At Tribeca, I cook with a strong focus on seasonal produce, specialising in fish and shellfish from the Gulf of Cádiz. Much of the fish that reaches my kitchen comes from our own fleet, which uses traditional fishing methods and respects the biological cycle of each species.

My career has taken me through very different kitchens and places. From France, I learned technical precision and respect for the product; from the United Kingdom and the United States, a more contemporary approach to running a restaurant; from China, a different perspective on gastronomy; and from Madrid’s Teatro Real, discipline and rigour in execution.

But my relationship with raw ingredients goes back much further. It comes from my family and from a way of understanding produce that, at Tribeca, begins at sea.

My brother, Eduardo Guardiola, is our direct link with the primary fishing sector, connecting Tribeca with the fleet and the fishermen who work on it, many of whom come from families that have been tied to the sea for generations.

That relationship allows me to understand the fish from its origin: where and how it was caught, its seasonality and the optimal moment for each species. My knowledge of butchery and fish preparation allows me to make full use of each fish and to give gastronomic value to parts that have traditionally been overlooked.

Working in this way also means preserving a craft that has been linked to the sea for generations and helping to ensure the continuity of fishing traditions and their transmission to future generations.

I cook honestly, without artifice or passing trends. With the support of my team, with one eye on tradition and the other on innovation, and with one very clear objective: that you eat well at Tribeca.

My absolute love of produce also leads me to seek out producers who understand the land in the same way that we understand the sea.

That is why, on our menu, you may find anything from confit red porgy to tripe; from Champagne to mezcal; from what I learned in Hong Kong or New York to what I continue to learn, every day, right here.

This is who I am. This is Tribeca.