstakingly developed project, often taking five to six months to conceive and execute. This process involves not only crafting the flavor profiles but also designing bespoke elements such as table sculptures, custom-made ceramic plates (created by a local artisan from Cambrils), and adaptable décor that transforms the dining space into an extension of the chosen story. Technically, Moreno employs "carefully refined techniques" and "modern nuances" to maximize textures and combinations, always ensuring a "very Mediterranean reminiscence" in his flavors. Plating is an integral part of the storytelling, with dishes often served in unconventional, custom-designed vessels that directly relate to the narrative. Examples from his acclaimed "Carmen" menu include a "false cigar of foie and beetroot" presented in a specially crafted cigar box, or dishes served on ceramic fans and horns to evoke the opera's iconic imagery. Other notable creations include a low-temperature farm egg with cod tripe, scalded shrimp with a seafood velouté, and a Mojibujito cocktail featuring a calçot carpaccio – a nod to his Valls heritage. His "oxtail stewed without work" with soufflé potato showcases a refined take on traditional flavors, while a "magic box" of petits fours offers a whimsical, interactive dessert experience, reinforcing the restaurant's commitment to surprise and delight through storytelling.

Career

• Gerente at Sirco esbarjo gastronómic, Tarragona Area
• Chef De Cuisine at Deliranto, Salou