Quique Dacosta

Quique Dacosta
A close-up of Quique Dacosta

Quique Dacosta

Quique Dacosta is a chef originally from Extremadura (where he was born in 1972, in the town of Jarandilla de la Vera), but it was in Valencia, the city that he chose to adopt, that he built the stage for his cuisine at the same time innovative and linked to traditions. Dacosta has used the region's culture and territory as an inspiration for his creations in the kitchen.

He started his career in the late 1980's and soon began working at El Poblet, which he later transformed in Quique Dacosta Restaurant when he bought the place. The restaurant initially served traditional Spanish cuisine and then evolved to dishes more devoted to the Mediterranean Sea and the Montgó Nature Reserve, seeking a relation of proximity with its surroundings, both Alicantine and Valencian roots. As Dacosta came to the fore of the restaurant, he has shaped a new era for Valencian cuisine, bringing local recipes and cultural traditions to the spotlight.

There are Spanish recipes but everything reinterpreted by the chef’s artistic expression and the sense of excellence that marks his work - mainly in his eponymous restaurant in Dénia, which has 3 Michelin stars since 2013. It was in the same year that Dacosta received an honorary doctorate in Fine Arts from Miguel Hernandez University. The restaurant has also been included over the past few years at the World's 50 Best Restaurant list - its first entry among them was in 2012.

In addition to the cuisine, he has designed a line of professionally-inspired household kitchens, and he is an ambassador for Action Against Hunger (a global humanitarian organization committed to ending world hunger). Dacosta also published books such as De Tapas con Quique Dacosta, focused on tapas recipes, and Arroces Contemporáneos (Contemporary rice dishes). He has spent much of his career researching techniques and products related to paella, a quintessential Spanish recipe.

Dacosta signature cuisine brings up to date recipes using new techniques: he always wanted to lighten food as a central concept, with dishes that nourish body and soul, in recipes such as his famous arroces and the iconic Gamba de Denia, a local shrimp cooked in salt water. The Spanish chef weaves together a compendium of culinary modernist Mediterranean masterpieces, masterfully inventing, deconstructing and reinventing. It is the case of Senia Rice Cooked with a Broth of Smoked Eel, Cherry Pearls and Rosemary flowers, one of his most famous recipes, that rescues flavors and ingredients from a variety that symbolizes the meaning of paella rice: the Senia.

Dacosta cooks using only local ingredients, sourced within 75km of his restaurants.

Besides his eponymous restaurants, the chef owns El Poblet, a restaurant he opened in 2012 in an homage to his past workplace to serve classic hits of his career (awarded a Michelin star), Vuelve Carolina (a tapas bar), Mercatbar (a gastrobar), and Llisa Negra (an open-fire restaurant), all of them located in Valencia, the city where he is building a food empire.

Dacosta also inaugurated Enigma restaurant in the Palazzo Versace Dubai hotel, an exclusive pop up located in the United Arab Emirates and is poised to open his first restaurant in London, named Arros QD, focused on rice, an ingredient he has devoted his career to.

READ MORE
Latest
Articles
Recipe
Video
Watch: Quique Dacosta Creates his Signature Dish of Almond Nougat
Article
Watch: Quique Dacosta Creates his Signature Dish of Almond Nougat
Three Michelin star chef Quique Dacosta prepares his signature dish of Almond Nougat from his eponymous restaurant in Dénia, Spain.
Quique Dacosta's dishes
Article
The Inspirational Dishes of Quique Dacosta
The modernist master Quique Dacosta is above all obsessed with origin, who we are and where we come from, and how can we share the essence of these with food.
Original_17491_L-Escaleta-RICE-TP.jpg
Article
Rice, Squared
Discover how top chefs are elevating the rice dishes of the Valencian Community to new gastronomic heights.
Recipe
An exclusive appetiser recipe, shared by chef Quique Dacosta and served at the international launch of Food on the Edge 2018 in Barcelona.
4 Stunning Appetiser Recipes from Michelin-Starred Chefs
Article
4 Stunning Appetiser Recipes from Michelin-Starred Chefs
Find out how to make four beautiful appetisers from Michelin-starred chefs, all of which were served at the Food on the Edge 2018 launch in Barcelona.
This Tuna Cuts Like Iberico!
Article
This Tuna Cuts Like Iberico!
Take a look at some of the amazing things chef Quique Dacosta is doing with cured products at his three-Michelin-star restaurant.
Original_14963_Quique-Dacosta-TP.jpg
Article
Quique Dacosta, Proudly Avant-Garde
The three Michelin star chef on staying true to himself and the new menu at his eponymous restaurant in Dénia, Spain.
Quique Dacosta to Open Paella Restaurants Worldwide
Article
Quique Dacosta to Open Paella Restaurants Worldwide
The three Michelin star chef has a new restaurant concept planned, with London marked as the first location.
Original_13930_dacosta-title
Article
Take a Look at Quique Dacosta's New Design Lab
Take a look inside the newly designed kitchen lab at the Quique Dacosta restaurant in Valencia, Spain.
Original_11570_food-om-the-edge-finedininglovers-TP
Article
Next Stop? The Future of Food
We look back some of the key points discussed at Food on The Edge - the first international food symposium to be held in Galway, Ireland.
Original_9032_quique-dacosta-finedininglovers-COVER
Article
Quique Dacosta Cooking a Window to The World
An exclusive video interview with chef Quique Dacosta who talks about the work at his unique restaurant in Alicante, Spain.