Juan Antonio Pérez (Casar de Cáceres, 1961), better known to all as Toño Pérez, is one of the most important chefs in the history of contemporary Extremaduran gastronomy, and therefore of Spain. Together with his partner, José Polo (Cáceres, 1961) they founded the Atrio restaurant.
Located in the heart of the old town of Cáceres, within the monumental complex of the old town declared an Asset of Cultural Interest in 1949 and a World Heritage Site in 1986, Atrio is a perfect synergy that includes a luxury hotel and one of the best wineries in the world. and which exhibits a sublime internal architecture, the work of Luis Moreno Mansilla and Emilio Tuñón Álvarez, masters of contemporary design.
Despite their more than 35 years of experience and the great achievements they have received, they are still humble and “atypical” businessmen. Pérez between the stoves and Polo, director of the room and head of the cellars. They not only focus on the gastronomic aspect but also seek to rehabilitate and preserve the historic center of the metropolis, which Pérez classifies as “life projects”. “In these complex moments is when you have to do beautiful things, share them and enjoy them.” “And this is not in the business part, but in the part of making sense of what surrounds us,” explains the chef.
In the heart of this medieval city, José Polo and Toño Pérez offer a culinary art with unique and authentic flavors in a dream setting, “enjoyable cuisine” from the heart that boasts recognition of 2 Michelin stars and 3 Repsol suns.
One of the dishes that can be tasted in Atrio. Image: Atrio Restaurant
Pérez tells that in his kitchen the Iberian cannot be missing, that Atrio and Extremadura go together and that one without the other would not make sense, both are essence and existence, in a kitchen full of sensations and feelings, “that evokes the memory “and that has its own identity: wild products from Extremadura that cannot even be cultivated and that depend on the weather, in a unique natural environment. “Being able to stir emotions in people through the kitchen is something very nice”, narrates an emotional Toño. “And on top of that with products from my land, what more can I ask for, it’s wonderful,” he says.
His cuisine “evokes memory” and has its own identity: Extremadura
In fact, this is one of his objectives, trying to make his countrymen understand what the essence of the cuisine of their land is like “the virtues of our environment, the reason for the slaughter, the Iberian pork, the relationship between the products, the recipes. .. Understand how gastronomy is configured and why”. “To cook a product well, you must first understand its origin and know its essence.” “It’s something paramount,” he qualifies. “When people come to our house, they want to have an experience, they want to get to know Extremadura through its products.” A fact that does not go unnoticed by the chef: “We are in a positive evolution of gastronomy, where young people want to know more about the process.”
Sande Tower. Image: Atrio Restaurant
“With the pandemic I have learned that you have to enjoy every minute”
And it is that, in such a difficult year for the hospitality sector, both businessmen have opened a restaurant in Torre de Sande, a 14th century manor house, as well as the launch of a luxury hotel project in Casa de los Paredes Saavedra . For this reason, they have received the Extremadura Entrepreneurs of the Year award, the Le Grand Prix de l’Art de la Cuisine award or the Hotels and Tourism award for innovation, which Pérez is extremely grateful for: “They show us that we are on the right track “.
Toño Pérez works 18 hours a day, manages around 80 people and considers his day to day “something complex”, a tireless entrepreneur who enjoys cooking like the first day, which he considers “his life”. And more now: “With the pandemic I have learned that you have to be optimistic and enjoy every minute, prioritizing important things.”
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