EntreSesiones #11 · Luis Miguel Menor, chef at La Milla

What this video is about

In this episode of EntreSesiones, Luis Miguel Menor, known as chef Luisme, owner and executive chef of La Milla in Marbella, talks about what goes on behind the scenes of fine dining. He explains that produce is the common thread of his restaurants and that securing it takes years of work and trust with suppliers and fishermen. He also discusses how social media has turned every diner into a kind of examiner and how it has changed the perception of the cook’s trade.

Much of the conversation revolves around stress and pressure: services lasting several hours at maximum intensity, perfectionist standards that he admits he has found hard to lower, and difficulty delegating. He highlights camaraderie and respect as his team’s mottos and says that psychology has proved a useful tool for him. To switch off he turns to his family and to sport, especially running, and mentions that during stressful periods he came to neglect his diet. The social normalisation of alcohol is also discussed.

Other topics that come up include online reviews and influencers, sustainability and recycling, food intolerances, the revival of traditional slow-cooked stews and how the restaurant kept running during the April blackout.

Topics: work stress, perfectionism, teamwork, gastronomy, switching off and sport