Lucía Freitas

Lucía Freitas's culinary philosophy is profoundly rooted in her Galician homeland, particularly Santiago de Compostela's Mercado de Abastos, which she reveres as both her pantry and an inexhaustible source of inspiration. Her cuisine is a deeply personal interpretation of "producto de temporada," drawing from her own garden and the bountiful produce supplied by the local "paisanas." She views her cooking as a "tradición revisada, una tradición pasada por mi software mental," emphasizing the importance of a strong foundation in traditional cooking before venturing into avant-garde expressions. This connection to the land and its purveyors is not merely transactional; it's a testament to her belief in representing the "entorno, el territorio, así como todas las manos que hacen posible esos productos" on the plate. A central pillar of Freitas's ethos is her unwavering commitment to female empowerment and social justice within gastronomy, embodied by her "Amas da Terra" project. This initiative, inspired by Japanese "Amas," seeks to elevate and give visibility to women producers, fisherwomen, and artisans who form the often-invisible backbone of the food system. She advocates fiercely for fair valuation of their labor and actively works to challenge the male-dominated hierarchy of the industry. In her own kitchens, she fosters a human-centric, non-militaristic environment where her team, predominantly women, is treated as "family," encouraged to grow beyond traditional roles, and supported in achieving work-life balance. She explicitly states, "To be happy in the kitchen, you have to be happy outside of it," reinforcing her dedication to sustainable working hours for all. Her culinary journey is also marked by an ongoing evolution towards greater confidence, simplicity, and authenticity. Having shed earlier insecurities and the constraints of commercial pressures, her current approach allows for a "mucho más vegetal" cuisine, where she embraces contrasts and complexity while ensuring flavors remain "muy redondos y afinados," presented with elegance. Freitas believes that her food "evolves with your life," constantly "desnudando tu cocina" to its purest essence. This maturity has led her to fearlessly explore new challenges, from experimenting with specific dishes to venturing into new restaurant concepts that further celebrate Galician ingredients and traditions, but always through her unique, heartfelt lens. Chef Freitas's technical style is built upon a solid foundation in traditional cooking, which she considers essential before venturing into "vanguard" cuisine. Her approach is characterized by a delicate yet tradition-laden style, refined through her own "software mental" to transform classic Galician fare. She now embraces elemental methods, planning a new restaurant focused on "cocina de raíz" using wood-fired ovens for braises, breads, and dry-aged fish. Her flavor and plating are known for "contrasts and complexity" delivered with elegance, creating "sabores muy reconocibles" that are "muy redondos y afinados." A signature element is her "cromatísmos," dishes constructed around a specific color, highlighting bold vegetal flavors and inherent freshness, such as her yellow-orange carrot composition. She artfully reinterprets local classics, turning rustic dishes like *Lacón con grelos* into sophisticated mini-snacks. Freitas also incorporates global influences, evident in her *empanadilla* which fuses Indian puri breads with Galician empanadas, and precise, elegant presentations like her monkfish liver nigiri or bonito lacquered with soy-sauce-cured egg yolk and katsuobushi. Her increasing focus on plant-based dishes reflects a fearless evolution in her culinary expression. Signature dishes include her Carrot cromatismo (a composition of carrots, olives, cucumbers and guindilla peppers), reimagined *Lacón con grelos* (shredded dried pork with fried kale), fresh fig with duck liver parfait, monkfish liver nigiri, and the Galician mussels in citrus escabeche with red lentil soup.

Mentored by Jordi Butrón, Andoni Luis Aduriz, Roca brothers, Mari Watanabe.