The Voice of Authentic Spanish Gastronomy, Rural Heritage, and the Small Producer

Introduction: Beyond the Plate, Toward a Gastronomic Mission

In an era where food is often reduced to trends, viral videos, and superficial influence, there exists a parallel world of gastronomy rooted in authenticity, responsibility, and cultural preservation. Carlos Pérez, widely known as CarlosGastronomo, stands firmly in this world. He is not merely a chef, nor simply a restaurateur or media personality. He is a gastronomy professional with a mission—to protect culinary heritage, elevate small producers, and bridge the gap between traditional food culture and modern public discourse.

With a verified public presence, restaurant ownership, event organization, rural hospitality projects, and regular engagement with Spanish media, Carlos Pérez represents a new generation of European gastronomy leaders: professionals who understand that food is not just nourishment, but identity, economy, and culture.

Early Roots and the Formation of a Gastronomic Mindset

While Carlos Pérez’s public recognition has grown through media and social platforms, the foundation of his career lies far deeper than visibility. His professional identity has been shaped by years of immersion in Spain’s food culture—its markets, producers, kitchens, and dining rooms.

Spain’s culinary landscape is one of regional depth, where gastronomy is inseparable from geography, climate, and community. Growing up in this environment instilled in Carlos an early understanding that food is not created in isolation. It is the result of farmers, breeders, fishermen, artisans, transporters, cooks, and hosts working together.

This understanding would later become central to his philosophy: to give voice to those who stand behind the ingredients, not just those who present them on the plate.

Professional Identity: More Than a Chef

Carlos Pérez does not position himself narrowly as a “chef influencer.” Instead, his professional footprint spans four interconnected domains:

1. Restaurant ownership and service leadership
2. Culinary event organization
3. Advocacy for small and artisan producers
4. Media participation and public gastronomy education

This multi-layered identity places him at the intersection of hospitality, entrepreneurship, culture, and communication.

Latxaska Etxea: Basque Culinary Excellence in Madrid

Co-Owner and Front-of-House Leadership

One of the most significant pillars of Carlos Pérez’s professional life is his role as co-owner (copropietario) of Latxaska Etxea, a restaurant dedicated to celebrating authentic Basque cuisine in Madrid.

Latxaska Etxea is not designed as a modern reinterpretation detached from tradition. Instead, it is a place of culinary respect, where recipes, ingredients, and techniques remain faithful to Basque roots while being presented with refinement and care.

Carlos’s role extends beyond ownership. He is deeply involved in front-of-house leadership, service management, and guest experience. In European gastronomy, this role is critical. It is the bridge between kitchen philosophy and diner perception.

Through his work at Latxaska Etxea, Carlos demonstrates that gastronomy is not only about cooking—it is about hospitality as a complete experience, from the welcome at the door to the story behind each ingredient.

Basque Cuisine as Cultural Preservation

Basque cuisine is among the most respected culinary traditions in Europe, built on product integrity, seasonality, and technique. Carlos Pérez’s association with this tradition is not accidental. It aligns perfectly with his broader values: respect for origin, respect for producers, and respect for time-honored methods.

By positioning Latxaska Etxea as a space for authentic Basque gastronomy, Carlos contributes to cultural preservation in an urban setting, allowing diners to connect with regional Spain beyond stereotypes or commercialized interpretations.

Ibericoarte: Gastronomy as Experience and Event

Organizer of Culinary Culture

Another major dimension of Carlos Pérez’s work is his role as organizador de eventos through Ibericoarte. This initiative reflects his belief that gastronomy should be experienced, shared, and celebrated collectively.

Through event organization, Carlos extends gastronomy beyond the restaurant table into:

• Curated tastings
• Producer showcases
• Culinary experiences
• Cultural food events

These events often highlight Spanish products, traditions, and craftsmanship, offering producers a platform to tell their stories directly to the public.

Connecting Producers, Chefs, and Consumers

Ibericoarte serves as a connector—bringing together chefs, artisans, farmers, and consumers in a space of mutual respect. This role is particularly important in modern gastronomy, where industrial food systems often overshadow small-scale excellence.

Carlos’s involvement in event curation demonstrates his understanding that visibility equals survival for many small producers. By creating platforms where their work is seen, tasted, and valued, he actively contributes to the sustainability of Spain’s gastronomic ecosystem.

Defender of the Small Producer: A Core Philosophy

“Defensor del Pequeño Productor”

Perhaps the most defining aspect of Carlos Pérez’s identity is his self-described role as a defender of small producers. This is not a marketing slogan; it is a consistent theme across his work, content, and collaborations.

