Read about the life and works of this Spanish restaurateur
We meet José Pizarro, the entrepreneur behind the formidable José by Pizarro at Conrad Abu Dhabi Etihad Towers.
Please share your story and how your love of food and cooking came into being
I’m the youngest of three siblings and grew up in a small place called Talaván, in central-western Spain. My parents, Isabel and Antonio, ran a farm, which had been in the family for generations, and were constantly busy. Mum had little time for herself but her one love was cooking, which was just for her. Despite the aromas permeating the home and inviting me into the kitchen, Mum would have none of it and never allowed me or anybody else in.
When did you to embark upon your culinary journey?
Farm life wasn’t really for me; It was super hard work and I preferred partying. However, my father said to me ‘it’s go and study or farm life’. So I embarked on a journey to become a dentist technician and although I passed, it was really not for me at all. I began working in a traditional rotisserie in Cáceres and loved every minute of it. I knew this was me and immediately enrolled on a cookery course. I started at the very bottom but now it was clear that I wanted to be a chef.
Did you train with anybody famous?
I relocated to Salamanca and at a culinary week I met Julio Reoyo, the chef who ran El Chapín de la Reina, a Michelin-starred establishment in Madrid. I followed him to the Spanish capital and worked with him at El Chapín, before eventually being appointed head chef of Reoyo’s new restaurant, El Mesón de Doña Filo. It was here that I learned about la nueva cocina.
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How did you end up in London?
By chance through an English friend. Even though I spoke no English, I relocated to the British capital and was simply amazed by the diversity. Not knowing the language held me back, so I decided to try a Spanish restaurant, Gaudi, in East London, which was serving Spain’s nueva cocina and had lots of fresh ideas.
Tell us more about your journey in London
I was made sous-chef at Gaudi; however, I felt that London was not ready for Spain’s new cuisine. The people didn’t really know how to enjoy proper jamón, proper chorizo. I realised that if you wanted to get ahead in this immense and diverse city, it was important to go back to the Spanish roots, back to simplicity, to quality and flavour.
This led me to becoming head chef at Eyre Brothers, a tapas restaurant in London’s Shoreditch creating traditional Spanish and Portuguese food.
After two years, I was approached by Brindisa, one of the restaurant’s suppliers, about opening a restaurant. The partnership lasted eight years and we focused on cuisine that really showed off the ingredients. Opening in Borough Market, the restaurant was a huge success.
When did you decide to go it alone?
Three or four years after we opened in South Kensington and Soho, I started to think that I wanted to start making my own decisions and thought it was time for me to have my own place.
In 2011, I opened José, a small tapas bar in Bermondsey, and included an open kitchen where diners could see how the food was cooked. I didn’t expect to make money, but it was a huge success and is still open today.
In 2015, I opened José Pizarro, in Broadgate Circle in the City. Today, I have expanded to Conrad Abu Dhabi Etihad Towers, where, along with all my restaurants, I showcase simple, seasonal ingredients, with some locally sourced in the UAE, and the very best of authentic Spanish cuisine.
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