Macarena de Castro

Chef Macarena de Castro's culinary philosophy is profoundly rooted in a deep commitment to local ingredients, sustainability, and the rich heritage of her native Mallorca. Her ethos, encapsulated by the motto "From the seed to the table," is a holistic approach that sees food as more than mere sustenance; it's about community, environmental contribution, and a heartfelt connection to the land and sea. Drawing inspiration from figures like Alice Waters, de Castro emphasizes ingredient-focused cooking, fostering strong relationships with local producers, and championing biodynamic approaches through her own garden. Her cooking is a reflection of her identity and Mallorcan roots, driven by family values and a desire to preserve the island's unique gastronomic culture. Her ingredient sourcing is meticulously local and seasonal. Maca de Castro's kitchen garden in Sa Pobla is the main source of inspiration, which she visits daily to craft the tasting menu for her eponymous restaurant. This direct engagement with the land allows her to utilize every part of the produce—stems, leaves, and seeds—ensuring nothing goes to waste and each element contributes to the dish's brilliance. Beyond her own garden, she collaborates with dedicated local growers, such as a fig farmer cultivating over a thousand varieties, and works closely with fishermen to source seasonal catches, even adapting her menu when certain species become scarce. This intimate understanding of her environment extends to her belief that the Balearic Islands could be self-sufficient, underscoring her commitment to regional resources like the black piglet from “Ca’n Company” and eels and snails from coastal lagoons. De Castro's overarching vision is to blend creativity with tradition, making food "direct, simple, and with soul." She believes that tradition offers an understanding of the produce, which then informs modern interpretations designed to surprise and delight diners. Her ambition is for each dish to "blow your mind," transcending simple deliciousness to offer a more profound and memorable experience. This philosophy is deeply personal, influenced by her family's long-standing connection to hospitality and her own passion for eating and good food, which she describes as having been "taught to eat" rather than just "taught to cook." Chef Macarena de Castro's technical mastery is characterized by a precise yet soulful approach, seamlessly weaving Mallorcan tradition with contemporary innovation. Her creative process is organic, beginning with notes during winter, evolving through collaborative brainstorming with her sommelier and partner, and culminating in intense, last-minute dish development with her team before opening. She views a dish as "alive," constantly subject to improvement and adaptation based on the ever-changing seasonal produce and team feedback. De Castro is known for her minimalistic yet conceptual plating, where each delicate element serves a purpose, eschewing unnecessary adornments to allow the natural beauty and flavor of the ingredients to shine. She actively observes diners' reactions, ensuring the experience is tailored and impactful. Her approach to flavor prioritizes depth and surprise over mere aesthetics; "the flavor is more important than the setting," with the ultimate goal being a dish that "blows your mind." This is achieved by ingeniously utilizing often-overlooked parts of ingredients, such as crafting tagliarini from artichoke stalks, demonstrating both her technical skill and her commitment to zero-waste principles. While the tasting menu at Maca de Castro is fluid, guided daily by the garden's offerings, several legendary dishes reflect her artistry. "Las Bravas" at her restaurant Andana, the sophisticated steak tartare, and the black piglet from “Ca’n Company” at Jardín are emblematic of her ability to elevate traditional Mallorcan flavors with refined technique and a clear, direct culinary voice.

Career

• Student at Hospitality School of the Balearic Islands, Balearic Islands
• Trainee at Zuberoa, Oiartzun
• Chef at El Celler de Can Roca, Girona
• Trainee at Julián Serrano's restaurant, Las Vegas
• Chef at Mugaritz, Errenteria
• Chef at Wylie Dufresne's restaurant, New York
• Chef at Jardín Bistró, Port d'Alcúdia
• Chef-Owner at Maca de Castro, Alcúdia

Mentored by Hilario Arbelaitz, Carme Ruscalleda, Julián Serrano, Andoni Luis Aduriz, Wylie Dufresne.