Miquel Aldana

Chef Miquel Aldana's culinary philosophy is deeply rooted in the pursuit of making guests happy, a constant drive for improvement, and a nuanced balance between his personal inclination towards traditional, purist Catalan cuisine and the evolving expectations of a gastronomic audience. He acknowledges an intrinsic conflict between cooking what he loves and what he perceives as necessary to cater to new or international clients. Aldana champions authenticity, precision, impeccable product quality, equilibrium in flavors, and meticulous execution, eschewing "fireworks" or superficial creativity that, in his view, often detract from the true essence of gastronomy. He is a vocal critic of the globalized culinary landscape, which he believes has eroded the distinct authenticity, personality, traditional characteristics, and seasonality vital to regional cuisines. His kitchen is a staunch advocate for "cuina amb el producte que ens envolta i de temporada" (cuisine of local and seasonal products), with an almost exclusive focus on the Maresme region. Key ingredients like the revered Maresme pea, squid, trumpet mushrooms, artichokes, tomatoes, strawberries, sweet potatoes, calçots, cucumbers, and the distinctive white aubergine are predominantly sourced from "Les Cinc Sénies, de Mataró," a local agricultural hub. Aldana actively collaborates with local producers, viewing the sea, the Litoral Mountain Range, and the surrounding orchards as the three defining elements that govern his culinary output. Despite this commitment, he candidly expresses the challenges of local sourcing, exemplified by the escalating prices of Maresme peas due to external demand, prompting him to question future procurement. Aldana envisions his work as crafting "cuina catalana del segle XXI" (21st-century Catalan cuisine), continuously evolving techniques while rigorously preserving the identity and essence of traditional dishes. He aligns his evolutionary approach with culinary luminaries like Joan Roca, demonstrating that innovation can still respect heritage. Looking ahead, Aldana expresses a profound desire for a more intimate, personalized, and authentic restaurant experience. He foresees a future where he can scale down, fostering deeper connections with his clientele and moving away from the pressures associated with larger operations or avant-garde trends, further solidifying his commitment to sustainability, waste reduction, and fostering a positive, inclusive work environment. Chef Miquel Aldana's signature approach is defined by an unwavering dedication to precision, product integrity, balance, and flawless execution. He intentionally steers clear of gratuitous "focs artificials" (fireworks) or experimentalism for its own sake, prioritizing genuine flavor and authentic culinary expression. His technical mastery allows him to reinterpret classic Catalan dishes with a contemporary sensibility without sacrificing their traditional core. For instance, he crafts an "esqueixada de bacallà al pil-pil" using a more refined bacalao cocotxa, elevating the technique while ensuring the dish remains unmistakably an esqueixada in essence. This dynamic interplay between tradition and modernity is also evident in his seasonal adaptations; his iconic cannelloni, a fixture on his menu for over 15 years, maintains its beloved filling but sees its accompanying cream dynamically shift with the seasons, incorporating ingredients like ceps, truffles, or morels. His most legendary signature dish is unequivocally the **Cannelloni**, revered for its consistent excellence and seasonal variations.

Career

• Chef-Owner at Tresmacarrons, El Masnou

Mentored by Joan Roca, Josep Lladonosa.