Segura Viudas drives the culinary future by opening the doors of its Heredad to emerging chefs

Behind every great chef are years in the kitchens of others, learning, observing, and waiting for the moment to finally have their own kitchen. But making the leap from cooking others’ ideas to leading a restaurant is the most difficult step in the profession. A barrier that has surely caused us to miss the chance to discover the vision of great talents.

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“La Primera Reserva” by Segura Viudas is the gastronomic project through which the historic Penedès winery opens the doors of the Heredad to the country’s emerging chefs so they can turn their culinary vision into a real restaurant. For 48 hours, the kitchen and the menu will be entirely theirs. In this journey, the brand not only lends its space but also provides definitive support to the chef’s career by introducing the figure of a prominent food critic into the experience. Their role goes beyond evaluation: the signature of this first professional review gives the chef’s debut a seal of prestige and key projection for their future in the sector.

In the first edition, it was the turn of Carles Larriba, a young Barcelona chef trained in kitchens such as Disfrutar, Bo.Tic, 7 Portes, and Ca l’Agut, and currently pursuing a Degree in Culinary and Gastronomic Sciences at CETT. His cuisine is based on Catalan tradition with a look back to the origin while bringing innovation and creativity, in line with Segura Viudas’ values based on respect for roots combined with an innovative spirit.

Using local products and seasonal ingredients, he created an exclusive summer menu. Among the highlighted dishes of the evening were ànec mut y gall negre del Penedès, mussels from the Delta, and Ordal peach, preparations that exemplify respect for local raw materials.

“For any chef, the first reservation, the first review, and the first service with your name on the door is a moment that marks you forever,” Carles confides, as excited as he is nervous about this opportunity.

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Regarding this synergy, Maria Chiara, Marketing Director of Freixenet Spain, points out: “Segura Viudas’ connection with gastronomy has been part of our identity for years. For us, respect for roots means honoring processes, sustainability, and origin, but always bringing a touch of innovation and elegance that allows reformulating and updating the recipe book. With ‘La Primera Reserva’ we want that same philosophy to serve as a springboard for new creators, combining our experience with their ability to look to the future.”

Each of Larriba’s creations was accompanied by a specific pairing designed by Matilde Rinaldis, Segura Viudas’ sommelier. In this way, the menu was harmonized with specific references from the winery, such as the iconic Brut Reserva Heredad and the Segura Viudas Brut Reserva, demonstrating the natural harmony between origin-based cuisine and high-quality cava.

And at the tables, there were reserved seats for the press, influencers, and the general public who witnessed this format. The challenge was a success, and all spots for this inaugural edition were sold out, the first of a series of editions that Segura Viudas will hold soon. The project will continue to pave the way for emerging talent and gastronomy that respects the product and origin, establishing itself as a space of expression for a new generation of chefs.

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