Tonino Valiente

Chef Tonino Valiente's culinary philosophy is deeply rooted in a romantic, 'old-school' approach, prioritizing the utmost care in every small detail and an unwavering respect for his profession, ingredients, and clientele. He champions classic cuisine, rejecting fleeting modernities and fusion in favor of preserving ancient recipes and gastronomic traditions. His ethos is driven by seasonality and identity, ensuring that products are utilized at their peak moment of consumption. Valiente's overarching vision for Tatau Bistro was to dignify the concept of a 'bar,' transforming it into a space for high-quality, 'alta cocina' served in a tapas format. He sources ingredients with meticulous care, establishing direct relationships with local Aragonese producers. Examples include the specialized Latón de La Fueva pork, Pularda de Los Monegros, Trucha del Cinca, asparagus from Novillas, and honey from El Colmenar de Ángel. He actively avoids fashionable, imported luxury items, opting instead for the authentic, often humble, bounty of his local region. He frequently changes his menu to reflect the seasons and his passion for continuous innovation, stating he gets 'bored' doing the same thing for too long. Chef Valiente's technical style is a refined expression of classic Catalan gastronomy, honed through his training at Escuela Hoffman and under the tutelage of Carles Gaig, whom he considers a profound master. His cooking is characterized by foundational techniques, particularly the mastery of 'fondos y elaboradas salsas' (stocks and elaborate sauces), with Gaig's 'fingerprints' evident in his plating artistry. He favors traditional culinary tools, utilizing heavy cast-iron pots like Le Creuset and Staub for slow-cooked stews, soups, and roasts. His approach leans into 'escabeches' (pickling) rather than ceviches, emphasizing traditional preservation and flavor development. His signature dishes are a testament to his 'Mar y Montaña' (sea and mountain) fetishism, a core identity of his kitchen that evolves with each season. Notable creations include Patatas bravas al estilo Tatau, a sophisticated pistacho fresco del Altoaragón with salt cod fritter and romesco from Somontano, and the 'Mar y Montaña' featuring ternera del Valle de Broto alongside monkfish draped in romesco. Other highlights from his tasting menu include tártar de bonito with caviar, viera with pork jowl and celeriac, and pichón de Araiz. He masterfully utilizes every part of local products, such as the Latón de La Fueva pork, transforming it into dishes like a ragôut of Ganxet beans, pork hock croquettes, and 'boca bits' from the trotters. Valiente also showcases his dedication through daily-baked sourdough bread, made with Harina ecológica Aragón 03 and served with local olive oil, aspiring to offer a 'real' pan tumaca. His dessert offerings balance simplicity and impact, such as Pera de La Litera with licorice root and honey, and the 'Chocolate sexy' paired with an Ambar Roja beer.

Career

• Chef-Owner at Tatau, Huesca