Marcos Morán

Marcos Morán's culinary philosophy is deeply rooted in the five-generation legacy of Casa Gerardo, a profound blend of tradition and thoughtful avant-garde. His core ethos centers on authenticity, prioritizing customer satisfaction, and an unwavering respect for the inherent quality of the product. He defines Asturian cuisine as "Authentic" and strives to bring this truth to the forefront of his dishes, emphasizing that the ultimate priority is to "cook good food and take care of our customers," eschewing culinary self-absorption in favor of genuine hospitality and honest flavors. He characterizes his cooking as "Natural, not naturalistic," and, perhaps more tellingly, as "normal." This normality is an homage to his grandmother's unparalleled intuition in the kitchen, aiming to cook "as my abuela would if she had the same means today." This approach ensures that "the dish and, above all, the product is the most important," never allowing technique or conceptual messages to overshadow the intrinsic quality of the ingredients. His overarching vision for Casa Gerardo is to perpetuate its unique legacy, creating a distinctive "Casa Gerardo" seal that permeates every aspect of the dining experience, ensuring diners feel a deep sense of belonging and enjoyment. Ingredient sourcing is paramount, deeply exalting "Asturias and its pantry." Morán leverages the region's rich natural resources, including wild fish from the Cantabrian Sea, oysters and baby eels from local estuaries, and prized Asturian chickens ("pitus de caleya"). He is a pioneer in refining traditional dishes, such as using fresh beans for his famed fabada, demonstrating a commitment to enhancing beloved classics with contemporary understanding while remaining true to their essence. Marcos Morán's signature approach is a masterful tightrope walk between deep-seated tradition and judicious innovation, manifest in "recognizable but surprising dishes where flavor, its clarity, and even its amplification prevail." His technical style is defined by a desire for harmony, ensuring that "avant-garde and traditional cooking go hand in hand" without the techniques themselves becoming the focal point for the diner. He possesses a virtuosity in handling fish, with red mullet noted as his "fetish," and shows a clear predilection for mollusks and seafood, often featuring oysters, cockles, and spider crab on his tasting menus. Morán’s commitment to thoughtful refinement extends to health-conscious adjustments of rich traditional dishes like fabada, ensuring they remain delicious and authentic while being "within reason." His plating and presentation focus on celebrating the ingredient, ensuring the dining experience is enjoyable and rooted in honest flavors, rather than overly dazzling the guest with unnecessary complexity. His most legendary signature dishes, showcasing this balanced artistry, include: * **His Starred Fabada**: Recognized globally, a refined version of the Asturian bean stew, notably updated by using fresh beans and served innovatively towards the end of the tasting menu. * **Clams 'a la marinera' done differently**: A personal creation, transforming the typical Asturian clam dish by grilling the clams and serving them with a traditional, yet reinterpreted, sauce. * **Pitu de Caleya**: A tribute to Asturian free-range chicken, reinterpreted with onions and corn to enhance its natural flavors, honoring a recipe from his great-grandfather. * **Razor Clam in Almond Sauce**: An exclusive homage to Cantabrian shellfish, featuring lightly vacuum-cooked razor clams with almond oil on a delicate cream sauce. * **Baby eels, eggs, and truffle**: A dish inspired by cherished family memories of baby eel omelets, elevated with contemporary flair. * **Rice Pudding with Scalded Milk from Prendes**: A profound traditional dessert rooted in his great-grandmother María's recipe, characterized by its long, slow cooking of milk to achieve an exquisite creamy texture.

Career

• Chef-Owner at Casa Gerardo, Prendes
• Chef/Manager at Hispania, London
• Chef/Manager at Hispania, Brussels
• Chef/Manager at Hispania, Nha Trang

Mentored by Pedro Morán.