José Antonio Medina

Chef José Antonio Medina's culinary philosophy is deeply rooted in his humble origins and the rich gastronomic heritage of La Mancha and Campo de Montiel. Born into a family of restaurateurs, he is a self-taught chef whose initial learning came from working alongside his mother in their modest roadside eatery. This foundation instilled in him a profound respect for traditional, home-style cooking and a relentless drive for constant learning and personal growth. His ethos centers on showcasing “la despensa manchega” – the regional pantry – by utilizing local, seasonal, and nearby products. He embraces the influence of the “sotobosque” (undergrowth), integrating ingredients from the natural environment surrounding his restaurant. Medina views his establishment, El Coto de Quevedo, as an elevated “casa de comidas” (dining house), where the familiar comfort of traditional dishes – such as stews, spoon dishes, game, and escabeches – is meticulously refined and presented with contemporary elegance. His cooking is intrinsically linked to memory and the land, translating rural childhood experiences into sophisticated plates. A key tenet of his culinary identity is the pursuit of purity and clarity in flavors, particularly through the creation of “salsas limpias” (clean sauces) and robust, unadulterated stocks from game and fish, a technique he likens to the foundational principles of French cuisine. Ultimately, his overarching vision is to delight and surprise his guests with the quality and authenticity of his dishes, ensuring every diner leaves content. Chef José Antonio Medina’s signature approach masterfully blends traditional Manchegan flavors with modern technical precision and an artistic plating style. While self-taught, he refined his craft through invaluable experiences in notable kitchens such as Palio, Granero, Dama Juana, and Iván Cerdeño, forging a unique style characterized by quiet precision and a deep understanding of ingredients. Technically, Medina employs contemporary tools to elevate classic preparations. He utilizes a Thermomix for emulsifications and purees, a dehydrator for innovative textures (e.g., tomato sponge cake), and the sophisticated sous-vide method (roner) for extended, precise cooking of proteins like duck royal. His commitment to “salsas limpias” (clean sauces) and “fondos de caza, de pescado” (game and fish stocks) forms the bedrock of his flavor profiles, meticulously reduced and purified to intensify natural essences, drawing parallels with classic French culinary principles. His plating is described as “diferente y con nuestro propio estilo” (different and with our own style), transforming familiar elements into visually engaging compositions, often incorporating delicate garnishes like flowers. Medina’s most legendary signature dishes, which encapsulate his philosophy and technical mastery, include: * **Roca de tomate y aromáticas, sardina ahumada y holandesa**: A dish featuring a light tomato sponge cake, smoked sardine, and a delicate hollandaise. * **Perdiz del Coto de Quevedo**: An elevated take on pickled partridge, served with an escabeche emulsion, asadillo, apple, and grated foie. * **Royal de pato azulón y trufa**: A rich mallard duck royal, precisely cooked sous-vide, accompanied by plum cream, beetroot dice, and generous shavings of truffle. * **Limón, merengue y helado de sorbete de cítricos**: A vibrant dessert showcasing a lemon cream, classic dehydrated meringue, and refreshing citrus or cardamom sorbet. * **“Nuestro menú Raíces” (Our Roots Menu)**: A comprehensive gastronomic journey that reinterprets and updates regional Manchegan dishes, embodying his core culinary vision. * **Cierva con bizcocho de regaliz y coliflor con chocolate**: A daring combination of venison with a licorice sponge cake and cauliflower with chocolate. * **Arroz meloso de conejo con trufa**: A creamy, comforting rice dish featuring rabbit and aromatic truffle. * **Lentejas con pato y foie**: Lentils enriched with duck and luxurious foie. * **Milhojas de crema magán**: A cherished dessert from the restaurant's inception, composed of layers of crispy pastry with a pastry cream infused with brandy and cinnamon, topped with fresh cream.

Career

• Training/Formation at El Carmen de Montesión
• Chef-Owner at Coto de Quevedo Evolución, Torre de Juan Abad

Mentored by Iván Cerdeño.