Kisko García

Chef Kisko García's culinary philosophy is deeply rooted in his role as an "embajador de la esencia de Andalucía." He defines his restaurant, Choco, not merely as a place but as an "actitud" embodying "entrega, pasión, locura, y una constante búsqueda de la excelencia." His approach is a "con-tradición," a modern reinterpretation of traditional Andalusian recipes, building upon the foundations laid by his family's taberna. He firmly believes that "El sabor es el epicentro de nuestro trabajo," even declaring "el sabor es el Dios," asserting that true culinary art has no pretenses—it is either delicious or it is not. This dedication to flavor extends to evoking "memoria gustativa," connecting diners to cherished memories of food, family, and place. A cornerstone of García's vision is a steadfast commitment to sustainability and the "kilómetro cero" principle. He sources all his ingredients from within a a 100-kilometer radius of Córdoba, primarily from "pequeños productores, de cercanía, de Córdoba y de su provincia." This ensures freshness, supports local communities, and minimizes environmental impact. He champions the use of "productos de temporada," adapting his menu to showcase the freshest offerings from the Cordovan countryside, such as mushrooms, truffles, and seasonal vegetables. His unwavering commitment extends to the highest quality "materias primas," emphasizing the use of premium extra virgin olive oil, local ibéricos, and other regional treasures, never compromising on quality despite market fluctuations. García's artistry is dedicated to storytelling. He explicitly states, "Cuando sirvo un plato busco contar la Historia de Andalucía." This involves weaving cultural anecdotes and historical context into each dish, ensuring that the rich heritage of the region is preserved and celebrated. He resurrects forgotten aromas, like the "alhucema" (wild lavender) from his grandmother's brazier, to trigger sensory memories for his guests. His travels inspire him to rediscover Andalusian culinary influences globally, incorporating elements like "vinagres de Filipinas" into his evolving repertoire. Ultimately, his vision for Choco is to offer more than just a meal; it is an immersive "experiencia" designed to "alimentar el alma en el recuerdo, en el sabor," turning dining into a joyful, profound journey into the heart of Andalusian culture. Chef Kisko García's technical mastery lies in his ability to execute "vanguardia de la innovación creativa" while remaining deeply faithful to the traditional Andalusian recipe book. His style is characterized by "transgresión técnica y sensorial de hechuras, texturas y acabados," constantly refining techniques to let the exceptional local product shine. He is known for an approach that is "sabroso, alegre, elegante y fiel a sus raíces," where flavor ("el sabor es el Olimpo") is paramount, designed to be both fleetingly delightful and enduringly memorable through evocative aromas and tastes. His commitment to creating a comprehensive "experiencia" extends to meticulously crafted presentations, where every element, from the objects in the dining room to the subtle sounds, contributes to an unforgettable culinary journey. García's legendary signature dishes demonstrate his inventive spirit and his deep connection to Andalusian heritage. Notables include the rich "Arroz de Sierra Morena," the evocative "Invierno en La Vega del Guadalquivir," and the exquisite "Cochinillo del Valle de Los Pedroches." His innovative "Rabo de toro marino," inspired by traditional tuna head stews and a collaboration with Ángel León, showcases his ability to reimagine classic flavors. Desserts like "La Cordobesa" reflect his regional pride. Further examples of his technical prowess include the "Arroz ibérico," a refined take on a Cordovan "perol," and his evolved "Gazpacho de jeringuilla," which ingeniously incorporates a unique Filipino vinegar. He has also transformed a once-disliked ingredient into a star dish, "choco en amarillo," proving his mastery over local flavors. Other notable creations include "Mazamorra de pistacho con atún," "Chivo de la sierra de Córdoba" prepared with yogurt, and the dessert "Turrolate" with dark chocolate.

Career

• Cook/Apprentice at Bar familiar (predecessor of Choco), Córdoba
• Chef-Owner at Choco, Córdoba