Creative freedom allows one to reach their full potential in any discipline. In gastronomy, it becomes a force that leads to excellence in flavors and experiences. This is why our guest is a talented chef who, from a young age, thanks to his father, discovered a love for cooking and good food. With studies in Santiago, Chile, and extensive experience in San Sebastian, Spain, Chef Alfonso de la Espriella strengthened his creativity to use local products within a sustainable environment.
After working in renowned restaurants and high-level projects, he found the opportunity to realize his true vision of gastronomy by opening Casa Escondida with his wife in the San Francisco neighborhood. And in this edition, Chef Alfonso shares with us the importance of the gastronomic experience in tourism and what it means to creatively lead his own restaurant.
¿How do you see Panamanian gastronomy today compared to 10 years ago?
“Gastronomy, both in Panama and around the world, is more open-minded today. There are fewer prejudices. The rules and classic foundations will always be there, but thanks to internet access and interconnectivity, gastronomy is more versatile and daring today. Chefs’ creativity is soaring at breakneck speed”.
How can gastronomy help create a tourist experience that better showcases Panamanian culture? How does Casa Escondida contribute to this experience?
“Gastronomy is inherently part of a country’s culture, and therefore a very important part of the tourist experience. If the experience is well-executed by restaurateurs, the tourist leaves with a lasting impression, remembering the experience and the positive feeling of the moment for the rest of their life. At Casa Escondida, we strive to ensure that diners have a pleasant time while enjoying food prepared with love and the warmth of home. We work on every detail to convey to each diner the experience of eating delicious, casual food in a homey atmosphere. At the same time, we provide excellent service and food that we like to describe as simple and flavorful”.
What does it mean to you to be at the helm of your own restaurant, and what has it allowed you to create at Casa Escondida?
“Now that I’m in charge of my own restaurant, it gives me greater culinary freedom and also more independence as a boss, since I’m the master of my own time. Of course, the business demands a lot, but honestly, I wouldn’t trade it for anything; it’s priceless. Compared to the other jobs I’ve had as a chef, being your own boss, like I am now, is the best thing that can happen to a cook. It requires more sacrifice, but it has allowed me to create a full and happy life with my family and my team”.
What differences and similarities can you describe between a local diner and a foreign diner?
“Panama diners are already locals. Foreigners, on the other hand, come from abroad wanting to explore and be more open to the experience. Most restaurants already have their signature dishes, but both come for the same reason: to have a good time and eat well”.
What are the three most popular dishes at your restaurant and why?
“The three most popular dishes at Casa Escondida are the pork knuckle, beet ceviche, and smoked chicken. This is because these are dishes you won’t find at any other restaurant, making them unique and one-of-a-kind”.
Photos courtesy: Chef Alfonso de la Espriella