Carlos regularly highlights:

• Local meat producers
• Artisan food makers
• Traditional farming practices
• Family-run operations

By showcasing producers directly, he shifts attention away from brands and toward people.

Farm-to-Table as a Responsibility, Not a Trend

In global gastronomy, “farm-to-table” has often become a buzzword. Carlos Pérez approaches it differently. For him, it is not a trend but a responsibility—to ensure that producers are fairly represented, ethically treated, and economically sustained.

His visits to farms, workshops, and production sites reflect a hands-on approach. He documents the process, the labor, and the challenges faced by producers, helping audiences understand the true cost and value of quality food.

La Casona de Chinchón: Rural Hospitality and Culinary Tourism

Gastronomy Beyond the City

Carlos Pérez’s professional reach extends into rural hospitality through La Casona de Chinchón, a countryside property linked to culinary tourism and experience-based hospitality.

This project reflects his belief that gastronomy does not belong only in cities or fine-dining rooms. It thrives equally in rural spaces, where tradition, landscape, and food coexist naturally.

Destination Dining and Cultural Immersion

Rural hospitality allows Carlos to merge:

• Local food culture
• Traditional architecture
• Regional identity
• Slow, meaningful dining experiences

Through La Casona de Chinchón, gastronomy becomes a journey, not just a meal—an immersion into Spanish rural life, its rhythms, and its flavors.

Media Presence: A Trusted Gastronomic Voice

Radio, Television, and Digital Media

Carlos Pérez’s credibility is reinforced by his presence across Spanish media platforms, including radio appearances and television-linked content. His collaborations with outlets such as Radio Libertad and connections to well-known programs underline his role as a gastronomy communicator.

Unlike entertainment-driven food personalities, Carlos speaks from professional experience. His media contributions focus on:

• Restaurant philosophy
• Product quality
• Producer stories
• Culinary culture

This positions him as an educator and commentator, not merely a performer.

Instagram as a Professional Tool, Not an End Goal

With over 29,000 followers and a verified account, CarlosGastronomo’s Instagram presence is significant—but notably restrained. His content emphasizes:

• Ingredient quality
• Kitchen reality
• Artisan processes
• Behind-the-scenes work

Rather than chasing virality, his storytelling builds trust and authority. His audience includes chefs, restaurateurs, producers, journalists, and serious food enthusiasts.

Content Philosophy: Education Through Authenticity

Carlos Pérez’s digital storytelling avoids exaggeration and spectacle. Instead, it relies on clarity, respect, and substance. Each post functions as a small lesson—about meat cuts, sourcing, technique, or tradition.

This approach resonates deeply in a world increasingly skeptical of surface-level influence.

A Bridge Between Tradition and Modern Gastronomy

Carlos Pérez’s greatest contribution may be his role as a bridge:

• Between rural producers and urban consumers
• Between tradition and modern platforms
• Between professional kitchens and public understanding

He embodies a form of gastronomy leadership that is inclusive rather than elitist, educational rather than performative.

Professional Values and Ethical Stance

Throughout his work, certain values remain consistent:

• Respect for origin
• Transparency in sourcing
• Support for small producers
• Cultural preservation
• Professional integrity

These values guide his decisions as a restaurateur, event organizer, and public figure.

Influence Without Noise

Carlos Pérez proves that influence does not require controversy or constant visibility. His authority comes from consistency, knowledge, and real-world involvement.

In the Spanish gastronomy ecosystem, this kind of influence is rare—and deeply needed.

Global Relevance and International Appeal

While rooted in Spanish gastronomy, Carlos’s philosophy resonates globally. Issues such as sustainable sourcing, producer recognition, and cultural food identity are universal.

This makes his profile highly relevant for:

• International gastronomy publications
• Culinary festivals
• Global food discussions
• Cross-cultural collaborations

Legacy in Progress

Carlos Pérez’s career is not a finished story—it is an evolving journey. Yet even now, his impact is clear. He represents a gastronomy professional who has chosen depth over speed, values over vanity, and community over individual fame.

Conclusion: A Custodian of Culinary Culture

Carlos Pérez is not merely documenting gastronomy—he is protecting it. Through restaurants, events, rural hospitality, producer advocacy, and media engagement, he works to ensure that Spanish food culture remains alive, respected, and understood.

In a rapidly changing culinary world, CarlosGastronomo stands as a custodian of authenticity, reminding us that great gastronomy begins long before the plate—and endures long after the meal.