[et_pb_section fb_built=”1″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/jamonesibericoseu.eu\/wp-content\/uploads\/2021\/09\/cv_sandoval.jpg” title_text=”cv_sandoval” _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” global_colors_info=”{}”]<\/p>\n
”It’s the perfect mouthful, with a mystical side because Jam\u00f3n Ib\u00e9rico has different nuances that bring different flavors. It’s the Spanish product! For some of the most special dishes on our menu we use Jam\u00f3n Ib\u00e9rico and sometimes even some part of it to enhance the flavour of the dishes, as is the case with our vegetable dish in which we use a bordolese that we extract through the white and beneficial fat of the jam\u00f3n like butter, thus achieving an exquisite flavour.”<\/strong><\/em><\/p><\/blockquote>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.10.8″ _module_preset=”default” text_font_size=”16px” header_font=”|700|||||||” header_text_color=”#a31c27″ global_colors_info=”{}”]<\/p>\n
MARIO SANDOVAL<\/strong><\/h1>\n
Spanish Chef with 2 Michelin stars and World Ambassador for Jam\u00f3n Ib\u00e9rico<\/strong><\/p>\n
Chef Mario Sandoval leads the culinary team at Restaurante Coque, which has been awarded 2 Michelin stars, 3 M stars in the Metr\u00f3poli Guide, and 3 Soles in the Repsol Guide.<\/p>\n
Alongside his work at the head of Restaurante Coque, he carries out an intense business and research activity that includes the coordination of catering services in his own spaces and catering and gastronomy consultancy for companies and restaurants, leading the gastronomic proposal of the Hotel Orfila in Madrid, the only Relais&Chateaux in the capital.<\/p>\n
In addition, he participates in healthy restaurant proposals and researches new gastronomic registers, techniques and technologies that place him at the forefront of Spanish cuisine.<\/p>\n
All this has helped him to win awards such as the National Gastronomy Award for Best Chef 2013, ”Chef of the Year 2017” at the Gastro&C\u00eda awards of La Raz\u00f3n, The Best Digital Chef 2019 of HIP and Global Ambassador of Gastronomy at the New York Summit in 2019, and also to be named Global Ambassador of Iberian Hams from Spain.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.10.8″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
”It’s the perfect mouthful, with a mystical side because Jam\u00f3n Ib\u00e9rico has different nuances that bring different flavors. It’s the Spanish product! For some of the most special dishes on our menu we use Jam\u00f3n Ib\u00e9rico and sometimes even some part of it to enhance the flavour of the dishes, as is the case with our vegetable dish in which we use a bordolese that we extract through the white and beneficial fat of the jam\u00f3n like butter, thus achieving an exquisite flavour.”MARIO SANDOVAL Spanish Chef with 2 Michelin stars and World Ambassador for Jam\u00f3n Ib\u00e9rico Chef Mario Sandoval leads the culinary team at Restaurante Coque, which has been awarded 2 Michelin stars, 3 M stars in the Metr\u00f3poli Guide, and 3 Soles in the Repsol Guide. Alongside his work at the head of Restaurante Coque, he carries out an intense business and research activity that includes the coordination of catering services in his own spaces and catering and gastronomy consultancy for companies and restaurants, leading the gastronomic proposal of the Hotel Orfila in Madrid, the only Relais&Chateaux in the capital. In addition, he participates in healthy restaurant proposals and researches new gastronomic registers, techniques and technologies that place him […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-2011","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/2011","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/comments?post=2011"}],"version-history":[{"count":14,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/2011\/revisions"}],"predecessor-version":[{"id":3504,"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/pages\/2011\/revisions\/3504"}],"wp:attachment":[{"href":"https:\/\/jamonesibericoseu.eu\/en\/wp-json\/wp\/v2\/media?parent=2011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}