Jose Luis Guijarro, is known in Segovia for his restaurant, Narizotas (nose), as it is one of the major hospitality players in the beautiful ‘city of the aqueduct’. From this special viewpoint, given that he is also Bailli of Segovia, he offers an interesting perspective on gastronomy in the city, considered one of the architectural capitals of Europe.

How did you come to the world of hospitality?

Although I am among those who think that hospitality is a vocation the truth is my entry into the catering profession was entirely unforeseen. I was born in the small town of Soneja and at age 13 all my friends wanted to go to the city to work. In a sense it was something that also attracted me, but what decided me was the fact of being alone in the village after the exodus of my friends. This is why I came with them to Segovia and started working in hospitality.

How do you remember those first moments working at Restaurante Narizotas?

Obviously it was a lot of work, but there was also great enthusiasm. Originally Narizotas was created by three people. They had hired three waiters of whom I was one. The three owners did not belong to the world of hospitality. Very quickly they realised that this was not their thing and they transferred the business to the three employees. One soon left to work in a bank. This left Ignacio García, my great partner and friend, and me. Ignacio eventually went to work in his family’s business and that's how I became sole owner.

What is it like working in a city such as Segovia?

As a professional I am proud to be in a wonderful city like Segovia where every day is different. We live with two kinds of people, those who live in Segovia and the multitude of visitors who come every day from Spain and all over the world. You have to always do well because there is a lot of very good competition and that is precisely what keeps us alive. It is what makes a person like me, about to turn sixty-four, stay full of enthusiasm to continue working. Of course I know Luis Nevado, José María, Méson de Cándido, Duque … we all trying to good-naturedly upstage each other. We all want to be in the forefront and not be left behind!

In a business like yours how important is it to have a personal presence?

This is the big challenge, but one always has to bear in mind that the customer in any establishment is really impressed if the owner, manager, or head chef greets them on arrival and perhaps also comes to their table to see if they are happy with everything.

Does your membership of the Chaîne play a significant role?

Having the Chaîne Professionals Plaque at the entrance is really important to me. Aspiring to the ideals of the Confrérie led me to amend my restaurant’s style with new ovens and grills, not wood burning but nevertheless very good.

Besides the Chaîne, another significant quality label was the creation of the ‘Cochinillo de Segovia’ (Segovia piglet) mark of guarantee. I was very much involved in this working with José Mariá in particular and others. Throughout this process Chaîne membership – with its high ideals of quality – played an important part.

The enjoyment of the ceremony involved in preparing and serving Segovia’s speciality piglet dish is one of the nicest experiences that can happen for a family, a wedding party or a group of friends. It is a wonderful, unique thing. I started making something of this since being in the Chaîne, therefore belong to the Confrérie is a great honour for me as well as being an important advantage for my business.