Cristina Oria is a chef and entrepreneur from Madrid who has revolutionized gastronomy with her elegant style and commitment to accessible haute cuisine. She founded her own brand, combining restaurants, catering services, and gourmet shops. Today, she runs several restaurants in Madrid.
After your career in the financial sector, you decided to study at Le Cordon Bleu. What motivated you to make that change?
“It wasn't really a decision to leave my job for cooking. I had some medical issues that forced me to stop and take care of myself. During that sabbatical year, I went to Paris and studied at Le Cordon Bleu more out of personal passion than with the intention of changing my life. But I was completely hooked. I was fascinated by the creativity, the technique, the connection with the product... and since then, I haven’t wanted to distance myself from the culinary world.”
Like Cayumas, Cristina Oria was founded by a couple. You and your husband Álvaro
Could you tell us what it was like to start a business together? How did the idea of creating “Cristina Oria” come about?
“Although I started the company on my own, we were already married and Álvaro helped me a lot: he had a job he’s an engineer but on weekends he helped deliver orders and also worked on the design and more technical aspects. When the project started to grow and we saw its potential, we decided to take the leap together. He quit his job and joined the business full time to open Conde de Aranda. We complement each other really well and support each other in everything.”
Three concepts you would use to describe “Cristina Oria.”
“Quality, design, and closeness. I like everything we do to have a special touch, without losing its essence or straying from authenticity. We’re committed to top quality and excellent value for money.”
What dish do you enjoy cooking the most?
“I love cooking traditional recipes but giving them a little twist. It’s a way to honor classic cuisine while taking it a bit further.”
Where and how do you find inspiration to create new recipes?
“I travel a lot and pay attention to everything: markets, restaurants, what I eat when I visit friends' homes… I’m also very inspired by seasonal ingredients and working with small producers. I believe inspiration is everywhere you just have to stay alert and always eager to learn.”
What is your favorite hotel?
“One of my favorite places is Atrio. Their breakfast is unbeatable, and the way Toño and José treat you is spectacular it feels like home. Plus, their restaurant has earned its third Michelin Star, which they’ve deserved for years. Another place we always return to as a family is Bahía del Duque in Tenerife. It’s amazing, we enjoy it so much, and it’s become a family tradition.”
A book that has impacted you or that you especially love?
“I love all cookbooks. On top of that, my father has spent the last 20 years gifting me many books and finding the most special ones he always surprises me, and it makes me incredibly happy! Thanks to him, I have an amazing culinary library.”
How important are shoes in your daily life? What would your perfect Cayumas be like?
“Very important. I spend many hours on my feet, so they need to be comfortable but also beautiful. I like to pay attention to aesthetics, even in the smallest details. I have many Cayumas , in fact, I own a pair with black and white stripes on the inside but I’d love to have a pair with those stripes on the outside. Since I usually dress in black and white, very ‘Cristina Oria’ corporate style, they’d be the perfect accessory.”
