Sánchez, awarded the 2022 National Gastronomy Award, has been working the kitchen of a benchmark restaurant for worldwide delicacies for 3 many years from Villaverde de Pontones (Cantabria) His dishes revolve round merchandise from the ocean, the backyard and the mountains of Cantabria , contributing a creativity that has awarded him 3 Michelin stars and three Repsol suns. Nothing would have been doable with out his spouse, Marian Martínez: “She is prime within the growth of my profession,” he acknowledges to NIUS
2022 will at all times be a particular yr for chef Jesús Sánchez. The Royal Academy of Gastronomy acknowledged him with the National Award “for his profession and excellent creativity”. In 2023, Sánchez additionally celebrates a date to mark. He celebrates 30 years answerable for the kitchen of the Cenador de Amós, the restaurant that He opened together with his spouse, Marian Martínez, within the small Cantabrian city of Villaverde de Pontones.
“We begin the season with nerves, pleasure and excessive expectations, as at all times. We completed the earlier one with the golden brooch of the prize. It shall be tough to surpass it in recognition, not in phantasm and need to proceed renewing ourselves”, he confesses to NIUS.
The chef has ready for this yr a evaluate of his most iconic dishes, such because the Amos Omelette, the Perfecto with caramelized foie, mango sphere and macadamia nuts, the Bocado de ensaladilla, violet potato and caviar or the smoked sardinian skewer, caviar and pickled artichoke, all included within the gastronomic proposal within the format of small bites and with “a brand new model, as we at all times do,” he says.
Navarro by delivery and Cantabrian by adoption, Jesús’ kitchen smells and tastes of Cantabria. Based on the uncooked materials of this neighborhood with hints of Basque and French delicacies.
Jesús Sánchez Plate Edu Siverio
“We will begin with the ocean urchin and the sarda, the peas from our backyard, instantly we are going to obtain the asparagus, we are going to work the beets, the grouper, the hake, the monkfish, the oysters, the artichokes…”, he describes.
“We need our dishes to acknowledge the flavors of the ocean and the Cantabrian mountains. We at all times search the right dialogue with native merchandise. That is what I’ve targeted on to create my new dishes this yr, such because the Spring Aspic ‘or the Oyster with lemon and caviar’”, he reveals.
“Without Marian, it will be unimaginable”
Jesús Sánchez arrived in Villaverde de Pontones for the primary time in 1993. There he would uncover, along with Marian, the Casona Mazarrasa, an 18th century palace that, from then on, would home the Cenador de Amos.
He was 28 years previous and had already labored as head chef at Molino de Puente Arce. Marian, 20, had by no means labored in hospitality.
“She is my greatest companion. She began out as a room attendant serving prospects. Today she is conscious of the whole lot within the Gazebo. She is a lady who does a spectacular job. She has been and is crucial for the event of my profession and restaurant achievements, ”says the chef.
Jesús together with his spouse Marian, homeowners of the Cenador de AmósFLAMINIA PELAZZI
Two years after opening (1995), the primary Michelin Star arrived, with a shine that his staff has managed to maintain intact till now. He presently has three and one other Three Repsol Suns.
“I’d say to myself from thirty years in the past: ‘you do not know what awaits you, you will exceed your expectations.’ I by no means thought I’d get right here, that 28-year-old child did not even think about it. He would repeat my path once more, undoubtedly, ”he confesses.