Young chef Vicky Sevilla, after the reaffirmation of the Michelin star at her restaurant Arrels in Spain, takes stock of her achievements and ponders on the challenging role of women in fine dining.
The opinion
Vicky Sevilla, from Quart de les Valls, Castellón, has impressed both the public and critics with the cuisine at her restaurant Arrels in Sagunt, becoming the youngest woman to receive a Michelin star in Spain. Her exclusive restaurant is located in the former stables of the Palace of the Dukes of Gaeta, in the historic center of the city. Sevilla studied at the Costa Azahar School in Castellón and worked alongside renowned chefs in the Valencian Community, such as Begoña Rodrigo, Vicente Patiño, and Susi Díaz.
She garnered attention by winning the award for Emerging Talent in Valencian Gastronomy, and in 2020, she was a finalist for the Emerging Chef at Madrid Fusion. Her journey led to the achievement of the Sol Repsol and the Michelin star, recently reaffirmed. In an interview with "La Razón," Sevilla revealed, "We knew we were doing well, and I'm truly excited that the Michelin Guide has reaffirmed the star! If that hadn't happened, I would have, in any case, continued to work hard every day to provide the best service to customers. Achieving this milestone in such a short time is a source of great pride for me, but inevitably, it raises customer expectations, effectively increasing our responsibility."
The Michelin Guide highlights that Arrels promotes modern, personal, and local cuisine through exquisite tasting menus with delicate preparations, refined sauces, and well-emulsified dishes. Chef Sevilla adds, "At Arrels, you find product, territory, and memory. A cuisine of memory, where local ingredients and what the market and season offer are the foundation of each dish."
Vicky Sevilla's calling for cooking suddenly emerged at the age of 17 when she started cooking somewhat by chance. During a trip to Formentera, she decided to stop there and look for a job, which quickly materialized in the kitchen of a restaurant. However, that experience also brought her face to face with the reality of women in the restaurant world. It is challenging for a woman to reconcile her private and family life with a professional career, but nevertheless, the young rising star in fine dining never stopped. That's how, with ambition and courage, she opened Arrels at the young age of 25.
"I wanted to be close to home, my family, and my land. When I opened it, I didn't have much experience, especially in business, but fortunately, everything went well." on the other hand, she contemplates, "If you think about it, most women work in bars and cafes, but far fewer in fine dining, where the 16/17-hour workdays are incompatible with the schedules of those with families. Fortunately, family models are changing, work hours and shifts are stabilizing, and it's only a matter of time before women enter fine dining without giving up anything. I recently became a mother, and [to raise a child while doing this job], it's crucial to have a staff that identifies with you in a positive atmosphere."
