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Juanjo López
«There is one essential attribute for all the members of my team: each of them must be a good person.»
«I think you can call our team a family, and that's what I'd like them to be: family to each other.»
Juanjo Lopez is our captain. Having acquired his experience while leading La Tasquita de Enfrente, where he´s been developing an elegant, seamless and honest cuisine, this chef undertakes a different and groundbreaking project at La Cocina de Frente with the same basis of frankness. The long journey in charge of La Tasquita de Enfrente has molded him into the person he is today: a chef and restaurateur with very clear ideas and remarkable skills when it comes to creating and managing a trustworthy team. "There is a must-have quality for all the members of my team: each of them must be a good person". Juanjo López attributed this quote to his 'family' from La Tasquita de Enfrente, but it is also applicable to those who make up the team at La Cocina de Frente.
These young and highly qualified members of the team at La Cocina de Enfrente have learnt both the discipline and the techniques in a few Michelin-starred restaurants (Estrella del Bajo Carrión in Villoldo, La Cabra in Madrid, El Cenador de Amós in Cantabria or Guido in Piedmont are some of the places where Inés, Samuel and Kevin have developed and shaped their culinary education). They arrived to La Cocina de Frente as fate would have it. They were meant to get to know each other. While Samuel Carrillo was looking for it, "My understanding of cooking is based on finding the product, always the best one, downplaying the importance of technique, and based on that assumption, I found La Tasquita de Enfrente”, Kevin González was offered him the chance to join the team “My mentor, Jesús Sánchez from El Cenador de Amós, took me to La Tasquita, met Juanjo and his project.. and here I am!”. Inés Blázquez ate at La Tasquita and “it was like love at first sight”.
Samuel and Inés were both educated at the Basque Culinary Center, whilst Kevin joined the Gambrinus-Cruzcampo Catering School in Madrid.
On a daily basis, they not only cook but are in contact with the customer in a close and friendly way. Juanjo López has a belief and a desire. "I think you can call the team a family, and that's what I'd like them to be: family to each other.
«I think you can call our team a family, and that's what I'd like them to be: family to each other.»
Juanjo Lopez is our captain. Having acquired his experience while leading La Tasquita de Enfrente, where he´s been developing an elegant, seamless and honest cuisine, this chef undertakes a different and groundbreaking project at La Cocina de Frente with the same basis of frankness. The long journey in charge of La Tasquita de Enfrente has molded him into the person he is today: a chef and restaurateur with very clear ideas and remarkable skills when it comes to creating and managing a trustworthy team. "There is a must-have quality for all the members of my team: each of them must be a good person". Juanjo López attributed this quote to his 'family' from La Tasquita de Enfrente, but it is also applicable to those who make up the team at La Cocina de Frente.
Juanjo López
«There is one essential attribute for all the members of my team: each of them must be a good person.»
These young and highly qualified members of the team at La Cocina de Enfrente have learnt both the discipline and the techniques in a few Michelin-starred restaurants (Estrella del Bajo Carrión in Villoldo, La Cabra in Madrid, El Cenador de Amós in Cantabria or Guido in Piedmont are some of the places where Inés, Samuel and Kevin have developed and shaped their culinary education). They arrived to La Cocina de Frente as fate would have it. They were meant to get to know each other. While Samuel Carrillo was looking for it, "My understanding of cooking is based on finding the product, always the best one, downplaying the importance of technique, and based on that assumption, I found La Tasquita de Enfrente”, Kevin González was offered him the chance to join the team “My mentor, Jesús Sánchez from El Cenador de Amós, took me to La Tasquita, met Juanjo and his project.. and here I am!”. Inés Blázquez ate at La Tasquita and “it was like love at first sight”.
Samuel and Inés were both educated at the Basque Culinary Center, whilst Kevin joined the Gambrinus-Cruzcampo Catering School in Madrid.
On a daily basis, they not only cook but are in contact with the customer in a close and friendly way. Juanjo López has a belief and a desire. "I think you can call the team a family, and that's what I'd like them to be: family to each other.