Two BU Alums Are Recreating Spain’s Communal Dining Experience in Their Boston Apartment
A semester in Madrid and a shared passion for cooking left Isaac Robillard (Pardee’26) and Alex Chappuis (CAS’26) with an idea that followed them home. Inspired by the meals they shared abroad, the recent Boston University graduates launched Los Tios, a culinary project that combines Spanish cuisine with community. Since last November, they have been hosting intimate dinners in their apartment, introducing Bostonians to Spain’s rich regional food while recreating the country’s communal dining culture.
While studying Spain’s history through the BU Study Abroad Madrid program, Robillard and Chappuis embarked on a gastronomic journey across the country, determined to explore beyond familiar plates of paellas and patatas bravas. From the pintxo bars of San Sebastián’s Old Town to the humble tapas spots of Seville, they sought out regional cuisine shaped by centuries of imperial, colonial, and local influences.
“I think the real catalyst for it was the amount of meals we were having in a communal way, especially with our group of new friends from the program,” said Chappuis. “We were trying so many new foods and many times had the thought ‘Man, we wish we could share this with our friends and family back at home. This food is incredible’”.
Upon returning to Boston, they realized Los Tios was the answer. They crafted these dinners not only to introduce guests to authentic Spanish cooking, but also to recreate a sense of social camaraderie they enjoyed in Spain.
“The cultural experiences we had in Spain inspired us a lot and we believe it’s super valuable to immerse yourself in other cultures,” said Robillard. “Food is one of the best ways to do that and we wanted to give people that didn’t have the fortune to study abroad a window into those cultural experiences.”
That emphasis on togetherness is just as important to Los Tios as the food itself. For Robillard and Chappuis, the project is also a response to what they see as a growing culture of social isolation among young adults—a generation encouraged to optimize every aspect of life often at the expense of meaningful human connection.
“I am very unhappy with the state of social environments, especially for young college kids,” said Chappuis. “It seems like we live in a world where young people especially are particularly focused on wellness and optimization. The culture of optimization has made us less social and because of this, less happy. I think we’ve lost the plot.”
Organizing a Tios dinner is truly a labor, and no less a labor of love. Typically, this involves meticulous and multiple grocery runs, a couple of all-nighters, and nearly 10 dishwasher loads—all in a tiny apartment kitchen with less counter space than an office desk. For the recent graduates, though, watching guests linger around the table, savoring both the food and each other’s company, makes every hour of work worthwhile.
Their experience abroad continues to shape not only what they cook, but also their perspective on travel and life. Robillard argues that the best way to understand a country’s culture is to ditch the tourist trail behind and explore places that are often overlooked. For Chappuis, it means embracing spontaneity and accepting the occasional disappointing meal in pursuit of an unforgettable one. Both believe the BU Study Abroad program is most rewarding when students venture beyond the obvious.
To know more about Los Tios, click here.