Chef Henri De Suarez D'aulan

My mother was widowed very young, so I was partly raised by a woman, a refugee from the Spanish Civil War, who was an amazing cook. This is where I experienced the birth of my passion for cooking and food.

In the 2000s, I took several master classes, notably at Michelin star Alain Ducasse’s school. I have also drawn inspiration from the works of great chefs such as Michalak, Conticini, Lignac, and Piège. Abroad, I participated in workshops with Israeli and Latin American chefs to get acquainted with Middle Eastern and Peruvian gastronomy.

The 2010s marked my debut as a chef in private events, art festivals, and embassies.

In 2020, I opened a sweet kiosk of ice creams and pastries in Panama City. This first establishment has grown and evolved into a lounge-terrace restaurant, under the name of 'Marques de Suarez’. That’s where my nickname ‘El Marqués’ comes from.

In my favorite repertoire, there are simple, tasty, and traditional dishes such as risottos, curries, cordon-bleu crêpes, quiches, fresh pasta, and various kinds of seafood or meats, enhanced by specialty sauces like ‘Café de Paris’, Argentinian Chimichurri, pesto, green pepper sauce, and chutney.

Very much inspired by Mediterranean and tropical cuisines, my menus also offer colorful salads, falafel, hummus, guacamole, ceviche, and more.

The menu of ‘El Marqués’ wouldn’t be complete without a list of emblematic desserts like tiramisu, key lime pie, cheesecake, fondant au chocolat, pannacotta, gelatos, and sorbets.

I am also recognized as a real talent in terms of table decoration and protocol. I will be your adviser to organize the placements at the table while respecting honorary ranks but also allowing the development of a warm, convivial atmosphere.