Marco Moran

The Path

At Casa Gerardo in Prendes, Spain, the work is shaped by a single clear marker: fabada asturiana, identified as the star dish. Marco Moran’s role as Executive Chef sits inside that structure, where the menu is defined less by range than by repetition, discipline, and close control of a dish that carries the restaurant’s identity. In that kind of kitchen, the standard is not built once and left alone; it has to be maintained service after service.

The Work Today

The present tense of this job is practical: Marco Moran is Executive Chef of Casa Gerardo, and the post asks for continuity as much as direction. In Prendes, Spain, that means overseeing a kitchen where the demands are clear and the margin for drift is narrow. The work is fabada asturiana, and that focus gives the house its rhythm, with consistency and attention to detail doing as much work as any change on the menu.

Signature

Marco's signature dishes include Fabada asturiana. At Casa Gerardo, fabada asturiana is not treated as an accessory; it is the dish singled out as the star. That places Moran’s signature in the realm of stewardship as much as style. The craft here is in holding a preparation steady, keeping its place at the center of the restaurant, and meeting the expectations that come with a dish that defines the house.

In Their Words “In our case, we have a preparation that is a little special because the percentage of milk is very high.” “My day-to-day is exactly the same as that of a newly opened restaurant.” The first remark points to a preparation with a specific character; the second describes a pace of work that remains as alert and exacting as day one. Taken together, they frame Moran’s kitchen as one built on precision and sustained pressure, where the daily standard does not relax just because the restaurant is established. At Casa Gerardo, that approach supports both the star dish and the broader discipline around it.