Sergio Tofe

Chef Sergio Tofe's culinary philosophy is deeply rooted in emotion, sustainability, and a dynamic circular gastronomy. He champions a core ethos that prioritizes the guest's holistic experience, emphasizing coherence between the kitchen and the dining room, and valuing emotion over mere aesthetics. "Our cooking is what we are: a mix, Madrid natives of the nineties, children of Japanese restaurants, of powerful flavors, of many influences," he explains, highlighting a blend of Spanish roots, French precision, and global inspirations, particularly Japanese techniques. His approach to ingredient sourcing is meticulously seasonal and locally focused. Èter operates with five distinct menus annually—Talo, Auxo, Karpo, Ouros, and Thalatté—each meticulously crafted to capture the optimal moment of specific products across the year. This 'circular gastronomy' ensures every ingredient is utilized at its peak, whether it's spring peas, autumn mushrooms, or winter seafood from Vigo. He sources from a network of small, dedicated local producers, including specialized suppliers for vegetables, fish, dairy, flowers, and even traditional offal, underscoring a profound respect for product quality and environmental consciousness. Overall, Sergio's vision is to create a dining experience that tells a story, often drawing from memory and travel, making high cuisine accessible and intimate. He fosters a harmonious work environment by closing on weekends, a decision that defines their dedication to team well-being. This deliberate choice, coupled with the restaurant's location away from Madrid's bustling center, ensures that guests who seek out Èter are genuinely invested in a unique, unhurried, and emotionally resonant culinary journey. Chef Sergio Tofe's technical mastery lies in his ability to blend diverse culinary traditions with precision and emotional depth. Though largely autodidactic, he honed his skills by devouring culinary literature, traveling extensively for inspiration, and learning from fellow chefs. His technical style is influenced by the precision of French cooking, inherited from his French stepfather, Marc Lico, and infused with Japanese techniques. This manifests in dishes that might reinterpret traditional Madrid 'casquería' (offal) with Japanese methods or use a cherry tomato as a vessel for oxtail and smoked eel. His approach to flavor and plating is distinct: eschewing dishes designed purely for Instagram, he focuses on "edible narratives" that prioritize powerful flavors and emotional impact. Each of the five annual menus, named after Greek mythological concepts (e.g., Thalatté for the sea, Ouros for mountains), comprises 12 to 14 courses. These menus are dynamic, changing entirely every two to two and a half months, requiring constant innovation and a fluid creative process. He emphasizes zero-waste practices, exemplified by dishes like a thyme soup using leftover bread, and prioritizes unique ingredients over commonly used haute cuisine staples, always working from a place of emotion. While Èter's constantly evolving menus mean few permanent 'signature' dishes, several have become emblematic of Sergio's artistry. The **Salmorejo de tomates ahumados con gelée de tomate y vainilla, acompañado de pan de lentejas indio**, is unique for having been repeated and is considered a house signature. Another deeply personal and iconic dish is **Espinacas**, a reinvented, poignant homage to his late mother's Greek spinach pie. Other notable creations include a **Consomé de cebolla Fuentes de Ebro D.O.P. con aceituna Kalamata y aceite de curry**, a **Dúo de melón Galia y Cantaloupe con caviar oscetra y médula de atún rojo**, a **Chipirón de la ría con arroz Koshihikari y koji**, and a **Pato Barbaríe con maíces en distintas cocciones y hormiga chicatana mexicana**, which perfectly encapsulates his fusion of French technique, Spanish product, and international outlook.

Career

• Chef at El Cielo de Urrechu, Madrid
• Chef at La Trasiega, Getafe
• Chef at La Touche France, Madrid