WHO IS BEHIND THE STOVES AT HOTEL CAP NEGRET?
WHO IS BEHIND THE STOVES AT HOTEL CAP NEGRET?
At Hotel Cap Negret, we believe that gastronomy goes beyond food; it is an essential part of the experience that our guests take home with them. Behind each of our dishes there is a story, and today we want to share with you that of Rafa, the talent and dedication behind them and who, together with his team, brings our cuisine to life.
From passion to culinary excellence
At just 15 years old, Rafa started out in the hospitality industry as a bellboy at a hotel In Tarragona. There, watching one of his classmates carve a rose out of tomato skin, he realised that cooking was much more than just preparing dishes: it was art .
Determined to pursue his dream, he moved to the Canary Islands. He started out washing dishes, but soon became an active part of the kitchen as an assistant. At that time, specialised culinary schools were limited, so he learned on the job, absorbing techniques and recipes until he earned his first position as a head chef in Fuerteventura .
Rafa has also developed his career in international destinations such as Quintana Roo and Varadero, leading kitchens in various hotels and adding exceptional culinary experience. During his time in Cuba, he participated in a prestigious cooking competition, winning first prize among chefs from around the world.
Years later, his career took him back to Spain, where he ran a signature cuisine restaurant in Baqueira Beret, at an altitude of 1,800 metres. After this experience, he moved to the Costa Blanca, participating in the opening and management of different hotels kitchens in Benidorm. until 2022, when he joined our team and became the heart and soul of our cuisine.
Recipes that bring back memories
Designing a menu may seem simple, but Rafa assures that it is one of the most difficult and complex parts of cooking balthough also the most beautiful and rewarding. To achieve this, it is essential to take into account several factors such as the type of customer, the available budget, the number of diners and the kitchen's operations, as well as the type of service for which the menu is intended, whether it be a buffet, a New Year's Eve menu or any other event. Every detail influences the final decision.
Once these parameters have been established, it is time for la creativity to flow. Our chef is always on the lookout for new products and techniques which, through trial and error, allow him to create unique and innovative combinations.
Among his favourite recipes is gazpachuelo, simple Malaga-style soup that takes him back to his childhood. For Rafa, a good recipe needs no more than four high-quality and seasonal ingredients, to become a spectacular dish. That's why fresh, locally sourced produce forms the basis of all his menus.
What we're cooking
Rafa is someone who prefers to focus on the present, enjoying every dish that arrives at the table. Even so, he is always looking for new challenges to continue surprising our guests. One of the projects he is most excited about is the Tuna Ronqueo tasting menu, which, after several months of preparation, will become an unprecedented offering with which he hopes to set a benchmark and achieve great success.
The next time you visit us, you will not only enjoy incredible views and the comfort of our rooms, creativity and dedication of Rafa, who makes every dish an experience to remember.
Thank you, Rafa, for filling our kitchen with passion and flavour!