Jesús Sánchez Manzano

Jesús Sánchez Manzano's culinary philosophy is deeply rooted in his Asturian heritage and an innate, profound connection to nature and its bounty. Having grown up immersed in the demanding, creative environment of Casa Marcial and La Salgar, he developed an intrinsic understanding and passion for gastronomy, stating, "I breathed cooking through all four sides." This intimate upbringing fostered an "unwavering commitment" to the restaurant's legacy and a natural aptitude for identifying and respecting the highest quality ingredients, a principle he proudly acknowledges as a personal fortune. His foundational experiences are meticulously refined by a rigorous academic background, including a degree in Gastronomy and Culinary Arts from the prestigious Basque Culinary Center in 2022. This formal education was augmented by stages at groundbreaking restaurants like Pepe Vieira, Aponiente (known for its deep dive into marine cuisine), and the acclaimed Kadeau in Denmark (a pioneer in New Nordic cuisine with a focus on local sourcing and fermentation). This diverse training has endowed him with a sophisticated technical prowess and a global perspective on culinary excellence, which he brings back to his family's kitchen. As Jefe de Cocina at Casa Marcial and a key member of the I+D team for Grupo Manzano, Sánchez Manzano is a torchbearer for innovation coupled with sustainability. His leadership in a sustainability project at Hotel Narbasu, which earned a Michelin Green Star, underscores his commitment to ethical sourcing, environmental responsibility, and a holistic approach to food. His vision is one where culinary artistry not only respects tradition but also champions ecological stewardship, ensuring the purity and integrity of the product from its source to the plate. Chef Jesús Sánchez Manzano’s signature approach is a masterful fusion of traditional Asturian flavors with avant-garde techniques, honed through an exceptional lineage and world-class training. His technical style is characterized by a deep respect for the ingredient's natural essence, prioritizing product quality above all else, as evidenced by his quote. His stages at innovative establishments like Aponiente and Kadeau suggest an integration of modern Spanish seafood mastery, potentially incorporating fermentations, hyper-local foraging, and a precise, minimalist presentation that allows the primary ingredient to shine. As the Head Chef at Casa Marcial and an integral part of the Grupo Manzano's I+D team, Sánchez Manzano is at the forefront of culinary innovation, constantly exploring and developing dishes that push boundaries while remaining true to the region's culinary identity. His commitment to sustainability also shapes his approach, likely influencing techniques that minimize waste and maximize the flavor potential of every component. While the text highlights the broader legacy of Casa Marcial, specific dishes presented by Jesús and Esther Manzano, such as the "Cuajada de apio y pasto" (Celery and Pasture Curd) and "Arroz Gamoneu" (Gamoneu Rice), exemplify his refined vision and dedication to elevating Asturian ingredients with a contemporary, artful touch.

Career

• Student/Training at Basque Culinary Center, unspecified
• Intern/Practices at unspecified, Galicia
• Intern/Practices at unspecified, Dinamarca
• Head Chef at Casa Marcial, Arriondas

Mentored by Nacho Manzano, Esther Manzano.