A Humble Star in Puerto de la Cruz
Receiving this highest recognition as a chef fills me and the entire team with immense pride. We are a small team of two front-of-house staff and five cooks. Among them is my wife, Valentina, who is the soul of this project alongside me and has always provided the grounding influence that keeps my feet on the ground. While other types of distinctions exist, reaching this level from a place as humble as ours in Puerto de la Cruz is beyond words. For us, it has been about dedication and respect for the craft.
The Essence of El Taller
We are characterized by being a humble restaurant. We have never invested in marketing or anything of the sort. In the ten years we’ve been open, we have spent zero euros on promoting El Taller. This is not a luxurious restaurant; it maintains the essence of a traditional fisherman’s house. It’s even situated on a very busy street that can be logistically challenging. Therefore, I believe we earned this star purely through the quality of our food—everything to do with the product, preparation, technique, and creativity. But above all, it’s the humility that defines us, which brings a great deal of sensitivity to what we do and makes our customers feel at home. That is the true key.
Honest Cooking for Every Guest
It is very important for us to respect the time of someone who has chosen to come to our home to eat. In the end, they choose us among many other restaurants and come to spend a considerable amount of money. They place their trust in us, and our duty is to honor that. This is why we strive to be as honest as possible. The situation is similar to hosting a guest in my own house. We are the same as always, and we cook the same for everyone who visits us. I believe that is the key to our success. We don’t make any distinctions, not even based on age. Everyone eats the same and reserves through the same channel, so in that sense, there are no privileges.
From Classical Guitar to the Kitchen
I am a classical guitarist, and music opened my mind tremendously. It allowed me to travel extensively, understand other cultures, and experience fine restaurants. From that time, a curiosity for cooking took root in me, and I could never get the idea out of my head. To be honest, while I was a musician, I tried to be bold and would volunteer my time in some restaurants. They opened their doors to me, and that’s how I met Jesús González from the restaurant El Duende—also in Puerto de la Cruz—whom I deeply admire. There, I began my first tentative steps into the world of cuisine, and to this day, I owe him a great deal. In fact, now that we share the same profession, we are continually in contact and hold a mutual appreciation for one another.
A Self-Taught Culinary Journey
No, I don’t have a formal culinary background. My training has always been self-taught, and I have learned each year through my own means, such as reading books or dining in other restaurants. After all, visiting a great restaurant is like a masterclass. There are many dining establishments that are benchmarks for me, places that do incredible things. Is it a financial investment? Yes. But it is completely rewarding. There, I can experience gastronomy firsthand, taste flavors and textures. My imagination begins to expand… It’s really like investing in a training course.
Building a Dream with Clear Ideas
As I mentioned, I started cooking in 2010, and just five years later, I was opening El Taller with my wife. Starting a business in such a short time frame was a bit risky. I went through the self-taught stage very quickly as well. But we always had clear ideas: to champion the product, quality, and warmth. In the end, we have grown year after year, with laughter and the occasional setback, but we have made it here.
A Global Menu Rooted in Tenerife
Our culinary approach is open to the world. We try to change the menu twice a year to adapt to the different seasons, and the essence of the Canary Islands is always present in some of the courses. We also make nods to different cuisines like Asian or South American. For example, Italian cuisine is always very present due to my wife’s roots, though it is always fused with local products and that distinctive brushstroke that reminds you we are in the Canaries. Right now, we have a ‘puchero’ ravioli that reflects Italian maritime culture through my partner’s grandmother’s recipe, but with all the flavor of a traditional Tenerife stew.
Commitment to Local Produce
Yes, we bet on local products, mainly from Tenerife. Most of our ingredients—fruits, vegetables, meat, and even fish—come from the area. In fact, we have our own farm that supplies the restaurant. We maintain our essence, though as I said, we are open to the world.
