What’s your go-to breakfast when you have time to truly enjoy it?
Freshly squeezed orange juice with ham and toasted bread.
Is there a childhood dish or flavor that shaped the way you cook today?
Products from the land.
Before becoming a chef, did you ever imagine a different path for yourself?
No. I also never imagined getting this far. Only my instinct told me I had to go to culinary school, and that’s where it all started.
Of all the French pastries, which one do you most love making—and why?
Tarte Tatin — it reminds me of the classic apple pie I used to make with my grandmother.
Is there a food or ingredient you’re secretly obsessed with keeping in your kitchen at all times?
Modena vinegar.
Is there a food trend or dish you just don’t love—no matter how popular it is?
No.
What’s the most unforgettable meal you’ve ever had—whether cooking it or being served?
The first dish I tried at Noor — the pistachio Karim.
Who has mentored or influenced you most in your culinary journey?
My family and Paco Morales.
Have you noticed differences in the atmosphere or leadership styles in kitchens led by women vs. men? How has that shaped your experience?
Thanks to my character, it has never affected me, and I’ve never had a problem with that. I am very aware of the problem, and with my daily work leading a team of 20 people, I try to show that we are equal.
Where do you turn for creative inspiration when you’re in a cooking rut?
By going out to eat.
If you could give one piece of advice to the next generation of female chefs, what would it be?
To follow their own instinct and not be influenced by the social aspects of this world. To be discreet — discretion has been a great ally for me. The most important thing is to prove yourself every day.
Instagram: @paola.gualandi_
Website: https://noorrestaurant.es/