Christian Domínguez Quirós 

My Culinary Evolution

Throughout my first decade as a chef, my path has been one of constant evolution—driven by learning, creativity, and a pursuit of excellence. I explored the dialogue between savory and sweet cuisine, working in demanding environments under the guidance of chefs with cutting-edge approaches. This stage was essential in consolidating my voice as a chef.

After building a solid foundation in gastronomy, cuisine, pastry, and hospitality, I joined the team at Maca de Castro (one Michelin star) in Mallorca, where I deepened my understanding of Mediterranean cuisine in a highly demanding environment. Later, my interest in creative ideation led me to Escribà Patisserie in Barcelona, where I was part of the R&D department. There, I worked on developing new creations—my first professional experience focused on ideation and concept development—combining technique and creativity to fuse tradition and modernity in pastry.

My deep-rooted interest in the multidisciplinary nature of cuisine and pastry—an essential foundation in the making of a professional chef—led me to take on the role of Chef de Cuisine at Madame Posh, an exclusive establishment near Windsor Castle (England). There, I worked under the renowned pastry master Martin Chiffers, shaping a concept that blended haute pâtisserie with a refined brunch experience. I later returned to the Iberian Peninsula as Head Chef at L’Abarset (Grandvalira, Andorra), where I reimagined traditional Catalan cuisine through contemporary techniques tailored to the high-altitude mountain setting.

Drawn by Australia’s vibrant culinary scene and the creative vision of chef Adriano Zumbo, I joined Zumbo Patisserie in Sydney, where I refined my skills in avant-garde pastry with a strong focus on technique and aesthetics. This experience further deepened my passion for the symbiosis between haute cuisine and haute pâtisserie.

Captivated by the multiculturalism and opportunities within the Australian market, I made the decision to return to Spain to further enrich my education. My ongoing pursuit of knowledge and personal growth led me to the Science & Cooking program at Harvard University, where I explored the connections between science and cuisine. I then deepened my expertise in gastronomic and business concept development through the Master’s in Culinary Management and Gastronomic Concept Ideation by elBarri at Gasma – CEU. Afterwards, I joined the team at Enigma Concept by Albert Adrià, where I strengthened my ability to create innovative gastronomic experiences in a highly creative environment.

I have also been involved in the development of high-level gastronomic projects, including conceptual ideation and advisory work for chef Alejandro Serrano, the youngest chef in Spain to receive a Michelin star. In addition, my experience in consulting has allowed me to successfully create new and distinctive gastronomic concepts.

One of the most significant milestones in my career was collaborating with elBulli1846 under the direction of Ferran Adrià, where I researched the origins, culinary styles, and creative methodologies through the academic Sapiens approach, with a specific focus on the area of culinary techniques.

Most recently, from 2022 to 2024, my journey led me to Food Idea Lab, a culinary R&D lab based in Madrid, where I served as Operations Manager, leading a multidisciplinary team focused on research, ideation, and the development of innovative concepts in gastronomy, hospitality, and high-end mixology. I also contributed to academic outreach through disruptive talks and specialised strategic consulting, all under the inspiring creative direction of David Chamorro and Pablo Márquez. This experience solidified my ability to integrate creativity, technical development, and strategic vision into projects with real impact.