Marc Gascons

Chef Marc Gascons’ culinary philosophy is deeply rooted in a profound respect for tradition, product, elegance, and simplicity, which are the enduring principles of Els Tinars. His primary inspiration is Catalan cuisine, a rich heritage he meticulously studies, learns, and translates into practice. He deftly navigates the delicate balance between tradition and modernity, constantly updating and refining classical recipes to create a contemporary Catalan gastronomic experience while honoring his family's legacy, which includes his father's classical French training. The cornerstone of Gascons’ approach is an unwavering commitment to product quality, sustainability, and proximity. He maintains strong, long-standing relationships with local producers, whom he views as indispensable, stating, “Without producers, we are left without cuisine.” This dedication ensures access to exceptional seasonal ingredients, such as highly prized pea blossoms, black truffles, exquisitely flavorful tomatoes from local farmers, and wild herbs from Arbúcies, which dictate the constant evolution of his menu. Seasonality is paramount, with dishes changing frequently to reflect the freshest available produce. Gascons envisions the dining experience at Els Tinars as a holistic journey designed to bring happiness to his guests. This encompasses not only the superlative quality of the food—rooted in the territory and its seasons—but also the warm, attentive service led by his sister Elena. The aim is to create a cohesive, welcoming atmosphere where clients not only savor exceptional dishes but also connect with the gastronomic culture and identity of Catalonia. Chef Marc Gascons' technical mastery is a synthesis of classical foundations, gleaned from his father's French training, and the progressive techniques assimilated from his time in esteemed kitchens like those of Carles Gaig, Carme Ruscalleda, Miguel Sánchez Romera, and Martín Berasategui. He focuses on precise execution and elegant plating, streamlining complex menus to ensure each dish achieves perfection in elaboration, execution, and presentation. His artistic vision often involves presenting 'compositions of different elaborations,' showcasing the versatility of core ingredients. His approach to flavor is centered on enhancing the natural excellence of high-quality, local ingredients, allowing their inherent taste to shine. Gascons is a fervent advocate of 'mar i muntanya' (sea and mountain) cuisine, which he considers the defining image of his territory and a consistent inspiration for his menu. He consistently thinks in terms of this unique Catalan fusion, highlighting the rich bounty of both the coast and the hinterland. Among his legendary signature dishes that embody this philosophy are: the iconic "Patates Tinars"; the emblematic "Mar i Muntanya" (often featuring lobster and chicken rice, or sea cucumbers with mushrooms and black sausage); "Pèsols amb cansalada i botifarra negra" (peas with bacon and black sausage), a seasonal delight; a deceptively simple yet exquisite "Tomàquet with Extra Virgin Olive Oil and Flor de Sal" showcasing exceptional local tomatoes; an El Bulli-inspired "Menjar blanc d’ametlla tendra amb granissat de tomàquet"; an elaborate dish featuring "Vuit tipus de tomàquet" with varied preparations; a refined "Carré de xai amb romesco d’herbes" (lamb rack with herb romesco); "Arròs de cloïsses" (clam rice); and a distinctive "Mar i muntanya amb bonítol cru flamejat i un escabetx amb suc de pollastre" (flamed raw bonito with chicken jus escabeche). He also offers a rich "Caneló de perdiu vermella amb beixamel de bolets, castanya i suc de rostit" (red partridge cannelloni).

Career

• Student at Escola d'Hosteleria de Girona, Girona
• Trainee Chef at Gaig, Barcelona
• Trainee Chef at L'Esguard, Sant Andreu de Llavaneres
• Trainee Chef at Sant Pau, Sant Pol de Mar
• Trainee Chef at Martín Berasategui, Lasarte-Oria
• Head Chef / Chef-Owner (since 1999) at Els Tinars, Llagostera
• Chef and Founder (2015-2024) at Informal at Hotel The Serras, Barcelona
• Advisor (ceased Oct 2024) at Bruna, Soldeu
• Chef-Owner at Bell-Lloc, Santa Cristina d'Aro
• Chef-Owner (since 2025) at Fonda Ros, Girona

Mentored by Joan Roca, Salvador Brugués, Carles Gaig, Miguel Sánchez Romera, Carme Ruscalleda, Martín Berasategui.