Quique Dacosta, one of Spain's most prestigious chefs, recently addressed the culinary world during his appearance on the radio program En clave de Rhodes. Known for his Michelin-starred restaurants and significant role in avant-garde cuisine, Dacosta discussed various elements of gastronomy, including the controversial partnership between fellow chef Dabiz Muñoz and Burger King.
Muñoz, who operates the acclaimed restaurant DiverXo, launched the King Dabiz menu, bringing high-end culinary flair to the fast-food sector. This initiative, which featured gourmet burgers crafted by Muñoz, was sold for several months and sparked criticism from several chefs. Many felt it was inappropriate for Muñoz, whose reputation is built on fine dining, to design items for such a mainstream brand.
During the program, host James Rhodes provoked discussion about how different the culinary world is now compared to the time when Dacosta began his career. He noted, "Now everyone can understand you can aspire to become a chef with three Michelin stars and attend galas," to which he was quickly redirected to the subject of Muñoz's collaboration.
Dacosta acknowledged the societal changes influencing chefs today, articulately stating, "They are consequences of all this social recognition" now associated with the profession. The conversation pointed to the evolution of culinary careers—from less recognition to the ambition of Michelin stars, reflecting broader changes within the industry.
Facing the criticism of the King Dabiz menu, Dacosta chose to respect the decisions of his colleagues. He shared, "I believe we can agree or disagree on whether to do this or not. I respect the decisions of each of my colleagues as long as they don’t harm others." His words resonate with the idea of individual choice within the culinary field.
James Rhodes expressed discomfort with the idea of high-profile chefs like Muñoz lending their names to fast food, saying, "A bit of this gives me the creeps," capturing the sentiments of traditionalists within the industry. Dacosta, empathetic yet constructive, added, "I understand Muñoz brings some improvement to the company and achieves some kind of advancement, culinary-wise." This shows his nuanced view on the intersection of high-end and fast food.
Through this interview, Dacosta has opened a dialogue around contemporary culinary practices and the blending of high cuisine with fast food chains. While some chefs may find this trend troubling, others, like Muñoz, see it as an opportunity to innovate and reach broader audiences.
What remains clear is the respect Dacosta has for Muñoz, acknowledging his talent and the daring nature of such collaborations. The food industry continues to transform, and as Dacosta suggests, these changes are reflective of how society views and values chefs today. The future of cuisine may very well lie at the intersection of tradition and innovative commercial partnerships.
