Coal-Roasted Carrot
Carrot ash, whipped feta, preserved citrus and warm seed crunch.
Chef portfolio / open fire energy
Heat.
Memory.Meaning.
A chef whose food is built around live flame, seasonal produce and the kind of dishes guests remember long after the last course.
Explore signature dishes ↓Marco Vela
✦ OPEN FIRE - SEASONAL INSTINCT - BOLD ACIDITY - TEXTURE FIRST - GENEROUS HOSPITALITY
01 / Culinary philosophy
Cook with the flame, not against it.
My kitchen is a place of contrast: char against freshness, richness against acidity, precision against instinct. I build menus that move like a story - opening bright, deepening through smoke and spice, then leaving a clean final note.
14Years in kitchens
38Seasonal menus
11Kitchen teams led
03 / Kitchen language
Technique you can taste.
Live-Fire CookingMenu DevelopmentSauce CraftFermentationSeasonal SourcingPastry BalanceKitchen LeadershipFood CostingService Rhythm
04 / Kitchen journey
Built one service at a time.
Executive Chef · Ember House
Leading menu direction, seasonal sourcing and brigade culture for a modern fire-led dining room.
Head Chef · Salt & Orchard
Created rotating tasting menus and introduced a produce-first preservation program.
Sous Chef · Field Notes Kitchen
Managed service execution and mentored junior cooks through high-volume, detail-driven nights.
"The best dish is never only about flavor. It is timing, temperature, memory - and the feeling that someone cared enough to make this exact thing for you."Chef's service philosophy
05 / Start a conversation
Bring something worth cooking.
For restaurant collaborations, private dining concepts, menu development and culinary events.
✉ marco@example.com
☎ +34 93 555 0148
◈ Barcelona, Spain