• es
  • en
  • BOOKINGBOOKING
    Back to top
    MEET

    ÓSCAR VELASCO AND HIS TEAM

    ÓSCAR VELASCO

    Everything for which Santceloni cuisine is recognized derives from the character and philosophy our head chef, who has been with us since our inauguration. Óscar Velasco (Segovia, 1973) defines himself as a consistent, methodical chef, and reflects these values in a style of cuisine that continuously evolves but never loses sight of its origins.

    After completing his specialization at the Angel del Alcázar hospitality school, his first experience in a professional kitchen was in one of the temples of traditional cuisine: Zalacaín. 6 months of learning the ropes was enough for him to be poached by Martín Berasategui, the only chef in the world with 12 Michelin stars within a single country, and brought to his emblematic establishment in Lasarte (Guipúzcoa) as Station Chef.

    After two years under Berasategui, Óscar Velasco had the opportunity to become Sous Chef of the first restaurant in Catalonia to obtain 3 Michelin stars: El Racó de Can Fabes. And it was through his mentor and Head Chef there, the unforgettable Santi Santamaría, that he was given the opportunity to lead Santceloni, the project that the Catalan chef had devised for the ground floor of the current Hyatt Regency Hesperia Madrid hotel, where Óscar has been Head Chef since its inauguration in 2001.

    Despite his discreet participation in the star system of award-winning chefs, Óscar Velasco holds exclusive distinctions, including Best Chef of the Year 2006 (Madrid Fusion), National Gastronomy Award for Best Head Chef 2007 (Royal Spanish Academy of Gastronomy), Chef L’Avenir 2006 (International Academy of Gastronomy) and Chef of Excellence 2015 (Excellence Group).

    To the question, “Which do you think is your best dish?”, he will respond forcefully, “The one I have yet to make.” This passion and the demands he places on himself are translated into every dish he develops at Santceloni.

    MONTSE ABELLA

    No restaurant can claim to serve haute cuisine without mastering the pièce de résistance of every menu: dessert. A discipline as mathematical as it is creative, this delicate craft is under the leadership of Montse Abellà (Cambrils, 1976) at Santceloni, and proudly exhibits all the values ​​of excellence of one of the best restaurants in the country.

    Pastry Chef since the inauguration of Santceloni in 2001, Montse’s training has been in establishments where Michelin Stars are a constant, with standout stops on her journey including El Racó de Can Fabes, Le Près d’Eugenie and Matteo Restaurant. She emphasizes that the pure discipline and rigor of these establishments have served her well, as they are two particular and fundamental elements of haute cuisine.

    Her dedication is reflected not only in the works of art that she is constantly inventing and perfecting for this two-Michelin-star menu in Madrid, but also in a philosophy that “Gastronomy is not a job, but a way of life.” As such, she makes sure that her work evolves but never loses touch with its roots.

    In recognition of her great work, she was awarded the Torreblanca Prize for Best Pastry Chef in 2016, and the prestigious “Grand Prix au Chef Pâtissier” from the International Academy of Gastronomy in 2019.

    ABEL VALERDE

    Anyone who works in the dining area of a restaurant must be enamored of providing excellent service and passionately committed to guests’ satisfaction, not simply as a job, but innately. And these are traits that Abel Valverde demonstrates to perfection. One of the most respected front-of-house directors in the country and with Santceloni since its inauguration, he revels day after day in a post in which he combines improvisation with savoir-faire without losing the elegance that defines his style.

    Trained since the age of 13 in, among other elegant establishments, the Casino Castillo de Peralada, Hambleton Hall Hotel (Oakham, United Kingdom), and Can Fabes, which he left to open Santceloni, Abel Valverde’s professional trajectory has been intrinsically tied to a passion for discretion, poise, and good taste.

