Pedro Jesús Porras González is a passionate and seasoned Spanish chef whose culinary journey spans some of Europe’s most prestigious kitchens, including Michelin-starred establishments like El Señor Martín and Corral de la Morería in Madrid, as well as acclaimed restaurants in London, Copenhagen, and Ibiza.
Driven by a desire to expand his perspective beyond classical technique, Pedro embarked on a transformative, once-in-a-lifetime journey across Latin America—traveling through Patagonia, Chile, Colombia, Costa Rica, and extensively across Mexico. His goal was not only to discover regional ingredients and cooking methods but to experience firsthand how Indigenous culinary traditions have evolved and interwoven with centuries of colonial influence.
From the smoky underground cooking pits of the Mapuche in southern Chile to the maize- and chile-based complexity of Mexican moles rooted in pre-Hispanic times, Pedro absorbed how colonial imports—like pork, beef, and dairy—merged with native practices to create entirely unique, layered cuisines. This deep cultural and gastronomic immersion reshaped his culinary philosophy, blending his technical mastery with a profound respect for ancestral knowledge, biodiversity, and the resilience of food as a cultural expression.
Pedro brings this global and grounded vision to every dish, celebrating simplicity, storytelling, and the power of food to connect people across borders and generations.
Chef Pedro Porras
Pedro Jesús Porras González is a passionate and seasoned Spanish chef whose culinary journey spans some of Europe’s most prestigious kitchens, including Michelin-starred establishments like El Señor Martín and Corral de la Morería in Madrid, as well as acclaimed restaurants in London, Copenhagen, and Ibiza.
