Dani Villoria
Executive chef of CLOS in Madrid since the restaurant's late-2025 relaunch, after fifteen years working alongside Dabiz Muñoz, including at DiverXO.
- Michelin stars
1- Restaurants
- 1
Dani Villoria has led the kitchen at CLOS, Marcos Granda's one-Michelin-star restaurant in Madrid, since its late-2025 relaunch. An Asturian chef, he spent fifteen years working alongside Dabiz Muñoz, including at DiverXO and RavioXO, before the move. Villoria redesigned CLOS's menu around six flexible, market-led passages (Astur-Celta, Cosecha, Revisionismo, Guisos, Fuego, and Ritual Dulce) in place of the previous fixed tasting menu, and moved the kitchen to the centre of the dining room.
Biography
Early years
Villoria is from Asturias.
Career
He spent fifteen years working alongside Dabiz Muñoz, including at DiverXO and RavioXO, before Marcos Granda named him executive chef of CLOS in Madrid for the restaurant's late-2025 relaunch. The redesign replaced CLOS's classic tasting menu with a more flexible, market-driven format built around six themed passages, Astur-Celta, Cosecha, Revisionismo, Guisos, Fuego and Ritual Dulce, and moved the kitchen to the centre of the dining room.
Philosophy
Villoria's cooking has been described as combining sobriety and elegance that resolves into a measured, precise finish on the palate. His Asturian roots come through in dishes built around rice, stews, and grilled dishes meant to evoke family gatherings.
Restaurants
On Guidavera
1Dani Villoria in our guides
Editorial guides featuring Dani Villoria’s restaurants.
Accolades
- ·CLOS holds one Michelin star, retained through Villoria's appointment as executive chef in the restaurant's late-2025 relaunch
Frequently asked
Who is the chef at CLOS in Madrid?
Dani Villoria has been the executive chef at CLOS since the restaurant's late-2025 relaunch under owner Marcos Granda. He previously spent fifteen years working alongside Dabiz Muñoz, including at DiverXO and RavioXO.
Does CLOS still hold a Michelin star under Dani Villoria?
Yes, CLOS holds one Michelin star.
Where did Dani Villoria work before CLOS?
He worked alongside Dabiz Muñoz for fifteen years, including at DiverXO and RavioXO, before joining CLOS.
What changed at CLOS under Dani Villoria?
The classic tasting menu gave way to a flexible, market-led format organised around six themed passages (Astur-Celta, Cosecha, Revisionismo, Guisos, Fuego, and Ritual Dulce), and the kitchen moved to the centre of the dining room.
What role does Marcos Granda play at CLOS?
Marcos Granda owns CLOS; he's also behind Skina in Marbella and Toki in Madrid, and named Villoria as executive chef for CLOS's late-2025 relaunch.
How is CLOS's tasting menu structured under Villoria?
Diners choose three passages (€139), four (€169), or all six (€199) from a set of themed courses, rather than one fixed tasting menu.