Chef
Juan Pedro Secadura
- Discipline
- Chef
- Based in
- Córdoba, Spain
i. Biography
Juan Pedro Secadura is chef at Casa Pepe de la Judería in Córdoba, Spain, where salmorejo cordobés sits at the center of his work. The dish itself is built from ripe pear tomatoes, extra-virgin olive oil, stale bread and garlic, then finished with Iberian ham shavings and crispy almonds. In Secadura’s hands, it stays legible as a regional classic while gaining a tighter, cleaner read: familiar structure, disciplined execution.
The Climb
Today, Juan Pedro Secadura serves as chef of Casa Pepe de la Judería and chef of Casa Pepe, a dual role that places the same standard across both kitchens. The progression into those posts points to consistency more than spectacle. In practice, the work reads as measured and exacting, the kind of cooking that relies on timing, instinct and respect for what belongs on the plate.
Today
The current roles place Secadura in Córdoba, Spain, across Casa Pepe de la Judería and Casa Pepe, keeping his cooking anchored in the city’s own culinary language. At both houses, the food moves between memory and immediacy, using Andalusian references that are direct rather than decorative. At Casa Pepe, his cazón en adobo is described as a fine, crispy Andalusian fry. The description fits the dish’s purpose: crisp, salted by the sea, and built to be eaten without fuss. Salmorejo cordobés remains the other fixed point, dense and brick-red, carrying tomato sweetness with the weight of bread and oil.
Career - chef — Casa Pepe de la Judería - chef — Casa Pepe
Signature
Juan's signature dishes include salmorejo cordobés. The dish is tied to Secadura because it shows the line he works: ripeness, balance and restraint. The detail sits in the tomatoes, the emulsion, and the final garnishes, all of which keep the bowl within the bounds of the tradition while sharpening it through care.
In Their Words “Always try to choose the ripest ones, so the salmorejo comes out a deeper red.” “Let it stay there for about six hours so it can absorb all the flavors.”
Recognition
The recognition here is dish-based rather than ceremonial: salmorejo cordobés in one kitchen, cazón en adobo in the other. That pairing places Secadura firmly within the daily life of Casa Pepe de la Judería and Casa Pepe. His standing comes through in the way these plates continue to circulate, and in how his name is linked to the flavors that define them.
FAQ What is Juan Pedro Secadura known for? Juan Pedro Secadura is known as chef of Casa Pepe de la Judería in Córdoba and for salmorejo cordobés made with ripe pear tomatoes, extra-virgin olive oil, stale bread and garlic. What are Juan Pedro Secadura's most notable roles? His most notable roles are chef at Casa Pepe de la Judería and chef at Casa Pepe, both in Córdoba, Spain. Who is Juan Pedro Secadura? Chef at Casa Pepe de la Judería. Where is Casa Pepe de la Judería based? Córdoba, Spain.
