What’s your go-to breakfast when you have time to truly enjoy it?
A slow breakfast outdoors, in my garden, with fresh orange juice from our own citrus trees, good bread with olive oil, and a bit of cheese. Simple things, but full of life.
Is there a childhood dish or flavor that shaped the way you cook today?
Yes — the aroma of my grandmother’s kitchen. She cooked with whatever the garden and the season offered. Those flavors of simplicity and respect for the product still guide everything I do today.
Before becoming a chef, did you ever imagine a different path for yourself?
I never imagined becoming a chef, and certainly not in high gastronomy. I found cooking little by little, almost without planning it. But once I started, I felt at home immediately.
Of all the French pastries, which one do you most love making—and why?
I love making mille-feuille. The precision, the patience, the lightness… it’s the kind of dessert that rewards both technique and sensitivity.
Is there a food or ingredient you’re secretly obsessed with keeping in your kitchen at all times?
Fresh citrus. Lemons, oranges, yuzu, mandarin… I always have them around. They bring brightness and emotion to almost anything.
Is there a food trend or dish you just don’t love—no matter how popular it is?
Anything overly complicated without a soul. Trends that try to hide the product behind too many techniques don’t speak to me. I prefer truth on the plate.
If you could unlock one chef’s secret recipe, whose would it be—and what dish?
Probably a classic: the perfect French omelette by Joël Robuchon. It’s simple, but astonishingly difficult. Perfection in three ingredients.
What’s the most unforgettable meal you’ve ever had—whether cooking it or being served?
A dinner at El Bulli many years ago. Not for the techniques — although they were groundbreaking — but for the sense of wonder. That feeling that anything is possible stays with you forever.
Who has mentored or influenced you most in your culinary journey?
My mother and my grandmother. They taught me to cook with emotion and respect. Later, chefs like Paco Torreblanca and Quique Dacosta inspired me with their discipline and generosity.
Have you noticed differences in the atmosphere or leadership styles in kitchens led by women vs. men? How has that shaped your experience?
I think women often bring a more empathetic, listening-focused energy to the kitchen. But great leadership is not about gender — it’s about humility, teamwork, and treating people with dignity.
Where do you turn for creative inspiration when you’re in a cooking rut?
My garden. The flowers, the herbs, the colors… nature always has a way of reminding you what matters. And traveling, even if it’s just to a nearby market.
If you could give one piece of advice to the next generation of female chefs, what would it be?
Believe in your voice. Don’t try to imitate anyone. Respect the people who work with you, take care of your balance, and remember that strength and sensitivity can go together beautifully.
Instagram: @susidiazchef @lafincaelche
Website: https://lafinca.es