Hubert Burda Media

Buen Apetito

Innovation is the key ingredient in Quique Dacosta’s recipe to become a key name in the Spanish gastronomy scene.

It was his creativity and passion for food that drove chef Quique Dacosta to the top. His entrance into the gourmet scene was at the tender age of 14, when he took a job working dishes in a pizza bar in Dénia, Spain. “I entered the cooking world out of necessity,” he muses.
Lucky for him, it turned out that the young chef began to develop a passion for cooking, adopting a love for French cookbooks showcasing avant-garde culinary lines. “After two years of being in the kitchen, I decided [being in the kitchen] would be for life,” he shares.
In 1988, at 18, the Spaniard scored a position at El Poblet where he continued to hone his skills and soon took over the restaurant, renaming it Quique Dacosta Restaurant. Since then, Dacosta has grown in his career, gone on to earn three Michelin Stars and is recognised as one of the leaders in Spain’s avant-garde cuisine scene.
Renowned for the artistic expression of his cuisine, he ensures innovation and excellence are key ingredients in his food. “One can only find inspiration by being open to new things and new ideas, which can suggest potential projects,” he says. “Any idea that is taken to our studio of creativity stems from life.”
In town for the inaugural Grand Prix Formula 1 Race dinners launched by Vitisasia in association with Podium Lounge, Dacosta will be designing and cooking two exceptional dinners to be paired with fine wine (Castell d’Encus and Château Margaux).
As such, with his menu for the Grand Prix Dinner series in Singapore, attendees will be able to witness his culinary mastery first hand. “Diners can expect unique moments of magic and happiness through my dishes, as well as my personality,” Dacosta says. “My soul of Spanish cooking will be there.”
Already, we can’t wait.
Quique Dacosta will be in Singapore as the head chef at the Grand Prix Weekend Race dinners in the ballroom of The Ritz-Carlton, Millenia Singapore on September 19-20.