International Chefs day 2019: Interview with chef Jorge Cortés

Seville is a vibrant and seductive city. You will fell in love with its light, with its 3,000 years of history and 300 sunny days a year … and of course, its gastronomic heritage.

From the kitchen of Los Rincones Del Marqués restaurant, Jorge Cortés expresses his love for cooking, a passion inherited from his family.

Each year on October 20th we celebrate International Chefs Day. Since its creation by esteemed chef Dr. Bill Gallagher in 2004, Worldchefs has committed to using International Chefs Day to celebrate the nobility of the profession, always remembering that it is the chef’s duty to pass on his knowledge and culinary skills to the next generation of chefs with a sense of pride and commitment to the future.

This is the opportunity to learn more about the chef at the head of Palacio de Villapanes‘ kitchen.

What is your professional background?

Everything started in 2002 in the kitchen where my father was working. There, the traditional Spanish cuisine and of course, the Andalusian one, were playing an important role. And as far as I can remember, cooking has always been my passion. My grandmother has been one of the most influential person in my life in this aspect, an excellent cooker who learned everything at home in the 1930’s. She passed all of her knowledge to the 3 generations, my father, my brother and I.

My brother Adriano is a model for me, one of the best cooker in the family and my main inspiration in my cooking.

¿How would you define your style in the kitchen?

My cuisine is a fusion of culinary avant-garde techniques. I want to reach the best of Sevillan and Spanish cuisine, which is for me the cradle of the gastronomy I feel close to.

Author’s cuisine, inspired by the tradition, the culinary culture, using the finest produce.

 

¿What is your biggest daily challenges while cooking?

Cooking is a constant challenge, a demanding task, and a wonderful challenge! Cooking for people is a great responsibility. Palacio de Villapanés and Los Rincones del Marques’ guests are citizens from all over the world with a great experience and a rich culinary culture.

What are the must-try dishes that you recommend in Los Rincones Del Marqués?

Without any doubt, the Seville tomato soup with cod and sake, or the fried sea bass with Teriyaki. Dishes that combine my philosophy and my way of understanding the essence of Los Rincones del Marques. The first is a recipe that dates back to the Sevillan decade of the 40s, when resources were scarce, and among them the raw material, a dish where the product is the protagonist, and like sea bass, basics and stars of the kitchen Mediterranean

¿Could you give 5 or 6 words that describe your style?

– Traditional
– Techniques
– Sincere
– Direct
– Fun

Tell us about one product or dishes you love to eat.

I don’t have any preferences. I like diversity, multicultural cuisine and I like when there is a story behind a dish. I also like to understand the origin of the product.

One dish that you don’t like?

I have a huge respect for food in general.

What do you think about the zero kilometer trend?

I think this is really important. This is the origin of the gastronomy. That is a good compromise between agriculture and proximity, between seasonal and organic production.

In the restaurant, what are your practices in terms of sustainability and waste reduction?

We have a strict protocole. At a corporative level, we are committed in a sustainable program: plastic removal and shrinkage reduction. 

Jorge Cortés’s cuisine inspiration comes from the market and from the healthful Mediterranean cuisine. His cuisine is above all a healthy way of living life and reflects the way Andalusians are, their way of life, and the incredible personality of Andalusians in general.

Los Rincones del Marqués

Calle Santiago, 31, 41003 Seville
Online reservations for 8 or less
For groups reservations (more than 8) please call the 954 50 20 63
Opening hours: 19:30 to 22:30

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply