Víctor Suárez

Chef Víctor Suárez's culinary philosophy at Haydée is deeply rooted in a profound reverence for his Canarian heritage, particularly the traditions and flavors of La Gomera, inspired by the cherished memories of his grandmother. His ethos is encapsulated by the restaurant's name, Haydée, which he inherited from her and signifies "to respect, to cherish, to pamper"—principles he meticulously applies to every guest and every dish. Suárez champions the evolution of tradition, demonstrating that ancestral techniques and family histories can be transformed into contemporary haute cuisine without sacrificing their inherent Canarian character. He is committed to "fighting for what is ours," emphasizing a cuisine that is elegant, sensitive, and honest, built upon the unique products, stunning landscapes, and rich identity of the Canary Islands. His vision blurs the lines between cherished memories and innovative expression, believing each creation tells a story and awakens a memory. Ingredient sourcing is paramount, focusing on local and zero-mile products, supported by small producers who sustain the archipelago's culinary roots. This commitment extends to practices like crafting house-made liqueurs, engaging in fermentations, and utilizing local wheat for artisanal breads, such as the traditional Gomero bun. Furthermore, Haydée embraces a strong commitment to sustainability, evidenced by zero-waste cooking, efficient energy use, and responsible waste management, ensuring his culinary vision is both authentic and environmentally conscious. Chef Víctor Suárez's signature approach is defined by an authoritative technical mastery that reinterprets traditional Canarian and Gomera recipes with sensitivity, precision, and respect, creating a harmonious dialogue between the past and the present. His kitchen is a laboratory of memory and awareness, where contemporary vision meets ancestral flavors through sophisticated techniques. This includes crafting his own liqueurs and fermentations, baking artisanal breads from local wheat (like the bollo gomero), and employing methods such as low-temperature cooking for meats. He often engages diners with playful presentations, as seen with his jarea de vieja. The overall aesthetic is elegant, sensitive, and honest, imbued with a playful personality that evokes memories and emotions with every bite. Among his most legendary signature dishes, which underscore his artistry and technical prowess, are: * **Guiso de Morena con Berro y Escaldón de Millo**: A contemporary homage to the traditional Canarian watercress stew. * **Bollo Gomero**: A traditional bun prepared exactly as his grandmother did, encapsulating heritage. * **Caviar Gomero**: Crafted from mackerel roe, meticulously following the time-honored traditions of Hermigua. * **Tortilla Líquida de Ajo**: A delicate liquid garlic omelet, a direct tribute to La Gomera. * **Tartaleta de Conejo en Salmorejo y Arepita de Guiso de Cabra**: Refined small bites that reinterpret traditional island stews. * **Jarea de Vieja**: Dried for five days and cleaned with seawater, this dish involves a playful interaction with the diner. * **Ventresca de Cherne Ahumada con Caldo de Espinas y Caviar**: Smoked grouper belly served with a rich bone broth and caviar. * **Lomo de Cherne Ahumado, Mojo Rojo Hervido y Espuma de Pil Pil de las Pieles**: Smoked grouper loin, accompanied by boiled red mojo and a delicate pil pil foam made from its skins. * **Cabrito Embarrado**: Goat "mud-wrapped" in banana leaves, cooked sous-vide Gomera style with ñame (yam) and a hint of toffee. * **Trampantojo de Plátanos**: A dessert illusion featuring plantains in cream and ice cream, harmonized with bergamot and chocolate. * **Helado de Gofio y Praliné de Millo**: An ice cream showcasing two iconic Canarian ingredients. * **Garajonay**: A dessert paying tribute to the legend of Gara and Jonay, featuring trumpet mushroom "earth," chocolate tile, and tonka bean.

Career

• Student/Trainee at Hotel Escuela de Santa Cruz de Tenerife, Santa Cruz de Tenerife
• Chef at La Alquería, Sanlúcar la Mayor
• Chef at Martín Berasategui, Lasarte-Oria
• Chef at MB del Hotel Ritz Carlton Abama, Guía de Isora
• Training Stage at Azurmendi, Larrabetzu
• Training Stage at Nerua, Bilbao
• Chef-Owner at Haydée, La Orotava
• Chef-Owner at Haydée by Víctor Suárez, Adeje

Mentored by Ferran Adrià, Martín Berasategui.