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Hotel Villa Magna's Michelin Chef

Hotel Villa Magna's Michelin Chef Rodrigo de La Calle

Hotel Villa Magna is proud to announce the appointment of Rodrigo de la Calle as Executive Chef, overseeing the hotel’s new culinary aspects, in particular for the property’s Restaurante Villa Magna.

Hotel Villa Magna's Michelin Chef Rodrigo de La Calle

Beginning October 1st, this celebrated chef will bring his iconic “green revolution" to this luxurious property situated within Madrid’s “Golden Mile.”De la Calle’s exquisite Michelin-starred cuisine is characterized by his deep respect for the environment. Adapting healthy menus to the opportunities provided by nature itself, De la Calle always uses seasonal products in his cooking, and avoids those that are not ecologically sustainable. His new position at Villa Magna not only brings increased prestige to the hotel, it marks an important step in his career – being tasked for the first time with overseeing the entire culinary program of one of the most exclusive hotels in Madrid.

Hotel Villa Magna's Michelin Chef Rodrigo de La Calle

Originally from Madrid, Rodrigo´s career began at some of the city’s most notable restaurants including L'Hardy, Goizeko Kabi, Romesco and Lur Maitea. Subsequent positions brought him to Elche, working at the Hotel Milenio’s La Taula, where he met botanist Santiago Orts -- director of botanical garden “El Huerto del Cura,” who changed De la Calle’s approach to the kitchen by shedding a new light on the “vegetable world,” and with whom he continues to work with today. Resulting from his work with Orts, De la Calle adapted his cuisine, gradually introducing green dishes and eventually announcing the inception of “Gastrobotanics.” In 2003 he joined Andoni L. Aduriz´s team in Mugaritz, then, in 2004, returned to Levante joining Chef Paco Torreblanca and later Chef Quique Dacosta at El Poblet (today’s Quique Dacosta´s Restaurant). Before opening his restaurant in Aranjuez, De la Calle culminated his training with Chef Martín Berasategui in Lasarte. De la Calle’s accolades and awards include a Michelin Star, the coveted “Chef Revelation” title at Madrid Fusion, “Chef of the Year” according to the Chamber of Commerce of Madrid, two Suns in the Repsol Guide and previously named “Chef L'Avenir” by the International Academy of Gastronomy.

Hotel Villa Magna's Michelin Chef Rodrigo de La Calle

Hotel Villa Magna
, Celebrating over 40 years of excellent service and offering 150 spacious, beautifully appointed guestrooms and suites, Hotel Villa Magna is characterized by its seamless combination of classic design and state-of-the-art amenities, as well as for its remarkable art collection, showcased throughout the property. Located on Paseo de la Castellana in Madrid’s lively cultural and commercial district, the hotel opened its doors May 2, 1972, exactly 10 years after the old palace disappeared. It neighbors exquisite royal palaces, historic theatres, celebrated restaurants, lounges and flamenco bars, designer boutiques and internationally renowned museums including the Prado, Reina Sofia and Thyssen-Bornemisza.

The hotel’s charming European aesthetic is complemented by sleek interiors and furnishings in guest rooms, meeting and reception areas. Villa Magna provides four exciting gastronomic experiences for guests – Magnum Bar, offering an array of cocktails and light bites served in an inviting art deco setting; Restaurante Villa Magna, offering a revival of the classic cuisine with a twist of the 21st century; The Lounge, overlooking Paseo de la Castellana and the ideal spot for a more informal dining experience, offers a variety of light snacks and drinks; and Tse Yang, Madrid’s most luxurious Chinese restaurant, where the exotic flavors of the best Cantonese cuisine in the city is found. El Club and a signature Kiara Kare® wellness area offer the highest quality of spa and wellness treatments, with modern fitness facilities and top-tier beauty products, ensuring guests are pampered in style.

Hotel Villa Magna's Michelin Chef Rodrigo de La Calle

Chef Rodrigo de la Calle is developing a following with cuisine that focuses on vegetables that are "out of fashion and nearly in danger of extinction" in Spain, a land that he says is better known for "T-bone steaks, croquettes and Iberian ham."

The focus going forward will be to continue developing the "green kitchen, where the important thing is the product and respect for nature," demonstrating that "haute cuisine is not fighting with the healthy kitchen," De la Calle, who has developed what he calls "gastrobotanics," said in a recent interview.

Gastrobotanics will show that you can "excite diners with some peas, some strawberries, a seaweed salad or an asparagus cocktail," the chef said.

Hotel Villa Magna's Michelin Chef Rodrigo de La Calle

De la Calle, the son of a farmer, tilled his first vegetable garden at the age of 8 and his life follows the seasons in the countryside.

"Falls in Toledo to pick corn, winters in Jaen to pick olives and plant the summer greens, and spring in Aranjuez for the vegetable garden and the grains planted in winter," De la Calle said.

The chef said that unlike many kids, he ate "vegetables like crazy" as a boy. De la Calle developed gastrobotanics with biologist Santiago D'Ors in 2000, traveling around the world to introduce people to his culinary discoveries.

"There are many mornings when I get up and pinch myself to see if everything that is happening to me professionally is for real," De la Calle, an expert on rice, said.

The chef, however, admitted that he was not a vegetarian and "once in a while" his "fangs" come out and he enjoys a suckling pig at Casa Duque in Segovia.

Fast food and junk food are another matter for the chef.

"Eating is an act of nutrition and if I have to choose between staying home or eating badly, I'd rather stay home," De la Calle said.

For Hotel or Restaurant Reservations visit: www.hotelvillamagna.com

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