A recruiting firm of headhunters found itself in the bustling kitchen of a Spanish restaurant in Singapore, where Roberto Hernandez, born in Madrid in 1975, began a remarkable journey. After years wandering through kitchens across Southwest Asia, sometimes wrapped in a blanket for warmth and security, he finally landed in Baku, the vibrant capital of Azerbaijan. His arrival came at the invitation of Mehriban Aliyeva, the First Lady, signaling the start of a new chapter in a career defined by bold moves and relentless curiosity.
He recalls working in four different restaurants within the stunning Beach building, one of the city’s most opulent landmarks. The establishment at Paseo de la Castellana 115 now hosts guests daily, showcasing a menu that blends Peruvian and Asian flavors with top-tier Spanish ingredients. The chef at the door Latasia shares pride in a kitchen that marries distant regions into cohesive, memorable plates, drawing travelers and locals alike with its distinctive fusion approach.
Across continents and cuisines, the Azerbaijan chapter proved pivotal. This chef began envisioning ventures of his own in Spain, always collaborating with his brother Sergio and guided by a trusted mentor, Roger Barahona, who emphasizes the importance of honoring the product to achieve culinary success. His philosophy centers on elevating ingredients to their natural best and creating dishes that resonate with both memory and surprise.
This is the daily challenge Roberto Hernández embraces in his career. In a tiny kitchen measuring only about ten square meters, he tirelessly fuses Latin and Asian flavors, turning humble components into experiences that delight the palate of a discerning epicurean such as Aliyeva. The compact space becomes a laboratory where technique and intuition collide to produce dishes with soul and sharp finish.
Among the restaurant’s classics is the signature Atomic Scallops, a dish featuring garlic-infused butter, a tangy yellow chili paste, and a kiss of pisco, a tribute to fermentation, balance, and bright acidity. The menu invites visitors to savor not just a meal but a story of travel, collaboration, and relentless pursuit of taste harmony.
Whoever wants to understand his aim will hear him say that the goal is to craft a meal that stands the test of time. In addition to nourishing the body, the preparation seeks to lift the spirit. A carefully composed salad with marinated bonito, fried shrimp, and tobiko is built with precise textures and aplayful contrast of sweet, salty, and citrus notes. A yellow pepper limeño ceviche and a crispy chicken wing, boneless and seasoned with bold layers, are also highlighted on the evolving board.
For main courses, the menu offers a confident lineup: a 100% acorn-fed sirloin with a glaze of sweet and sour that rests beside sautéed noodles, roasted pumpkin, Chaufa rice with seafood marinated in miso, and a finish of amontillado and crispy pork rind. Each element is chosen to tell a narrative of fusion without sacrificing the essence of each tradition.
In pursuit of the new season, the kitchen experiments with culinary techniques in fresh ways. Three baking methods give texture to creations, while garlic chicken patties enriched with reduced jus and black garlic puree offer a bold bite. Crayfish, cashew, and grapefruit som tam introduce tropical brightness, while a tiradito kombujime sea bass arrives with a delicate Japanese dressing that anchors the plate in umami depth.
The sea bass is sourced from the estuary and delivered from Barbate, a detail that reflects a commitment to provenance. The chef fondly remembers marathon days spent in the kitchen during a time of shared purpose. Beyond daily service, he recalls the challenging period of the coronavirus pandemic, during which Madrid became a hub of community support. The team provided meals to the most disadvantaged residents, a project brought to life through collaboration with the Capital’s Association of Cooks and Confectioners and generous supplier networks that ensured steady product flow. That experience remains a touchstone in his professional philosophy, a reminder that good food can offer both comfort and connection even in difficult times.