José Manuel de Dios
Executive chef of La Bien Aparecida, the Cantabrian-cuisine restaurant in Madrid's Recoletos, listed in the Michelin Guide and holding one Sol in the Guía Repsol.
- Repsol Soles
1- Restaurants
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José Manuel de Dios is the executive chef of La Bien Aparecida, the Cantabrian-cuisine restaurant on Madrid's Calle Jorge Juan that holds one Sol in the Guía Repsol and a Michelin Guide listing. Trained in Cantabria and at Cenador de Amós under Jesús Sánchez, and shaped by two years working under Michel Bras in France, he joined La Bien Aparecida shortly after it opened in 2015 and leads it within Grupo Cañadío alongside La Maruca, Cañadío, and La Primera. His cooking pairs Cantabrian tradition with careful, technically rigorous vegetable work.
From @josedediosquevedo on Instagram
Seafood au Domaine de Gaztelur 🦞🌊 Cet été, laissez-vous séduire par notre carte de saison, mettant à l’honneur les plus beaux produits de la mer… mais aussi de la terre. Homard, carabineros, quisquillas, crevettes rouges, langoustines, coques, turbot, merlu à la plancha, nos arroces inspirés de la
Trabajo en equipo, vision y compromiso @marc06martinez @mattias_castro_ quisquillas con toques de las landas .algo se cuece en #gaztelur
Cette semaine au Pays basque, le printemps semble déjà installé : soleil généreux, températures douces et lumière éclatante… un vrai temps de rêve. C’est le moment idéal pour venir déjeuner ou dîner au Domaine de Gaztelur, face au parc, dans un cadre ouvert sur la nature et baigné de soleil. Profite
Biography
Early years
José Manuel de Dios is from Santander, Cantabria. He trained at the Escuela de Hostelería de Cantabria, then worked at Cenador de Amós under Jesús Sánchez, who arranged for him to train alongside Pedro Subijana and the Roca brothers.
Career
De Dios spent two years in France working under Michel Bras, where he ran the vegetable station and tended Bras's garden. He joined the kitchen of La Bien Aparecida in Madrid a few months after it opened in 2015, and leads the restaurant within Grupo Cañadío, whose partners are Paco Quirós and Carlos Crespo and which also runs La Maruca, Cañadío, and La Primera.
Philosophy
De Dios describes cooking as a passion built on the drive to keep improving, and says his goal is to pass on to his team the enjoyment of pushing past their comfort zone. He credits Jesús Sánchez of Cenador de Amós with teaching him constancy, Michel Bras with rigor and respect for ingredients, and Grupo Cañadío's Paco Quirós with ambition and dedication. His cooking favors combining vegetables and meat, with Santoña anchovies and fried squid (rabas) among his signature ingredients, paired with the technical rigor and delicate treatment of vegetables he took from working under Bras, while avoiding the clichés of the region's cuisine.
Restaurants
José Manuel de Dios in our guides
Editorial guides featuring José Manuel de Dios’s restaurants.
Accolades
- ·La Bien Aparecida listed in the Michelin Guide (Selected)
- ·1 Sol, Guía Repsol, La Bien Aparecida
Frequently asked
Does José Manuel de Dios have a Michelin star?
No. His restaurant, La Bien Aparecida, is listed in the Michelin Guide (a Selected listing, not a star) and holds one Sol in the Guía Repsol.
Where does José Manuel de Dios cook?
At La Bien Aparecida in Madrid's Recoletos neighbourhood, part of Grupo Cañadío.
What is José Manuel de Dios's cooking style?
Traditional Cantabrian cuisine with particular attention to vegetables, a technique he developed working under Michel Bras in France.
Where did José Manuel de Dios train?
At the Escuela de Hostelería de Cantabria, then at Cenador de Amós under Jesús Sánchez, alongside Pedro Subijana and the Roca brothers, before two years in France under Michel Bras.
What ingredients define José Manuel de Dios's cooking?
Santoña anchovies and fried squid (rabas) are among his signature ingredients, alongside the vegetable-forward technique he developed under Michel Bras.
Who influenced José Manuel de Dios's cooking?
He credits Jesús Sánchez of Cenador de Amós with teaching him constancy, Michel Bras with rigor and respect for ingredients, and restaurateur Paco Quirós with ambition and dedication.