Today, we introduce you to Felipe López, the sous-chef at the hotel, part of The Tais Hotels & Villas. With 25 years of experience at Bahía del Duque, his passion for the culinary arts has left a lasting impression on both guests and colleagues.
A culinary journey that began at home
Felipe’s relationship with cooking started in his childhood in northern León, where he grew up surrounded by traditional flavours and homemade dishes. “I was always curious about ingredients and how they were prepared,” he recalls. In his family, food was a way of life—cleaning fish and preparing meat were part of the daily routine. Though he initially explored other career paths, his love for cooking led him to study at the Hospitality School of the Principado de Asturias, balancing his studies with work in some of Oviedo’s top restaurants.
25 years as part of the Bahía del Duque family
What started as a short-term adventure in 2000 quickly became home. For more than two decades, Felipe has grown professionally within the hotel’s kitchens, feeling part of a team that shares a strong sense of belonging. He deeply values the family-oriented atmosphere of The Tais Hotels & Villas hotel, describing it as a place where both staff and guests feel at home. “Our guests appreciate warmth and familiarity. Seeing the same faces year after year makes them feel at home,” he shares. This sense of closeness is reflected in small gestures, such as returning guests requesting that he personally prepare their breakfast—often his exquisite Eggs Benedict with smoked bacon and truffle, as a perfect way to start their day. Moments like these bring him great joy and satisfaction.
Flavours that blend tradition and innovation in every bite
Felipe is a passionate advocate for traditional cuisine, but his years at Bahía del Duque have also kept him at the forefront of culinary trends, allowing him to meet the high expectations of an increasingly discerning international clientele. He specialises in hearty stews and paellas and firmly believes that there are three simple ingredients that are the foundation of any great dish: garlic, leek, and onion.
His admiration for Spanish cuisine runs deep. When asked about his favourite dish, he doesn’t hesitate: “Picadillo de cerdo with eggs and fried potatoes”, a recipe that instantly transports him back to his childhood. As for Canarian cuisine, he particularly enjoys goat meat and the traditional pork ribs with potatoes and coriander mojo (a traditional Canarian sauce).
A piece of advice for aspiring chefs
For those embarking on a career in the culinary world, Felipe offers some wise words: “Cooking is a calling—it’s a beautiful and rewarding profession, but it’s important to remember that we cook to bring joy to others.”
Unforgettable memories
After so many years in the profession, Felipe has plenty of memorable stories, but one of the most amusing involves a rather unusual birthday cake request. A guest once asked for a special meat cake for her beloved dog, and Felipe not only crafted it with care but also joined the team in singing ‘Happy Birthday’ in a playful ‘dog language.’ “It was a unique moment, filled with laughter and gratitude,” he recalls.
Felipe López’s story at Bahía del Duque is a testament to passion, dedication, and an unwavering commitment to culinary excellence. A chef who cooks from the heart, ensuring that every dish he prepares becomes an unforgettable experience for those who taste it.
