Portrait of Keco Martínez-Anglés Flores
i. Biography
Beginnings
At El Cel de les Oques in Terrassa, Spain, Keco Martínez-Anglés Flores held chef, director, and owner in the same house. That combination matters in the kitchen: it ties the menu to the room, the pacing to the dining room, and the decisions behind both to one point of view. That same concentration carries into Vapor Gastronòmic in Terrassa, Spain, where Martínez-Anglés Flores works as Executive Chef while also holding chef and owner responsibilities. The line from one house to the next is not a reset; it is a tightening of control around product, heat, and the daily rhythm of service.
The Rise
At Vapor, the cooking is built on creative freedom, informal dining, charcoal grilling, and fresh local seasonal produce. Mediterranean influence sits inside that frame, with regional traditions and contemporary techniques working on the same plate instead of competing for space. Charcoal-grilled and smoked dishes define the house style, especially when they begin with regional ingredients. In Martínez-Anglés Flores’s hands, smoke functions as structure, not garnish. The charcoal grilled wild fish of the day is the clearest example of that approach, anchored in the market and driven by the grill.
Today
The current menu at Vapor Gastronòmic moves between land, sea, and Catalan memory without leaving the logic of fire. Iberian shoulder cooked two ways with mustard sauce brings richness and contrast into one dish, while Mediterranean grilled rock mussels keep the kitchen tied to the coast. Grilled cod with chickpea pil-pil pairs a delicate fish with the depth of legumes and sauce. Smoke is handled with the same control. Vapor-style lightly smoked steak tartare brings a raw preparation into the orbit of the grill without losing its clarity. Traditional roast cannelloni with trumpet mushroom béchamel turns toward comfort and inheritance, with the mushroom adding an earthy note. Smoked creamy vanilla flan with chantilly carries that same method into dessert, where sweetness, dairy, and smoke stay in balance. Across the menu, Martínez-Anglés Flores’s authorship is expressed through method rather than display.
Signature
Keco's signature dishes include charcoal grilled wild fish of the day, Iberian shoulder cooked two ways with mustard sauce, Mediterranean grilled rock mussels, grilled cod with chickpea pil-pil, and Vapor-style lightly smoked steak tartar.
FAQ What is Keco Martínez-Anglés Flores's current role? Keco Martínez-Anglés Flores is Executive Chef. What is Keco Martínez-Anglés Flores known for? Charcoal-grilled and smoked dishes built around regional, local ingredients.
