Víctor Torres

Chef Víctor Torres's culinary philosophy is deeply rooted in the reinterpretation and reclamation of Catalan recipe tradition. He firmly believes in the principle of cooking 'delicious food,' advocating that every dish should be prepared 'as if we were cooking for our mothers'—a testament to his commitment to warmth, authenticity, and profound care in his craft. This ethos avoids mere creation, instead focusing on an authoritative reinterpretation of classic dishes, ensuring their essence is preserved while presented in a contemporary light. His approach is inextricably linked to stringent ingredient sourcing, prioritizing local, seasonal produce. At Les Magnòlies, his cuisine is described as "100% de territorio," drawing exclusively from Arbúcies and the La Selva region, leveraging the unique advantage of being situated between sea and mountains. Similarly, at Quirat, he aims to showcase the rich culinary culture of Catalonia to hotel guests and remind locals of traditional dishes that are gradually fading from memory. Torres emphasizes nurturing from the 'closest local products,' reflecting a profound respect for the land and its bounty. Ultimately, Torres's overarching vision is to honor the past while embracing the future, striving for a harmonious 'balance' in both his cooking and his life. He blends traditional recipes with modern trends, ensuring that while the heart of Catalan cuisine beats strong, its expression on the plate is always sensorial, inspiring, and reflective of a refined gastronomic experience. Chef Víctor Torres’s technical mastery is characterized by a modern, precise style firmly anchored in traditional Catalan values. His extensive training at revered establishments like Mugaritz, Michel Bras, and Fäviken has instilled in him a comprehensive understanding of avant-garde techniques, yet he remains deeply committed to classic methodologies such as stewing, roasting, and the slow, deliberate 'chup chup chup' of traditional cooking. Andoni Aduriz of Mugaritz profoundly influenced his mentality regarding culinary philosophy and product treatment. His approach to flavor and plating emphasizes respect for the natural textures and colors of ingredients, expressed on the plate in a 'sensorial and inspiring way.' At Quirat, his proposals are notably minimalist, yet they skillfully incorporate 'guiños' (winks) to traditional Catalan popular cuisine, creating dishes that are both refined and deeply familiar. Olive oil and garlic are fundamental culinary staples for him, with garlic specifically noted as an 'incredible flavour enhancer'—a clear nod to the foundational elements of Mediterranean cooking. Among his most legendary signature dishes is the "Monkfish Meatballs with Fricandó Sauce and Ratafia Foam." This dish is a quintessential 'mar y montaña' (sea and mountain) creation, a traditional Catalan pairing, where monkfish meatballs are masterfully cooked in a traditionally prepared fricandó (beef stew) sauce, elevated with a delicate ratafia foam. At Les Magnòlies, his tasting menus, "A Stroll through Montseny" and "A Journey through Montseny," further exemplify his commitment to regional ingredients and narrative-driven culinary experiences.

Career

• Student at Escuela de Hostelería Hofmann, Barcelona, Spain
• Kitchen Assistant at Caelis, Barcelona, Spain
• Stager at Mugaritz, Errenteria, Basque Country, Spain
• Stager & R&D at Mugaritz, Errenteria, Basque Country, Spain
• Stager at Michel Bras (Le Suquet), Laguiole, France
• Stager at Fäviken, Järpen, Sweden
• Chef de Partie at Les Magnòlies, Arbúcies, Spain
• Sous Chef at Les Magnòlies, Arbúcies, Spain
• Executive Chef at Les Magnòlies, Arbúcies, Spain
• Head Chef at Quirat (InterContinental Barcelona), Barcelona, Spain