Raül Sillero

Raül Sillero's culinary philosophy is deeply rooted in a profound reverence for the gastronomic legacy of El Celler de Can Roca, which he articulates by viewing Esperit Roca as "the library of El Celler's dishes, and not one outlet 'Last minute.'" This ethos positions him not merely as a reproducer, but as a custodian and discerning reinterpreter of iconic Catalan cuisine. His vision is to make these legendary dishes accessible, allowing diners to experience the historical trajectory of El Celler's creativity. A core tenet of Sillero's approach is the relentless pursuit of purity in ingredients. He believes that "diners seek purity; the ingredients should be the stars," advocating for a transparent presentation where main components, such as artichokes or prawns, are clearly visible and unembellished. This signifies a departure from past culinary trends that prioritized "sauces and jellies," emphasizing instead the inherent quality and natural flavor of each product. His dedication extends to ensuring the menu remains dynamic, evolving with the changing seasons to reflect the freshest available ingredients, rather than serving dishes permanently year-round. Sourcing practices underscore a commitment to proximity and ethical procurement. During the closed season in Palamós, for instance, red prawns are acquired from the port of Blanes, demonstrating an intimate knowledge of local availability. Similarly, the use of Girona apples in dishes and the collaboration with local ceramist Helénica for bespoke blue-toned bowls – closing "the circle of proximity, both with the contents and the container" – highlight a dedication to the region's produce and craftsmanship. Sillero's overarching vision is to present a culinary experience that is both a historical tribute and a contemporary reflection, enriching the narrative of El Celler de Can Roca through meticulous recreation and thoughtful, subtle adaptation. Chef Raül Sillero's signature approach is characterized by a masterful blend of technical precision, historical fidelity, and a keen sense of contemporary relevance, honed over nearly two decades within the esteemed Roca milieu. His technical prowess is described as "fine, astonishing," evident in his command of diverse cooking methods such as "double cooking" (e.g., Mediterranean Sole, prepared first at low temperature and then over charcoal) and precise temperature control (e.g., low-temperature sea bass). He expertly crafts complex sauces, from the Chablis-pil-pil for sea bass to the intricate palette of six distinct sauces accompanying the Mediterranean Sole, all unified by a thread of extra virgin olive oil. In terms of flavor and plating, Sillero prioritizes the unadulterated essence of ingredients. His philosophy of "not to embellish them" ensures that the natural characteristics of products like prawns or artichokes are the focal point, allowing their intrinsic flavors to dominate. This commitment to purity is famously exemplified in "Toda la Gamba," where the prawn is served marinated and only lightly heated, preserving its "purest form" and natural taste. Plating often incorporates sensory and geographical narratives; appetizers are served on a globe, metaphorically transporting diners through the Roca brothers' culinary world tours. Dishes are also visual statements, with the Mediterranean Sole presented as a "palette of colors" and the "Orange Salad" being "an ode to color," demonstrating an aesthetic that is both precise and evocative. Sillero's most legendary signature dishes, many of which are reinterpreted icons from El Celler de Can Roca, include: * "Toda la Gamba" (The Whole Prawn): A seminal dish from 2017, featuring red prawn marinated in rice vinegar, lightly heated, served with its coral-derived legs in a custom blue bowl by Helénica, celebrating purity and local sourcing. * "Lubina al Chablis" (Sea Bass in Chablis): A delicate preparation of low-temperature cooked sea bass with a Chablis-pil-pil sauce, complemented by Girona apple compote and confit leeks, a refined adaptation of an original Celler oyster dish. * "Lenguado Mediterráneo" (Mediterranean Sole): A dish Sillero first mastered in 2010, featuring a twice-cooked sole (low temperature, then charcoal) presented with six distinct sauces, offering a customizable flavor journey. * Appetizers on a Globe: A playful and immersive opening to the meal, offering five "bites" inspired by the Roca brothers' international culinary explorations (e.g., Turkey, Thailand, Korea, Peru, Japan). * Pithivier de Pularda con Foie y Trufa: An homage to classical French cuisine, featuring a puff pastry pie with pularda, foie gras, and truffle, served with a rich truffled pularda reduction. * "Bosque Lluvioso" (Rainy Forest) dessert: A creative landscape dessert evoking autumn forest aromas, with beet, trumpet mushroom ice cream, pine dust, cocoa, and a unique helium-injected cloud that "rains" onto the dish.

Career

• Hospitality Intern at El Celler de Can Roca, Girona
• Cook at Cap Roig Festival (under El Celler de Can Roca), Girona
• Banqueting Cook at Mas Marroch (El Celler de Can Roca Group), Girona
• Fish Section Cook at El Celler de Can Roca, Girona
• Chef at Esperit Roca, Sant Julià de Ramis

Mentored by Joan Roca, Josep Roca, Jordi Roca.