    It has led him to become a national reference in his field, with professional recognition that includes the National Gastronomy Award for Best Dining Area Director in 2008, and the Grand Prix de l’Art de la Salle from the International Academy of Gastronomy. He has also contributed to the popularization of his art through membership in the Chamber of Commerce of Madrid and the publication of Host: The Importance of Good Dining Service, a book that has become an essential guide for those who seek to understand the work of a good front-of-house manager.

    DAVID ROBLEDO

    Wine has its own exalted culture that makes it worthy of special attention. That is why, in the universe of haute cuisine, where each sensation must be gauged to the millimeter, the cellar and the work of the sommelier is not an addendum, but, like everything related to Santceloni, a true pillar that helps sustain the whole concept.

    Thus, like the kitchen, the pastry department, and the dining service, our wine cellar has a dignified representative in the form of David Robledo. Trained in restaurants including Martín Berasategui, Zalacaín, Arzak and El Racó de Can Fabes, he has not only been with the team since the restaurant’s inception, but also, like his colleagues, is widely recognized in his field.

    Distinguished with the National Gastronomy Award for Best Sommelier (2014), he is responsible for the selection and menu of the restaurant’s wines, named one of the most outstanding collections in the world by Wine Spectator‘s “Restaurant Wine List Awards.” He is a lecturer on and advisor to important wine culture courses and events, and is currently a professor of the prestigious Sommelier Training Course run by the Chamber of Commerce of Madrid, bequeathing his extensive knowledge of the subject to future professionals.

    ÓSCAR VELASCO

    Everything for which Santceloni cuisine is recognized derives from the character and philosophy our head chef, who has been with us since our inauguration. Óscar Velasco (Segovia, 1973) defines himself as a consistent, methodical chef, and reflects these values in a style of cuisine that continuously evolves but never loses sight of its origins.

    After completing his specialization at the Angel del Alcázar hospitality school, his first experience in a professional kitchen was in one of the temples of traditional cuisine: Zalacaín. 6 months of learning the ropes was enough for him to be poached by Martín Berasategui, the only chef in the world with 12 Michelin stars within a single country, and brought to his emblematic establishment in Lasarte (Guipúzcoa) as Station Chef.

    After two years under Berasategui, Óscar Velasco had the opportunity to become Sous Chef of the first restaurant in Catalonia to obtain 3 Michelin stars: El Racó de Can Fabes. And it was through his mentor and Head Chef there, the unforgettable Santi Santamaría, that he was given the opportunity to lead Santceloni, the project that the Catalan chef had devised for the ground floor of the current Hyatt Regency Hesperia Madrid hotel, where Óscar has been Head Chef since its inauguration in 2001.

    Despite his discreet participation in the star system of award-winning chefs, Óscar Velasco holds exclusive distinctions, including Best Chef of the Year 2006 (Madrid Fusion), National Gastronomy Award for Best Head Chef 2007 (Royal Spanish Academy of Gastronomy), Chef L’Avenir 2006 (International Academy of Gastronomy) and Chef of Excellence 2015 (Excellence Group).

    To the question, “Which do you think is your best dish?”, he will respond forcefully, “The one I have yet to make.” This passion and the demands he places on himself are translated into every dish he develops at Santceloni.

    MONTSE ABELLÀ

    No restaurant can claim to serve haute cuisine without mastering the pièce de résistance of every menu: dessert. A discipline as mathematical as it is creative, this delicate craft is under the leadership of Montse Abellà (Cambrils, 1976) at Santceloni, and proudly exhibits all the values ​​of excellence of one of the best restaurants in the country.

    Pastry Chef since the inauguration of Santceloni in 2001, Montse’s training has been in establishments where Michelin Stars are a constant, with standout stops on her journey including El Racó de Can Fabes, Le Près d’Eugenie and Matteo Restaurant. She emphasizes that the pure discipline and rigor of these establishments have served her well, as they are two particular and fundamental elements of haute cuisine.

    Her dedication is reflected not only in the works of art that she is constantly inventing and perfecting for this two-Michelin-star menu in Madrid, but also in a philosophy that “Gastronomy is not a job, but a way of life.” As such, she makes sure that her work evolves but never loses touch with its roots.

