Ricardo González Sotres

Ricardo González Sotres' culinary philosophy is deeply rooted in his family's restaurant heritage, a business spanning over a century where he learned from a young age. His formative years were spent under the tutelage of acclaimed Spanish chefs like Nacho Manzano, Raúl Aleixandre, and Manolo de la Osa, experiences that honed his skills and perspective. At its core, his ethos revolves around the fundamental pleasure of eating well, aiming for every diner to leave El Retiro with a smile and a desire to return. He considers cooking his "forma de vida" and "pasión," approaching it with "cariño y pasión," emphasizing "motivación" and "hacer lo que te gusta." His cuisine masterfully navigates a duality: on one hand, it champions the traditional, comforting flavors of Asturian gastronomy, preserving recipes from his grandmother Mali like fabada, croquetas, pitu caleya, and arroz con leche. This reflects a commitment to regional identity and a deep respect for culinary heritage. On the other hand, he fearlessly embraces a "cocina de vivencias," a more personal, refined, and constantly evolving tasting menu that integrates "nuevas experiencias de la cocina creativa" and "técnicas de vanguardia." While prioritizing "productos de proximidad" to reflect Asturias, he maintains a "cocina a la vez llanisca y sin fronteras," open to incorporating ingredients like white asparagus, truffle, or even Mexican mole poblano if they enhance a dish. This selective sourcing reflects his commitment to quality and flavor above strict regionalism. González Sotres sees himself as an "artesano de la gastronomía," not an artist in the classical sense, but someone dedicated to delivering excellent food, using the best products, and serving them either "con una visión personal, y en otros al desnudo." His approach is one of continuous evolution, understanding that "la puesta al día carece de tregua." This blend of honoring the past, embracing innovation, and an unwavering focus on taste defines his authoritative and deeply personal culinary vision. Chef Ricardo González Sotres' signature approach is characterized by an "original juego de contrastes," skillfully blending traditional Asturian flavors with contemporary creative techniques. He is a proponent of "técnicas de vanguardia" to elevate and refine dishes, viewing himself as a true "artesano de la gastronomía." His absolute priority is "el sabor, que el plato esté rico en boca," often placing this above mere presentation, ensuring every bite delivers profound enjoyment. He also champions an immersive dining experience, encouraging diners to "comer con los dedos" for dishes like pichón, carabinero heads, or the cartilages of a turbot, believing it enhances the appreciation of their rich textures and flavors. His most legendary signature dishes exemplify this philosophy: * **Ostra con agua de manzana, albahaca y limón verde**: A dish held in deep affection by the chef, it has been on the menu since the beginning and showcases his ability to combine fresh, vibrant flavors. * **Piel crujiente de bacalao con su brandada, naranja y Kalamata**: Described as an "snack imprescindible," this dish highlights his technical mastery in transforming humble ingredients into a "crunchy" explosion of intense flavor, harmonized by citrus and olive. * **Foie-gras macerado en sidra, maiz, anguila y ajo negro**: An inventive fusion of Asturian cider with sophisticated ingredients, demonstrating his "cocina sin fronteras." * **Guiso de manitas con cococha de bacalao, kalamata, hinojo y guisantes a la menta**: A complex dish rooted in Asturian tradition but elevated with refined ingredients and a nuanced flavor profile, demonstrating his technical prowess in transforming classic fare.

Career

• Executive Chef at El Retiro, Llanes