The Team
Chechu
González
The gastronomic offerings presented by “María de la O” are based on the culinary concept of our chef, Chechu González.
Born in Granada, he began his training at the Escuela de Hostelería Hurtado de Mendoza in Granada, and after working in various restaurants around the country took a Master’s degree in Technique, Product and Creativity at the Basque Culinary Centre in San Sebastián, which marked a turning point in his vision of cuisine, defining his current style.
Today, he is the Chef and head of the culinary team at María de la O.
«Inspired by the rich culinary tradition of Granada and our passion for gastronomic creativity, sauces take centre stage in our culinary creations, along with the concept of acidic cuisine»
We create the sauce,
then the dish
Sauces are the heart and soul of our cuisine. The painstakingly crafted broths, based on the rich traditions of Granada and Andalusia that inspire us every day, define our unique understanding of the dishes.
Sommelier
Our Sommelier Daniel Castro tells a story with each pairing, a script in which he develops a narrative alongside each of the dishes.
“We are not aware of the good name our wines enjoy abroad. Together with local products, it is essential that the pairing is done with our wines, with those that are closest to us”.
Head of Service
José Luis Gamarra plans and organises the catering service, coordinating the kitchen with the dining room while directing and supervising the service. His vocation is to attend to the needs of each customer.
“In table service, true excellence lies in the ability to take care of every detail, because it is the small gestures that turn an ordinary experience into something memorable.”
The Team
«Values such as solidarity, empathy and companionship have guided me right from the start.
My team is part of my family, and I always strive to make it clear that I’ll be there for them. That applies both in and out of the kitchens.»
Chechu González
