Joaquín Ignacio Sánchez
Uruguayan chef of Carnal Steakhouse in l'Esquerra de l'Eixample, wood-fired-grill cuisine built on fire, smoke, and ash.
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Joaquín Ignacio Sánchez is the Uruguayan chef of Carnal Steakhouse in Barcelona's Eixample Esquerre, a Repsol-Recomendado wood-fired-grill restaurant built on fire, smoke, and ash. He trained at the Basque Culinary Center and the menu spans 60-day-aged Galician rubia chuletón and Wagyu cuts.
Biography
Early years
Sánchez was born in Uruguay and trained at the Basque Culinary Center, the leading Spanish culinary training institution.
Career
Sánchez led the kitchen at Carnal Steakhouse in Barcelona's Eixample Esquerre after experience in various Spanish kitchens. Carnal Steakhouse is dedicated to a wide range of beef cuts matured for a minimum of 60 days (including Galician rubia chuletón and imported Wagyu) cooked over a wood-fired grill. The restaurant carries a Repsol Recomendado distinction.
Philosophy
Sánchez's cooking at Carnal Steakhouse is built around three fundamental elements: fire, smoke, and ash. The kitchen's focus on long ageing and direct-fire cooking shapes the menu, with cuts and preparations adjusted to the breed and origin of each animal.
Restaurants
Joaquín Ignacio Sánchez in our guides
Editorial guides featuring Joaquín Ignacio Sánchez’s restaurants.
Accolades
- ·Repsol Recomendado at Carnal Steakhouse
- ·Trained at the Basque Culinary Center
Frequently asked
Does Joaquín Ignacio Sánchez have a Michelin star?
No, Carnal Steakhouse carries a Repsol Recomendado distinction. Sánchez trained at the Basque Culinary Center.
Where can I eat Joaquín Ignacio Sánchez's cuisine in Barcelona?
Carnal Steakhouse in l'Esquerra de l'Eixample. The restaurant specialises in 60-day-aged beef from a wide range of breeds, cooked over a wood-fired grill.