For Josep Queralt, the role of head chef at Gran Hotel Mas d’en Bruno in Priorat, Spain, represents both a professional milestone and a return to his roots. Queralt, who grew up in the region, now leads the culinary team at the luxury hotel, which is situated in the heart of the renowned wine-producing area.
Early Life and Culinary Beginnings
Queralt’s interest in cooking began during his childhood in Priorat. He recalls spending time in the kitchen with his family, learning traditional recipes and techniques that would later influence his approach to cuisine. “The flavors and aromas from my childhood have always stayed with me,” Queralt says.
Professional Journey
After completing his formal culinary training, Queralt gained experience at several acclaimed restaurants in Spain and abroad. He worked in kitchens across Barcelona, Madrid, and London, where he developed his skills and refined his culinary style. Queralt notes that these experiences exposed him to a variety of cooking methods and ingredients, broadening his perspective on gastronomy.
Return to Priorat
Queralt’s decision to return to Priorat was driven by a desire to reconnect with his heritage and contribute to the region’s culinary scene. “Coming back to Priorat felt like coming home,” he explains. At Gran Hotel Mas d’en Bruno, Queralt oversees the hotel’s dining venues, focusing on seasonal and locally sourced ingredients.
Culinary Philosophy
Queralt emphasizes the importance of highlighting local products in his dishes. He collaborates with area farmers and producers to source the freshest ingredients, incorporating them into menus that reflect both tradition and innovation. “We want our guests to experience the essence of Priorat through our food,” Queralt states.
Signature Dishes and Guest Experience
The chef’s signature creations include dishes that showcase regional flavors, such as lamb with rosemary and local vegetables, as well as desserts featuring Priorat’s renowned olive oil. Queralt aims to provide guests with a memorable dining experience that celebrates the culinary heritage of the area.
Looking Ahead
Queralt continues to develop new recipes and menus that honor Priorat’s traditions while embracing contemporary techniques. He expresses enthusiasm for the future, saying, “There is so much potential in this region, and I am excited to be part of its culinary evolution.”
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