From a vintage as unique and exceptional as that of 1973, Erwin could not fail with a trajectory that would leave its mark wherever it went.
With a degree in Biology from the University of Guayaquil, he wandered into a kitchen in his hometown by chance. After 2 years of learning, Erwin decides to embark on a path outside of Ecuador to travel the world and discover, what always motivates us when leaving our home, new emotions, different cultures and continue growing in a world as enriching as that of the restoration.
Upon arriving on the island, in 2000, the easy thing would have been to apply his knowledge based on a great gastronomic culture such as that of Ecuador and replicate it in Mallorca, the easy thing would have been to do what he had in his blood … ceviches, mote rascal, locro de papa… but no, Erwin sought integration into a regional Mediterranean cuisine and managed, over the years, to be recognized as a great asset in the kitchen of any business.
During these last 15 years, Erwin has worked in renowned houses such as Fabrica 23 and Puro, where he was able to provide a clear differentiating element with his cooking techniques, his speed and his empathy with the team and his clients. During this tour he took the opportunity to approach the local product and the work of rice dishes. That if, depending on what other occasions more than one ceviche had to be made at the request of its customers!
Erwin opens a new stage as Associate Chef at Es Racó d’Es Port from February 2022.