Sergio Bastard Comas

Chef Sergio Bastard Comas anchors his culinary philosophy in a profound respect for the product and the natural environment of Cantabria, Spain, where he operates La Casona del Judío. His ethos is defined by a consistent line of work that deeply engages with the local surroundings, prioritizing the ingredient above all else. For Bastard, technique is a servant to the product, meticulously applied to enhance its inherent splendor without overpowering it. This approach stems from a belief in creating dishes that are profoundly personal and original, reflecting his own experiences and a constant quest to forge culinary expressions unlike any other. He also embraces a deep-seated love and respect for the culinary profession, instilled by mentors like Luis Irizar. At the heart of Bastard's vision is an unwavering commitment to sustainability, local sourcing (kilómetro cero), and seasonality. He is driven to achieve 100% sustainability, meticulously working with local producers for whom he expresses immense gratitude and transparency, even featuring them by name in his menus. Sergio harbors a particular passion for both the vegetal world, an interest nurtured during his time in Navarra, and the rich bounty of the Cantabrian Sea – a "gourmet larder" teeming with unique ingredients like masera (crab) and distinct local ortiguillas (sea anemones). His ingredient choices are not merely practical; they are emotional, reflecting a deep connection to the land and sea. Bastard seamlessly integrates tradition with innovation, seeing them as inseparable foundations for culinary advancement. Tradition provides the essential base, while modern techniques and presentations allow for the transformation of local stories and historical events into innovative dishes. He views high gastronomy as a crucial "showcase" for promoting sustainable practices, believing that leading by example can accelerate environmental responsibility within the industry and society. This forward-thinking vision extends to embracing cutting-edge kitchen technology, like iQ equipment and QualityFry machines, which he values for their precision, efficiency, and significant contributions to sustainability through reduced energy and oil consumption, all while maintaining the highest quality standards. Chef Sergio Bastard Comas's technical mastery is characterized by an "invisible" technique that always elevates the product, never overshadowing it. His style is built upon a solid Basque-French culinary foundation, enriched by the creative, boundary-pushing lessons of Paco Torreblanca, which taught him to 'see beyond' conventional recipes. He meticulously applies innovative techniques to classical preparations, such as an ancient French Bordelesa sauce or a Bearnesa, giving them a modern twist while maintaining apparent simplicity – dishes often feature only a few core local ingredients, yet involve immense work behind the scenes. He is an avid user of advanced kitchen technology, including iQ equipment and QualityFry systems, which enable precise cooking, perfect finishes, and sustainable practices by reducing energy and oil consumption. His approach to flavor and plating emphasizes profound originality and a distinct Cantabrian aesthetic. Sergio strives to create dishes that are utterly unique, reflecting personal experiences and a narrative approach, where each plate tells a story. Visual appeal is paramount, as he believes the eyes and nose initiate the culinary experience before taste. He intentionally avoids overused foreign spices and aderezos, instead focusing on pure, intense local flavors, often featuring the rich Cantabrian butter. His dishes are designed to offer "familiar yet unknown flavors," surprising the palate with depth derived from local ingredients. A cornerstone of his culinary identity is "Salmúria," the commercial name for anchovy brine from "El Capricho," which he helped pioneer in contemporary haute cuisine. This "Cantabrian umami" is central to numerous preparations, transforming ingredients with its intense marine and saline power. Legendary signature dishes include: * **Oysters with Salmúria and Coffee Mayonnaise:** A surprising blend of flavors where the brine adds depth to the bivalve. * **Cured Squid (Chipirones) with Salmúria and Ink:** Utilizing the brine for curing, intensifying the squid's natural flavors. * **Habitas with Bordelesa and Egg Yolk:** A classic French sauce reinterpreted, lightly mounted with egg yolk to create a spectacular flavor with local broad beans. * **Guisante Lágrima (Tear Pea) with Bearnesa:** An ancient technique applied to a delicate seasonal pea with a unique, modern twist. * **Arroz de Ortiguillas:** Rice infused with the intense, sweet flavor of local sea anemones. * **Prawn Tartare with Beach Sorrel Hollandaise:** Showcasing fresh seafood with a vibrant, herbaceous accompaniment.

Career

• Chef Ejecutivo, Co-propietario at Casona del Judío, Santander
• Chef Ejecutivo at Casona de Llerana, Cantabria
• Chef ejecutivo at Restaurante Villa 50, Cataluña
• Chef ejecutivo at Hotel palacio dos olivos, Restaurante Sierra de Loquiz, Navarra
• Jefe de cocina at Restaurante Aretxondo, Bizkaia
• Pastelero at Obrador Totel, Elda
• Jefe de Partida at Restaurante Gaminiz, Zamudio
• Jefe de Partida at Restaurante Zortziko, Bilbao

Mentored by Paco Torreblanca.