Chef Francisco Rojas Sanchez

Private Chef In Amsterdam

Driven by the passion that I had for cooking with my grandmother and my mother since I was a child, I studied cooking at the age of 17 (now I'm 27) at the Higher School of Hospitality and Gastronomy in Toledo, Spain. After spending several years working and learning in traditional kitchens from my region with great chefs, I managed to work in one of the best restaurants in my city, Toledo, which has a rich and famous culture for good food, I decided to travel to Amsterdam with the illusion of one day being able to have my own restaurant and show the beauty and flavor of Spanish cuisine, although I also have passion and knowledge about Peruvian (Nikkei) and Japanese cuisine, which I sometimes like to combine with Spanish. . I also enjoy preparing vegan dishes since I am allergic to milk and its derivatives and I think that everyone has the right to enjoy a good meal despite their food allergy, since I know well what it feels like to not be able to eat everything.

For me, cooking is...

put all your love and affection for your culture through gastronomy, capable of generating indelible memories

I learned to cook at...

Bibo Madrid, Dani García and at El Botero, one of the best restaurants in my city, where I learned a lot about Peruvian and Japanese cuisine.

A cooking secret...

First of all, love what you do. I think that a cook has to have a passion for what he does, respect the product and always take into account the taste