    In recognition of her great work, she was awarded the Torreblanca Prize for Best Pastry Chef in 2016, and the prestigious “Grand Prix au Chef Pâtissier” from the International Academy of Gastronomy in 2019.

    ABEL VALERDE

    Anyone who works in the dining area of a restaurant must be enamored of providing excellent service and passionately committed to guests’ satisfaction, not simply as a job, but innately. And these are traits that Abel Valverde demonstrates to perfection. One of the most respected front-of-house directors in the country and with Santceloni since its inauguration, he revels day after day in a post in which he combines improvisation with savoir-faire without losing the elegance that defines his style.

    Trained since the age of 13 in, among other elegant establishments, the Casino Castillo de Peralada, Hambleton Hall Hotel (Oakham, United Kingdom), and Can Fabes, which he left to open Santceloni, Abel Valverde’s professional trajectory has been intrinsically tied to a passion for discretion, poise, and good taste.

    It has led him to become a national reference in his field, with professional recognition that includes the National Gastronomy Award for Best Dining Area Director in 2008, and the Grand Prix de l’Art de la Salle from the International Academy of Gastronomy. He has also contributed to the popularization of his art through membership in the Chamber of Commerce of Madrid and the publication of Host: The Importance of Good Dining Service, a book that has become an essential guide for those who seek to understand the work of a good front-of-house manager.

    DAVID ROBLEDO

    Wine has its own exalted culture that makes it worthy of special attention. That is why, in the universe of haute cuisine, where each sensation must be gauged to the millimeter, the cellar and the work of the sommelier is not an addendum, but, like everything related to Santceloni, a true pillar that helps sustain the whole concept.

    Thus, like the kitchen, the pastry department, and the dining service, our wine cellar has a dignified representative in the form of David Robledo. Trained in restaurants including Martín Berasategui, Zalacaín, Arzak and El Racó de Can Fabes, he has not only been with the team since the restaurant’s inception, but also, like his colleagues, is widely recognized in his field.

    Distinguished with the National Gastronomy Award for Best Sommelier (2014), he is responsible for the selection and menu of the restaurant’s wines, named one of the most outstanding collections in the world by Wine Spectator‘s “Restaurant Wine List Awards.” He is a lecturer on and advisor to important wine culture courses and events, and is currently a professor of the prestigious Sommelier Training Course run by the Chamber of Commerce of Madrid, bequeathing his extensive knowledge of the subject to future professionals.

    MORE THAN A TEAM

    A cohesive understanding between the pillars of the Santceloni team is one of the restaurant’s most important standards; it is something that makes the establishment stand out and works only as the sum of all the parts. Each contributor adds to the equilibrium between the kitchen, the wine cellar, and the dining area, making the perfect dining experience at Santceloni about more than just excellent seasonal dishes.

    MORE THAN A TEAM

    A cohesive understanding between the pillars of the Santceloni team is one of the restaurant’s most important standards; it is something that makes the establishment stand out and works only as the sum of all the parts. Each contributor adds to the equilibrium between the kitchen, the wine cellar, and the dining area, making the perfect dining experience at Santceloni about more than just excellent seasonal dishes.

    Acknowledgments

    This website is owned by Grupo Inversor Hesperia, S.A. and, specifically, of HESPERIA TASTE, SLU, and we use cookies, both our own and those of third parties, to (i) guarantee the correct functioning and browsing experience of the site, (ii) develop a user profile based on their habits navigation and (iii) show advertising according to said profile. Continuing browsing you will be accepting the use of the aforementioned cookies. You have all the information about the use of cookies by this website here in Cookies Policy . If you wish, you can configure cookies by accessing the following link

    Los ajustes de cookies de esta web están configurados para "permitir cookies" y así ofrecerte la mejor experiencia de navegación posible. Si sigues utilizando esta web sin cambiar tus ajustes de cookies o haces clic en "Aceptar" estarás dando tu consentimiento a esto.

    Cerrar