Sucess story of COCINA HERMANOS TORRES
Cocina Hermanos Torres is a milestone in the professional career of chefs and brothers Sergio and Javier Torres, that currently boasts two Michelin stars. The Torres brothers, who have incorporated the technology of the mychef range into their business, highlight in this interview the advantages that this equipment brings to their restaurant.
The mychef range was the best we found on the market to put in our kitchens
To have silent ovens compatible with the service in the room. In addition, to control the long-lasting cooking at a distance and to see its state at all times.
The mychef range was the best we found on the market to put in our kitchens. The MyCloud system goes very well because the cooking we do takes days and it is very important that when you get home or when you get up in the morning you can see the state of the product.
mychef evolution and mychef concept ovens, iSensor vacuum packers and mychill blast chiller
Cocina Hermanos Torres is the new Torres brothers' restaurant, opened to the public in June 2018 and officially inaugurated in November of the same year. Previously, Sergio and Javier Torres already managed Dos Cielos Madrid and Dos Cielos Barcelona, with which they obtained two Michelin stars. In 2018, after the closure of Dos Cielos Barcelona, Cocina Hermanos Torres was presented to the public as something more than a restaurant: an innovative space that offers a very personal 'gastronomy of memories'.
Two Michelin stars in the Michelin Guide 2019, obtained by Dos Cielos Barcelona in 2010 and 2017. Three Repsol Suns in 2018 and 2015 to Dos Cielos Barcelona.
Sucess story of COCINA HERMANOS TORRES
Cocina Hermanos Torres is part of the project 'La Nave de los Sueños'. It is a milestone in the professional career of chefs and brothers Sergio and Javier Torres. Located in an old industrial warehouse in Barcelona, Cocina Hermanos Torres has become a culinary reference that currently boasts two Michelin stars. The Torres brothers, who have incorporated the technology of the mychef range into their business, highlight in this interview the advantages that this equipment brings to their restaurant.
Who are the Torres brothers in a few words?
Sergio: We are twin brothers, both chefs, who have been passionate about the world of cooking ever since we can remember, most probably thanks to our grandmother Catalina who was a chef at the homes of the wealthy in Linares and who later cooked for the Catalan bourgeoisie.
How did your passion for cooking and the idea of cooking together come about?
Javier: We are naturally passionate about products, the seasons, the producer and cooking. Our project began when we were very young whilst visiting the best restaurants in Spain, and then we started to go abroad in search of excellence. The good thing is that from a very young age we have been apart so that he could acquire knowledge and I could acquire different knowledge in large houses. Together this knowledge is amplified, as he has one knowledge base and I have another, which both combine.
What gastronomic proposals can we find in Cocina Hermanos Torres?
Sergio: Cocina Hermanos Torres offers flavour, cuisine and ‘memory cuisine’. The first menu we have made is a flashback, containing a slice of our history, of our lives.
Javier: How wonderful it would be to make cuisine in which we could share everything that we do, and that is how Cocina Hermanos Torres was born.
What products from the mychef by Distform equipment range do you have in 'Cocina Hermanos Torres' and why did you choose them?
Sergio: Here we primarily use the mychef evolution and mychef concept ovens. We also have the vacuum machines, which really are cutting-edge technology. It was the best that we could find on the market to install into our kitchens because we wanted them to be silent, to make as little noise as possible.
Do you use the MyCloud system of the mychef evolution ovens?
Javier: Albert Pujols (head chef) is someone who loves technology, he switches the oven on an off, and enters times, which is truly amazing.
Sergio: This works well because our cooking is done over several days, there are things that we need to cook in the oven for two or three days, for more than 48 hours, and it’s so important that when you get home in the evening or when you get up in the morning you can see the state of the product.
What do you value most about the mychef by Distform range?
Javier: All that lies beneath the surface is highly appreciated too, apart from the fact the machinery is fantastic, the human team is also greatly appreciated, full of great professionals who make things much easier for you.
Sergio: And also, we like the fact that they are from here.
What are your future plans for the medium and long term?
Sergio: Our plans for the future are first to kick-start this Nave de los Sueños, which is under way and is already in full swing.
Javier: But there are other things to come for sure.