Bites Nearby: Chef Felix Piedra of Vizcaya Restaurante

Vizcaya Restaurante in the Bentree Plaza at 10905 N. Dale Mabry Highway is the creation of Chef Felix Piedra. Born in Bilbao, Spain, Piedra started Vizcaya eight years ago with the goal of serving flavorful Spanish tapas, paella and seafood dishes.

Patch’s Gina Melton sat down with Chef Piedra to talk about the inspiration behind his restaurant and about food from the Basque region in Spain.

Patch: Tell me about your menu.

Chef Piedra: People have certain expectations about Spanish food—we serve the food that people have come to expect from Spain, like paella, ceviches and sangria.  We also have a lot of fresh fish and seafood on the menu.

Patch: The Basque region in Spain where you're from is really a hotbed for avant guard culinary techniques. What do you make of it?

Chef Piedra: What Ferran Adria (considered the father of Spain’s “molecular gastronomy” movement) is now doing at the now-closed El Bulli restaurant is very interesting. He is turning his restaurant into an institute of sorts, where chefs can experiment with cooking. Everything will be put up on the Internet so that chefs around the world can learn about his processes and creations.

Patch: How did you know you were destined to be a Chef?

Chef Piedra: When I was younger, my parents owned a pastry shop, and my brother and I would do all the weekend deliveries. I was fascinated by the huge kitchens and the smells coming out of those kitchens. Even though I eventually started studying electrical engineering in school, in my heart, I really wanted to be a Chef—so I dropped out of the engineering program and started at a hotel apprenticeship.

Patch: Do you like to cook at home for your family?

Chef Piedra: Generally, I cook food at the restaurant and bring it home. It’s so much easier to have your Mise en place (prepping and arranging ingredients prior to cooking) here, then to be left at home missing something you need.

Patch: When you get a chance to eat out in Carrollwood, where do you like to go?

Chef Piedra: I like Michael’s and Terra Sur Café.

Patch: Are there any food television shows you enjoy watching?

Chef Piedra: No Reservations, The Cooking Channel and Iron Chef.

Patch: Why should people stop by Vizcaya if they haven’t had the chance?

Chef Piedra: Our food is really good, and we have excellent customer service. Also, right now, if you go the Vizcaya website, we are offering a $25 off coupon for your next visit.