Jordi Vallès of MOSAICO and SALERO (Now Closed)
Jordi Vallès is among a select few chefs in the United States presenting, in an authentic manner, the new style of Spanish cuisine. As Executive Chef at Mosaico and Salero restaurants in Miami, Chef Vallès respects the culinary traditions and methods of Spain, blending them with new techniques and technology.
Born and raised in Barcelona, Jordi Vallès knew from a young age that food would be a part of his life. Early memories of learning how to pick ingredients and blend them into dishes inspired him to continue down the path of culinary training by attending and graduating from the Escola D’Hostaleria de Sant Ignasi in Barcelona in 1994. Further studies led to his certification from the Catalonian Association of Sommeliers in 1995.
Vallès is one of a few chefs who trained with the three major architects of the culinary revolution in Spain, all of whom have Michelin stars. Vallès began his career under the tutelage of Pedro Subijana (Akelarre restaurant, San Sebastian) and continued to develop his skills under Juan Mari Arzak (Arzak restaurant, San Sebastian), finally achieving the position of Chef Poissonnier at El Bulli (Roses, Spain), under the direction of Ferrán Adrià.
After these seminal experiences in Spain, Vallès began working abroad for The Ritz-Carlton. Here was his opportunity to work in different parts of the world and to incorporate new flavors and textures into his cuisine. As chef at two five-diamond restaurants at the Ritz-Carlton Cancun (The Club Grill and The Fantino) he continued to refine his culinary skills. He arrived in the United States as part of the team hired to open the Ritz-Carlton Key Biscayne.
His next pivotal decision was that of joining Mosaico and Salero and bringing his experience, inspiration and the new Spanish culinary revolution to Miami. This new wave of cuisine creates original textures and sophisticated flavors that are gently teased from well-known foods by using high-tech kitchen equipment. Vallès shares his professional training with his staff, continuously teaching and inspiring, insisting on organization, cleanliness, and positive attitudes in the Mosaico and Salero kitchens.