Chef Life.

Gallery

The pass, and what comes off it.

Moisés cooking, and the plates that leave his hands. More to come — the terrace at golden hour is the one everybody asks for.

Chef Moisés Carvajal shucking oysters at the pass, under a copper lamp
Seared fish over linguine with tomato, parmesan and micro greens
Chef Moisés Carvajal working in a bright kitchen, forearm tattooed
A seafood bowl of fish, calamari and shrimp in saffron broth, laid for two
Chef Moisés Carvajal leaning over a plate, finishing a dish by hand

The room

Dusk on the boulevard, and what comes with it.

Golden hour on the terrace, the grill at service, the bar after eight. The photographs below stand in for frames from our own shoot that are still to come — each is already sized into the page, so nothing moves when the real one lands.

An open-air deck over the water at dusk, wooden tables laid with lit candle lanterns, the sea and a streaked orange sky beyond
A seafront promenade at dusk — palms in silhouette and a receding row of lit globe lamps against a pink sky over flat water
A thick bone-in steak on a heavy steel grill grate with live flame licking up between the bars, a gloved hand and tongs at the edge of frame
A dark bar wall with a single lit alcove holding a row of bottles and glassware
A shared table shot from directly above — plates of salad, olives, dips and sliced bread, with four hands reaching in
A lobster split lengthways, both half-shells filled with a browned cheese and cream gratin, served over thin pasta
Charred grilled octopus tentacles coiled in a rust-red sauce on a pale ceramic plate, against a near-black ground
Slices of raw white fish in a milky leche de tigre with red onion, chilli, avocado and micro greens on a dark green plate
A terrace table laid for dinner at dusk — folded napkins, glasses, a lit pillar candle and a single rose
Shot 15 — exterior approach, Paseo Herencia entrance and signage.