Rocio Siso-Gurriaran

IN THEIR OWN WORDS:

I’m from a small town in Galicia, Spain. I feel lucky to have grown up in a part of the world where food and wine are important and sitting down to enjoy them with family is a part of daily life. My grandpa and dad were in the wine business and the house where I grew up is part of the winery. O Barco, my hometown, is in a valley and I was always aware of not being able to see the horizon. Except in the summers when my family would go to a beach town in the Rias Baixas where I would look over the Atlantic Ocean and dream of one day living in California. I earned a bachelor’s degree in Art History at Universidad de Salamanca and worked my way up from an unpaid intern breaking down chickens outside in the rain to Sous Chef at a Casa Marcelo in Santiago de Compostela. Marcelo earned two Michelin stars but was more interested in creating good food than the popularity that came with the stars, so he gave them back. My philosophy about food is influenced by my time with Marcelo and, like him, I care much more about using quality ingredients and making delicious food than awards or recognition. I moved to San Diego in 2001 and was the Sous Chef at Tapenade, The Smoking Goat, Cavaillon, and most recently Nine-Ten. In 2013/14, I was the chef at MIHO when Kevin and Juan were transitioning from operating food trucks to becoming the amazing company it is now. I’m so proud to be back and to be leading the culinary team at this company that I care so much about.

WHERE DO YOU FIND INSPIRATION?

I find inspiration almost everywhere. Mostly from reading books and other publications not strictly related to food. I also find inspiration in traveling and eating out as much as I can here in San Diego and when I visit other places. Local places that always inspire me are Chino Farms and the farmers market cooler at Specialty Produce. Talking to other Chefs is another source of inspiration.

FAVORITE MEMORY IN THE KITCHEN?

When I told Marcelo that I knew he’d never put a girl to run the pass. The next day, I worked right next to him and ran the pass every day until I left.

WHAT ARE YOU HAPPIEST DOING, WHEN YOU’RE NOT WORKING?

Enjoying a glass of good wine at home with my wife and two dogs.

RAPID FIRE

HAPPY HOUR: A gin martini, extra shaken, with three olives. ‘Cuz I’m from Spain and we like aceitunas.

ON SUNDAY MORNING, YOU CAN FIND ME: At the dog park.

LAST THING YOU ATE: Marcona almonds.