Co-creating star recipes with Molteni
The history of the Santceloni restaurant, with 2 Michelin stars, is a success story from the first moment. When talent, dedication and know-how are conjugated in an exact way, making this restaurant in Madrid a benchmark of the best and most admired Spanish cuisines.
Óscar Velasco, chef of the restaurant, tells us how in the last 17 years, his daily work has consisted of giving life to how it all started, as he describes it: “a beautiful and illuminating project.”
By the hand of Santi Santamaria (Spanish chef, who passed away in 2011) and with Óscar Velasco directing the kitchen, accompanied by Montse Abella as pastry chef, Abel Valverde as head of the dining room and David Robledo in charge of the winery, a project that consolidated quickly becoming the reference that it is today. Although, as Óscar would say, “every day is a great opportunity to gain maturity, experience and wisdom; you have to constantly evolve, learn and develop your work.”
“When you start to travel, to know, to cook in other kitchens, is when you really realize what you have in your hands,” explains Óscar, when he talks about the responsibility and fortune of the Molteni kitchen. “17 years later, I can not imagine, I do not want to imagine, Santceloni without a Molteni. How it contributes to our daily work, the power of the gas. We have a stove that gives part of the character to what our work and philosophy is.”
“In the way of cooking, technology is well represented in the Electrolux air-o-steam oven,” explains Óscar. It has countless new applications that give way to new opportunities to create new things. The confidence that working with Electrolux has given him and his team is to be sure that the kitchen will not fail you.
In addition, “being able to talk to Electrolux chefs, to be able to exchange ideas, to explain everything that is inside the oven, to be able to get all the possible performances, is very useful. We have even modified some of our recipes, such as the recipe of the ham hock, which we have been doing for 17 years,” Óscar explains.
“Why Electrolux Professional?”
Óscar Velasco – Chef Executive
“17 years later, I can not imagine, I do not want to imagine, Santceloni without a Molteni. How it contributes to our daily work, the power of the gas. We have a stove that gives part of the character to what our work and philosophy is.”
“In the way of cooking, technology is well represented in the Electrolux air-o-steam oven.”
“Being able to talk to Electrolux chefs, to be able to exchange ideas, to explain everything that is inside the oven, to be able to get all the possible performances, is very useful. We have even modified some of our recipes, such as the recipe of the ham hock, which we have been doing for 17 years.”
