The Cuban chef Liván Valdés, 25 years old, bursts onto the culinary scene in Madrid, leading a new fine dining restaurant in the Justicia neighborhood.
In statements to El Español, Valdés explained that he is originally from Havana, but began his culinary journey at 16 in London, where he progressed from a sushi assistant to a chef in prestigious restaurants.
His career led him to become part of the XO universe of Dabiz Muñoz, and under the guidance of this Spanish chef, he became the production head at GOXO.
Then he worked at the restaurant El Corral de la Morería, which has a Michelin star, where he progressed from line cook to head chef, under the guidance of the renowned chef David García.
In 2025, the young Cuban takes on the challenge of leading Corsario in Madrid, the initiative of the group Badebles Hotels to expand its successful concept from Ibiza to the Spanish capital.
The cuisine of Corsario blends contemporary techniques and Mediterranean flavors, with nods to Madrid's gastronomy and the personal touch of its Cuban-Spanish chef.
The restaurant has an informal area with high tables and an average price of 35 euros, and an elegant lounge where the experience elevates to 60 euros per person.
In their letter, they highlight dishes such as grilled cod cheeks with free-range egg yolk and broth; tuna with potato gnocchi and marmitako sauce; or truffle and foie siphon beignets. They also emphasize luxury ingredients, such as caviar and other high-end products.
The desserts enhance the experience with reinterpretations such as egg flan with salted caramel and natural toffee ice cream.
Valdés is clear about his objective: to position Corsario among the recommended restaurants in the Michelin and Repsol Guides in Madrid. Due to his talent, discipline, and culinary vision, this young chef is beginning to stand out as one of the rising stars of Spanish haute cuisine, bringing the Cuban mark to one of the most competitive gastronomic arenas in the world.
Frequently asked questions about the young Cuban chef Liván Valdés and Cuban cuisine around the world
Who is Liván Valdés and what is his experience in gastronomy?
Liván Valdés is a young Cuban chef, 25 years old, who has stood out in the international culinary scene. Born in Havana, he began his career in London and has worked in prestigious restaurants, including Dabiz Muñoz's XO universe and El Corral de la Morería, which has a Michelin star. He is currently leading the restaurant Corsario in Madrid.
What characterizes the culinary proposal of the Corsario restaurant in Madrid?
The culinary proposal of Corsario fuses contemporary technique and Mediterranean flavors, with hints of Madrid's gastronomy and the personal touch of Liván Valdés. Dishes such as grilled cod cheek and truffle and foie siphon fritters stand out, along with luxurious ingredients like caviar.
How does Cuban cuisine position itself in the international sphere?
Cuban cuisine continues to gain international recognition through chefs like Liván Valdés and entrepreneurs like Valodia Carrero, who is succeeding with his food truck in Japan. Despite the internal crises in Cuba, Cuban gastronomy is establishing itself as a cultural ambassador abroad, blending traditional flavors with contemporary techniques.
What are Liván Valdés's challenges with the Corsario restaurant?
Liván Valdés's goal is to position Corsario among the recommended restaurants in the Michelin and Repsol Guides in Madrid. He aims to stand out in one of the most competitive gastronomic hubs in the world, bringing Cuban flavors to new horizons and attracting a discerning audience with his innovative culinary offerings.
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