Born in Madrid in 1974. He studied cooking at the Teruel Higher School of Hospitality and Tourism, one of the most prestigious in the country. In his years of study he made his first stage in Zalacaín under the orders of Benjamín Urdiain and later in the Hotel Ritz a regional cuisine contest. He carries out his internship at the “Rodero” Restaurant in Pamplona under the command of Koldo Rodero
In 1997, after finishing his studies and being the first in his class, he became a teacher at the Teruel Higher School of Hospitality, where he taught for four years.
In 2001, he took the reins of the family business together with his brother Eduardo, and imposed a new cooking philosophy, playing with the best product in the area. An honest cuisine that plays with the senses and surprises the palate.
In 2002, both the living room and the kitchen were renovated with the youthful, quality and prestigious touch that they want to represent. Since then and to this day, the “Doncel” has been awarded numerous prizes.
From the hands of our chef Enrique Pérez, this kitchen merges into two.
A cuisine that is based on the native seasonal product made in the purest style of the land and another in which Enrique thoroughly investigates flavors and combinations by changing the “modus elaborandi”, thus giving a creative and modern cuisine that plays with products of the land and other products difficult to find in markets that surprise the most demanding tastes.
The union of the two opens up a range of possibilities and results in a surprising experience in flavors and textures.