{"id":9966,"date":"2026-04-09T11:28:11","date_gmt":"2026-04-09T09:28:11","guid":{"rendered":"https:\/\/cenadordeamos.com\/?p=9966"},"modified":"2026-04-10T10:46:06","modified_gmt":"2026-04-10T08:46:06","slug":"jesus-sanchez-interview-with-elle-gourmet-2026","status":"publish","type":"post","link":"https:\/\/cenadordeamos.com\/en\/jesus-sanchez-entrevista-elle-gourmet-2026\/","title":{"rendered":"Jes\u00fas S\u00e1nchez, in Elle Gourmet: memories, territory, and cuisine that touches the memory"},"content":{"rendered":"

Elle Gourmet magazine has published an in-depth interview with Jes\u00fas S\u00e1nchez, conducted at Am\u00f3s, his restaurant at the Rosewood Villa Magna hotel in Madrid. The conversation, written by Jos\u00e9 Manuel Rodr\u00edguez and published on 7 April 2026, covers everything from the chef\u2019s earliest childhood memories to his vision for the current season at Cenador de Am\u00f3s: the 2026 Cantabrian Collection<\/a>.<\/p>\n\n\n\n

It\u2019s an interview well worth reading in full. But here we want to share what we know first-hand \u2013 the things that don\u2019t fit into an interview and that can only be understood by being on the inside.<\/p>\n\n\n\n

\"Jes\u00fas<\/figure>\n\n\n\n

Grandma\u2019s peppers and a culinary tradition that goes back a long way<\/h2>\n\n\n\n

In the interview, Jes\u00fas talks about his earliest memories: a grandmother roasting peppers over a wood fire in Azagra, the pig slaughter, a boy who, at the age of 8 or 10, was already pottering about in the kitchen. There is no culinary tradition in his family. Just produce, seasonality and unpretentious cooking that he describes using words we know well: borage, cardoon, chicory, cod with garlic sauce.<\/p>\n\n\n\n

Anyone who has eaten at Cenador de Am\u00f3s will recognise those flavours. They form the foundation of everything that comes out of this kitchen, thirty-three seasons on. Navarre borage, peppers, pulses from the Ribera del Ebro: all of these travelled with Jes\u00fas from Navarre to Villaverde de Pontones and remain present in every course of the Cant\u00e1brico 2026 Collection<\/a>.<\/p>\n\n\n\n

What the interview doesn\u2019t reveal \u2014 because it can\u2019t \u2014 is what the kitchen smells like at six in the morning when the team starts their mise en place. Nor does it capture the silence in the dining room before Mari\u00e1n checks it one last time. You can only experience that by coming along.<\/p>\n\n\n\n

Hake, anchovies and the dishes that define a cuisine<\/h2>\n\n\n\n

When Elle asks him which ingredient best represents him, Jes\u00fas replies without hesitation: fish. Hake in green sauce, anchovies from the Bay of Biscay. And then he tells the story of the \u2018Marea Negra\u2019 hake: a contemporary take on a dish he discovered when he arrived in Cantabria in the 1990s, glazed with squid ink and a pil-pil sauce made from the hake\u2019s own collagen.<\/p>\n\n\n\n

This dish has been evolving for decades. The version served today at Cenador de Am\u00f3s is the result of thousands of trials, fine-tuning cooking times, temperatures and textures until achieving something that, in Jes\u00fas\u2019s words, looks like a work of art on the plate. Hake is also on the menu at Am\u00f3s in Madrid, where it has become one of the dishes that no one should leave without trying, alongside the sirloin steak \u2018bikini\u2019 and, of course, the anchovies.<\/p>\n\n\n\n

\"Hake<\/figure>\n\n\n\n

For those who want to find out how fish from the Bay of Biscay is processed in Villaverde de Pontones, the The complete experience begins with a reservation<\/a>.<\/p>\n\n\n\n

Mari\u00e1n Mart\u00ednez: the other fifty per cent<\/h2>\n\n\n\n

There is a line from the interview that anyone familiar with Cenador de Am\u00f3s will wholeheartedly agree with: Jes\u00fas describes Mari\u00e1n as an essential part of the project, without whom it would be incomprehensible. She started out in the dining room with no previous experience in the restaurant trade. Over the years, she has become the manager of Cenador de Am\u00f3s, a pillar of the team and the point of contact for diners.<\/p>\n\n\n\n

What Jesus describes as a perfect partnership translates very clearly into everyday life. Mari\u00e1n is the one who checks every detail of the dining room, who senses a guest\u2019s mood before they even express it, and who drives the team to maintain a level of care that goes far beyond technical service. She is the person who makes stepping into Cenador de Am\u00f3s feel like arriving at a place where someone has been waiting for you.<\/p>\n\n\n\n

