i. Biography
At Suru Bar in Barcelona, Executive Chef Carles Morote brings a long apprenticeship into a cooking style built on control, touch, and measured force. The work reads as Modern Spanish-Japanese yakitori tapas, but the point is not fusion for its own sake; it is a practical grammar of heat, texture, and precision. Morote keeps the lineage explicit — “I worked 11 years at Gresca and learned everything from Rafa Peña” — and that plain accounting of influence gives the food its authority.
The Climb
Today, Carles Morote is Executive Chef of Suru Bar.
Today
As Executive Chef at Suru Bar in Barcelona, Morote is known for Modern Spanish-Japanese yakitori tapas. The description is compact but useful: skewered heat and Japanese reference points, translated into the social scale of tapas rather than the fixed sequence of a tasting menu. The result is not decoration. It is a style where technique is registered through handling, timing, and finish. The clearest entry point is the plate. *Piel de pollo* is built as a texture exercise: chicken skin rendered into a brittle sheet of poultry flavor, often finished with caviar or citrus. It moves from crackle to richness, using contrast as its main tool. *Mollejas* works through char, with sweetbreads carrying a caramelized crust and a creamy interior. *Hígado de rape* takes monkfish liver into a delicate preparation that points toward French saucier technique. In each case, the dish is organized around control of surface and interior rather than display. Taken together, those plates give Morote’s cooking a clear vocabulary: crackle, char, creaminess, sauce, salt, acid. The Spanish-Japanese idea is carried in the handling, not the label — in the way skin breaks, sweetbread browns, and monkfish liver is treated with restraint.
Signature
Carles's signature dishes include mollejas.
In Their Words “From him and also from Carles Gaig, with whom I was at the beginnings of Fonda Gaig.” “I worked 11 years at Gresca and learned everything from Rafa Peña.”
Recognition
Morote’s clearest recognition sits in the dishes now attached to Suru Bar. *Piel de pollo*, *mollejas*, and *Hígado de rape* are the markers that make the cooking readable, each one turning a specific product into a demonstration of texture and technique. The apprenticeship line is equally central: 11 years beside Rafa Peña at Gresca, plus the early Fonda Gaig period he connects to Carles Gaig. Those references are the framework around the present work, and they explain its discipline without adding more than the record supports.
Profile updated August 2026
FAQ
Asked of Carles
What is Carles Morote's current role?
As of 2026, Carles Morote is Executive Chef.
What is Carles Morote known for?
Modern Spanish-Japanese yakitori tapas.
