fbpx Jorge Martin Del Cañizo | Krug

Jorge Martin Del Cañizo

Dani García Restaurante, Spain
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HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

It is haute cuisine anchored in tradition because without tradition there is no modern cuisine. Since I head up the research and development lab, I am fortunate to be free of limits and can experiment with aesthetic and technique.

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

It is haute cuisine anchored in tradition because without tradition there is no modern cuisine. Since I head up the research and development lab, I am fortunate to be free of limits and can experiment with aesthetic and technique.

A talk with Jorge Martin Del Cañizo

I am fortunate to be free of limits and can experiment with aesthetic and technique.
Have you always enjoyed cooking fish?
Absolutely! I grew up in Galicia in Northwestern Spain and was surrounded by amazing seafood. I ate it more frequently than meat and that leaves a lasting impression, one that I always knew I would take into the kitchen.
What are the secrets to teasing out the flavours in fish?
It is all about practice and experimentation. You have to eat and cook a lot of fish to know what it pairs best with and what will make it shine.
If you could make a special meal paired with Krug for anyone in the world, who would it be?
I would cook for my father. I have such fond memories of cooking with him when I was a child that I always think of him when I prepare something special or new. It would be an honour to thank him in this way for unknowingly setting me on this path.

ALL KRUG Chefs

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Krug Grande Cuvée — Grand Soleil
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