Chef
César Marquiegui
- Discipline
- Chef
Portrait of César Marquiegui
i. Biography
The working base at Nou Manolín in Alacant is product-led Spanish cooking: seafood, shellfish, the huerta, and meat when the cut earns its place. In César Marquiegui’s kitchen, Executive Chef means holding that line with clarity rather than complication. His own description is exact: “Nuestra oferta está basada principalmente en el pescado, en el marisco y en la huerta, eso no quita para que tengamos una buena oferta en carnes.” The discipline is in selection, restraint, and service, not in excess technique.
The Trajectory
Madrid kitchen training gave the craft its first professional structure. As Ayudante de cocina at Hotel Miguel Ángel, César Marquiegui entered through the work that builds timing, mise en place, station discipline, and service rhythm under pressure. Responsibility widened through chef roles at Jockey and later Príncipe de Viana. Those Madrid years matter less as résumé decoration than as the base for a style that depends on order, product judgment, and a steady hand in classic service. Long tenure is a technical fact in restaurant cooking. Since 2001, César Marquiegui has been Jefe de cocina of Nou Manolín, maintaining continuity in a house defined by seafood, shellfish, and market produce. Since 2019, as chef ejecutivo / director de cocinas of Grupo Gastro Nou, the work has extended from execution to kitchen direction, standards, and group identity.
Where They Are Now
The current post at Nou Manolín is rooted in Alacant’s daily materials: Mediterranean seafood and the vegetables of the surrounding market culture. As Jefe de cocina and Executive Chef, César Marquiegui works inside that local grammar, where the strongest plates depend on procurement, cut, timing, and restraint before any decorative move. The broader role at Gastro Nou in Alicante applies the same product-first standard across a wider kitchen framework. Marquiegui’s description of taste stays practical and cut-specific: “Soy bastante clásico, y me gusta mucho el chuletón, creo que a partir de la cuarta costilla del lomo alto es donde encontramos el mejor corte.” That is a cook’s way of reading pleasure through anatomy, selection, and respect for the product.
Career - Jefe de cocina, Nou Manolín, Alicante (2001–present) - Chef ejecutivo / director de cocinas, Grupo Gastro Nou, Alicante (2019–present) - Ayudante de cocina, Hotel Miguel Ángel, Madrid - Chef, Jockey, Madrid - Chef, Príncipe de Viana, Madrid
Awards and Standing
Recognition in this profile is tied to responsibility, duration, and the trust required to hold a product-led kitchen over time. César Marquiegui’s public distinction sits in his role at Nou Manolín and his executive kitchen role at Gastro Nou: years of service, command of Spanish produce, and the ability to shape a kitchen identity around seafood, shellfish, the huerta, and precise treatment of meat.
FAQ What is César Marquiegui's present role? César Marquiegui is Executive Chef. Where did César Marquiegui work before? Earlier in their career, César Marquiegui worked at Hotel Miguel Ángel, Jockey, and Príncipe de Viana.
