Mario Cachinero

Mario Cachinero's culinary philosophy is deeply rooted in his familial upbringing, where a love for food, precise technique, and the art of subtle enhancement was instilled by his grandmother and mother. He views cooking as a profound way to bring happiness to people, a realization that solidified his career path. At its core, his ethos at Skina is a meticulous pursuit of "equilibrium behind culinary success," striving for balance not only in his personal life but also in the delicate interplay of tradition and innovation on the plate. His vision is dedicated to honoring the rich gastronomic heritage of Southern Spain, particularly Andalusian cuisine. This involves an unwavering commitment to ingredient seasonality and proximity, sourcing from the fertile local orchards, the vibrant Mediterranean, and a trusted network of suppliers. While deeply respecting local produce, Skina's approach extends to national treasures, ensuring the finest seasonal ingredients are highlighted. Cachinero and his team don't shy away from traditional recipes; instead, they embrace, study, and elevate them, creating an "honest and exciting culinary proposal" that aims for a truly enjoyable and memorable dining experience for every guest. Chef Cachinero's technical mastery, honed through rigorous training and experience in Michelin-starred kitchens, is characterized by its "finesse" and "delicate touches." He prioritizes aesthetic presentation, believing food photography, while beautiful, pales in comparison to the "magic of going to a restaurant and enjoying a really fine meal." His style is described as "very precious in the forms, in the visual part," yet the resulting dishes are "apparently simple, but very deep in the forms." A defining aspect of his approach is the profound respect for raw materials, ensuring the main ingredient remains "always visible" and is subject to a "respectful intervention." Sauces play a significant role, receiving "much protagonism" in his creations. He excels in reinterpreting classic Andalusian dishes, infusing them with an "avant-garde" sensibility without losing their soulful essence. Legendary dishes from Skina's repertoire under his creative eye include the Carabinero with Yellow Soup, a refined take on a classic Cadiz preparation featuring saffron, corals, and a traditional majado; the Red Tuna Tartare with pistachio ajoverde and caviar; Cachorreña, a unique gazpacho made from Marbella's bitter oranges; and the Málaga Ajoblanco dessert, reimagined as a "festival of temperatures, textures, and evocations," symbolizing Skina's blend of creative technique and deep-rooted tradition. His innovative spirit is also seen in dishes like the Risotto prepared tableside with creamy Payoyo cheese.

Career

• Chef at El Carmen de Montesión, Toledo
• Chef at Casa Marcial, Asturias
• Executive Chef at Skina, Marbella