Gustavo Astrada: Presiding Over a Culinary Renaissance in Fuerteventura

Gustavo Astrada has recently taken the reins as president of Fuertegourmet, an association that unites restaurants and chefs on the island of Fuerteventura. With a robust membership of 120 associates, Astrada is on a mission to revolutionize the culinary landscape of this picturesque island, striving to enhance professional training, boost quality, and establish a distinct identity for associated establishments. The highlights of his new agenda include the creation of an online gastronomic guide and promoting the use of local, “kilometer zero” products in menus.

Promoting Local Gastronomy

Fuerteventura is blessed with a rich array of local produce, from artisanal breads and cheeses to goat meat, fresh fish, and vibrant fruits and vegetables. Igniting a passion for these local products, Astrada says, “We ask all restaurants to feature various local ingredients on their menus. We have variety and quality, but commercializing these products is still a challenge.” The association firmly believes in leveraging local resources to not only enrich the dining experience but also to support local producers.

Despite the potential, the island faces a crucial issue: the gap between local food production and restaurant demand. “We need to ensure our kitchens are consistently stocked with local products, but there isn’t enough supply to meet current demands,” Astrada explains. He acknowledges the higher costs of these local ingredients but emphasizes their commitment to absorb these expenses without raising menu prices.

Bridging the Skills Gap in Culinary Arts

A significant aspect of Astrada’s vision for Fuertegourmet is raising the bar for culinary education on the island. Collaborating with Hecansa, he aspires to establish a new cooking school in Fuerteventura, aiming to train emerging chefs and improve the overall quality of food preparation. “Many individuals working as cooks are not trained professionals, which necessitates a robust educational framework to ensure better quality and fair wages within the industry,” Astrada points out.

Currently, there is a good foundation for culinary training through programs like the vocational training in Cooking and Hospitality at IES Puerto. However, Astrada sees the urgent need for more high-quality educational offerings throughout areas like Corralejo and beyond. “It’s not just about the food; it’s about fostering a professional workforce that understands the intricacies of the culinary arts,” he states.

Advocating for Chefs and Restaurant Owners

Beyond education and local product promotion, Astrada is dedicated to defending the rights and interests of chefs and restaurateurs. “We need to dignify kitchen work so that representing Fuerteventura at national or international fairs doesn’t lead to financial ruin for our chefs,” he insists. He calls on local institutions to provide better support to maintain a thriving restaurant sector. Astrada’s frustration is clear when he describes the burdens of excessive taxation and inspections, particularly during peak operating hours, urging for mutual respect between authorities and restaurant owners.

Building a Gastronomic Community

Astrada envisions a collaborative network among restaurant owners and chefs. He believes that fostering a spirit of unity is essential for fortifying the collective interests of the culinary community. “There’s very little tradition here of working together to defend our interests. We must encourage this collaboration to create a stronger and more visible sector,” he emphasizes. His enthusiasm extends to inviting local chefs and hospitality entrepreneurs to actively participate in Fuertegourmet, which he considers crucial for advocating the quality of Fuerteventura’s gastronomy and supporting local producers.

A Culinary Voyage: The Story of Gustavo Astrada

Gustavo Astrada’s culinary journey is truly remarkable. Arriving on the island 40 years ago, he recalls how the streets of Corralejo were once sandy paths. Cooking is in his blood—growing up helping in his parents’ restaurant in Córdoba, Argentina, he dreamed of being a chef and living in a Caribbean paradise. “I thought about the Canary Islands, especially for their weather—so much better than with monsoons and mosquitoes,” he reminisces.

Upon arriving in Las Palmas, the urban sprawl disappointed him, but the idea of Fuerteventura, still relatively undeveloped, fascinated him. “I reached Puerto and initially found it unappealing. The next ferry wouldn’t arrive for a week, so I decided to rent a car. Once I discovered the stunning landscapes of the Dunes and Montaña Roja, I fell in love with the island and decided to stay,” he shares.

With a passion for surfing and exploring natural beauty, Astrada has transformed his career over the years, culminating in the renowned La Mamma restaurant in Corralejo. “For the past two decades, La Mamma has become a local icon. My pasta and meats are legendary, and I’ve watched customers return with their grandchildren,” he laughs.

Today, even as he approaches retirement, the kitchen remains his lifeblood, intertwining his passion with everyday joy.