Quique Dacosta
He has been developing his professional career as a chef since 1986. At the age of 14 he began to work in the kitchen and to investigate books. He thus shows interest in food beyond mere food. At the age of 18 he began to visit the best gastronomic restaurants of the moment in Spain. In 1988 he began working in what is now his restaurant, El Poblet (now called Quique Dacosta Restaurant) which in its beginnings offered Castilian cuisine and later moved on to a local seafood gastronomic range. Innovative cuisine from Alicante, Valencia and Spain began to be built and contextualized. Styles were mixed to create a new Valencian cuisine in the late 80s and early 90s, then under the direction of Quique Dacosta. In 2012 he left aside currents such as naturalism and landscaping, baroque and the influence of art and focused on the ecosystem and the product, to reach a much more essential point, without the need to use so many ingredients in a dish. Tapas as a narrative entity at Quique Dacosta Restaurant signify dynamism, creativity, speed for the customer. A whirlwind of bites, and flavours, as well as textures and emotions. Technical-conceptual research supported by the ecosystem, its products and excellence in all senses.
From 2007 onwards, he won one award after another:
Quique Dacosta Restaurant Three Michelin stars in the Michelin Guide 2020/2021.
In 2020 he was awarded the Gold Medal for Merit in Fine Arts by the government of Spain.
In 2019 he was recognised as the best entrepreneur in Spanish catering by the Royal Academy of Gastronomy.
Five consecutive years among the 10 best restaurants in Europe by OAD.
Best Restaurant in Europe by Opinionated About Dining in 2012 and 2013.
In 2013 he reached the 26th position in the prestigious list of the 50 best restaurants in the world by The Restaurant magazine.
This same year he was awarded an Honorary Doctorate in Fine Arts by the Miguel Hernández University.
In 2012 he received the highest recognition by the Michelin Guide 2012/2013, three stars for Quique Dacosta Restaurant.
In 2008 he received three suns in the prestigious Repsol Guide, the highest rating in this guide.
