Hidden among the kitchens of the emblematic Casino Marbellathe renowned chef Agustín Román, has been leading his kitchen for almost 20 years. Preserving the Mediterranean essence, his creativity is reflected in each of his dishes, fusing flavors and textures that leave no room for indifference and thus turning his cuisine into a unique experience. Restaurant Casino Marbella a must stop for the most select diners.
Where did you train as a chef? What was your first step in the world of gastronomy?
I acquired my "academic title as head chef" at the Escuela Convento Santo Domingo in Archidona. A place of which I have very good and beautiful memories. Although I have to say that, for me, this whole journey, what I am today and where I am today started in my grandmother's kitchen, although I didn't know it yet...
How were your first steps in Casino Marbella?
For me, it was a challenge to fit young and new concepts into a traditional and consolidated cuisine such as that of the Casino Marbella restaurant. Thanks to the continuous support of Javier Burgués (manager of the Casino Marbella), the Casino has become my home.
How is your team formed?
I have a young team of 14 people between kitchen and cleaning. In a profession that in the past only had room for men, here, more than half are women. I have grown up among women, and that is why I support them and feel very comfortable working with them. I am very lucky to have this team.
What type of gastronomy characterizes you?
Restaurant Casino Marbella welcomes a wide variety of public, from more than 130 different nationalities. Therefore, we try to have a varied, international and fun cuisine, always taking care of the quality and above all the taste.
What is the "Malaga touch" that you give to your dishes?
Everything we do is influenced by what we are and what we have lived. Born in Malaga, almost without realizing it, everything I do has something of "my home". From typical dishes such as Viña AB, to the way of making fried food, or the use of local ingredients.
What are your star dishes?
We update the menu seasonally, and in all of them, there is always a star dish. In the current menu, gyozas are undoubtedly the protagonists.
What trends current introduces in the menu of Casino Marbella?
I like to play and make cooking an unforgettable experience for the diner. I tend to set challenges, such as trompe l'oeil (dishes that are not what they seem), mixing sweet and savory, hot and cold, with no shortage of textures, foams and airs.
How is the experience of having worked in so many Michelin-starred restaurants? Has working in these places opened interesting doors for you?
Very enriching. You learn a lot. On the one hand, the work system, the organization, the accuracy and perfection in each preparation and on the other hand, you learn the latest techniques that arise or use ingredients that you have not seen and that you could not see in most restaurants. It "opens your head a lot..."As in any other profession, working with the best means always being prepared....