Rocío Parra Haro

Chef Rocío Parra Haro's culinary philosophy at En La Parra is deeply rooted in a profound respect for the gastronomic memory of the "tierra charra" (Salamanca region), seamlessly blending tradition with a contemporary sensibility. Her ethos is characterized by a "dialogue without pretense" between the past and present, creating a personal universe where ingredients and techniques are honored for their essence. This vision is intrinsically linked to a "romantic view of gastronomy" and an unwavering pursuit of excellence, aiming to evoke smiles and joy with every bite. A cornerstone of her approach is an ardent commitment to local, seasonal, and kilometer-zero produce, with the Iberian pork standing as the undisputed flagship ingredient. This dedication to sourcing ensures the freshest and most authentic flavors, reflecting a "declaration of love for the land." She revisits these cherished local products with "freshness and lightness," always careful not to lose their inherent character. Her kitchen operates with "firm pulse and delicacy," a testament to her technical mastery and creative spirit. Furthermore, the restaurant integrates a strong commitment to sustainability, manifest in meticulous staff training, a focus on energy efficiency, and rigorous waste management. This holistic approach underscores a broader vision of responsible consumption and environmental stewardship, ensuring that the culinary journey is not only exceptional but also ethically conscious. Chef Rocío Parra Haro's signature approach is characterized by a harmonious fusion of profound technical mastery and boundless creativity. She "directs the fire with a firm pulse and delicacy," showcasing a captivating creative process visible in the open kitchen of En La Parra. Her cuisine reinterprets traditional "charra" flavors with a modern sensibility, emphasizing "freshness and lightness" while meticulously preserving the essence of each ingredient. Plates are conceived as a "game for the senses," delivering "different flavors and textures" designed to surprise and delight. This pursuit of excellence is underpinned by a "romantic vision of gastronomy." Among her most lauded signature creations are the innovative "Brioche con caviar y presa ibérica," a dish that elevates a unique cut of Iberian pork with luxurious accompaniments. Another iconic offering is the "Bao de papada y cebolleta," a testament to her mastery of Iberian pork preparations. The intriguing "Una fresa… que no es una fresa" exemplifies her playful and illusory plating, turning expectations on their head for a memorable sensory experience.

Career

• Student at Escuela de hostelería (Juan Pozuelo), Madrid
• Chef at La Terraza del Casino (Paco Roncero), Madrid
• Chef at Kukuarri (Iñigo Lavado), País Vasco
• Jefa de Partida at Cocinandos, León
• Executive Chef/Chef-Owner at En la Parra, Salamanca

Mentored by Juan Pozuelo, Paco Roncero, Iñigo Lavado.