Chef Abraham Torre

Chef Abraham Torre brings the rich culinary traditions of Basque Country, a deep European influence and an innovative approach to flavor to CordeValle. A fourth-generation chef, his culinary story began at his father’s side and was shaped by the recipes, rituals and ingredients of his childhood. He remembers watching his grandmother prepare family favorites like Bacalao al Pil-Pil and Paella Papa “Lollo,” dishes that carried the flavors of home and the generations before him.

That connection to food began long before the professional kitchen. In Ampuero, Spain, Abraham walked the local markets where generations of his family had shopped, learning to recognize ingredients at their peak and appreciating the care behind traditional preparations. He remembers handmade chorizo, made with recipes passed down through the family, and learning the closely guarded secret to making the perfect sofrito; slow-cooked with patience, balance and instinct. Those early lessons continue to shape his cooking today: ingredient driven, wholesome and rooted in the belief that the simplest dishes often carry the deepest stories.

His journey has since taken him across some of the world’s most celebrated kitchens, from The Royal in Nottingham and the London Hilton on Park Lane to Caesars Palace in Las Vegas and Ventana Big Sur. Each destination added another layer to his culinary perspective—from the seafood and seasonal produce of Europe to the abundance of California and the premium meats, seafood and global ingredients of Las Vegas. Across more than two decades in upscale hospitality and corporate dining, Abraham has developed a style that brings together European technique, California’s incredible bounty and the traditions of his Basque heritage.

His love of the sea extends beyond the plate. An avid sport fisherman, Abraham spends time fishing along the California coastline, practicing catch and release as a small way of helping ensure future generations can experience the same connection to the ocean. For him, that philosophy echoes the story of Bacalao al Pil-Pil - a classic Basque dish of salt cod, garlic, olive oil and chili, transformed through gentle emulsification into its signature silky sauce. It is more than a recipe; it is a connection between place, memory and generations.

Today, Abraham’s culinary journey comes full circle at CordeValle. From watching his grandmother cook in Spain to cooking alongside his own children at the stovetop, food has always been his way of preserving tradition while creating something new. His mission remains simple: to celebrate the beauty of life through food, honoring exceptional ingredients, the places that inspire them and the people who gather around the table.