Rubén Hernández Mosquero

Chef Rubén Hernández Mosquero's culinary philosophy is deeply personal and multifaceted, rooted in a concept he defines as an "intimate proposal based on seasonal product, potent broths, and emotional proximity." After 17 years traversing the globe's most revered kitchens, Emi represents his life's project, a return to Spain to create a space that evokes comfort and genuine emotion rather than mere solemnity. He aims for guests to feel "at home," fostering an atmosphere where enjoyment and connection supersede formality. This ethos extends to his team, whom he considers family, emphasizing seamless collaboration between kitchen and dining room to ensure every client's happiness. His vision is a sophisticated "crossroads of cultures, techniques, and culinary philosophies." While acknowledging influences from New Nordic cuisine (Noma), Japanese traditions, and Korean techniques (Atomix), he describes his menu as drawing "influences from everything and nothing," synthesized into a unique, personal expression. Central to this is a profound respect for product and seasonality, working primarily with local, high-quality Spanish suppliers like Baby Green for vegetables, Sapiens for produce, and Pescaderías Coruñesas for seafood. He judiciously integrates select international ingredients, such as specific Korean gochujang or French caviar, only when local alternatives cannot match the desired quality or profile. Hernández Mosquero's dedication to quality is unwavering, driven by a commitment to honesty and authenticity in his culinary offerings, eschewing anything he perceives as "selling smoke." The foundational inspiration for his cooking, however, remains his mother's traditional guisos and the flavors of his Extremaduran heritage, elegantly reinterpreted through his global lens. Beyond the plate, Mosquero's passion for botany is evident in Emi's decor and menu, with many plants selected by him directly integrated into his dishes. This commitment to nature, coupled with his drive for continuous evolution, ensures that his cuisine is a living, breathing entity, constantly adapting to the seasons and his creative impulses, always with the ultimate goal of evoking emotion and creating memorable experiences for his diners. Chef Rubén Hernández Mosquero's signature approach is a masterful fusion of global techniques, precise execution, and a profound respect for product, all aimed at creating dishes that are both potent and emotionally resonant. His technical mastery is evident in his extensive use of advanced fermentation and pickling techniques, directly influenced by his tenure at Noma and Atomix, which allow him to preserve and intensify seasonal flavors. A cornerstone of his cuisine is the development of "very deep, very flavorful broths," a passion that he declares a fundamental pillar, often utilizing unconventional methods such as entire ducks or hams to achieve unparalleled depth of flavor. He eschews gas in favor of electric heat, championing its precision, and employs both large and Japanese grills for varied cooking applications. His kitchen also features dedicated maturation chambers where fish and meats are aged for several days to concentrate their flavors and refine textures. In terms of flavor and plating, Mosquero strives for a delicate balance of subtlety and power, crafting dishes that engage all five basic tastes, along with umami, through harmonious textures and artistic presentations. While renowned for his elegant plating, he prioritizes the impact of flavor, ensuring each dish is "potent" and clearly identifiable. His menu flow is innovative, breaking traditional rules by serving snacks mid-menu or bread later in the progression. He masterfully transforms robust ingredients, particularly game—a nod to his family's hunting traditions—into "soft and elegant recipes." Among his legendary signature dishes are: * **Chawanmushi de Foie con Bogavante**: An "absolutely unforgettable" Japanese savory custard, enriched with foie gras and lobster, bathed in a highly concentrated, labor-intensive duck jus. * **Abalón con Huevos de Caracol y Caldo de Costilla**: A delicate abalone, cooked to perfection in an electric rice cooker, served with escargot eggs and a rich, top-tier short rib broth. * **Solomillo de Ciervo con Curry Japonés y Demi-Glace de Bogavante**: Venison loin first cooked sous-vide with butter, then finished on the grill, accompanied by a Japanese curry and a sublime demi-glace made from lobster heads.

Career

• Practicant at Paco Roncero, Madrid
• Practicant at Bvlgari by Luca Fantin, Japan
• Practicant, then Snacks Section Lead at Azurmendi, País Vasco
• Chef (various stations, including Pastry Chef) at Noma, Copenhague
• Chef at Geranium, Copenhague
• Head of Creativity at Minibar by José Andrés, Washington D.C.
• Chef at Little Spain, New York
• Head Chef / Head of Creative Proposal at Atomix, New York
• Chef-Owner at EMi, Madrid

Mentored by Eneko Atxa, René Redzepi, José Andrés.