This is really how cooking appears in my life: as a real passion. Without any family culinary background, I started to show a curious attraction for this world at a very early age, which has ended up being my life. Cooking is just this… a way of life. And the restaurant is the expression of this.
Jesús Sánchez, Navarrese by birth, Cantabrian by adoption, has the soul of a cook and the hands of an artist.
Since 1993 he has been the owner, together with Marián Martínez, and chef of the Cenador de Amós in Villaverde de Pontones. He has managed to place this small Cantabrian town of just 350 inhabitants, on the international gastronomic map. This is certified by its 3 stars in the Michelin guide and the three Repsol suns. Both distinctions accredit his project.
His cuisine is the Cantabrian cuisine
His extensive background, his innate curiosity, his creativity, have made him an alchemist of the kitchen. Managing to create an experience that establishes its pillars in the territory of Cantabria, feeding on the memory that makes up the resources and the way of expression of the chef.
A memory that speaks of his origin, the Navarran orchard, his training in Basque and French cuisine, and his restlessness that makes him constantly train and project that knowledge in his proposals.
His personality stands out full of nuances of him, which make him a fun, committed, sincere person, faithful to his principles and consistent in his decisions.
Other aspects of his professional career have led him to be a collaborator in numerous communication spaces and to develop a facet as an advisor in aspects of gastronomy and hospitality and a speaker in forums around team leadership.
In 2019 he launches an unprecedented event, Santander Foodie. It brings together an amateur public, opinion leaders, chefs, producers and related companies to congregate in a contest where restlessness, the desire to learn and share, the social network environment come together… which is a speaker of gastronomy to the world.
Jesús Sánchez lives his best professional moment; the specialized press defines it as:
- One of the most solid references of Spanish haute cuisine that is at the best moment of his career.
- The substantial part of Jesús Sánchez’s cuisine navigates between the sea and the mountains. A very subtle, fresh cuisine, in equal prominence with the vegetable and the animal, thus coexisting in a perfect balance.