Quique Barella
Oliva Nova has appointed chef Quique Barella as the gastronomic director with the aim of elevating the quality of the resort’s diverse culinary offerings.
Quique Barella (Grao area, Valencia, 1974) is no stranger to haute cuisine.
Trained at the Catering School in Castellón, his first steps were cautious.
His first clients include renowned establishments such as El Celler de Can Roca and the unforgettable Ca Sento. He later served as head chef for the El Alto, Colón group (2003-2006), and from 2013 to 2016, he started his own project (along with his partner, Elsa Fuillerat) at Q de Barella, a venue located in the city of Valencia. Over the years, and without stepping away from his kitchen activities, Barella has taken on other roles bordering the world of gastronomy and business. From his position as executive chef for the El Alto group to his work as gastronomic director for other culinary projects such as Gastroadictos and Recaba.
Since last May, Quique Barella has brought to Oliva Nova his expertise, a resort that boasts up to fifteen venues offering a wide range of culinary proposals. The Valencian chef has begun to contribute to these establishments after accepting the resort management’s offer: “The holding conveyed the project’s objectives to me, and I was immediately excited. When you pile up a wealth of knowledge and expertise, you don’t stop being a chef, but you add other dimensions such as management because at the end of the day, restaurants are also businesses.”
A DISTINCTIVE AND UNIQUE PERSONALITY
Upon his arrival at Oliva Nova, Barella found a range of establishments with a well-established background and a well-trained team, an expected aspect with which Barella feels comfortable, as the chef himself states: “I have been fortunate enough to find well-trained professionals with experience who have offered their support from the very beginning.”
The objective regarding Oliva Nova’s gastronomic offerings is none other than “to achieve a leap in quality at each point of sale through a distinctive and unique personality,” asserts Barella, while also aiming to “position the resort as a leader in the gastronomic scene of the Valencian Community.”
The intention of the new gastronomic director is to attract both the public from nearby towns (Oliva, Gandía, Dénia…) and from cities within a radius from Alicante to Valencia. “With the venues we have and our culinary proposal, I believe we have more than enough quality to attract these audiences,” Barella confidently states.
The ultimate goal for the chef is as simple as it is understandable: “That the customer, regardless of the venue, leaves happy and with the desire to return to enjoy our cuisine.”
FIRST STEPS
The project developed by Barella has already completed its first phase, in which he has made contributions to Wine&Tapas, a venue where new hot dishes and cocktails have been introduced to the menu.
Aura is the restaurant where Barella aspires to incorporate a signature cuisine: “At Aura, we will gradually integrate touches of the new proposal I want to implement. We can’t make drastic changes; a transition is needed since there are regular customers who have been coming for years. But by analyzing the menu, if we find untouchable dishes, they will remain.”
Barella’s proposal is primarily anchored in the trust in locally sourced products. Regarding the seafood supply, the resort works with top-quality suppliers from the Dénia fish market or the Xàbia fish cooperative. For the chef, this product is a guarantee of success for all palates. “At Oliva Nova, we have both national and international diners and if the menu proposal is of high quality, I’m sure customers will enjoy it. For the international guests, you can add a touch of novelty, but they expect to discover and enjoy our Mediterranean cuisine.”
Finally, Barella acknowledges that he is facing a significant challenge, given Oliva Nova’s history, but he is confident in meeting it with assurance: “I am aware of the establishment I work for, so I understand the expectations are high. The goal at the resort is to achieve excellence, and to do so, we need hard work, dedication, and a team that is up to the challenge.”
“This small casserole of Iberian pork meatballs that we stew in their own juices is served with a smooth potato cream. We add a crunchy touch with potato chips and enhance the flavour of the Iberian pork with a veil of marinated pancetta.”
“The glass bread toast with figatell, aubergine and old mustard is a nod to the area that is full of contrasts: the crunchiness of the glass bread, the softness of the aubergine, the kick of the figatell… all these combined in a bite for bon viveurs.”
Quique Barella is committed to the most deeply-rooted and local culinary traditions. “The typical cocas of the Marina, made to order: flame-roasted eggplant with truffled sheep cheese. Or another one with a classic filling that never fails: Mallorcan sobrasada with brie cheese and honey for that sweet contrast.”
“A touch of distinction has been added to our traditional ensaladilla with soufflé bread”.
Oliva Nova gastronomic proposal
During the high season, the resort has fifteen points of sale, including four venues related to equestrian activities from October to April.
Some of the restaurants that stand out are as follows: El Olivo, located in the hotel; Don Giacomo, specialised in traditional Italian cuisine; Wine&Tapas, offering a more casual gastronomic proposal or Aura, a restaurant under the direction of Quique Barella that aspires to become a reference for signature cuisine.
