Kiko Moya Redrado

Chef Kiko Moya's culinary philosophy is deeply rooted in the unique landscape and rich history of his native Alicante, Spain. He views each dish as an opportunity to narrate a story, whether it's about the surrounding mountains and orchards, a specific local product, or a cherished personal experience. This approach transforms dining into an immersive journey, transcending mere pleasure to become a profound connection to place and identity. His ethos champions a return to simplicity and naturalness, utilizing local, seasonal ingredients sourced from the immediate environment. Moya is committed to understanding and respecting the inherent qualities of these products, often employing ancient techniques like garum—a fermented fish sauce dating back to Roman times—but reimagined with different fish and marinades to create novel, un-salty applications. This historical reverence extends to observing the subtle nuances of his region's culinary past, including the overlooked produce of inland Mediterranean pockets and historical perspectives on dishes like 18th-century iced desserts. Looking to the future, Moya's vision includes cultivating a small orchard directly in front of L'Escaleta. This initiative aims to explore the full lifecycle of crops, from flowering to ripe fruit, and to recover lost native varieties, further embedding the restaurant's cuisine within the rhythm of nature and local heritage. His ultimate goal is for L'Escaleta to offer experiences that resonate deeply, allowing guests to internalize the restaurant's essence and appreciate its enduring presence in Cocentaina. Chef Kiko Moya's technical mastery is characterized by an artistic blend of ancient techniques and a deeply personal, evocative presentation. He excels in extracting profound flavors from seemingly simple ingredients, avoiding excessive manipulation to let the product's essence shine. A hallmark of his approach is the sophisticated reinterpretation of historical ingredients, exemplified by his innovative use of garum, transforming the ancient salty condiment into versatile marinades and sauces with controlled salinity. His plating often reflects the Alicante landscape, presenting dishes with lyrical beauty or unashamed plainness, each designed to highlight close-up details. A renowned example of his technical prowess is his preparation of rices, where grains are thinly spread to achieve a spectrum of textures—from dry ('seco') to sticky ('meloso') to crispy—all within a single forkful. Signature dishes reflecting his artistry include the "Cold noodles with shrimp and acid contrasts," a delicate balance of temperature and flavor; a soft white almond-milk cheese complemented by golden olive oil and fermented honey 'hidromiel'; L’Escaleta’s home-made salt-crust bread and herbed soft lard; and seasonal desserts crafted from figs, showcasing the fruit in segments, conserve, ice cream, and fig-milk rennet cheese. Moya also reinvents traditional confections, such as his low-sugar Jijona turrón and briny Alicante nougat, often served as an opening snack, demonstrating his continuous exploration of culinary identity and memory.

Career

• Kitchen Helper (with uncle) at L'Escaleta, Cocentaina
• Waiter at L'Escaleta, Cocentaina
• Chef (second generation owner) at L'Escaleta, Cocentaina
• Chef/Founder at Sinestesia, Madrid

Mentored by Father (L'Escaleta), Uncles (L'Escaleta).