Samuel Moreno

Chef Samuel Moreno's culinary philosophy is deeply rooted in a profound respect for his local environment and its rich gastronomic heritage. He views sustainability not as a mere slogan, but as a practical, actionable commitment to leave a positive footprint on his surroundings. This ethos permeates every aspect of his work, from the painstaking sourcing of ingredients to his overarching vision for El Molino de Alcuneza. His core principle revolves around forming "estrechos lazos" (close ties) with local producers, whom he affectionately terms "Guardianes del Territorio." These collaborations are fundamental to fostering the local economy, combating rural depopulation, and unearthing the authentic, unaltered flavors of his land. Moreno champions humble, indigenous ingredients—legumes, cured meats, cereals, offal, and game—alongside wild products like mushrooms, which he believes truly define the cuisine of his region. His partnership with the local organic flour mill, Despelta, is particularly illustrative; it began from a need for quality bread and evolved into a revolutionary project focused on ancient, ecological grains, significantly contributing to local biodiversity and advocating against intensive agriculture. He sources salt from the nearby Salinas de San Juan, honey from El Colmenar de Valderromero, and olive oil from La Común, always ensuring his ingredients tell a story of their origin. Moreno's overarching vision is to evolve and refine traditional Castilian cuisine with "arraigo y elegancia, sin artificios," maintaining its essence while elevating it through technical mastery and creative insight. He sees his role as a chef as a "prescriptor de tendencias," leveraging his platform to give visibility and support to these local initiatives. This commitment to the land and its people, coupled with a constant pursuit of excellence and authenticity, defines the soul of his gastronomy. Chef Samuel Moreno's signature approach is defined by an authoritative reinterpretation of traditional Castilian cuisine, executed with both profound technical mastery and artful simplicity. He eschews fleeting trends, instead focusing on evolving and refining the foundational elements of local ingredients with elegance and without unnecessary artifice. Moreno is renowned for his ability to impart a "pincelada de atrevimiento, sorpresa y creatividad," transforming humble, everyday dishes into sophisticated alta cocina. His technique involves giving traditional recipes "dos vueltas de tuerca" (two twists) to introduce unexpected nuances, flavors, and textural contrasts—such as subtle acidity, the integration of fish elements into meat dishes, or sweet notes in savory preparations—always ensuring these innovations make contextual sense. A cornerstone of his technical mastery is his profound connection to bread-making, stemming from El Molino de Alcuneza's history as a 15th-century flour mill. He bakes his own diverse range of breads using ancient, organic flours from local producer Despelta, viewing bread not as a mere accompaniment but as a crucial element that "ayuda a contar historias" and grounds his culinary narrative. His philosophy is that "El pan tiene que dejar de ser una esponja que se pone para absorber salsas y se tiene que convertir en un elemento que ayude a contar historias, a argumentar tu trabajo." Among his legendary signature dishes that exemplify this approach are: * The **Ramen de sopa de ajo negro, con cochas y setas**, a sophisticated homage to the traditional humble garlic soup. * His deconstructed **Perdigacho**, a Sigüenza aperitif reimagined as a brioche of local organic spelt, tomato butter, artisan anchovy, white asparagus with yolk gel and pea tears, and a tea tube with Alcarria honey, flowers, and lemon thyme ice cream. * **Lentejas ecológicas de Palazuelos con pichón, trufa de Cifuentes y repollo frito**, showcasing his elevation of legumes. * The **Ravioli de perdiz a la toledana con puré de zanahoria trufada**. * The innovative **Taco de pies de cerdo suflados**. * The **Fideuá de calamar con caldo de cerdo y ajo negro**, demonstrating his ability to adapt external influences with local identity. * His acclaimed **Croquetas de centeno gigantón, leche de cabra y jamón ibérico**, which uniquely utilize ancient grains for an unparalleled texture and flavor. Moreno's plating is characterized by elegance and a focus on the intrinsic beauty of the ingredients, prioritizing the organoleptic experience to deliver deep, resonant flavors that surprise and delight the diner.

Career

• Jefe cocina at Molino de Alcuneza Relais & Châteaux, Sigüenza