Miguel Ángel de la Cruz

Chef Miguel Ángel de la Cruz embodies a profound culinary activism deeply rooted in the land and its bounty, championing sustainability and utmost respect for nature. Operating from La Botica de Matapozuelos, nestled within the sprawling Castilian pine forests, his cuisine is a direct reflection of this rural terroir. He was among the pioneers to receive a Michelin Green Star, acknowledging his unwavering commitment to these principles for over two decades. His philosophy is not an imposed ideology but an innate way of life, leveraging the immediate environment's resources, from wild plants and fungi to the very aroma of pine. His approach stems from an enduring tradition, akin to the practices of past generations who cooked from necessity with nature's provisions. De la Cruz, however, elevates this popular wisdom through relentless investigation and technical mastery. He meticulously explores the myriad possibilities of local ingredients, transforming them into singular harmonies on the plate. This commitment extends beyond the menu to the restaurant's operations, with practices like switching to a wood-fired kitchen for sustainability and economic viability, utilizing biomass, and striving for 100% recycling. He sees the future of gastronomy in preserving and reinterpreting this local, ancestral knowledge, especially for chefs dedicated to rural environments. De la Cruz's influence also reaches beyond La Botica; in collaborations like with Castilla Termal Hoteles, he extends his sustainable philosophy by establishing organic gardens and recovering native breeds such as the Castilian hen to supply fresh produce. He vehemently distinguishes his 'recolector' philosophy from movements like New Nordic Cuisine, asserting that for him, it is an inherent part of Spanish natural and cultural heritage, a practice historically embedded in humble kitchens. His driving passion is to continue delighting in a kitchen that respects and creatively interprets the gifts of its unique, natural surroundings, forever honoring the land from which his inspiration flows. Chef Miguel Ángel de la Cruz’s technical mastery lies in his unique ability to transform indigenous ingredients from his Castilian pine forest environment into 'singular harmonies.' He views every element found in his surroundings as a potential culinary component, demonstrating an inventive spirit that delves deep into an ingredient's lesser-known possibilities, such as presenting green pine cones grated or infused. His cooking style is characterized by natural and traditional processes, yet the resulting dishes are visually spectacular and deeply flavorful, reflecting his commitment to originality and avoidance of culinary trends. He meticulously researches ingredients, even partnering with research centers to explore applications like using ecological mushrooms as emulsifiers, thickeners, and gelling agents, or studying the potential of local legumes. **Legendary Signature Dishes & Elements:** * **Forest-inspired creations:** Dishes featuring piñas (pine cones), piñones (pine nuts), various wild mushrooms, and líquenes, bringing the essence of the pine forest to the plate. * **Crestas de gallina crujientes:** Crispy chicken combs that melt in the mouth. * **Crestas de gallo y escabeche de zanahorias:** Rooster combs with pickled carrots. * **Buñuelo de morcilla local:** A fritter made with local blood sausage. * **Lomo de venado en su jugo con membrillo y castañas de hígado de pato con virutas de una piña rallada al momento:** Loin of venison in its jus with quince and duck liver chestnuts, garnished with freshly grated pine cone shavings. * **Desserts:** An espuma de piñón asado (roasted pine nut foam), helado de piña verde (green pine cone ice cream), and a 'tierra' (earth) base made from sponge cake, rosemary and elderflower blossoms, thyme leaves, and wild pine nuts. * **Virutas de piña del bosque rallándola al momento:** A distinctive technique involving freshly grated pine cone shavings used as a garnish or flavor enhancer. His restaurant also offers two tasting menus, "La cocina campesina" and "Un paseo por el entorno," showcasing his dedication to local, artisanal cuisine, complemented by a selection of wines from the local DO Rueda.

Mentored by His father (maestro asador).