by ALEXANDER RON, Digital Editor, Condé Nast Johansens
Rafa de Bedoya dedicated some time for a one-on-one with Condé Nast Johansens in between redefining culinary wonders at his acclaimed restaurant in Hotel Casa Fuster. Rooted in Andalucían and Catalan traditions yet shaped by French techniques and years of travel, his style blends memory, precision and a bold modernity that feels entirely his own.
In our conversation, we dive into the inspirations that first pulled him into the kitchen and the philosophy that shapes his approach today.
© Restaurante Aleia
What inspired you to become a chef and how did your culinary journey begin?
My relationship with cooking is actually a family legacy. My parents ran restaurants and small beach bars, so I grew up surrounded by stoves, aromas and the bustle of customers enjoying their food. From a very young age, I understood that gastronomy wasn’t just a job but a way of life. At just 14, I was already helping out wherever I could: my first job was selling ice-cream at a kiosk by the sea. Although it might seem like a minor detail, that experience taught me the value of hard work, of interacting with people, and of the direct connection that is created between the one who serves and the one who enjoys. Little by little, I became more involved in the kitchen and realised that this was where my true calling lay.
What’s your signature dish and what makes it so special or personal to you?
I don’t believe in a single signature dish but rather in a way of cooking that captures the essence of our roots. I like to pay homage to Andalucía and Catalonia; regions that have profoundly influenced me both culturally and gastronomically. For me, the key lies in celebrating the traditional dishes of these lands, reinterpreting them with a contemporary vision while remaining respectful of their origins. This connection to memory, to authenticity and to the flavour of the land is what makes each dish special.
© Restaurante Aleia
What have been the biggest challenges in building your culinary identity and restaurant vision?
The biggest challenge has been defining an identity that is honest, coherent and true to my roots. In a constantly changing gastronomic world, where trends appear and disappear quickly, we have opted for a very natural approach: always cooking with the best Andalucían and Catalan produce, from a contemporary perspective but grounded in tradition. Maintaining this balance between classic and modern, between memory and innovation, has undoubtedly been the greatest challenge and, at the same time, the path that has given us authenticity.
How do you incorporate sustainability and seasonality into your menus and kitchen practices?
For me, sustainability isn’t an abstract concept but a daily practice. The best way to be sustainable is to work with the best available product each day, the one that the season and the market offer us at its peak. Cooking with fresh, local, and seasonal ingredients not only guarantees the highest quality but also respects natural cycles and supports local producers. In this way, what reaches our customers’ tables is a direct reflection of the land and sea at that specific moment.
© Restaurante Aleia
Which world cuisines, cultures or travel experiences have most influenced your cooking style?
If I had to point to one decisive influence, it would be French cuisine. France left its mark on me with its profound respect for the product, with that “savoir-faire” that combines technique, elegance and an unconditional love for raw ingredients. That way of understanding gastronomy helped me solidify the idea that the product should always be the star and that the chef’s job is to enhance it, not hide it.
How do you define modern luxury in fine dining, and how do you bring that to life for your guests?
Creativity is a constant exercise. It’s not an isolated flash of inspiration but the result of discipline and daily dedication. Every day we ask ourselves how we can evolve, how we can offer an improved version of what we already do. The key is to never settle, to be self-critical and to keep that passion for learning and self-improvement alive. Only in this way can we innovate without losing our identity.
© Restaurante Aleia
What kitchen ritual or routine goes on behind the scenes that most people don’t know about?
Behind every service, there’s a silent choreography that’s rarely shown to the public. Something many may not know is that we have small rituals of concentration before each shift: carefully checking the incoming products, making sure everything is in perfect condition and, above all, aligning the team so that everyone knows their role is essential. This preparation, which seems invisible, is what makes the difference in the fluidity and precision of a service.
What advice would you give to young chefs entering today’s fast paced culinary world?
The most important advice I can give is perseverance. Cooking demands effort, sacrifice and discipline, and I don’t know any chef who has achieved success without years of hard work. I would also tell them to always remain humble, never stop learning and understand that gastronomy is not just technique but also passion, dedication and the ability to convey emotions through a dish.
If you could cook for anyone – past or present – who would it be and what would you serve?
If I had the chance to choose, I would undoubtedly cook for my family. The most beautiful memories of my childhood and youth are linked to the family table, to those moments of sharing and celebrating. If I could relive one of them, I would prepare a large lasagna, like we used to make at home. It was a dish that brought us together, that made us happy and for me, there is no greater tribute than to recapture that flavour that marked us all.
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