Juan Monteagudo Casado

Juan Monteagudo's culinary philosophy is a profound ode to Spanish, specifically Manchegan, identity and tradition, fiercely advocating for a return to authentic, deeply rooted flavors. He explicitly rejects the pervasive trend of international cuisines like nigiri, kombucha, and ceviche, instead championing the forgotten classics of his homeland such as callos, migas, pisto, lentejas, and escabeches. For Monteagudo, these dishes are not relics of a past era but the very essence of Spanish gastronomy, embodying a rich cultural heritage that deserves pride and prominence. He distinguishes between "good and bad gastronomy" rather than "alta o baja cocina," believing that genuine taste and honest cooking transcend artificial classifications. He also critiques culinary ego and superficiality, emphasizing that "the dish should speak for itself," and that satisfaction comes from genuine flavors and connection. His ethos is inextricably linked to the land. Monteagudo operates with a radical commitment to sustainability, managing his family's 400-year-old farms in Tarazona de la Mancha and a 100% ecological garden in Fuentealbilla. These lands, cared for by hortelano José Manuel for over three decades, employ sustainable and circular practices, with Ababol itself running on 100% renewable energy. He cultivates a network of small, ethical producers and spearheads the 'Red de Semillas' to revive extinct Manchegan plant species, ensuring both biodiversity and the preservation of regional flavors. Monteagudo's focus is overwhelmingly on seasonal vegetables, game, and local wines from boutique producers in La Mancha, conscientiously minimizing the use of seafood unless geographically justified. His approach extends to zero-waste practices, maximizing every ingredient for sauces, stocks, and reductions, embodying a holistic vision where sustainability is not a mere trend but a foundational principle of life and cuisine. He wants the world to discover the rich wines of La Mancha from small, passionate producers. Chef Juan Monteagudo Casado's culinary approach is a refined synthesis of traditional Manchegan flavors elevated by sophisticated technical mastery, drawing notably from his training in Basque and French techniques. His style is characterized by a deep respect for product and territory, expressed through "escabeches, curaciones, encurtidos y guisos," alongside the skilled use of brasa and ancient preservation methods like curing in salt water and sun-drying. He continuously seeks innovation within tradition, exploring new fermentation techniques to utilize vegetable and animal surpluses. Monteagudo's plating is described as "pictórica y colorista," a direct inheritance from his artist father, Philippe Monteagudo. This translates into dishes that are visually striking, employing diverse textures, shapes, and colors derived from the same core ingredient, all while preserving the essence of traditional flavors. He describes this as giving a "vuelta de tuerca" (a twist) to classic recipes to make them appealing to contemporary palates without sacrificing authenticity. His French family history is evident in the "nivel de las salsas" and his expert handling of game and vegetables. Among his celebrated signature dishes are the "Mejor croqueta de España Madrid Fusión 2023" (specifically the croqueta de pisto manchego), the "Perdiz en escabeche con pochas," a "Falsa lasaña de ragú de jabalí con bechamel de curry verde," and an "Aguachile con encurtidos y corvina curada," which reimagines Mexican aguachile with central peninsular ingredients. Other notable creations include the "Ensalada en métodos de conservación: bonito, tomate y hierbas," "Natillas de nabo asado y alcachofa frita crujiente," "Pochas con liebre," and a French-inspired "Postre de lichis y rosas." His "oda a la coliflor" showcases the vegetable in crema, frita, and encurtida, while the "Zanahoria de colores de La Manchuela y escabeche de ajo negro" exemplifies his artistic and technical range.

Career

• Ayudante De Cocina at Escuela Superior de Hostelería Artxanda, Bilbao y alrededores
• Practicas Voluntarias De Cocinero at Mina Restaurant, Bilbao y alrededores
• Commis Chef at RHUBARB FOOD DESIGN LIMITED, London
• Cocinero En Practicas at AZURMENDI RESTAURANT, Bilbao y alrededores
• Cocinero En Practicas at Dando La Brasa, Bilbao y alrededores
• Ayudante De Cocina at Restaurante Zarate Jatetxea, Bilbao y alrededores
• Cocinero at Aizian, Bilbao y alrededores
• Jefe De Partida at Grupo Bilbao Berria, Bilbao y alrededores
• Jefe De Partida at Albora Restaurante, Madrid
• Jefe De Partida 2do Jefe De Cocina at Adunia/Santerra, Madrid
• Jefe De Cocina at Asador concepcion, Albacete
• Segundo Jefe De Cocina at Restaurante Membibre, Madrid
• Jefe De Partida at Grupo Dani García, Madrid
• Jefe De Cocina at D.Origen Espacio Gourmet, Albacete
• Propietario at Restaurante Ababol, Albacete