Marco Antonio Iniesta

Chef Marco Antonio Iniesta, alongside María Egea, embodies a culinary philosophy deeply rooted in the products and heritage of the Región de Murcia. Their core ethos revolves around a passionate "apuesta por los productos autóctonos y la creatividad," aiming to offer guests a "pedacito de Murcia." They believe in finding "el sentido en las raíces," returning to "productos y recetas casi desaparecidos pero tremendamente valiosos," and transforming them with a modern sensibility. This approach, while grounded in "cocina tradicional murciana," is imbued with a youthful dynamism that introduces "más ligereza, otras combinaciones de ingredientes y presentaciones." Ingredient sourcing is paramount, with an unwavering commitment to the "economía circular y los productos autóctonos." The menu is a tribute to the region's bounty, featuring specific Murcian treasures such as gamba roja de Águilas, queso Abuelo Ruperto, chato murciano, calabaza totanera, and local hen yolks. Iniesta emphasizes Murcia's status as "la huerta de Europa," ensuring "calidad extrema" in every ingredient. His recent work on vegetable charcuterie, inspired by the likes of Ángel León, further showcases his dedication to transforming local produce into unexpected, yet coherent, culinary forms. Their overarching vision for Frases has consistently been to create a "línea gastronómica sugerente y creativa" that provides a unique and intimate dining experience. From their humble beginnings, they aspired to "trabajar así" – with the dedication and quality witnessed at global temples of gastronomy – and have continuously evolved, culminating in their well-deserved Michelin star. Iniesta aims for every dish to evoke "cocina de recuerdo," ensuring that the enjoyment is paramount and that guests "se llevan algo más" than just a meal, fostering a desire to relive the experience. Despite their accolades, humility remains a guiding principle, viewing their achievements not as an end, but as a new beginning. Chef Iniesta's signature approach masterfully bridges "la cocina del fondo y del guiso" with contemporary culinary currents, prioritizing "más ligereza, más técnica y una presentación más refinada." He aims to achieve "identidad y sorpresa" in each dish, ensuring that guests recognize and reconnect with familiar "sabores de siempre pero revisados," rather than relying on extensive fusion. His technical prowess is evident in the precise "depuración del sabor" and innovative ingredient applications, such as using koji for vegetable maturation, sunflower lecithin as a coagulant, and kuzu for vegetable emulsions to create groundbreaking textures and flavors. Plating is an artistic endeavor, with dishes like the cecina de remolacha transformed into a delicate rose on a tartlet, complete with a preserved rose for a full sensory experience, or the sobrasada de tomate presented as an autumn leaf on a crespillo lorquino. These presentations are not merely aesthetic but integral to telling the "historia de nuestros sabores." Among his most legendary signature dishes are: - Mojete de tomate de nuestra conserva - Gamba blanca, huevas salvajes, tuétano y panocha a la brasa - Chato murciano confitado, su jugo, vainilla y calabaza totanera - Buñuelo de queso fluido Abuelo Ruperto y emulsión de membrillo y remolacha - Gamba roja de Águilas, codium y jugo de caldero del Mar Menor - Cochinillo confitado y asado, glaseado de su jugo con calabaza totanera y palomitas de su piel - The innovative vegetable charcuterie creations presented at Madrid Fusión: Morcilla de berenjena, Cecina de remolacha, and Sobrasada de tomate.

Career

• Jefe de Cocina at Un bar tradicional de La Alberca, Murcia
• Chef-Owner at Frases, Murcia