{"id":4833,"date":"2019-11-29T16:33:28","date_gmt":"2019-11-29T16:33:28","guid":{"rendered":"https:\/\/coolrooms.com\/palaciodeatocha\/?p=4833"},"modified":"2019-12-10T11:53:26","modified_gmt":"2019-12-10T11:53:26","slug":"interview-with-diego-alonso-arias-head-chef-for-coolrooms-atocha-and-el-34","status":"publish","type":"post","link":"https:\/\/coolrooms.com\/palaciodeatocha\/en\/interview-with-diego-alonso-arias-head-chef-for-coolrooms-atocha-and-el-34\/","title":{"rendered":"Interview with Diego Alonso Arias, Head Chef for CoolRooms Atocha and El 34"},"content":{"rendered":"

Passionate about the product, Diego Alonso Arias<\/strong> heads the kitchen of the hotel CoolRooms Atocha and the pinchos bar El 34. He describes his cooking versatile and fun and always keep one objective in mind: that every bite evoke sensations.<\/p>\n

Today, we talk and discover the one who heads the kitchens of CoolRooms Atocha and the pinchos bar El 34.<\/h2>\n

\"pinchos<\/p>\n

What is your professional background?<\/em><\/strong><\/p>\n

My name is Diego Alonso Arias, and regarding my professional life I can say that, like many people, at the beginning of the adult life, I did not know exactly where I wanted to be professionally. I had several jobs before my job as a chef, but the kitchen was calling me and I decided to go for it. Once I started my culinary training, the motivation and enthusiasm grew even more. It was my destiny.<\/p>\n

Since then, I have been learning in every place I have been, in each position, in each restaurant; from my basic beginnings in a restaurant in C\u00e1ceres to the position I took as Head of Kitchen in CoolRooms Atocha. I have worked hard and learned even more along the way, in restaurants like Midtown, Opera Hotel, Tomato Bar …<\/p>\n

Devoting oneself to what one likes is the greatest reward, and it demands a daily hard work to reach the excellence.<\/p>\n

\u00bfWhat is the key to make a pincho bar stand out in the heart of Madrid?\u00a0<\/strong><\/em><\/p>\n

\"tapas<\/p>\n

In my opinion, there are 5 important points to highlight: mastering and believing in the product, being a master of detail, seeking creativity, demanding excellence, trusting and maintaining team cohesion.<\/p>\n

\u00bfWhat are the gastronomic trends in Madrid?<\/strong><\/em><\/p>\n

Madrid has become a world gastronomic reference. There is an evolution towards an avant-garde kitchen, but more and more, a versatile, and fun cuisine. We go back to the roots with some grandmother recipes and giving more importance to the local product. The pincho allows you to try more things, in small portions and giving you great sensations.<\/p>\n

\u00bf3 tapas which inspire you in Madrid?<\/strong><\/em><\/p>\n