Rubén Cuesta

Rubén Cuesta's culinary philosophy is deeply rooted in an absolute respect for local produce and the unique volcanic terroir of Lanzarote, which he views as a vibrant gastronomic laboratory. He champions a cuisine that reinterprets the island's memory through a contemporary lens, aligning with international fine dining trends while remaining profoundly connected to its origins. His ethos rejects artifice, balancing technical precision with profound emotion and a steadfast commitment to sustainability. Cuesta believes true luxury is expressed not through grand gestures, but through the meticulous, honest presentation of ingredient excellence. His approach is one of constant evolution, fusing tradition with the avant-garde, always ensuring the essence of his cooking—centered on Canarian guisos (stews) and caldos (broths)—is never lost. He is dedicated to understanding and maximizing the potential of the island's unique, often limited, raw materials, fostering strong relationships with local suppliers and cofradías across Lanzarote. Ultimately, Cuesta aims to offer a coherent and immersive experience that transports diners on a sensory journey back to the island's authentic flavors and traditions, allowing them to truly enjoy and disconnect from daily concerns. He views his work as an integral part of a broader movement elevating Lanzarote's gastronomic profile, driven by a collective island-wide commitment to quality tourism and culinary excellence. Chef Cuesta's technical mastery, honed during six years at El Bohío alongside Pepe Rodríguez, forms the bedrock of his style, particularly emphasizing the profound importance of caldos and guisos as the soul of his cooking. He deftly navigates the tension between technical precision and creative spontaneity by continuously evolving his techniques while remaining faithful to the deep, traditional flavors of both Canarian and Manchegan heritage. He possesses an ingenious ability to identify and leverage culinary commonalities between these two seemingly disparate regions. His plating and flavor profiles are meticulously designed to tell "volcanic stories," encapsulating the island's landscapes, the Atlantic waves, and the deep-rooted connection to the land. This involves adapting his innate knowledge of Manchegan sofritos and stews—drawing parallels between cocido manchego and rancho canario, or gofio escaldón and Manchegan gachas—to the local Lanzarote product. The Kamezí dining experience is a precisely crafted 12-to-14-course sensory journey, where every detail, from the artisan-made vajilla and cristalería to the daily baked breads from their own obrador, is integral to the narrative. Emblematic signature dishes include the `escaldón de gofio con puré de cebolla y mojo verde`, `buñuelo de morena con caldo de legumbres`, `gamba de La Santa con granizado de cilantro y mayonesa del mar`, and `cabrito embarrado con mole canario y batata`, all exemplifying his inventive use of local ingredients to create evocative, authentic, yet highly refined flavors.

Career

• Cook at El Bohío, Illescas
• Executive Chef at Bevir, Las Palmas de Gran Canaria
• Executive Chef at Kamezí Restaurant, Playa Blanca

Mentored by Pepe Rodríguez.