Roberto Capone: Innovation, Passion and the Quest for the Perfect Gastronomic Experience

Passionate about good cooking, Italian chef Roberto Capone has left his mark on the area known as Sierra Norte of Madrid with his restaurants “La Antigua Tahona” and “La Posada del Campanario”, where for more than 30 years he has turned seasonal products into authentic delicacies.

With an international career that has taken him to more than a dozen restaurants around the world, he has been recognized with the Five Stars of Italian Cuisine (Stella D’Italia) as Italian Cuisine Master Chef, an award for his efforts to keep authentic Italian cuisine alive.

His cuisine is a Mediterranean fusion where Italy and Spain go hand in hand, always with first-class ingredients and a simple but flavorful preparation. Extroverted and spontaneous, Roberto invites us to discover, in his style, the passion and secrets of good food.

Cooking is love, passion and respect for the product

Roberto, after so many years in gastronomy, what is it that still excites you the most about cooking?

Everything. Cooking is a world in constant evolution, and that is precisely what excites me the most. I study and update myself every day to stay abreast of the latest trends, not only in new recipes, but also in technology applied to gastronomy and innovative equipment. In this profession, adapting is key; you have to always be one step ahead to not be left behind.

In addition, I am very excited about #IACapone, an artificial intelligence-based system that we have developed to optimize kitchen management. With this tool, I will not only be able to help monitor stocks and purchase prices, but also carry out costings and establish work protocols with greater precision. In short, it is a way to contribute to managing the fourth dimension, time, to make day-to-day work in the kitchen more efficient. Being able to provide innovative solutions to gastronomy and facilitate the work of so many professionals is something that deeply motivates me.

If you had to choose just one dish as your favorite, which one would it be and why?

You won't believe it! he says with a big smile that lights up his face. "A good plate of macaroni and tomato. But, of course, not just any pasta or any tomato. A good pasta and a well-cooked tomato can transform a simple dish into a real delight.

Lately, I have also become a big fan of Sancocho Dominicano, a thick and comforting soup, loaded with tubers, legumes, avocado and various meats, which is usually accompanied with rice. It is a dish that reflects the soul of Caribbean gastronomy, full of flavor and tradition."

I feel incredibly lucky with my life and, after the scare of the small stroke a few years ago, I have learned to value even more those small pleasures that make our days great. Sometimes, happiness is found in the simplicity of a well-made dish and in the enjoyment of each bite.

You have been recognized with numerous awards and with the Five Stars of Italian Cuisine. What do these recognitions mean to you?

It is a great pride. Having your work recognized in this way is always an honor and a motivation to continue evolving in the kitchen. These awards represent the effort, dedication and passion that I put into each dish, as well as the constant commitment to excellence. Knowing that your career and creativity are valued at this level is a great satisfaction and a drive to continue innovating. In addition, being invited to prestigious events such as 'The Epicure by Paradisus' by Meliá Hotels International in Punta Cana, alongside chefs of the stature of Germán Ortega (Michelin Star) and Leandro Díaz (renowned Dominican chef), is an incredible opportunity to share knowledge, inspire myself and continue growing in this exciting gastronomic world. Being trusted to be part of these events fills me with gratitude and reaffirms my passion for cooking.

Do you think that age is a disadvantage for a chef, as it is in other professions, or does it bring experience and value to cooking?

As in almost all professions, age can be a challenge in the kitchen, especially in the demanding world of haute cuisine. Nowadays, it is common to see executive chefs in their early 30s, although with lower salaries than previous generations, which could be one of the reasons behind this change. However, the experience that time brings is still invaluable in the kitchen, as it allows for greater technical maturity, leadership and a broader vision of the profession.

Of course, this does not mean detracting from youth, quite the contrary: their creativity, energy and ability to learn are essential for the evolution of the sector. I deeply admire these qualities and enjoy learning from the new generations, because in the kitchen, knowledge is a constant and enriching exchange.

How has the perception of the customer changed in today's gastronomy and what new experiences would you like to develop?

Today, the customer is much more demanding, and I am sure that the influence of cooking shows has played an important role in this. People are not only looking to eat well, but to live a unique gastronomic experience, where every detail counts.

That's why I'm excited about developing innovative proposals that go beyond the plate and stimulate all the senses. I love fusing music with flavours or creating completely new experiences, some of which I'm already imagining and looking forward to making a reality. Cooking is an art in constant evolution, and I'm always looking for ways to surprise and excite those who sit at my table.

After this enriching conversation —more than an interview— with Roberto, I hope to have managed to convey not only his talent and vision, but also the soul of this great chef. His passion for gastronomy, his positive attitude and his charming smile, without a doubt, are part of his success.

Beyond this conversation, I am excited to continue maintaining that friendship and, of course, to be present in those gastronomic experiences that he is already planning. Roberto Capone knows that in me he will always find an enthusiastic and grateful diner… Because few things make me happier than enjoying a good meal!