Juan Viu

Chef Juan Viu's culinary philosophy is deeply rooted in the authentic, humble traditions of his native Barbate and adopted home of Cádiz. His core ethos centers on preserving and modernizing the region's rich marine and traditional cuisine, prioritizing memory, childhood flavors, and the warmth of home cooking. He staunchly believes in continuity and authenticity, famously asserting that the restaurant's identity will remain unchanged, even with the prestigious Michelin star. This commitment extends to maintaining accessible pricing, ensuring his celebrated cuisine remains a delight for all. His ingredient sourcing is meticulously local and seasonal, driven by a profound respect for the sea and land. Viu frequents the local markets of Barbate and Cádiz, personally selecting "pescados de lonja" (market fish) and "producto del litoral y de la huerta cercana" (coastal products and nearby garden produce). He maintains strong relationships with trusted local suppliers like Paco Tigre for fish, Manolo Napoleón for butchery, and Frutería Carlos for fresh produce from Conil, emphasizing direct-from-source quality and seasonality. Viu's overarching vision transcends his own restaurant; he aims to elevate the entire gastronomic landscape of Cádiz, viewing his success as a catalyst for the local sector. He champions a more human and sustainable approach to hospitality, balancing excellence with a commitment to a good work-life balance for his team. His personal drive isn't defined by grand "metas" but by consistent hard work, dedication, and the simple joy of making people happy through his food, believing that excellence is a natural consequence of effort. Chef Juan Viu's technical mastery lies in his ability to "rescue" and reinterpret classic Cádiz and marine dishes with a contemporary sensibility. His approach to flavor and plating is a sophisticated balance: while the visual presentation is "estéticamente un poco bonito," the paramount focus remains on evoking profound, nostalgic flavors. Each dish is engineered to transport diners back to the "sabores de la infancia," the comforting essence of home cooking, be it a hearty "puchero," a traditional "sobrehúsa," a vibrant "aliño," or a fresh "piriñaca." This technique involves a delicate modernization of traditional recipes, giving them his unique point of view while respecting their humble origins. Among his most legendary signature elements is the "sobrehúsa" (or "sobrehusa"), a traditional "grandmother's sauce" crafted from the previous day's fried fish, enriched with garlic, onion, flour, and white wine. Viu skillfully transforms this foundational sauce into various innovative expressions. Another notable dish mentioned is "Cigala y almendras" (Crayfish and almonds), showcasing his refined use of local seafood and complementary textures. His repertoire also includes perfected traditional preparations like precise "arroz" dishes, intricate "escabeches," and expertly executed "asados," demonstrating a deep command of regional culinary techniques.

Career

• Apprentice at Confitería Tres Martínez, Barbate
• Student at Escuela Superior de Hostelería de Sevilla, Sevilla
• Cook at Lillas Pastia, Huesca
• Cook at El Bohío, Illescas
• Cook at Cocina Hermanos Torres, Barcelona
• Cook at Azurmendi, Larrabetzu
• Cook at Aponiente, El Puerto de Santa María
• Head Chef at Hotel Boutique, Sevilla
• Chef-Owner at Viú, Barbate
• Chef-Owner at Mare, Cádiz

Mentored by Pepi (mother), Carmelo Bosque, Eneko Atxa, Hermanos Torres, Ángel León, Miguel Carretero, Juanjo López.