Our Chef
Luis Carlos Rodríguez Figueroa
Private Chef
I specialize in Mediterranean, French, Italian, Mexican, Hindu, and Asian cuisine.
I am passionate about different gastronomic cultures and an expert in fusing flavors that surprise the palate.
Gaucín – Málaga
I was born in Gaucín (Málaga), with Canary Island roots, where my passion for cooking began when I was just a child, cooking with my mother.
I traveled to London, where I started from scratch, working and learning every day with effort and dedication to achieve my dream of excelling in gastronomy. That path led me to be part of renowned international restaurants.
I specialize in Mediterranean, French, Italian, Mexican, Hindu, and Asian cuisine.
I am passionate about different gastronomic cultures and an expert in fusing flavors that surprise the palate.
Professional Career
LONDON
I have had the privilege of working in renowned London restaurants such as Brindisa, José Pizarro, and AquaShard, benchmarks of modern European gastronomy.
Each of these spaces allowed me to grow as a chef, perfect culinary techniques, and understand the importance of creativity, organization, and excellence in service.
At Brindisa, I discovered the essence of Spanish cuisine reinterpreted for an international audience, where the quality of the product and the authenticity of the flavor were the basis of each dish.
With José Pizarro, one of the most influential chefs in Spanish gastronomy in the United Kingdom, I learned the importance of elegant simplicity: transforming simple ingredients into memorable experiences.
And at AquaShard, located in one of London’s most emblematic buildings, I had the opportunity to experience the pace and demands of a high-level restaurant, where precision, aesthetics, and innovation are fundamental.
In addition, I was part of catering services for exclusive events, including the official presentation of the movie “The Hunger Games”,
During my time in Ibiza, I was fortunate to be part of iconic gastronomic projects such as 105 by Le Cantine, from Dubai, and Heart Ibiza, one of the most innovative proposals in the culinary world, created by the Ferran and Albert Adrià brothers in collaboration with Cirque du Soleil.
At 105 by Le Cantine, I participated in a cuisine that combines Mediterranean luxury with a cosmopolitan vision, where the local product is elevated to a level of unique sophistication and balance. There I reinforced my passion for excellence and detail, understanding that cooking is both technique and sensitivity.
My time at Heart Ibiza was a transformative experience. Working with the Adrià brothers allowed me to understand gastronomy as a total art form, where emotion, music, creativity, and staging come together. Each service was a multisensory spectacle, in which flavors, colors, and textures combined to provoke amazement and enjoyment in the diner.
That experience marked a before and after in my vision as a chef. I learned that a dish is not only cooked: it is designed, felt, and told.
IBIZA
SAUDI ARABIA
My career continued in Saudi Arabia, where I had the honor of bringing my cuisine to a completely different environment full of culture, tradition, and respect for detail.
I settled in Riyadh, the capital, to offer private gastronomic experiences to a demanding clientele, accustomed to luxury and excellence in every aspect of their lives.
During this stage, I had the privilege of cooking for members of the Saudi royal family and senior government officials, designing personalized menus that combined European sophistication with local flavors and customs.
It was an exciting challenge: adapting Mediterranean creativity to new ingredients, cultures, and expectations, always maintaining my essence and commitment to technical perfection.
This experience allowed me to grow not only as a chef but also as a person.
I learned that gastronomy is a universal language, capable of uniting worlds and transmitting emotions without the need for words.
My professional career took me back to Marbella, a place that represents the essence of the Mediterranean and where gastronomy is lived as a lifestyle.
Here I had the opportunity to work in some of the most prestigious restaurants on the Costa del Sol, such as those of the Mosh Group, Casanis Group, or the Gran Resort Meliá, spaces where culinary excellence meets the art of hospitality.
During those years, I perfected my technique, consolidated my identity as a chef, and discovered that Marbella is a perfect setting to offer exclusive gastronomic experiences, capable of surprising even the most demanding palates.
In 2023, I decided to take a further step in my career and create my own project: Explosión de Sabores, a proposal that combines haute cuisine, personalized service, and a passion for detail as a Marbella chef.
Since then, I have been offering private chef services in villas, yachts, boutique events, and private jets, bringing signature cuisine to intimate and elegant spaces, where each meal becomes a unique experience.
MARBELLA
I HAVE ALSO HAD THE PLEASURE OF COOKING FOR…
Erling Haaland, Joaquín, Beckham, Ferdinand, Benzema, Courtois, Laporte, Marcos Llorente, Luis Milla, Deulofeu, Noni Madueke, Calvin Bassey, Kurzawa, Abel Ruiz, Mangala, Lucas Gourna, Francesco Totti, Cantona, Owen, Kalidou Koulibaly, Howard Thompkins, Hermanos Williams, Myron Boadu, Owen Wijndal, Dina Ebimbe, Tanguy Nianzou, Rodrigo Zalazar, Tyler Roberts, Taabouni, Niki Lauda, Jennifer Lawrence, Liam Hemsworth, Josh Hutcherson, Jason Statham, Alan Rickman…
