Gonzalo Calzadilla. Madrid, 1985
Our executive chef graduated from the Escuela Superior de Hosteleria y Turismo de la Casa de Campo in Madrid, being one of the top students of his class. Gonzalo has 8 years of experience as Executive Chef in restaurants Gasterea and Gozeko and he was selected as 2nd best young chef (under 35) of the Community of Madrid by Acyre in 2015. He also won in 2014 and 2015 the national championship of “torrijas” in Spain
The cuisine of Gonzalo can be defined as “fusion” or “creative” where he applies the most vanguard techniques but always maintaining a traditional Spanish base. He normally likes to cook season dishes based in his own inspiration and always tries to carry the happiness of his kitchen to his diners, where they are often surprised by new flavors and textures with which Gonzalo, as he says, likes to “play” and make of every meal and unforgettable experience.
Juan Manuel Muñoz Vera, Sevilla 1977
He graduated in the IES Heliopolia of Seville obtaining his undergraduate diploma and since then he has never stop his training in to improve his skills in the kitchen. He has attended numerous courses in between which stand out a liquid nitrogen course applied to cooking by the Association of Chemists of Granada (University of Granada). In addition, Juanma did a traditional pastry course by Manu Jara and assisted many seminaries with some of the most recognized chefs in Spain such as Dani Garcia. In 2015 our chef won the King Tapas Extreme competition. Juanma is inspired by traditional Andalusia cuisine and in the home-cooked meal of “the grandma” but he is able to carry those flavors and scents to original and vanguard dishes. He enjoys playing with textures and techniques carrying all his passion to his meals. His cuisine can be simplified in a phrase he likes to repeat: “simplicity is the most complicated dish”