Restaurante Riff

Being a chef is a magnificent profession, to be able to enjoy people, friends, my family, my children, who are big fans, from small, very critical, yes, I love to cook at home, invite friends and do a stew, in my way, of course, or Spätzle, a recipe from the Black Forest, to remind me of my origins, of my grandmother who cooked phenomenally, I remember my grandfather picking up canons under the snow ...

I care to know for whom I cook, I have to see the people for whom I cook, I have the impression of being able to personalize more my doing for this person, I have the impression of being able to make him happier with my kitchen. That's why my restaurant is small.

It's lucky for me; my restaurant is lucky for me; Valencia is a luck for me.

I enjoy going to the Central Market every day in the morning, I meet my friends there, I enjoy the marvel of that architecture, the quality of the products of every moment of the year, the talks with those who work there, I enjoy that I they know, to be one of them, to be accepted ...

Another extraordinary environment is the auction where I buy the fish in the port, the place is ugly, third world, I dream and hope that one day they will locate this great circumstance in another way, this circus of the networks so wonderful, give it an even touristic sense. Walk among the boats, among the fishermen, I see how they unload fish boxes, fresh, very fresh ... What a quality!

I can not imagine doing something else. For me, having found this profession has been a great luck. It sounds corny, I know, but I love being able to dedicate myself to the kitchen here, right here, with those products, that quality, that tradition that I discover little by little, I do Valencian cuisine, MY Valencian cuisine.