Cenador de Amós, Jesús Sánchez

A sophisticated simplicity, with special attention to detail, that seeks new frontiers, taking food to another level. The search for the essence requires complex work that delves into memory, substance and form in order to capture this concern. It is committed to respecting the seasonality of the organic products that are grown. A 360º movement throughout the entire value chain. 

Jesús Sánchez's is 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 cook. A memory that speaks of his origin, the Navarra garden, his training in Basque and French cuisine, and his concern that makes him constantly train and project that knowledge in his proposals. His personality is full of nuances, 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, brings together amateur public, opinion leaders, chefs, producers and related companies to gather in a contest where restlessness, the desire to learn and share, the social media environment ... gastronomy to the world. Jesús Sánchez lives the best professional moment of him; 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 kitchen, in equal prominence with the vegetable and with the animal, thus coexisting in a perfect balance.