Máximo Benages

Chef Máximo Benages' culinary philosophy is a profound testament to the harmonious interplay of tradition, innovation, and an unwavering commitment to ingredient integrity. At the core of his ethos lies a deep reverence for seasonal produce and the rich tapestry of Castilian culinary heritage, which he meticulously elevates through a modern lens. He perceives even the most humble elements of Spanish gastronomy, such as the bocadillo, not as casual fare but as complete, meticulously crafted "dishes" deserving of artistic and technical mastery. His vision is intrinsically linked to nature and authenticity, underpinning a rigorous sourcing strategy. Benages partners exclusively with suppliers who champion environmental responsibility, securing organic vegetables, sustainably farmed fish, and ethically hunted game. This dedication extends to collaborations with small farmers and artisanal wineries, ensuring that the "good work begins long before the products reach the stove." This holistic approach reflects a belief that the quality and story of the ingredient are paramount, dictating the creative direction and flavor profiles of his dishes. Moreover, Benages expresses his most personal culinary narratives through his tasting menus, "Monte Bajo" and "Veda Abierta," where the mountain and its indigenous products take center stage. These menus are a creative expression of his profound connection to the landscape, transforming regional ingredients into an elevated dining experience that celebrates both the wild and the refined. Through Santerra, he steers a gastronomic experience where cuisine is always the protagonist, executed with concept and creativity. Chef Máximo Benages' technical style is characterized by an exceptional blend of sophisticated preservation, intricate flavor layering, and a transformative approach to traditional Spanish cuisine. He possesses a remarkable ability to extract and intensify flavors through methodical, multi-stage processes, exemplified by his renowned "Ventresca Madurada" bocadillo. For this iconic dish, red tuna belly undergoes a precise 12-hour cure in salt and sugar, followed by an innovative envelopment in rendered fat from aged entrecôte trimmings. The tuna is then meticulously dry-aged for 15 to 16 days in a controlled chamber, a technique typically reserved for prime cuts of beef, to cultivate an extraordinary depth of umami and texture. This technical prowess is further showcased in the bocadillo's complex composition, which includes sourdough-fermented beer bread for acidity, wood-fired piquillo pepper tartare (smoked over vine shoots for a distinctive aroma), smoked cheddar, piquant Basque piparras, and a bright mustard vinaigrette. Beyond this celebrated bocadillo, Benages' mastery extends to Santerra's "Purasangre" croquetas, which have repeatedly earned accolades. These croquetas are lauded for their impeccably creamy, non-liquid béchamel, generously studded with Iberian ham processed in two distinct phases—infused and raw—to achieve an unparalleled balance of richness, texture, and flavor. His approach to flavor development is intrinsically layered, balancing unctuousness with acidity, and incorporating elements of smoke and piquant freshness to create a dynamic palate experience. Benages treats every dish, regardless of its perceived simplicity, as a canvas for artistic composition. His plating style, even for an individual bocadillo, emphasizes the thoughtful arrangement of each component to build a "retardado" (delayed) flavor profile, where the quality of the raw material and the nuances of the seasoning unfold sequentially. His repertoire also features other inventive takes on Spanish classics, such as the "Pepito de Ternera" and the "Brioche de Rejos" (Rejos Chili Peppers), an elegant reinvention of the traditional calamari sandwich utilizing delicate baby squid tentacles, all underscoring his dedication to elevating comfort food to fine dining.

Career

• Executive Chef at Santerra, Madrid
• Segundo de Cocina at Santerra, Madrid