Enrique Valentí
Chef-owner of Caja de Cerillas, his first solo restaurant, after 25 years building his reputation in Barcelona.
- Restaurants
- 1
Enrique Valentí was born in Madrid and grew up in Chamberí, though he built his 25-year culinary career largely in Barcelona, where he became known as 'El Madrileño.' He trained at Lúculo and Viridiana in Madrid and at Drolma in Barcelona under chef Fermín Puig, then led a run of Barcelona projects including Valentí, Casa Paloma, Chez Coco, Barbas, Marea Alta, Marea Baja and Adobo, plus the Hermanos Vinagre tapas bars with his brother Carlos Valentí. In April 2025, at 50, he returned to Madrid to open Caja de Cerillas, his first restaurant without partners.
Biography
Early years
Enrique Valentí was born in Madrid and grew up in the Chamberí neighbourhood, though he built his culinary career largely in Barcelona, where he became known in restaurant circles as 'El Madrileño.' He trained at the Madrid restaurants Lúculo and Viridiana, and later at Drolma in Barcelona under chef Fermín Puig.
Career
Over roughly 25 years in Barcelona, Valentí ran a string of projects including Valentí, Casa Paloma, Chez Coco, Barbas, Marea Alta, Marea Baja and Adobo, run through his hospitality consulting firm, Algo se está cociendo. He also took part in the Hermanos Vinagre tapas bar project alongside his brother Carlos Valentí, which grew to several locations in Madrid. In April 2025, at 50, he returned to Madrid to open Caja de Cerillas on Calle Donoso Cortés in Chamberí, his first restaurant without partners: a 70-square-metre, eight-table room seating 25, run with a team of six and open Monday to Friday.
Philosophy
At Caja de Cerillas, Valentí has said he wanted to step back from formal fine dining and cook risk-free, product-focused food for sharing. The menu is built around traditional recipes he considers at risk of disappearing, recreated to preserve their original flavors, across five sections (Tapas, Primeros, Principales, A la Brasa, Postres) with about 20 dishes and daily specials, including anchovy preparations, empanadillas, a white bean stew with clams, veal meatballs in sherry, and grilled sole.
Accolades
- ·Michelin Guide Selected, Caja de Cerillas
- ·Repsol Recomendado, Caja de Cerillas
- ·Restaurante Revelación shortlist, Premios Metrópoli, Caja de Cerillas (2025)
Frequently asked
Who is the chef at Caja de Cerillas?
Enrique Valentí, a Madrid-born chef who spent roughly 25 years building his reputation in Barcelona before returning home.
What did Enrique Valentí do before Caja de Cerillas?
He led a string of Barcelona restaurants (including Valentí, Casa Paloma, Chez Coco, Barbas, Marea Alta, Marea Baja and Adobo) and ran the Hermanos Vinagre tapas bars with his brother Carlos Valentí.
What kind of food does Caja de Cerillas serve?
Contemporary, product-focused Spanish cooking built around traditional recipes and sharing plates, in a small eight-table dining room.
Where did Enrique Valentí train as a chef?
At the Madrid restaurants Lúculo and Viridiana, then at Drolma in Barcelona under chef Fermín Puig.
When did Enrique Valentí open Caja de Cerillas?
In April 2025, at age 50, on Calle Donoso Cortés in Madrid's Chamberí neighbourhood.
Has Caja de Cerillas won any awards?
It was shortlisted for Restaurante Revelación at the 2025 Premios Metrópoli and is listed in the Michelin Guide with a Repsol Recomendado distinction.