Mario Sandoval: “I carry the urge to experiment in my genes”

Cooking is in his blood. Mario Sandoval represents the third generation of cooks in his family. He fell in love with cooking when he was just 10 years old. He learnt his trade in the family’s restaurant, and perfected his skills at the Escuela Superior de Hostelería de Madrid, as well as during various placements in Spain and abroad. In 2013, he was awarded the National Gastronomy Prize, and he also has two Michelin stars and three Repsol Suns to his name—along with many other accolades. Currently, in addition to his work as a chef at the Coque restaurant, he leads a hectic life as an entrepreneur, offering comprehensive strategic consultancy services in catering and gastronomy. He describes himself as “an honest chap, devoted to his family, but with a mischievous streak.” Our interview with the chef Mario Sandoval left us in no doubt that we were in the presence of someone who has a genuine passion for his work, and an enormous enthusiasm for research and learning. He himself admits to feeling “a constant urge to do something new”.