“ALWAYS DO THE RIGHT THING” It is the work philosophy of Chef Planning and from this philosophy, we have created different variants that define the character and personality of all those who represent this brand.

1. We believe in the importance of valuing, respecting and supporting the work of farmers, livestock breeders and fishermen, the entire primary sector, who are the fundamental basis of our work as chefs.


2. We defend the use of fresh, local and seasonal products, thus supporting the local economy and promoting a healthier and more sustainable diet, regardless of the fact that, due to the policies of the company we represent, there are situations that we cannot control. Under no circumstances will we ever accept spoiled products in our kitchens.


3. We believe in the importance of keeping alive the culinary tradition of each region, respecting the traditional recipes and techniques that have been passed down from generation to generation.


4. We defend gastronomic diversity as a reflection of the cultural diversity of the world, promoting the exchange and fusion of flavours, ingredients and culinary techniques.


5. We believe in creativity as the driving force behind innovation in the kitchen, encouraging experimentation and the constant search for new flavours and textures.


6. We defend equal opportunities in the kitchen, promoting an inclusive and respectful work environment where talent and effort are valued above all other considerations.


7. We believe in the importance of passing on knowledge and experience to new generations of chefs, promoting their training and professional development.


8. We defend freedom of expression in the kitchen, encouraging our colleagues to be creative and to express their personality through this philosophy of life.


9. We believe in the importance of teamwork, promoting collaboration and camaraderie in the kitchen to achieve excellent results.


10. We defend passion and commitment as fundamental pillars in the life and work of a chef, guided by the love of gastronomy and the dignity of the profession on a daily basis.


11. We reject the idea of not working as a team, considering that competition and individualism are not the basis for success in the kitchen.


12. We believe in the importance of training and professional development of chefs, believing that innate talent is not enough to succeed in this sector.


13. We promote gastronomic diversity and creativity in the kitchen, believing that not following the established rules, in certain circumstances, is the only way to succeed in the culinary industry.


14. We defend equal opportunities in the kitchen, rejecting discrimination and the exclusion of those who do not fit our vision of perfection.


15. We reject the lack of collaboration or camaraderie in the kitchen, eliminating competitive and rivalrous environments among team members.


16. We strengthen ties in the importance of passing on knowledge and experience to new generations of chefs, believing that information should be shared openly among all members of our team.


17. We defend freedom of expression in the kitchen, promoting the creativity and originality of our colleagues, without imposing our own vision.


18. We promote the importance of keeping culinary tradition alive, without ignoring the cultural richness and historical legacy of the gastronomy of each region or town.


19. We spread by example, passion and commitment at work.


20. We spread the importance of empathy with and for our own team members and professional colleagues, making this action and virtue a clear common denominator in favour of the dignity of the profession.