DIEGO DEL RÍO

AND A MEMOIR: A CELEBRATION OF FRIENDSHIP AND MEMORY

The first time we met iconic Chef Diego del Río, back when he was heading the kitchen of Michelin-starred establishment, El Lago, two values reigned supreme in his life and work: tradition and friendship. One of the earliest proponents of the ‘zero kilometre’ and ‘slow food’ concepts in Spain, del Río was already known for his painstaking technique and interest in bringing Andalusian recipes from the past and present to the fore.

Today, as Chef of the successful Boho Club restaurant, he continues to value the seasonality and proximity of ingredients, serve traditional recipes with a modern touch, and collaborate with other chefs. Del Río has never been one to compete with anyone other than himself. His process has always been one of discovery and sharing. The last time we interviewed him, he was excited about having found a healthy balance in life; one in which functional training (under the guiding hand of his personal trainer), holistic therapies like acupressure, and a healthy diet go hand-in-hand. Today, he is in a wonderful place in life; one in which he is confident in himself and his cuisine, and immersed in a state of wellness that enables him to be his creative best.

The Chef’s current passion project is A Memoir: a gastronomic concept at Boho Club that commenced in January and will run until the Spring. It comprises special evenings that commemorate his professional trajectory. The event unites history, culture, and the culinary arts, with del Río’s memories being the thread that runs through each of its chapters. He explains, “A Memoir is the means through which I choose to pay homage to all the chefs who have played an important role in my career.”

For five nights, del Río will be working alongside talented chefs to prepare unique, one-off meals for diners. Each chapter of A Memoir features wine pairings, curated by Boho Club’s sommelier, Richard Mena.

The Chapters Are as Follows:

CHAPTER ONE: THE ORIGIN (EL ORIGEN)

This event took place in January alongside Juanjo Carmona of Cávala in Málaga and Celia Jiménez, whose eponymous restaurant is located in Córdoba. The three chefs share a passion for creativity and technique and all of them honed their craft at El Lago, the emblematic restaurant which was the first restaurant in Málaga to receive a Michelin star.

CHAPTER TWO: ROOTS AND LEGACIES (RAÍCES Y LEGADOS)

This chapter, which took place in February, paid homage to authentic market cuisine and zerokilometre ingredients. Joining del Río were Daniel Ochoa of Michelin-starred stalwart Montia (Madrid) and Miguel Ángel de la Cruz of Restaurante La Botica (Matapozuelos, Valladolid), also with a Michelin star. ›

CHAPTER THREE: ADMIRATION (ADMIRACIÓN) DATE: MARCH 26, 8:30PM

Admiration will see del Río celebrating the wonders of Cádiz and its different types of cuisine, alongside Julio Vázquez of iconic establishment, El Campero (Barbate, Cádiz), Mauro Barreiro of La Curiosidad de Mauro Barreiro (Cádiz) and Pedro Aguilera of Mesón Sabor Andaluz (Alcalá del Valle, Cádiz). The latter was deemed Cocinero Revelación 2022 (Revelation Chef 2022) at Madrid Fusión.

CHAPTER FOUR: FULFILLED DREAMS (SUEÑOS CUMPLIDOS) DATE: TO BE ANNOUNCED

Few things are more exciting for a chef than achieving a Michelin star, and Fulfilled Dreams celebrates this achievement, which del Río recalls with pride and affection. The chef will be accompanied by Daniel López of Kokotxa (San Sebastían, Gipuzkoa) and Álvaro Garrido of Mina (Bilbao, Bizkaia).