FOURty Seconds with Aurelio Morales

13 Jun 2015
2 min read
Aurelio Morales, the rising star of molecular gastronomy and pupil of Michelin greats, Ferran Adrià and Paco Perez, is bringing his extraordinary dishes in London for the next month as part of a chef’s takeover series. FOUR speaks to Aurelio about what is next for this talented young chef.

Afterhaving worked alongside culinary greats such as Ferran Adrià at El Bulli, and Paco Perez at Miramar, Aurelio, who is aged just 32, is a real upcoming star in molecular gastronomy. Currently thehead chef of celebrated restaurant Ramses in Madrid,he has become known for his contemporary and sophisticated approach to cooking that highlights the quality yet simplicity of the ingredients. Now for the first time ever he will be bringing his sesnational creations to the exclusive members club in Hotel Cafe Royal for its ‘Domino Effect’ chef takeover series.

Can you tell us a bit about the ‘Domino Effect’ cooking series at the Hotel Cafe Royal…

The Domino Effect is a series of international guest chef events where executive chef Andrew Turner has invited world renowned chefs to cook with him, to offer exclusive dining experiences.

What are your earliest memories of being interested in food?

I started when I was 16 years old cooking with my mother at home.

What would you say has inspired your cooking the most?

My inspiration comes from the passion I have for the kitchen and the people that work with me

Describe how you see your own culinary style and how it has evolved over the years…

My culinary style is contemporary. I used to be more focused on technique and actually I’m now more focused on a kind of personal kitchen.

What does molecular gastronomy mean to you?

The meaning for my point of view is just linked to some sales concept, the real concept linked with this current vanguard kitchen.

What are your most indispensable ingredients?

My favourite ingredients are oysters, foie gras and caviar.

What kind of experience do you aim to give guests with your cooking?

I hope that they will find happiness

What would you say has been the most memorable moment in your culinary career so far?

When I was at Harvard University for a speaking slot for the Ferran Adriá’s Alicia foundation or when I was named as best Revelation Chef in 2015.

What was it like working with some of the greatest Spanish talent of today?

Paco Perez, Ferran Adriá, Xavier Pellicer – each one of them bestowed something on me; knowledge and principles

What’s next for you?

My target is to gain a Michelin Star

What restaurant is currently at the top of your list to dine at?

The Celler de Can Roca

Find out more about Aurelio and the ‘Domino Effect’ serieshere |