\"Jes\u00fas<\/figure>\n\n\n\n

Art, vegetables and a comforting broth: Season 33<\/h2>\n\n\n\n

The interview also touches on the Cant\u00e1brico 2026 Collection and the collaboration with the artist Juan D\u00edaz-Faes, whose works form part of this season\u2019s culinary journey. Jes\u00fas puts it simply: he has been brought into the creative process, and the result influences both the presentation and the dishes themselves.<\/p>\n\n\n\n

\"Jes\u00fas<\/figure>\n\n\n\n

But when asked which dish still moves him now that he has achieved everything, his answer is neither technical nor spectacular. It is a broth. A clarified, concentrated broth from a traditional stew, served in a small cup as part of the menu sequence. Depth, time and flavour. That is what defines this cuisine.<\/p>\n\n\n\n

Visitors to Cenador de Am\u00f3s this season will find D\u00edaz-Faes\u2019 sculptures interacting with the tableware designed for this edition, new additions to the Collection that explore the Atlantic pantry with a contemporary sensibility, and a social commitment linked to the Lovaas Foundation.<\/p>\n\n\n\n

Navarrese and Cantabrian: no contradiction<\/h2>\n\n\n\n

There is a moment in the interview that really captures Jes\u00fas S\u00e1nchez\u2019s character. When asked whether he is the most Cantabrian chef from Navarre or the most Navarrese Cantabrian, he doesn\u2019t choose. He feels loved in both regions. He flies the flag for Cantabria wherever he goes, without renouncing his Navarrese roots.<\/p>\n\n\n\n

This dual heritage is no mere footnote. It is the key to his cuisine: produce from the Ribera del Ebro meets fish from the Bay of Biscay, his French training blends with Basque tradition, and the memories of his childhood inform every dish he creates as an established chef.<\/p>\n\n\n\n

The full interview can be read in Elle Gourmet<\/a>.<\/p>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n\n

Who is the chef at Cenador de Am\u00f3s?<\/h3>\n\n\n\n

Jes\u00fas S\u00e1nchez is the chef and co-owner of Cenador de Am\u00f3s, in Villaverde de Pontones, Cantabria. Together with Mari\u00e1n Mart\u00ednez, who is also the restaurant\u2019s manager, he founded the venture in 1993. Today, it is one of the leading names in haute cuisine in northern Spain, with a score of 96\/100 on La Liste.<\/p>\n\n\n\n

What is the Cant\u00e1brico 2026 Collection?<\/h3>\n\n\n\n

This is the culinary offering for Season 33 at Cenador de Am\u00f3s, which features a collaboration with the artist Juan D\u00edaz-Faes through sculptures and tableware pieces integrated into the dining experience. It can be enjoyed by advance booking<\/a>.<\/p>\n\n\n\n

Where is the Cenador de Am\u00f3s restaurant?<\/h3>\n\n\n\n

At Plaza del Sol (no number), Villaverde de Pontones, Cantabria (39793). About 20 minutes from Santander, in an 18th-century mansion surrounded by gardens.<\/p>\n\n\n\n

\n\n\n\n
\n

Shall we reserve a table for you?<\/strong> The Cant\u00e1brico 2026 Collection can be enjoyed in Villaverde de Pontones (Cantabria), subject to prior booking.<\/p>\n\n\n\n

\n
Book a table<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
\n

Give the gift of an unforgettable experience<\/strong> Cenador de Am\u00f3s experience vouchers allow you to choose a date and enjoy the full tasting menu.<\/p>\n\n\n\n

\n
Give the Cant\u00e1brico 2026 Collection as a gift<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

La revista Elle Gourmet ha publicado una extensa entrevista con Jes\u00fas S\u00e1nchez, realizada en Am\u00f3s, su restaurante en el hotel Rosewood Villa Magna de Madrid. La conversaci\u00f3n, firmada por Jos\u00e9 Manuel Rodr\u00edguez y publicada el 7 de abril de 2026, recorre desde los primeros recuerdos de infancia del chef hasta su visi\u00f3n de la temporada […]<\/p>\n","protected":false},"author":8,"featured_media":9970,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[86],"tags":[89,87,88,90,91],"class_list":["post-9966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-diario-de-amos","tag-coleccion-cantabrico-2026","tag-elle-gourmet","tag-entrevista","tag-jesus-sanchez","tag-prensa"],"yoast_head":"\nJes\u00fas S\u00e1nchez en Elle Gourmet: memoria, territorio y Cant\u00e1brico<\/title>\n<meta name=\"description\" content=\"Elle Gourmet entrevista a Jes\u00fas S\u00e1nchez en su restaurante de Madrid. 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