Lucía Ruiz Lafita is a chef who has established herself as one of the emerging figures in Spanish cuisine today. Founder of Delirium by Lucía, a high-end catering company. Her cuisine, based on classic recipes with Mediterranean and contemporary influences, goes beyond the plate to focus on creating unique experiences.
From Cayumas, we’re interested in the origins of vocation: do you remember the moment when you decided to take cooking professional by creating Delirium Catering?
“I’ve always felt that cooking chose me long before I was even aware of it. As a child, I already found a very special way of expressing myself through cooking; it was my way of bringing people together and taking care of those around me. But the clearest memory comes from a summer in Germany. I went there to learn the language and ended up cooking for a family. That’s where I discovered that what felt natural to me—setting the table, cooking for hours, thinking through every detail—was actually a vocation. My passion!!
Later on, while working in banking in Paris, with an apparently ‘perfect’ life, I realized how deeply I missed the stove and how terribly bored I was in the office. In fact, being surrounded by numbers and sitting still all day gave me a lot of anxiety haha. And that’s when I became certain that I wanted to go to Le Cordon Bleu as soon as I finished my degree!!
That’s how Delirium was born: first in my parents’ home kitchen during lockdown, and later as a project that has grown alongside me, with my fears, my dreams, and my way of understanding life.”
In a sector so defined by pace and pressure, how do you protect your creativity so it doesn’t turn into routine?
“Creativity undoubtedly needs air, space, and calm. That’s why I try to protect it by stepping away—paradoxically—from the kitchen, although it’s becoming more and more difficult!
I nurture it by traveling, observing other cultures, trying new flavors, wandering aimlessly, going to restaurants, and well… lots of scrolling haha. Inspiration appears when the mind opens up. In fact, summer and Christmas are when I have the most time to think about where I want to take things.
I also protect it by surrounding myself with creative, curious, sensitive people. And by listening closely, to producers, artisans, my clients, and my team.
When cooking becomes just production, the spark goes out. My job is to keep wonder alive!”
How do your travels and international training influence your current cuisine?
“They influence absolutely everything. I’ve studied and worked in different countries, cooked in very demanding kitchens, and traveled nonstop. Every place has taught me a different way to respect ingredients, to understand time, and to set a table.
My cuisine is the result of all of that: France, Mexico, the Mediterranean, family tradition… I like each recipe to carry memory. When someone tastes a Delirium dish, I want them to feel that there is meaning behind it, a journey, and above all, to see me reflected in it.”
At Cayumas we talk a lot about identity. How would you define yours as a cook and as an entrepreneur?
“As a cook, I’m deeply curious, passionate, emotional, and intuitive. I’m driven by a constant need to experiment, to blend techniques, and to seek contrasts—always grounded in deep respect for ingredients, craft, and tradition.
As an entrepreneur, my identity is built on closeness and attention to detail. Delirium isn’t just food: it’s a way of welcoming, accompanying, and creating experiences people remember. I care just as much about a perfectly executed dish as I do about a thoughtful conversation with a client. That’s why we always ask for a lot of feedback, whether it’s a single cake or a large-scale event—because we truly believe in improving, evolving, and continuing to grow. We’re very flexible, open to change, and committed to constant learning.
But above all, my obsession is that every project carries my signature, my soul. I like everything to be colorful, joyful, and full of flavor, without ever losing sight of tradition. I’m not a ‘modern’ person in the cold sense of the word: many times I try to change, innovate, break molds, but I always end up returning to my roots. That’s where I recognize myself, and where everything I do is born.”
At Cayumas, we understand craftsmanship as time, dedication, and respect for the craft. In what moments do you feel your cooking is closest to the artisanal?
“In absolutely all of them. From selecting the product to the very last gesture before serving.
At Delirium, we don’t take shortcuts—everything is thought through, tested, adjusted… Cooking, for me, is a deeply artisanal act because it demands presence, patience, and sensitivity. True luxury lies in the time you devote to doing something well! And of course, that’s felt in the result…”
How important are shoes in your day-to-day life?
“Very important!!! Shoes say EVERYTHING about a person. Mine are almost an extension of my character. I spend many hours on my feet, walking, problem-solving, creating, so I need absolute comfort, but I never give up elegance haha.
Good shoes support your body, but also your attitude. When I feel well dressed, and that includes my feet, I feel more confident, more grounded, more myself!”
What place in the world would you like to explore wearing your friulanes?
“Marrakech!!! I’m going in three weeks, and this model is incredibly chic for my trip! Getting lost in the medinas, crossing souks, entering riads, observing colors, fabrics, and scents… That whole universe connects deeply with my way of understanding aesthetics, the table, and hospitality.
It would be the perfect trip: friulanes, a notebook, good photos, and lots of gastronomy! And above all, disconnecting!”
