i. Biography
“I try to create an honest cuisine with no tricks. A cuisine which gives satisfaction and pleasure.” In the kitchen at Restaurant Atrio in Cáceres, Spain, that sentence functions as a production standard: flavor first, technique kept in service, pleasure treated as part of the work rather than an afterthought. For Toño Pérez, Chef de Cuisine at Restaurant Atrio, honesty reads as discipline — a cooking stripped of misdirection and built for direct satisfaction.
Career Arc
Training across Madrid, Brussels, and elBulli gave the craft a wider register before it settled into Cáceres. Early in his career, Toño Pérez sharpened his craft through formative training experience at Jockey in Madrid, training experience at Jean Pierre Bruneau in Brussels, and training experience at elBulli. The long-form work is Atrio. Since 1986, Toño has been co-founder, chef and owner of Atrio, the defining address of his culinary life.
The Work Today
The current cooking is described through precise pairings and inherited forms: broth and shellfish, tail and truffle, trotters and caviar, partridge and regional form. Each title sets a clear technical problem — concentration, texture, richness, or local memory — without needing ornament.
Career - Co-founder, chef and owner — Atrio, Cáceres, Spain (1986–present) - Training experience — Jockey, Madrid - Training experience — Jean Pierre Bruneau, Brussels - Training experience — elBulli
Signature
Signature dishes include Egg poached with olive oil, Pork cheek, and Partridge Alcántara style.
Honors
Recognition has followed the long build at Atrio. Toño's honors include Third Michelin star for Atrio (2023).
FAQ What role does Toño Pérez hold? Toño Pérez is Chef de Cuisine at Restaurant Atrio. Where did Toño Pérez work before? Earlier in their career, Toño Pérez worked at Jockey, Jean Pierre Bruneau, and elBulli. What recognition has Toño Pérez received? Third Michelin star for Atrio (2023).
