I was born on 9th January, 1964, in Azagra, Navarra. I studied the Baccalaureate at the Jimenez de Rada Institute in Pamplona. But my real passion in life became cookery. With no family history of culinary dedication, I started to show a strange attraction for the kitchen at an early age. This attraction was awoken, around the age of eight or ten, by the old posters where a chef announced his daily menu on a blackboard, seen from my father’s old jalopy when we travelled. Later, my parents and friends would serve as guinea pigs , at times reluctant and others critical, for my newfound passion.  By the time I reached high school, my conviction was firm and my position could be resumed in the phrase, “ Mum, Dad, I want to be a chef”. By this stage my skills in the kitchen even helped me to pass  school subjects, whose teachers I won over y providing lunch on excursions. Navarra’s inhabitants are said to be an obstinate lot, so it is that mix of enthusiasm and my natural disposition that gave rise to Jesús Sanchez, chef.
My dedication to cookery led me to Madrid to study hotel and restaurant Management in the ‘Escuela de Casa de Campo’, between 1981 and 1984. At the same time I took pastry and dessert courses with the association in Madrid. Once I had finished my studies I started work at the Hotel Ritz in Madrid under the orders of Eustaquio Becedas and Patrick Buret. In 1986, I started working for Luis Lezema in his businesses in Madrid, Marbella and Seville, before carrying out various stages in the following restaurants: ‘Bermeo’, in Bilbao, ‘Jaques Cagna’, in Paris, ‘Chapon Fin’ in Bordeaux and ‘Ithurria de Ainhoa, france. In this last restaurant, I cmbined my work with the consultancy work that Maurice Isabal provided for the ‘Taberna del Alabardero’, in Seville.