Paco Morales

Paco Morales' culinary philosophy at Noor is deeply rooted in 'gastroarcheology,' a unique approach that meticulously resurrects and reinterprets the historic cuisine of Al-Andalus, the Moorish-ruled Iberian Peninsula from the 8th to 15th centuries. His core ethos centers on translating and expressing this rich, forgotten history through fine-dining. Morales views "time as an ingredient," meticulously researching ancient cookbooks and manuscripts with food historians and local experts to ensure historical authenticity. This commitment to authenticity extends to a self-imposed limitation: only using ingredients available during the specific historical period being explored in each 'season.' This constraint, rather than stifling creativity, has made him "more creative and much bolder." The seasons have progressively moved through historical periods, from the 10th-century Caliphate of Córdoba to the 18th century, with upcoming "new world" seasons allowing for ingredients like cacao and potato. Morales' vision is a "life project" to maintain Noor at a high level, continuously exploring and blending historical influences with respect, while elevating Andalusian gastronomy to unprecedented heights through a passionate reinterpretation of its culinary heritage. Chef Morales' technical mastery, honed at establishments like El Bulli and Mugaritz, is evident in his fine-dining flair, precise execution, and artistic presentation. His approach to flavor and plating is meticulously controlled, often described as "militarized, exact, everything measured," yet infused with passion and imagination. He designs dishes as a "sequence" where historically grounded ingredients are brought to contemporary relevance. Plating often incorporates aesthetic elements inspired by the Caliphate of Córdoba, such as Islamic geometric designs on the plates, and uses special molds to create decorative motifs, as seen in the architectural tribute of Puerta del Perdón. Among his most legendary signature dishes are: * **Karim**: A creamy, unctuous "Hummus" accompanied by desert caviar, originally with pine nuts and later evolving with pistachios or infused with Oloroso sherry. * **Puerta del Perdón (Door of Forgiveness)**: Fried brick dough dressed with garlic puree, parsley mayonnaise, and coriander, intricately designed with decorative motifs found on Córdoba’s Mosque-Cathedral. * **Reimagined Abbasiya recipe**: Durum wheat paired with smoked butter and a rich chicken and calamari broth. * Other notable creations include sweetbreads with La Mancha saffron, Marcona almonds blended with garlic flowers and parsley, and innovative desserts utilizing carob as a pre-colonial cocoa substitute.

Career

• Chef at Mugaritz
• Chef at elBulli
• Chef at Senzone, Madrid
• Chef at Hotel Ferrero
• Chef-Owner at Noor, Córdoba