Iván Sáez
Chef of Desencaja, now based at the Real Club de Campo Villa de Madrid, known in Madrid for classic, seasonal cooking.
- Restaurants
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Iván Sáez trained at Madrid's Casa de Campo hospitality school and built his career through kitchens including Zaranda alongside Fernando Pérez Arellano, Mugaritz, and Zorzal (Michelin Bib Gourmand) before opening his own restaurant, Desencaja, in 2014. Desencaja earned a Repsol Sol in 2018 and relocated in April-May 2023 to the Real Club de Campo Villa de Madrid, where it also operates as Terraza Club de Campo.
From @ivansaez_chef on Instagram
Taco de pajarito frito, shiso verde, higaditos encebollados y salsa brava. Un bocado que despierta instintos. Crujiente y delicado, sobre la frescura anisada del shiso verde. El corazón lo ponen los higaditos encebollados, melosos, intensos. La nota final, una salsa brava con carácter, que acaricia
¡Atrévete a vivir una experiencia única en nuestro restaurante! 🦌🍂 Este 20 de febrero te invitamos a descubrir los sabores más auténticos y tradicionales con nuestro Menú de Caza. Platos llenos de historia, pasión y tradición que te transportarán a los rincones más profundos de nuestra tierra. •A
Una elaboración que representa la técnica, paciencia y respeto por el producto. Sin duda nuestro paté a La Carolina es un plato estrella de este verano. 🌟 #pate #pâte #pateencroute #pâtéencroûte #cocinatradicional #cocinafrancesa #foodies #chefsofınstagram
Biography
Early years
Trained at the Casa de Campo hospitality school in Madrid, from 1992 to 1995.
Career
Sáez began as a sous chef at restaurant Paradis (1995-1997), then worked in the kitchens of El Amparo, Tellagorri, Le Bretagne, Zalacaín, El Kursaal, AC Santo Mauro, and Mugaritz, with a formative stage at Zaranda alongside Fernando Pérez Arellano. He went on to become head chef at Zorzal, where the restaurant earned a Michelin Bib Gourmand, then worked at Senzone before a final stage at Lágrimas Negras, where he won the 'Cocinero en Progresión' prize from Metrópoli magazine. In 2014 he opened his first independent venture, Desencaja, earning its first Repsol Sol in 2018. The original location on Paseo de la Habana closed on 29 April 2023, and the restaurant reopened on 31 May 2023 at the Real Club de Campo Villa de Madrid, where it also operates as Terraza Club de Campo, with a 360-degree terrace over the club's golf courses and holm oaks, open to non-members as well as club guests.
Philosophy
His cooking is built on "cocina tradicional, elaborada con el mejor producto de temporada, llena de acertados toques de autor": traditional cuisine made with the best seasonal product, full of well-judged personal touches. On the move to Club de Campo, Sáez has said the priority was showcasing fresher summer cooking within that same tradition-driven style.
Restaurants
Frequently asked
Who is the chef behind Desencaja?
Iván Sáez, who trained at Madrid's Casa de Campo hospitality school and worked in kitchens including Mugaritz, Zaranda, and Zorzal before opening Desencaja in 2014.
Where is Desencaja located?
At the Real Club de Campo Villa de Madrid, since a 2023 relocation from its original Paseo de la Habana site; it also operates there as Terraza Club de Campo.
Has Desencaja won any recognition?
Desencaja earned its first Repsol Sol in 2018, and Sáez previously led Zorzal to a Michelin Bib Gourmand.
When did Desencaja move to the Club de Campo?
Its original Paseo de la Habana site closed on 29 April 2023, and it reopened at the Real Club de Campo Villa de Madrid on 31 May 2023.
Who did Iván Sáez train under before opening his own restaurant?
He had a formative stage at Zaranda alongside Fernando Pérez Arellano, plus stints at Mugaritz, El Amparo, Zalacaín and other Madrid kitchens.
Is it necessary to be a club member to eat at Desencaja or Terraza Club de Campo?
No, the terrace is open to non-members as well as Real Club de Campo Villa de Madrid members.
What kind of food does Iván Sáez cook?
Traditional Spanish cooking built on the best seasonal produce, with well-judged personal touches, and a menu that leans on fresh summer dishes at the Club de Campo terrace.