The youngest Spanish chef to be awarded a Michelin star
Víctor Torres’ passion for cooking started when he was a child,
in his grandparents’ kitchen. It was there that he first tried and fell
in love with salmorejo cordobés and tumbet mallorquín.
Over the years his passion grew until he realised he could not resist
his culinary urges and decided to make his passion his career.
Víctor studied at the famous Hofmann School and has worked in
such distinguished restaurants as Mugaritz (Spain), Michel Bras
(France), Fäviken (Sweden), Caelis (Spain) and Magnolias (Spain).
However, Víctor’s greatest achievement came in 2018 when, at the age of 25, he was awarded a Michelin star, becoming the youngest chef in Spain to achieve this accolade.
Now, with the support of a great team of culinary experts, his aim at Quirat is to capture the essence of each ingredient and deliver culinary creations that celebrate haute cuisine.
A team comes together when there is camaraderie
and a
shared mission
At Quirat, everyone that contributes to our mission is considered part of our team. We carefully select both our suppliers and our staff because we know the influence that everyone’s efforts has on quality.
Respect for cuisine is shaped by
respect for the land
As experts, we know that the land is the source of the culinary experience. That’s why we always value the natural cycle of life when producing our culinary creations and only use locally-sourced
and seasonal ingredients.
Thanks to the close relationship between our suppliers, our kitchen staff and our front of house staff, the dining experience we are able to provide is second to none.
The details that make the difference
We take the dining experience to its highest level by providing enhanced quality and exceptional service.
The whole process forms part of the experience
From preparation to the moment the dish is plated, each stage of the culinary process is given the same level of importance and considered an indispensable key to quality and experience.
