Miguel González

Miguel González's culinary philosophy is deeply rooted in "cocina de recuerdos," aiming to evoke the sensations of his Galician childhood through familiar aromas, flavors, and products. His core ethos centers on a spontaneous, market-driven approach, crafting a daily surprise tasting menu where even he adapts his cooking based on the freshest ingredients available that morning. This commitment extends to his own vegetable garden, which supplies a majority of the seasonal produce for his dishes. A hallmark of his vision is the groundbreaking integration of thermal waters from Ourense into his cooking. Collaborating with the University of Vigo, González scientifically investigates how these mineral-rich waters enhance dishes, influencing color vibrancy (e.g., pulpo), texture (e.g., cured mackerel), fermentation, umami intensity (e.g., centollo), and emulsification. This project seeks to create a "gastronomic thermal map" of Ourense, transforming a regional characteristic into a culinary signature. González also champions local Galician products and producers, believing in their exceptional quality—often more appreciated internationally than domestically—and strives to elevate regional gastronomy. His wine program mirrors this, prioritizing balance with the food, seeking the "story" and "romanticism" behind each bottle, and supporting local viticulturists. Influenced by mentors like Pedro Subijana and Jacques Maximin, he espouses a "pure and hard" cooking style focused on foundational learning and masterful execution, always driven by a profound respect for ingredients and tradition. Chef Miguel González's approach is characterized by a profound technical mastery honed over two decades, allowing for seemingly spontaneous yet meticulously executed dishes. His daily, surprise tasting menu (7 or 10 plates) is a testament to his ability to adapt instantly to the best available market produce, often just an hour before service. He delves into the essence of each primary ingredient, studying its habitat and characteristics to inform the construction of the plate. A pioneering aspect of his technical style is the innovative use of Ourense's thermal waters, developed in collaboration with scientific researchers. This involves blanching, curing, and even making bread with thermal waters to achieve unique effects like enhanced colors, modified textures, and intensified flavors, with results as intriguing as a transparent choco tartar or highly praised "thermal bread." His flavor profile frequently incorporates bright citrus notes, balancing richness and acidity, while his plating, though not explicitly detailed, is implied to be refined, suitable for a Michelin-starred establishment. Among his legendary signature dishes are the **Pulpo de Ons en costra de chocos de la ría sobre cama de crema de queso San Simón y perlas de arbequina**, and his iconic **Torrija**, a classic dessert perfected over two decades, inspired by Jacques Maximin's sauce suzette and served with a thermal ice cream infused with local flowers. Other notable creations include the **Jurel curado en agua termal con allada, soja y limón fermentado**, a delicate **Gilda de manteca de cacao**, and the inventive **Tartar de cigala y foie gras con un guiso de sus cabezas**. His **Navaja en costra de pimentón** exemplifies his immediate, market-driven ingenuity, showcasing a playful yet sophisticated balance of textures and flavors.

Career

• Trainee at Pedro Subijana (training), Unknown
• Trainee at Jacques Maximin (training), Unknown
• Chef at San Miguel, Ourense
• Chef-Owner at Miguel González (previous location), O Pereiro de Aguiar
• Chef-Owner at Miguel González (current location), Ourense

Mentored by Pedro Subijana, Jacques Maximin.