El Invernadero (Madrid)

He was born in 1976, the son of a farmer and the grandson of chefs. In 1994, he joined the hotel and catering school in Aranjuez. He worked at Lhardy, Goizeko Kabi, Romesco and Lur Maitea.

In 2000, he worked at the Hotel Huerto del Cura, where he got to know the botanist Santiago

Orts and his cooking did a 180 degree turn. Between them they created the concept “Gastrobotánica” (Gastrobotanics).

In 2003, he worked at Mugaritz with Andoni Luis Aduriz. In 2005, he worked with Quique Dacosta and finished his training with Martin Berasategui.

In 2007, he opened the Rodrigo de la Calle restaurant in Aranjuez. In 2009, he received the Best New Chef Award at Madrid Fusion. In 2010, he was awarded Chef of the Year by the Madrid Chamber of Commerce, Chef L’Avenir (chef of the future) by the International Academy of Gastronomy and published “Gastrobotánica”. In 2011, he got his first Michelin star. He created the concept of “Revolución Verde” (Green Revolution). In 2014, his research work led him to experiment with the superfoods, incorporating them into his gastronomic creations.

Since 2015, he has collaborated as a consultant to the prestigious French chef Jöel Robuchon at his laboratories in Paris. He continued his international expansion with the opening of two gastronomic spaces in Beijing. He launched his restaurant El Invernadero in the Hotel La Torre Box Art in Collado Mediano, in the middle of the Madrid mountains, where he also has another gastronomic space, La Torre Bistrot, where he provides surprises with his rice dishes and a detailed menu of meats from the Sierra de Guadarrama mountains. At El Invernadero, that this year has moved to Madrid, he has developed his individual cooking style, in which he continues to work with seasonal fruits and vegetables.