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Still Life
I had never worked in the world of still life — of details, objects, or close-up observation. For the project Bodegones, siglo XXI (Still Life, 21st Century), I was invited to interpret the recipes of twenty of Spain’s finest chefs.
Reflections
Japanese Waters
Within Silk
Glass Reflections
Glass
In the Mist
Shadows
Sardines on Newsprint
Black Landscape
Rather than portraying the dishes literally, I envisioned each one as a landscape — a constructed terrain where ingredients became forms, gestures, or atmospheres. Through this approach, the work was awarded the National Prize for Gastronomy in the cultural category.
COLLECTIONS
