Periko Ortega

Chef Periko Ortega's culinary philosophy is deeply rooted in joy, playfulness, and the profound power of memory. He firmly believes that a high-end restaurant should be a space for unadulterated enjoyment, free from the tension or rigid protocol often associated with fine dining. This ethos permeates ReComiendo, which he envisions as an open house for delight, where the primary goal is to evoke happiness and shared nostalgia, transforming each meal into a celebratory and emotional journey. His core concept, dubbed 'cocina de recuerdos' (memory cuisine), involves reinterpreting childhood flavors, the comforting dishes from grandmothers' and mothers' homes, and the rich historical gastronomic tapestry of ancient Córdoba and Andalusia. Ortega approaches these memories not with melancholy, but with a vibrant playfulness, blending tradition with modern techniques to create fresh, engaging experiences. This approach aims to democratize haute cuisine, making it accessible and enjoyable for a diverse clientele ranging from young gourmands to seasoned diners. Ingredient sourcing is strictly local, with Córdoba's rich larder serving as his primary inspiration and resource. He champions 'producto de cercanía,' asserting that Córdoba offers the best pantry in the world. Ortega fosters extensive collaborations with local artisans, from ceramists like Ivanros (who craft his bespoke vajilla) to bakers like Floren from Horno La Tradición (for his artisanal bread) and vignerons from Montilla-Moriles. These regional products and partnerships are integral to his gastronomic narrative, anchoring his innovative dishes deeply in the Andalusian terroir and ensuring a genuine connection to the land. Chef Periko Ortega's technical mastery is a sophisticated blend of traditional Spanish culinary foundations, honed in prestigious kitchens like Mugaritz, Tragabuches, and Choco, coupled with a highly creative and playful approach. His style is characterized by precision, a relentless pursuit of reinterpretation, and an unwavering commitment to engaging the diner through unexpected sensory experiences. He employs 'trompe l'oeil' and 'playfood' extensively, ingeniously transforming familiar objects and presentations into surprising edible delights, thereby challenging perceptions and inviting interaction. The ReComiendo dining experience is meticulously structured into distinct phases. It commences in the 'Peribar' with innovative appetizers, often accompanied by a glass of fino. This transitions to a live cooking station at the bar, where the chef prepares a dish directly for guests, fostering a unique connection. The final, more formal phase unfolds at the table with linen tablecloths, where traditional elements are presented with unique twists. Notably, his grandfather's 'pan de cantos' is ceremoniously broken by hand at the table, accompanied by a curated selection from 42 premium olive oils and house-made butter aromatized with the essence of roast chicken. Among his legendary signature dishes are: * **Mazamorra:** A Cordoban classic, for which Ortega has created over 62 distinct versions, showcasing his continuous innovation. * **Crema de foie al palocortado:** A luxurious foie gras cream cleverly disguised as a Danish butter cookie within a classic tin, a prime example of his signature trompe l'oeil. * **Caldo de recuerdo de abuela:** A slow-cooked, aromatic grandmother's soup, elevated with hierbabuena and an aged Moriles wine, served with caviar made from the wine, embodying his elevated nostalgic offerings. * **Pringá del cocido:** The rich stew remnants, served in a Chinese bun and presented on a dish designed to resemble a cassette tape, combining comfort food with an iconic 80s visual. * **Rabo de toro:** The traditional oxtail, elegantly encased in a thin rice sheet, complemented by an emulsified foie sauce and wild mushrooms, reflecting his refined take on classic preparations. * **Ensaladilla Rusa / Kiev:** His sophisticated take on the classic Russian salad, often prepared live at the bar, featuring the same ingredients in an inventive new format. * **Sweet Córdoba:** A dessert paying homage to local flavors like 'tocino de cielo' and 'turrolate', concluding the meal with a taste of the region's sweet heritage. * **Juego de la Oca (Goose Game) Petit Fours:** Post-dessert delights presented in a classic board game box, complete with a roulette, underscoring his commitment to playful engagement until the very end of the meal.

Career

• Student at Culinary School, Córdoba
• Chef at Tragabuches, Málaga
• Chef at Mugaritz, Guipúzcoa
• Jefe de Partida at El Somontano, Córdoba
• Jefe de Pastelería at Café de París, Málaga
• Jefe de Pastelería at Casa Pepe de la Judería, Córdoba
• Pastry Consultant at Hotel Lola, Córdoba
• Jefe de Cocina at Casa Rubio, Córdoba
• Chef (for hotels) at NH Hotels, Córdoba
• Chef Ejecutivo at Hospes Palacio del Bailío / Senzone, Córdoba
• Chef at Cacareo, Córdoba
• Chef at Choco, Córdoba
• Chef-Owner, Executive Chef at ReComiendo, Córdoba
• Director Técnico at Escuela de Hostelería de Córdoba y Centro de Gastronomía de Andalucía, Córdoba

Mentored by Kisko García.