Ricardo Temino, owner and chef of the restaurant Factory, is responsible for the kitchen at Casa Secuoya. All our events count, in the gastronomic part, with the extraordinary level of its restaurantv (Bib Gourmant Michelin and Sol Repsol), which is currently finalizing its next move to a new location in the historic center of Burgos, where it will be able to grow and consolidate itself as one of the great establishments in the country.
Ricardo is very busy these days, but we have been able to "steal" 10 minutes from him to chat about how the summer just ended has been for him and how he and Cristina, his partner and partner, are facing this course.
INTERVIEW
Ricardo, have you been able to rest this summer?
Yes, we closed for 15 days in August and went on vacation to Cambrils: a family plan, comfortable, pure rest.
A restaurant or a dish that you particularly liked on vacation?
I prefer the Acuamar restaurant, opposite the port of Cambrils, where we ate a fantastic monkfish stew, with its Mediterranean suquet, so traditional... Another place that we liked a lot: La Goleta, in Salou.
What inspires you as a cook?
Move, travel, try. And read a lot: reading gives you the itch to keep doing things. I read a lot of cookbooks and cookbooks. All of this drives me to do things, to experiment.
Briefly: plans for 2022-2023?
Above all, the transfer to the center of Burgos, to the new location of La Fábrica on Calle San Juan. And then continue to grow in events at Casa Secuoya, contributing and leaving a mark from the gastronomic side.
Specifically in cooking, what does this new course await you?
Coinciding with the transfer, we will launch the new tasting menu. Although it will follow the La Fábrica philosophy, there will be surprises.
How does a chef of your level maintain enthusiasm?
I set myself what I call “micro-challenges”. Week to week. Then, that sum of micro-challenges is extended to more time. It is about thinking and doing small projects within the great project of the restaurant. It's the way I motivate myself and the staff. People have to see progress day by day, and how those small triumphs are chained and added up.
How many are you in the team now?
A nucleus of 12, which will be expanded to 20 or 22 people in the new La Fábrica restaurant.
What is the ideal diner like for you?
The one who comes wanting to enjoy. The one who lets you surprise him and offer him what you think he will like. Anyone who goes to a restaurant like La Fábrica comes to live an experience and if they want to enjoy it to the full and share their sensations, it also makes you, as a cook, enjoy it. And lately all this is also happening with wine, with people who come to enjoy very diverse proposals.
Who would you like to work with in the kitchen?
I have been lucky enough to have been able to work with great chefs, and I would have liked to have done so with Santi Santamaría [the chef at Racó de Can Fabes, who died suddenly in Singapore in 2011]. I was about to but unfortunately it couldn't be. I love his culinary legacy and I think that today it is the chef Óscar Velasco who most follows his purism.
Thank you for your words and your time, Ricardo. See you at La Fábrica and at Casa Secuoya!
