Spanish Chef Paco Morales (Instagram A/c: pacomoraleschef ) hails from Córdoba. He presently works as the head chef and proprietor of NOOR, a restaurant that was given three Michelin stars this year. His early gastronomic adventures were shaped by the abundant culinary customs of Andalusia. He received training in some of the most prestigious kitchens in the world, and over time, he progressively created his own distinctive style, which is centered on a close examination of Al-Andalus cuisine and history, combined with a love and respect for traditional cooking methods. His mission has always been to bring history to life on plates by using food to convey a tale.
Q.) Please share your achievements.
Chef Paco: During my career, I have received numerous major prizes, including NOOR, three Michelin stars, three Repsol Suns (gastronomic list for Spain), and recognition in world lists as OAD & the Best Chef awards. As a chef, I was also honored with the Prix au Chef de l’Avenir 2023. The commitment and diligence of my entire team is reflected in these accolades. Furthermore, NOOR has received recognition for its creative method of re-creating the golden age of Al-Andalus, which has raised the standard and established a distinct benchmark in the culinary industry. Since Paola Gualandi, head chef of Grupo Paco Morales’ joined the team in recent years, we have opened projects across the globe, including Dubai and Athens, where we are expanding NOOR’s creative universe. This has allowed us to take a decisive step into the global arena.
Q.) What are your thoughts on being one of today’s leading chefs?
Chef Paco: It is, of course, a big honor and a significant duty. Being acknowledged as a top chef entails celebrating and protecting our rich culinary history while continuously pushing boundaries of culinary innovation. I am inspired and passionate about my profession because of these two missions. I think that we, as chefs, have the ability to shape food culture. Being able to freely express our distinct culinary vision and receiving daily reservations at our restaurants, from diners who come to NOOR or any of our spaces to immerse themselves in this very personal “a thousand and one nights” dream, is an invaluable blessing.
Q.) Give us some more details about your restaurant “NOOR.” What sort of experience may visitors anticipate?
Chef Paco: We at NOOR provide a distinctive dining experience that takes guests to a bygone era with the flavors of Al-Andalus. Our menu is painstakingly designed to showcase the tastes and methods of many historical eras, from the Caliphate of Córdoba to the Nasrid dynasty. Our dishes, which are presented in a modern manner, blend superb flavors, harmony, creative presentation, and a captivating atmosphere that honors the diversity of our region’s culture. Every year, we take great care to meticulously craft and develop a brand-new menu that reflects a certain historical era for each season. The moment a diner enters NOOR, they gracefully enter a space-time adventure that enthralls them and makes them completely forget about the outside world.
Q.) How does your restaurant stand out from others of its kind?
Chef Paco: NOOR distinguishes itself with its inventive approach to creating from the past to the present and its commitment to historical culinary studies. We have a strong commitment to exploring and reviving traditional recipes and methods, which we subsequently modernize. We stand out from other restaurants with our distinct cultural approach, which offers a pleasurable and educational dining experience. I believe that all restaurants operating at our level have a unique proposition and, as the definition of the third Michelin star say, ‘worth a special journey.’ But in our case, we also offer this time capsule effect that we open each night to share with our customers. And I believe that is absolutely what sets NOOR apart.
Q.) Do you have a favorite Spanish meal that you believe should be known to everyone?
Chef Paco: The cold tomato soup from Córdoba known as “salmorejo” is one of my favorite Spanish foods. Made with ripe tomatoes, bread, olive oil, and garlic, it is a simple yet wonderfully tasty dish. Its rich flavor and simplicity make it the ideal exemplar of our culinary heritage. It’s a dish that should be known and enjoyed by all, as it perfectly captures the spirit of Andalusian cuisine.
Q.) What do you think this profession’s future holds?
Chef Paco: The culinary industry has a very promising future. I think there will be a persistent focus on local sourcing, sustainability, and the resurgence of traditional techniques and ingredients. Technology will be important as well, providing new instruments and techniques for efficient and creative cooking. Chefs will put more of an emphasis on crafting memorable dining experiences that tell a tale, engage patrons more deeply, and advance sustainability and wellbeing.
Q.) Could you please give a brief description of Andalusian cuisine?
Chef Paco: Rich and varied, Andalusian cuisine is distinguished by the use of premium, fresh ingredients including seafood, olive oil, and a wide range of vegetables. It draws inspiration from Moorish, Jewish, and Christian culinary traditions, all of which have a strong historical influence on the cuisine. The meal is well-known for its vivid colors, strong flavors, and dishes like tortillas de camarones, gazpacho, and salmorejo—not to mention the variety of ways this region prepares seafood. It highlights harmony and simplicity, letting the foods’ inherent flavors comes through.
Q.) You have established a new restaurant in Dubai; could you tell us a little bit about it?
Chef Paco: Yes, I’m really looking forward to this new endeavor in Dubai. Restaurant QABU by Paco Morales has been open since February 2024 in one of Dubai’s top hotels and recently included in the Dubai’s Michelin guide. QABU reflects NOOR’s philosophy by introducing the essence of Al-Andalus cuisine to a receptive and undoubtedly highly connected audience, particularly with this culture. It’s an incredible honor and personal challenge to work in a place like Dubai, where the majority of the world’s top chefs are currently based and working on incredible projects.
Q.) Any guidance for the aspiring chef?
Chef Paco: I advise prospective chefs to have a strong sense of passion and dedication. Always respect the ingredients and customs, and never stop learning and exploring. Being creative, working hard, and having a strong appreciation for the culinary arts are all necessary for success in this profession. Stay true to your goals and never stop aiming for excellence.
By: Rida Khan (Aviation Author)
Instagram A/c: aviationauthor.ridakhan
