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
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.