Marcos Campos
Marcos Campos | Porto* Chicago, United States of America
Biography
Marcos Campos is a Valencian chef based in Chicago at restaurant Porto, where he has developed much of his professional career. After studying at the Universidad Laboral de Cheste, he worked at Las Rejas in Las Pedroñeras with chef Manolo de la Osa and subsequently continued his career in Denmark. In 2012 he moved to Chicago to join Daniel Alonso's project and has since developed a cuisine there that remains closely connected to his Spanish roots.Campos has explored Spanish cuisine from a contemporary perspective, with particular attention to Atlantic produce, preserves, seafood and rice dishes. The restaurant's cuisine also incorporates fire, grilling and wood-fired cooking, techniques that are central to his approach to produce. The proposal therefore combines references to Spanish tradition with his own interpretation developed in Chicago.
In 2021, Porto was awarded a Michelin star, making Campos one of the youngest Spanish chefs to receive the distinction in the United States. His work in Chicago has also extended to other gastronomic concepts within the Bonhomme group, including Mama Delia, a Spanish restaurant and tabanco whose cuisine draws on products and dishes from different parts of Spain.
Sessions
17:00h
Talk |
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Spanish cuisine around the world
Revisiting Spanish Cuisine in Chicago
Marcos Campos
Porto*
Chef
Speaker
Mònica Ramírez
Journalist
Presenter