Meet Victor, Executive Chef at Brighton Cookery School
Victor’s passion for food started at a young age, inspired by his grandmother’s home cooking. His journey has taken him through some of the world’s finest kitchens, having worked in Michelin-starred establishments and studied Culinary Arts at the prestigious Escuela Superior de Hostelería de Sevilla. Now, as part of Brighton Cookery School, Victor brings his expertise, creativity, and love for teaching to inspire the next generation of home cooks and professional chefs alike. We caught up with him to learn more about his journey, influences, and what makes Brighton Cookery School so special.
Can you tell us a little about your journey into the restaurant industry?
I studied Culinary Arts at the Escuela Superior de Hostelería de Sevilla (ESHS), where I completed a three-year diploma programme.
After graduating, I had the opportunity to work in several high-end restaurants, including some with Michelin stars. I also gained experience working as a chef in catering for a variety of events, did some culinary consultancy work, and even took part in a TV show where guests from different fields cooked a recipe with me while I interviewed them.
After several years in the industry, I was given the chance to teach at a newly established cookery school in Seville. That’s when I realised how much I enjoyed sharing my passion for cooking, and it completely changed the direction of my career.
What first inspired you to become a chef?
I’ve been fascinated by food and cooking for as long as I can remember.
Growing up in Spain, where food is deeply rooted in our culture, I was surrounded by incredible flavours and high-quality local ingredients.
If I had to name one person who truly inspired me, it would be my grandmother.
She was an amazing cook, and I was always trying to recreate the flavours of her dishes. That connection to food and tradition has stayed with me ever since.
You’ve worked in Michelin-starred restaurants – what were those experiences like, and what did they teach you?
Michelin-starred restaurants are often highly individual, as they reflect the chef’s vision, but they all share certain core values: precision, professionalism, discipline, teamwork, and an unwavering commitment to quality.
What I took away from working in those kitchens was the importance of discipline and hard work. I’ve done 16-hour shifts, sometimes longer, and while it’s demanding, it instils a work ethic that stays with you for life.
Travel has played a big role in shaping your culinary style. How has it influenced your repertoire of cuisines?
For me, food is an essential part of travelling. Whenever I visit a new place, I make a point of exploring its cuisine, ingredients, and traditions. Those experiences naturally find their way into my cooking and teaching.
The recipes I share in my classes are not just about techniques – they’re about stories, memories, and the flavours I’ve encountered along the way.
Do you have a favourite style of cooking, or is it ever-evolving?
If you had asked me this a few years ago, I probably would have said Japanese or Indian cuisine – both are quite different from my culinary roots, and I’ve always been fascinated by them.
But after so many years of experience, I’ve come to appreciate my own background even more. If I had to define my style now, I’d say it’s traditional Spanish cuisine with a modern approach. Cooking constantly evolves, and while innovation is great, I think the most important thing is to focus on enjoying the process – cooking and eating quality ingredients, without overcomplicating things.
As the Executive Chef at Brighton Cookery School, what drew you to this role?
I spent eight years teaching at a cookery school in Spain, and I knew this was the path I wanted to continue on.
I was already considering relocating to Brighton – it’s a city I love – and when I was offered the opportunity to lead Brighton Cookery School, it felt like the perfect fit. The timing was just right, and I haven’t looked back since.
Which courses do you most enjoy teaching, and why?
Honestly, I enjoy all the classes Brighton Cookery School offer– if I didn’t, I wouldn’t teach them!
But if I had to pick a few favourites, I’d say:
-Spanish Cooking, for obvious reasons-I might know a thing or two about that one!
-Korean Cooking, which is always a lot of fun.
-Bread Making, because I love working with dough.
-World Curries, which is a great way to explore bold flavours from different cultures.
What do you love about teaching the public, and which courses would you recommend?
One of the things I love most about teaching is seeing people gain confidence in the kitchen. Many students come in feeling unsure about their skills, but by the end of the class, they’re creating dishes they never thought they could make. That transformation is incredibly rewarding to witness.
I also enjoy the social aspect – cooking brings people together, and there’s something special about sharing food and knowledge in a relaxed, hands-on environment. Whether it’s someone cooking for the first time or an experienced home cook looking to refine their skills, there’s always something new to learn, and I love being part of that journey.
What’s the biggest lesson you’ve learned so far in your career as a chef?
If there’s one thing I’ve learned, it’s that you never stop learning. No matter how much experience you have, there’s always something new to discover – whether it’s a technique, an ingredient, or simply a different way of doing things. The moment you think you know everything, you stop growing.
I’ve also learned that cooking is not just about food – it’s about people. Whether it’s in a restaurant kitchen, a catering event, or a cookery class, the way you communicate and work with others is just as important as the dishes you create.
And maybe the biggest lesson: hard work beats talent if talent doesn’t work hard. I’ve worked in places where the level of discipline and effort was intense – long hours, high expectations – but in the end, it’s that mindset of pushing yourself, staying humble, and always improving that makes the real difference.
Beyond great food, what do you think makes a truly memorable dining experience?
The company!
Whether you’re with your partner, family, close friends, or even meeting someone new, food is just part of the experience. You could have an amazing time sharing a simple tin of sardines and a good glass of wine if you’re with the right people.
I also think that in today’s hyper-connected world, sitting down for a meal with friends is one of the few moments when we actually disconnect from our phones and connect with each other. That, to me, is what makes a meal truly special.
Finally, if you could give one piece of advice to aspiring chefs, what would it be?
Be patient, stay humble, and never stop learning.
This industry can be tough- long hours, high pressure, and constant challenges – but if you truly love cooking, it’s worth it. The key is to approach every experience as an opportunity to grow. Work hard but also work smart. Learn from those around you- everyone has something to teach you.
And most importantly, don’t rush. Mastering the basics is far more valuable than chasing trends. Respect the ingredients, cook with passion rather than just for perfection, and enjoy the process. Success will follow.
