Juan Carlos Ochando

Chef Juan Carlos Ochando's culinary philosophy is deeply rooted in humility, honesty, and an unwavering dedication to his craft, seeing himself more as a "guisandero" (stew-maker/traditional cook) than a 'chef,' a term he finds pretentious. Ochando is fundamentally a family project, operated with his wife, Elena Pérez, and one colleague, where the central aim is to provide a genuine "way of life" through cooking, ensuring every guest leaves delighted and satisfied. He firmly believes in fair and honest pricing, asserting that charging exorbitant amounts would be "stealing" given the modest size and service style of his restaurant. This commitment extends to keeping prices just, even after receiving prestigious accolades like a Michelin star, steadfastly refusing to inflate them. His approach to ingredients prioritizes "producto de temporada," leading to a "carta en constante cambio" that adapts to the natural rhythms of the market and the availability of the freshest produce. This focus ensures a dynamic menu that reflects the best of what the region offers. Ochando's overarching vision is to deliver an "actual cuisine" characterized by "sabores intensos, potentes y muy marcados," where each dish possesses a distinct identity. He prides himself on creating plates where "cuando comes un plato en Ochando sabes lo que es y que es de Ochando," emphasizing clarity and boldness of flavor over diffusion. He chose the unexpected location of Los Rosales (a small village) out of family necessity, transforming it into a testament that exceptional, labor-intensive cuisine can flourish outside major cities and remain accessible, bringing gastronomic recognition to his community. For Chef Ochando, cooking is not merely a profession but a cherished hobby, a daily commitment to being hands-on, always the first to arrive and the last to leave. Chef Juan Carlos Ochando's signature approach is a testament to rigorous technical mastery and profound respect for product, all while maintaining an understated elegance. He describes his cooking as "laborious," meticulously crafting dishes that may appear visually simple but are underpinned by extensive, multi-day preparations, such as stocks that simmer for three days to achieve ultimate depth. His technical style emphasizes consistency and precision, ensuring "very regular dishes" without "irregularities." His philosophy on flavor is uncompromising: dishes feature "intense, potent, and very marked flavors," devoid of any ambiguity or diffusion. Each plate is designed to be distinctly "Ochando," a clear and memorable gastronomic statement. While specific plating aesthetics aren't detailed, the mention of dishes like a "deconstructed piña colada" that "plays with different textures" suggests a modern, authorial touch in presentation. His menu is in "constant evolution," driven by the best seasonal ingredients, yet always rooted in solid technique. Among his most legendary signature dishes are the innovative "buñuelo de pringá," a traditional local favorite reimagined with complex elaboration, and his "pichón," which he considers emblematic of his culinary identity. Other notable creations include "mollejas glaseadas de cordero," the vibrant "tartar de gamba blanca con ajoblanco de anacardos y aceite anisado," the deeply flavorful "salmonete de roca a la bullabesa," the intriguing "alcachofas, anguila ahumada y emulsión de tuetano," and the surprising "piña colada deconstruida," all showcasing his ability to combine classic Spanish ingredients with refined, contemporary execution.

Career

• Chef-Owner at Ochando, Los Rosales
• Chef at Hacienda Benazuza
• Chef at El Campero
• Chef at Bardal
• Chef at Casa Marcial
• Chef at Atrio