Pedro Luis García Curbelo, a native of Tinajo, is the head chef of the Castillo de San José restaurant, but it wasn't always like this. He started in the hospitality industry washing dishes and without any kind of studies.
In an interview with the radio program Más de Uno Gourmet of Radio Lanzarote, García shares his professional evolution, how he combined his studies with work, and the keys to why more and more tourists and locals are returning to the restaurant of the International Museum of Contemporary Art.
- What was your career path before becoming head chef of the Castillo de San José restaurant?
I am from the town of Tinajo and from a very young age I started working in hotels and I liked cooking. I spent nine years working in hotels. I started as a dishwasher, I had no studies.
In 1999 I started working for the Tourist Centers, specifically at the Farmer's Monument. I was there for 15 years. Then 5 years in the kitchen management of the Castle and then rotating between centers for another three years.
- So you decided to study...
Yes, I started doing the higher degree in cooking at Zonzamas, where I was able to refine much more what I already knew. It's like going to driving school when you already know how to drive, and you can correct some bad habits. I also learned a lot of technical vocabulary.
"My philosophy is that the hospitality of the Centers should be the mirror for the restaurateurs of the island. An emblem."
- And how did you combine it with work?
I started studying just when the Centers offered me again the direction of the Castle's kitchen with a new project. I spoke with my teachers and they helped me at all times.
If I couldn't take an exam, they would move it to the next day. If I had to present a paper, they would give me a little more time.
- How has the gastronomy of the Centers evolved in recent decades?
We have always had great professionals in the Centers. Now new blood has come in and they are contributing many ideas that are becoming great projects in Jameos, as well as El Almacén, the Castle, the Farmer's Monument...
- Has the architectural prestige of the Centers been matched by their gastronomic level?
It is true that more importance was always given to what the Center itself was. Hospitality was in the background.
My philosophy is that the hospitality of the Centers should be the mirror for the restaurateurs of the island. An emblem.
"The dishes of the Castle have to be a little crazy to be on par with the works of the museum"
- What is the current gastronomic project of the Castillo de San José?
Right now we are working to the maximum with local products, both in vegetables, as well as meats and fish. For example, we have prawns and scarlet shrimp from La Santa and lentils from the island.
- How do you promote the Castle restaurant?
We have advertising, we are on social networks and on web pages, but in the end what fills the restaurant is word of mouth. That is the best advertising.
We always try to do a good Christmas campaign. In the last one, more than 600 people came. If you do a good Christmas campaign and people leave happy, they repeat in the day to day. There are customers who come from Playa Blanca by taxi to eat.
- Does the fact of being in a castle, with a museum of contemporary art, influence the cuisine of the restaurant?
I have always said that the dishes of the Castle have to be a little crazy to be on par with the works of the museum.
- Do the locals also enjoy the Castle restaurant?
Yes, we are having people from here, especially on Sundays. Families of ten and twelve diners. Also dinners for businessmen.
