Paco Pérez

Paco Pérez's culinary philosophy is deeply rooted in the concept of "generosity," extending far beyond merely filling plates to encapsulate a profound dedication to the diner's complete experience. This ethos was forged in the warmth of his large family home, where his mother's traditional "slow cuisine" of fragrant stews and pulses created a cherished atmosphere of shared joy and connection around the table. Pérez seeks to recreate this sense of communal pleasure, aiming for clients to "enjoy a whole experience" that resonates with happiness. His approach is a sophisticated blend of avant-garde innovation and a steadfast respect for tradition and local terroir. Pérez champions the "excellence of the product," particularly emphasizing the pristine flavors of the Mediterranean sea, which are central to his signature restaurant, Miramar. He maintains "freshness of ingredients is an unbreakable rule," elevating local farmers, gardeners, livestock breeders, and fishermen as "stars" in his creations. This commitment is evident in practices like flying fish directly from Llançà to his Berlin restaurant, Cinco, ensuring paramount quality and a direct connection to his Catalan roots. Pérez's vision is also profoundly shaped by his seminal experiences at elBulli, where he embraced creativity, consistency, humility, and hard work. He views cooking as an ongoing "invention," a continuous quest for new ideas and successful dishes, always pushing boundaries while remaining grounded. His philosophy is defined by a desire to provoke sensory appeal, meticulously integrating sight, smell, touch, and taste to craft memorable dining journeys that connect with the diner's emotions, all driven by a singular purpose: "hacer feliz al comensal" – making the diner happy. This unwavering focus on joy, coupled with an adventurous spirit that explores global cuisines (from Asian street food to Spanish tapas), underscores a progressive yet deeply humanistic approach to gastronomy. Paco Pérez's signature approach is characterized by a remarkable synthesis of avant-garde techniques and deeply rooted traditional flavors, delivered with a "humble and daring" personal style. His cuisine, often described as 'elBulliesque', prioritizes refined technique ("técnica depurada") and creativity, honed during his influential stages at Michel Guérard's nouvelle cuisine establishments and later at Ferran Adrià's iconic elBulli. This foundational training equipped him to develop a progressive 21st-century gastronomy that meticulously integrates all senses to create immersive dining experiences. At Miramar, his flagship restaurant, Pérez orchestrates a culinary dialogue between the land and the sea, with "flavours of the sea as the main protagonists." His menus showcase this mastery through dishes that balance innovative presentation with clean, intense flavors. A prime example is the `Espardeñas ibéricas a la brasa` (griddled Iberian sea cucumbers), where the dish is presented under a transparent glass dome, releasing a miniature fog of trapped smoke from burning vine-shoots upon lifting – a multi-sensory spectacle designed to whet the appetite and connect the diner to the Mediterranean environment. Other innovative offerings include `quail’s egg tempura with soy sauce and sake` and `razor clams in Thai broth`, illustrating his skill in global flavor integration. His degustation menus, such as the past "Menú Entorno y (con)secuencias" (40 steps) or the current "Memoria, Territorio y Cultura" at Miramar, feature meticulously crafted dishes like "Tartaleta Marina," "Capuchina y Vieira," "Flan de Mejillón," "Idea sobre una Ensalada de Atún," and complex main courses such as "Arroz de Playa. Chipirón y Tinta, Gamba, Algas y Quisquillas" or "Pichón Mont-Royal, sobre una base de su Fondo, Cereza Parfait, Muesli y Miso." These dishes demonstrate his technical prowess in manipulating textures and temperatures, while his plating often involves artistic arrangements, like the dessert "...En un Mondrian...", hinting at architectural precision and aesthetic consideration. Pérez extends this versatility to his international ventures, infusing his Catalan-Mediterranean touch into diverse culinary landscapes, such as the Asian-inspired fusion at Shiro or the "very clean flavours" of high-quality regional ingredients at Arco in Gdansk.

Career

• Cook (early years) at Parents' tapas bar, Llançà
• Chef-Owner at Miramar, Llançà
• Chef and Gastronomic Director at Enoteca Paco Pérez at Hotel Arts, Barcelona
• Chef-Patron at Arco by Paco Pérez, Gdańsk
• Consultant at La Royale, Barcelona

Mentored by Ferran Adrià (El Bulli).