For Chef David Figueroa, the passion for cooking began early. At just ten years old, he was already helping his mother in the kitchen of a small tavern where she worked. Those early experiences sparked a fascination with food that would later develop into a professional culinary journey across some of Europe’s most respected restaurants.

After studying at the Toledo Hospitality School, David was selected, along with a classmate, to complete an internship at the Palace Hotel in Granada. Eager to continue refining his skills, he later moved to San Sebastián, one of the world’s most important destinations for modern gastronomy, where he trained in several prestigious restaurants.

A defining moment came after dining at Disfrutar, an experience that inspired him to pursue the highest level of contemporary cuisine. Over the years he worked in internationally acclaimed kitchens including Disfrutar, Mugaritz, Hiša Franko, Under, and Renaa.

Today, Chef David works as a private chef for ultra-high-net-worth families, primarily serving one family between Berlin and Ibiza, while also collaborating occasionally with another family in Saint-Tropez.

Follow Chef David on Instagram: instagram.com/figueroa.ycoma

Interview with Chef David Figueroa

Which restaurant influenced your culinary philosophy the most?

Each restaurant influenced me in a different way, and I learned something valuable from all of them.

Disfrutar was my first experience in a very high-performance kitchen, working within a large and highly organized team serving an intense tasting menu service. Mugaritz introduced me to a deeper sense of order and a more philosophical way of thinking about food.

At Hiša Franko I experienced the reality of hard work during my first international role, while Under showed me the importance of working closely with local products in a truly unique environment. Finally, being sous chef at Renaa taught me a lot about responsibility and leadership at that level.

If I had to choose the place that influenced my culinary philosophy the most, it would be Mugaritz, because it changed the way I think about food beyond technique.

What motivated your transition from Michelin-starred kitchens to private dining?

I wanted to experience a different side of cooking and build a closer connection with the people I cook for.

For me, cooking is an act of care, and working as a private chef allows that relationship to be much more personal. It also offers a better work-life balance and more creative freedom.

In private dining I can focus entirely on the experience and the product without the same operational constraints that restaurants often require, such as strict food costs or preparation times.

How does creating a private dining experience differ from working in a restaurant?

The main difference is that private dining is far more personalized.

As a private chef, I adapt entirely to the preferences and needs of the client, while in a restaurant the guest usually adapts to the concept and menu of the restaurant.

It also allows much greater creative freedom, as there are fewer constraints related to costs, preparation times, or operational structure when developing dishes.

How did your culinary style develop?

My style developed naturally through the different places where I have worked, lived, and travelled. Being exposed to various culinary cultures allowed me to learn different techniques, ingredients, and ways of thinking about food.

What factors influence how you design a menu for a private client?

When designing a menu, the first things I consider are allergies and dietary restrictions.

After that, I focus on what the market offers that day — seasonal vegetables, exceptional seafood from the fish market, or a great cut from the butcher. Working with the best available product is essential.

Then I take into account the client’s preferences and the context of the meal, whether it is a business dinner, family gathering, or celebration. That could range from fine-dining presentation to a buffet style.

At the same time, I enjoy gently challenging those preferences. Sometimes people believe they do not like a certain ingredient, such as aubergine, but when it is prepared in a different way it can completely change their perception.

What defines a truly exceptional dining experience?

For me, a truly exceptional dining experience is not only about the food.

People might not remember every dish or ingredient they ate, but they will always remember how the experience made them feel and the people they shared it with.

What trends will shape the future of fine dining and luxury gastronomy?

I think we will see a stronger focus on exceptional products, sustainability, and a deeper connection to local ingredients and traditions, while still being open to global influences and new ideas.

Interview conducted by Syvix Blog (syvix.blog).