Immersed, I took in the sounds of screeching birds and pushed huge leaves from my path as I made my way to investigate the bursts of color that were still just a blur in the distance. I pressed on. After dodging the occasional puddle, I discovered the tropical pink pineapples, deep violet banana blossoms sprouting from their tree top perches some 25-feet above me and bright white orchids, all sprinkled with water droplets. The air felt even more moist than the flowers looked and I realized it was at least 20 degrees hotter than only just moments ago, yet somehow the sound of rushing streams made it seem less sweltering. As I wiped the sweat from my forehead, I almost forgot this was early March in downtown St. Louis.

Quique Dacosta has been one of the skyrocketing new generation leaders of traditional Spanish vanguard signature cuisine in the past few years and at the age of 37, he has been experimenting and researching for example, the uses of aloe vera plants in their embryonic stage. He didn’t know if aloe vera was even edible at that point during it's development when he began his trials.  However, he had known of it’s emulsifying properties. He told me, it was simply a process of trial and error until he managed to create the delectably edible. His investigative spirit has earned him global recognition, a host of awards and two well earned Michelin stars.

Chef Paco Roncero's 21st Century Cuisine

Paco Roncero's Curriculum

Paco has already obtained the exalted position of Directing Chef at Restaurant La Terraza del Casino, one of the world´s best venues which has been merited with three Michelin Stars. He began his studies of the culinary arts at the age of eighteen at the Madrid Institute Escuela de La Hostelería y Turismo under Professor Eduardo Durán.

In 1998 he did his internship with Ferrán Adriá, where he furthered his culinary expertise.

On May 21st, 1994, Paco had received recognition through an event that took place outside his kitchen, cooking with Chefs Adriá and Juan Marí Arzak for guests from all over the globe for the Spanish crown Prince Felipe´s and Doña Leticia´s wedding. To date, Paco has been collaborating with NH World Hotels with his 21st century cuisine, Estado Puro, translating into unadulterated tapas.