Víctor Quintillà

Chef Víctor Quintillà's culinary philosophy, deeply rooted in the Slow Food movement, transcends the common understanding of sustainability, which he and his partner Mar Gómez prefer to call "responsibility." This core ethos extends to ecological, social, and cultural dimensions, moving beyond mere buzzwords to foster genuine, impactful change. They believe in leveraging gastronomy as a tool for social struggle and community building, particularly from their base in Santa Coloma de Gramenet, which they champion as a place of greater freedom and culinary identity compared to Barcelona. Ingredient sourcing is hyper-local and meticulously curated, adhering to a strict 10-kilometer radius for many products and the broader Slow Food principle of 100 kilometers. They forge direct, personal relationships with small, quality, eco-friendly producers like Pau and Dídac from the Maresme region, ensuring fair prices and supporting local agriculture. This commitment means prioritizing wild-caught fish, recovering ancestral wild plants from the nearby Parc de la Serralada de Marina, and reintroducing traditional varieties such as the white aubergine. Seasonality and the availability of local produce are not seen as limitations but as catalysts for creativity and ingenuity, driving their gastronomic innovation. Quintillà's overarching vision involves elevating humble, often overlooked ingredients to the realm of haute cuisine, as exemplified by his use of the sardine, mackerel, or even the "lluerna" fish itself (from which the restaurant takes its name). A "360-degree sustainability" approach permeates every aspect of the restaurant's operations, focusing on zero-waste practices—from "nose-to-tail" utilization of fish to sharing ingredients between Lluerna and their adjacent Bar Verat to avoid discards. Beyond the plate, Lluerna is committed to the well-being of its team and contributing to the local economy and cultural richness of Santa Coloma. This comprehensive responsibility ensures that every dish not only delights the palate but also tells a story of ethical sourcing, community support, and environmental stewardship. Chef Quintillà's technical mastery is characterized by precision and a profound respect for the natural essence of ingredients. He excels in bringing out pure, intense flavors through exact cooking times, such as the primorously cooked cabracho with its taut flesh and golden, crispy skin. A particular focus is placed on texture play, creating compelling contrasts from the gelatinous richness of traditional Catalan dishes like capipota or pig's trotters to the delicate crispness of meringue and the creamy emulsions of his sauces. He masterfully employs traditional techniques, from the foundational sofrito for his rice dishes to more intricate preparations like a sweet escabeche for strawberries. Visually, Quintillà's plating is described as "sencilla y nítida"—simple and clear—prioritizing coherence and comfort over extravagant aesthetics. The aim is to create a sense of relaxation and harmony, ensuring that each element on the plate serves a purpose and contributes to the overall experience. He demonstrates ingenuity in flavor development, extracting umami from unexpected sources like humble mushrooms and crafting iodized notes with ingredients like codium algae, always seeking to balance and elevate the intrinsic qualities of his local produce. Among his legendary signature dishes are: * Arroz with a traditional paella sofrito, featuring pork rib, cuttlefish, and shrimp. * Duroc pig's tail, boiled in roast juice and enveloped in bread, served with ham and prawns or grilled espardeña. * Fennel with creamy seaweed fumet and laminated mushrooms, a testament to his commitment to ecological and cultural responsibility. * Cabracho from Sant Carles de la Ràpita with codium pilpil and green beans, celebrated for its elegance, balance, and simplicity. * A unique take on "Fresas con nata" (strawberries and cream), presented as a Pavlova-like dessert with sweet escabeche of Maresme strawberries, crème fraîche ice cream, and whipped cream beneath a brittle meringue dome. * Maresme peas and their soufflé. * Hare à la Royale.

Career

• Chef at Restaurant Gaudí
• Chef at l'Odissea de l'Empordà
• Chef at Il Bellini
• Stage at El Bulli
• Chef-owner at Lluerna, Santa Coloma de Gramenet
• Chef-owner at Bar Verat, Santa Coloma de Gramenet