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Go JRE-Inside+Interview with JRE-Member Víctor Torres
Normally, top chefs let their culinary creations speak for themselves — every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey and inspirations of Víctor Torres Muñoz from Restaurant Quirat.
Introduction
Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?
My name is Víctor Torres Muñoz. I live in Girona and I have worked at Restaurante Les Magnòlies (Arbúcies) since 2016, becoming head chef at the end of 2017, a position I hold to this day.
In 2022, I joined the InterContinental Barcelona hotel project with the opening of Restaurant Quirat in Barcelona.
Early inspiration
Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?
I’m lucky that my mother’s husband is a chef, and I grew up with him at home. You could say he “sparked my curiosity,” combined with the fact that I didn’t really want to keep studying.
We decided that I would attend Hofmann School to study and train.
After finishing my studies, I began working in different professional kitchens: Caelis (Barcelona), Mugaritz (Basque Country), Le Suquet de Michel Bras (France), and Fäviken (Sweden), until I arrived at Les Magnòlies.
Philosophy in the kitchen
What is your philosophy when it comes to cooking and creating new dishes?
Everything is based on cooking delicious food. I always say we have to cook as if we were cooking for our mothers. We don’t create — we reinterpret and reclaim the Catalan recipe tradition, which is essential in our cuisine.
A Signature Dish
Could you share the story behind one of your signature dishes?
We could mention the monkfish meatballs with fricandó sauce.
Fricandó is a traditional Catalan stew made with beef. We cook it in the traditional way and extract only the sauce. Separately, we prepare the monkfish meatballs and cook them in the fricandó sauce — a clear example of “mar y montaña” (sea and mountain).
Culinary Staples
What is your favorite ingredient to work with, and why?
Olive oil and garlic. There’s nothing better than garlic — it’s an incredible flavour enhancer.
The Essence of Quirat
Can you describe the concept of your restaurant and what makes it unique?
The concept of Quirat is clear. We are located inside a hotel, and from the very beginning we wanted to show guests what our culinary culture is about. At the same time, we want to remind Catalan locals where we come from — the traditional dishes that are slowly being forgotten.
Must-See Attractions
What’s one thing in the area that guests must see or do?
Barcelona has it all: outstanding restaurants, a strong cultural scene, major festivals throughout the year, and one landmark that needs no introduction, Camp Nou. It is a city where gastronomy, culture, and sport live side by side, shaping its identity and energy.
Advice for Aspiring Chefs
What advice would you give to aspiring chefs who want to follow in your footsteps?
If they want to go far, they shouldn’t expect anyone else to fix things for them. It’s a tough, demanding profession where you have to be consistent every day — it’s not an office job or a civil service role. You have to fight for it, because along the way there will be many days when you feel like giving up, but you must keep going if you truly believe in it.
I always say that cooking — and life — is all about balance.
