When a few months ago we received a call from the organizers of Madrid Fusion inviting Kevin to participate in their Asian edition, we could...

1. We didn’t cut any trees The entire shape of the restaurant was designed from scratch to fit perfectly between the many 80 year old tre...

Let’s say you’re a cook, not the world’s best cook but someone who deeply cares and loves cooking. This special type of people who never loo...

By Kevin Cherkas DAY 4: SALMON Cuca's Smoked Butterfish Buying salmon at the super market no matter how fresh feels a bit like ...

By Kevin Cherkas DAY 2: DUNGENESS CRAB Cuca's Rice Crusted Soft Shell Crab This was the product I most looked forward to, eve...

By Kevin Cherkas After five years not returning like a salmon to my spawning grounds, we had the opportunity last month to plan a trip to ...

So Cuca turned 1… and then 2 and we have been so caught up in this wonder that it has taken me all this while to get back to my beloved blo...

In August 2012 I started this blog with a post titled "DREAM" and with the hope of sharing with anyone who found me in the world w...

Cuca’s opening marketing strategy was to focus ourselves on every single guest, welcome them with open arms and make them feel taken care of...

The altar in our kitchen Religion has also invaded Cuca’s life. As soon as the first employee walks in, the “canangs” are prepared and ...