1. Your cuisine often balances technique with emotion. How do you personally define the role of a chef today, beyond the plate?

In my kitchen, we use technique and, above all, passion. Every time I create, design, or cook a dish, it is very important to think about what many people in the world are going through and suffering. I always say that cooking offers something very powerful: the transformative power of gastronomy. Through food, we can help many people. That is why, beyond technique, passion, love, and heart are essential to create a beautiful dish that people can truly enjoy.

2. How has your humanitarian engagement influenced the way you think about food, responsibility, and leadership in the kitchen?

My humanitarian commitment is deeply connected to my work in the kitchen. I began my career as a war correspondent and covered many conflicts. After witnessing so much need, I decided to establish my own humanitarian aid organization, Global Humanitarian.

In countries where I work, such as Colombia, Peru, Bolivia, India, Lebanon, Syria, and Gaza, I have seen firsthand the needs of families and communities. I have also learned from them how to eat with respect and gratitude. I bring those lessons into my restaurant, where each dish carries a story — a life story that I have personally experienced.

3. At a time when sustainability is widely discussed, which concrete practices do you believe truly make a real difference in restaurants?

Sustainability is fashionable all over the world. We are one of the few restaurants that apply sustainability in a truly radical way. Everything I have learned from the indigenous communities I work with, in all the countries where we provide aid, has shaped how we operate. They have taught us how to work the land, how to cultivate it properly, how to care for animals.

These techniques are often simple, and I apply them in my restaurant, Casa Nova in Marchena, so that diners can understand what they are eating and where it comes from. For us, sustainability is not only about solar panels or energy-efficient refrigerators. Ours is more fundamental. It means working with products according to temperature, weather, sun, cold, and wind. Our food depends entirely on nature.

4. What inspires you most today when creating a new dish: memory, product, technique, or context?

When I imagine and prepare a dish, what inspires me most are my memories, especially memories of the countries where I have lived and worked with communities in extreme poverty. From those experiences, I give value to very simple products, such as a potato, an egg, or an onion.

From there, I create a dish that evokes images, emotions, and memories. These stories are shared at the beginning, so that diners understand what they are experiencing.

5. Is there a cuisine, ingredient, or culture you feel particularly connected to at this stage of your journey, and why?

All the dishes I cook are inspired by the countries where I have lived, reported, and provided help. I feel especially connected to Latin America — Colombia, Peru, Guatemala, Bolivia — partly because of the shared Spanish language, but also because of their extraordinary cultural and gastronomic richness.

My long-standing collaboration and connection with these communities inspire many of my dishes. I also draw inspiration from Arab countries and from my experiences across Africa. All of these places are part of my culinary journey.

6. Your motto in life. Is there a phrase or principle that guides you, both as a chef and as a humanitarian?

There is a phrase that guides me as a chef, a social worker, and a journalist. I often repeat it in interviews: “Deeds, not words.” Many people talk and promise to act. In our case, it is the opposite, we speak little and act where there is need. That principle is very important to me.

7. What advice would you give to young chefs who want to build a meaningful career while staying true to their values?

My advice to young people who want to become chefs is not to choose this profession just because it is fashionable. It is a very demanding job that requires great effort. However, it is also one of the most beautiful professions in the world. Every human being eats — breakfast, lunch, and dinner — and around a table we can talk about many things.

How wonderful it is for a young person who dreams of becoming a chef and owning a restaurant to be able to tell stories through their dishes, to move people emotionally, and to stay true to their values.

8. Finally, do you have any upcoming projects or future plans you would like to share?

My plans for the future do not exist, they are plans for the present. And they are about continuing to help. If it is through cooking, even better.