Sometimes know as 'the father of Spanish cooking in the UK', José Pizarro has lived in this country for 11 years and in that time has worked at some of London’s most prestigious Spanish restaurants including Eyre Brothers and Gaudi. Latterly he has been the head chef and co-owner of the critically acclaimed Brindisa Tapas Kitchens in London, which have all received rave review since opening. José has now left Brindisa to pursue his own career.
José was planning to become a dental technician in Spain but realised his love of food was bigger than his love of dentistry and completed one year of catering school in Cáceres before working in a restaurant local to his home town. In 1997 Pizarro moved to Madrid to the award-winning Meson de Doña Filo where he cooked nueva cocina and began his love affair with fresh, brightly flavoured dishes.
José is lucky enough to live near Borough Market – home of some of the most wonderful meat, fish cheese and vegetables in London – and the site of the first Brindisa restaurant. This cooking saw a return to basic, rustic recipes using simple, fresh ingredients cooking perfectly. Jose has appeared on BBC1’s Saturday Kitchen and UKTVFood’s Market Kitchen - and his first book ‘Seasonal Spanish Food’ was published last Autumn by Kyle Cathie to great critical acclaim. The book has been translated and printed for other markets too, such as the US and Holland. It has even been translated into Spanish for the people of Spain.
Earlier this year, Pizarro was shortlisted for an IACP award in the US, which recognises the best in cookbook talent. In June 2010, he was Guest of Honour at acclaimed chef Jose Andres’ restaurant Jaleo, in Washington DC. He also be appeared at the Rioja and Spanish food festival Tapas Fantasticas in London’s Potters Field Park on Friday 25 – Sunday 27 June.