Social networks are part of the life of Quique Dacosta, They are a tool to disseminate his work as evidenced by their posts on different platforms. By this constant and innovative work in digital environments, now adds another award to its three Michelin stars, The Best Digital the Chef 2018 as the best chef or cook digital Spain in 2018 #TheBestDR18.
Este chef que ha entendido la importancia histórica de la #TransformacionDigital ha colgado recientemente en Facebook, which he has more than 150 thousand followers, Video art and innovative entitled WILL, with which it has presented its new culinary season in the restaurant that bears his name Denia.
"I've always believed in approaching people in person. On closer to those people who are interested in you ", He said upon receiving this recognition in the frame # ExpoHip2018.
How social media started to communicate with people?
"I think it was Twitter. But, before social networks, internet and even opened the possibility to communicate with people, They were first web, and then blogs ".
And now with what you work?
“Facebook, Twitter and Instagram are the social networks that potentiometric more and am more aware of them ".
and Twitter, has more than 84.600 Instagram followers and has 135 one thousand, in which excels in its profile a phrase used to describe himself: “The noblest art is that of making others happy” (The noblest art is make others happy).
For you personally you manage your social networks, How you combine your daily life between work and cook in your digital work environment?
"Social networks are part of my life. They are a way to communicate. I believe in disclosure, I think the way to disclose the kitchen, the gastronomy, I believe in spreading my work. Social networks are a tool for this disclosure ".
Do you think social networks are a tool to educate as well as influencing?
"Clear, They are tools that can serve to educate. But, They are tools that depending on what you want to do with them, will be one thing or another. I try to send messages that have to do with my philosophy of life, my culture, with my sensibilities and my way of understanding life, and I do not try to put something wrong in my natural speech. Y, I do not think it can be transcendental, or that it is a dogma, but I try if it's valuable to someone, I take ".
Do not you care discover you, undress as a person in social networks? Besides placing posts about your life as a cook also you put things in your personal life?
"Between my life as a cook and my personal life no major differences, because I'm a cook 24 hours a day, I am a father 24 hours a day. I understand that people come to me for what I am as a cook not for what I am as a parent or as a person. Thus, a 90% what it's like I cook, all you have to do with my culinary activity, how I cook my life, and then it is true that there is a small window to my personal life but very poquita, very poquita, because I understand that people want to know me for who I am as a cook ".
How was the conversion of your activity, Your digital management in your restaurants?
"The digital world is changing, transforming and we are adapting, capitalizing on this change somehow. I think, even, today many people can come to eat at my restaurant because they are my followers on social networks, what may be in a gastronomical guide internationally ".
"I did not expect a prize and. What I have sought is to approach people who have an interest in me. Being close to people who have an interest in me. This is the only principle that has guided me ".
How important are awards The Best Digital Restaurants for the HORECA sector in Spain?
"First have significant value, They are the recognition of work in the digital management, which it allows me to connect with those people from anywhere in the world from your digital device and want to know about the work and style of cuisine and the daily tasks of a cook such a unique place as Denia.
I also grant a fundamental value, may people it may seem a certain symbolism, but in a world increasingly coming from the screen of a phone, that outreach work is recognized through digital environments to cook with all that this entails, taking into account the business model of a restaurant three Michelin stars, Well, honestly for me it is very important.
I am convinced that these awards in future editions are going to become something very coveted since the end recognize not only the work of the chef but a team that wants to communicate from social networks, their concerns and everything that is expressed from the kitchen and from the dishes themselves.
Why? Good for everything that represents Internet today, so it is represented and will represent and, especially, because behind Diego Coquillat is that a person who leads a life dedicated to the digital world, which is funneling, vertebrando and almost, dissecting the digital world and is anticipating what will be the future trends in the sector for digital.
We recognize is wonderful and anecdotally that we have recognized the first, It's very important, It may be many years until I recognize again.
And surely 4 O 5 years these awards are highly sought after and I can not choose, not because they deserve it, but because surely you have to give a third party. Thus, I am very proud of the recognition, award and I think as he said, in the end what he wanted with this first prize was to identify those, teams or companies, a las que que quiere poner un faro y dónde cree que el sector HORECA tiene que tener un referente o poner la lupa para que sigan un patrón o un líder al fin al acabo en la forma de hacer.
Therefore gives more value to what we have done so far. "
Fotografias por May Zircus