Marcos Morán

Marcos Morán is the son of Pedro Morán and the fifth generation in the family to cook at Casa Gerardo. His father instilled in him that there should always be a balanced contrast between flavors, textures, aromas and colors in all recipes, both traditional and modern. Marcos is behind innovations at the restaurant like black and white cod and popcorn made from dried bean skins. Marcos wrote the book "Casa Gerardo, Modern Cuisine in 50 Steps," filled with secrets from the past, present and future of Casa Gerardo and the ways Casa Gerardo is able to successfully infuse dishes with both avant-garde techniques and tradition. Marcos has a passion for journalism where he uses social media to discuss and inform people about what goes on in his kitchen. AWARDS: 2010 - Chef Millesime Award 2008 - Chef of the Year by Lo Mejor de la Gastronomía