Changing careers is difficult but not impossible, as Lara Roguez proved. She put her degree in industrial engineering aside and decided to give it a shot in the kitchen. Today, thanks to fate and a good helping of perseverance, she has become a renowned chef with a restaurant of her own.
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The time has come for a new phase in Laura’s life. “Circumstances change, people change, and you have to follow this natural evolution. It’s my moment now. I have an exuberant personality, so I think that every time a chapter in your life is about to end, for whatever reason, you have to start moving forward and not stand still.” Lara Roguez has made many radical choices in her life: after earning a degree in industrial engineering and a master's in robotics, she moved to Wales to follow her true passion and enter the hospitality industry. "The truth is, sitting eight hours in an office was not for me. I decided to change my life by starting to work in a kitchen, where I was given the opportunity to do an apprenticeship. Then the opportunity to join the Kraken restaurant project presented itself, and I didn't hesitate."
Now, after five years leading Kraken ArtFood, a renowned restaurant located at the Gijon aquarium and sea life center where fish is served in every imaginable way, Lara has decided it is time to take a further step towards realizing her lifelong dream: to open her own place. "Kraken is an incredible place with an extraordinary team. It is the most beautiful place I have worked in, in my career. I will miss them very much, but I want my own business."
Roguez will not be moving from Gijon; in fact, she leads the Women's Movement in Asturias as the president of the association, she is the national delegate for women in gastronomy and two years ago was awarded the Madrid Fusion Revelation Cook. "The role of women in the kitchen is still underestimated. I cannot deny that we start with a significant disadvantage, as we must sacrifice much of our personal lives if we want to succeed professionally. Additionally, this is a very male-dominated and sexist world." Returning to her projects, Abarike will be the name of Lara's new venture. "Abarique is a fishing net that is practically no longer in use; an ancient and respectful technique that was widely used in Gijon by fishermen who went out at night to catch sardines. It is a word that I like; however, I decided to write it with a 'k' instead of a 'q' to give a twist to tradition, which is also what I want to do in the kitchen," she explains. A name that is meant to be a true declaration of intent.
As with Kraken, the sea will be the absolute protagonist in Roguez's new establishment. "I have always been connected to the sea. My father went fishing, and I accompanied him." Therefore, no district other than Cimadevilla, where Antigua Pescaderia is located, could be more stimulating and inspiring for Lara's creativity and talent. Abarike will be a small seafood restaurant focused on direct contact with diners, which is very important to Roguez. "I thought that if I opened my own place, it would be a small restaurant where I could leave the kitchen to meet customers and, perhaps, finish the dishes in front of them. I find interaction essential," she says.
Abarike will be divided into two spaces: a more intimate and reserved one for those who want to try the tasting menu or savor the flavors of the sea at their own pace by choosing from the à la carte options; the other, the bar, is more dynamic, perfect for those who want something quick. "I want Abarike to be a meeting and socializing point, I want to offer a 360-degree experience. A place ready to welcome everyone," she continues. As for the menu: "Beyond the typical appetizers or first courses, I decided to focus on individual species: shellfish, crustaceans, bluefish, and whitefish. I will use seafood, following the path I was building along with local fishermen.” 
"I will also carry on with the concept of using the entirety of the product with a traceability plan for all ingredients, of which I have always been a supporter. The customer will be able to know who and how what they eat was caught...they will feel part of Abarike's kitchen." The restaurant will open for the Easter holidays, but the waiting list is already very long.
Source: huleymantel.com
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Photo: @Lara Roguez
