Chef

Josep Moreno

Discipline: Chef
Venue: Deliranto · Restaurant

Portrait of Josep Moreno

i. Biography

In Salou, Spain, contemporary cuisine is treated at Deliranto as a narrative structure as well as a technical one. The Spanish founder and head chef Josep Moreno uses the meal as a controlled sequence: courses are built to carry mood, rhythm, texture, anticipation, and sensory shift, not only flavor. The restaurant’s regularly evolving menus are part of that method, keeping the work in motion while holding to a recognizable creative frame. Literary reference functions as mise en place for the restaurant’s point of view. In Moreno’s cooking, Lewis Carroll, Antoine de Saint-Exupéry, Frank Baum, Charles Dickens, and Michael Ende supply an imaginative register tied to invented worlds, childhood, peril, tenderness, and altered logic. Here, contemporary cuisine is used less as a neutral format than as a language for illusion, emotion, and discovery, with the meal organized in chapters rather than as a simple run of plates.

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The Climb

A kitchen in a tourism-driven city works inside a larger hospitality system, and Moreno’s roles connect both scales. As founder and head chef of Deliranto, he defines the restaurant’s culinary direction from within the service. As president of Associació d'Empresaris d'Hostaleria (AEH) de Salou, he also works in the broader restaurant, hotel, and travel economy of Salou. The restaurant’s authorship rests on a contemporary, theatrical, story-led format rather than on a fixed menu as a static statement. Moreno’s work uses change as part of the craft: menus can evolve, shift emotional tone, and still remain legible as the same kitchen’s voice. His position with Associació d'Empresaris d'Hostaleria (AEH) de Salou places that individual restaurant practice within the collective life of local hospitality.

The Work Today

Today, Moreno is founder and head chef at the restaurant in Salou, Spain. A story-led meal needs a frame before it needs ornament. There, the title of the experience sets terms for the guest: the evening may use the rules of fable alongside the grammar of fine dining. Contemporary cuisine supplies the material, while narrative gives the meal its architecture. The literary references attached to the restaurant are not incidental decoration. Lewis Carroll, Antoine de Saint-Exupéry, Frank Baum, Charles Dickens, and Michael Ende point toward dream logic, innocence, darkness, and staged encounter. Within that register, the kitchen asks the senses to work in sequence: sight, aroma, temperature, texture, and the pause before the next course. An evolving menu is central to maintaining that structure without repeating the same gesture. Moreno uses movement in the menu to return to wonder from different angles. The aim is a complete passage through the meal, with contemporary technique serving the tale rather than standing apart from it.

Career - Founder and head chef — Deliranto, Salou, Spain - President — Associació d'Empresaris d'Hostaleria (AEH) de Salou, Spain

Awards and Standing

Josep Moreno has received The Best Chef Awards: One knife. Recognition for Deliranto includes One Michelin star and One knife. For a restaurant built around narrative contemporary cuisine, those honors mark peer and guide acknowledgement of a format where sensory design, literary reference, and menu evolution are part of the craft system.

FAQ What is Josep Moreno's current role? Josep Moreno is chef at Deliranto — Contemporary. What recognition has Josep Moreno received? One Michelin star for Deliranto. What is Josep Moreno known for? Contemporary cuisine and modern cuisine.