Spanish chef Quique Dacosta is a phenomenal personality in the world of elite gastronomy. Unlike many other chefs, Dacosta has never trained with famous chefs; instead, he gained knowledge by studying books and traveling to the best restaurants in the world.
He started his professional career at the age of 14. He worked in a local pizzeria and studied the cookbooks of the best chefs of the time. At the age of 18, he started working at El Poblet, which he later converted into the Quique Dacosta Restaurant, in the seaside town of Dénia, when he bought the premises. That’s how he started working on his own name.
Defend the nature, express your roots
Quique Dacosta Restaurant reflects the personality of the chef. Initially, traditional Spanish dishes were served there. However, later it evolved towards dishes more dedicated to the Mediterranean Sea and the Montgó Nature Reserve. His philosophy is to defend nature and showcase products from the region, always maintaining a clear commitment to the circular economy and even providing a deliberately provocative dish as food for thought.
The chef reinterprets traditional Spanish recipes with his artistic expression and the sense of excellence that his work brings. In 2013, Dacosta received an honorary doctorate in fine arts from Miguel Hernandez University. In the same year, his restaurant was awarded many prizes and since then he has become a leading figure in the Spanish culinary world. It has gained international recognition thanks to its unique and charismatic cuisine.