Jesús Sánchez is one of the most celebrated chefs in Spanish gastronomy, known for his extraordinary ability to combine technique and creativity. At the helm of the Cenador de Amós restaurant in Villaverde de Pontones, Cantabria, Sánchez has earned three Michelin stars and a Michelin Green Star, making his restaurant one of Spain's top culinary destinations. With a style that celebrates the land and local products, Sánchez is recognized for his ability to transform cuisine into a total sensory experience, implementing a philosophy that combines memory and innovation.
Jesús Sánchez was born in Navarre, a region famous for its rich agricultural and culinary traditions. From an early age, he developed a strong relationship with food, influenced by the simple but tasty cuisine of his homeland. After studying at the Lizarra School of Hospitality, he honed his culinary skills at several top restaurants in Spain, including El Molino de Puente Arce in Cantabria, where he had his first significant experience as a chef.
The turning point in his career came in 1993, when he opened Cenador de Amós with his wife, Marián Martínez. Located in a historic 18th-century Cantabrian house, the restaurant immediately stood out for its elegance and attention to detail, qualities that reflect Sánchez's culinary philosophy. Jesús Sánchez's cuisine is deeply rooted in Cantabrian tradition, but at the same time it is projected towards innovation, with the skillful use of modern techniques that enhance the purity of local flavors.
The first major recognition came in 1995, when Cenador de Amós was awarded its first Michelin star, an extraordinary achievement for a restaurant that had opened just two years earlier. Since then, growth has been steady, culminating in 2017 with his second Michelin star, further cementing his reputation as one of Spain's most innovative and respected chefs.
In 2019, Jesús Sánchez reached the pinnacle of his career with the award of his third Michelin star, an honor reserved for very few chefs in the world. This achievement is not only a recognition of his talent, but also of his constant search for excellence. In 2021, the restaurant will also receive the Michelin Green Star, an award that recognizes its commitment to sustainability and the promotion of local and seasonal products. Cenador de Amós has thus become not only a symbol of haute cuisine, but also a model of sustainability in world gastronomy.
Outside of the kitchen, Jesús Sánchez is a man dedicated to his family and to educating the next generation of chefs. Through collaborations with culinary schools and educational projects, he is committed to passing on his passion for gastronomy to young aspiring chefs. In addition, Sánchez is known for his commitment to sustainability and the promotion of small local producers, an aspect that is evident in every dish served at Cenador de Amós.
Jesús Sánchez has received numerous awards, including the Three Soles from Guía Repsol, confirming his status as a prominent figure in the national culinary scene. His culinary philosophy is based on the ability to evoke memories and emotions through dishes that tell stories, with a strong link to the Cantabrian region, but with a global vision that makes him a reference chef beyond the borders of Spain.
