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First modification: 05/01/2026 - 20:03 Last modification: 05/01/2026 - 20:04
From the family kitchen in Bolivia to the heart of Paris, chef Ricardo Flores has built a career marked by cultural fusion, family heritage and the search for his own gastronomic identity. Today he runs Patio Opéra, a restaurant where he combines technique, product and personal history in a cuisine with international influences. In an interview with Escala in Paris, he talks about his inspirations, his journey and his vision of contemporary gastronomy.
Ricardo Flores discovered his vocation among the aromas and flavors of his grandmother's restaurant in Bolivia, where his mother and aunts also worked. That first contact with family cuisine laid the foundations for a career that would later expand in Barcelona, where he immersed himself in Mediterranean and Spanish gastronomy, integrating those influences into his unique style.
His passion for cooking did not stop there: Asian cuisine, especially Nikkei, became another axis of his gastronomic proposal, reflecting his constant curiosity and the importance of the moments shared with his mother.
Today, in Paris, his cuisine is a reflection of travel, experiences and roots, where dishes like his reinterpretation of paella show the mixture of Latin-Mediterranean flavors with Asian nuances.
Despite his international success, Flores maintains a strong bond with Bolivia and Latin America, traveling frequently to stay connected to his origin and explore new culinary trends, convinced that identity and innovation can coexist in every dish.
A program coordinated by Florencia Valdés, carried out by Souheil Khedir and Alexandre Cayuela.
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