From El Bulli to Madrid’s Ecological Vanguard – A Culinary Journey Rooted in Passion and Planet
Miguel Ángel Mateos Robles is one of Spain’s most intriguing chefs, a culinary maverick whose profound experience and environmental ethos are redefining haute cuisine. A Navarre-born talent with over two decades in world-class kitchens, Mateos has flourished in top-tier culinary environments while championing organic produce, animal welfare, and eco-innovation.
A Global Culinary Odyssey
Mateos’s journey began in Navarra, where he trained with Grupo Maher, one of Spain’s largest catering operations, known for expansive, professional kitchens. Selected for a prestigious government-sponsored fellowship, he trained in Florence, then sailed through Denmark, Ireland, and London before making an indelible mark at Ferran Adrià’s legendary ElBulli. This global odyssey not only refined his technical prowess but reinforced his deep connection with the Mediterranean, and especially Navarrese-vegetable cuisine, celebrating locally sourced produce.
The First “Ecochef” of Madrid
Mateos is more than a skilled chef, he is an ecological trailblazer. In April 2022, during the Salón Gourmets expo, he was chosen as an ambassador for ecological foods by the Committee of Organic Agriculture of the Community of Madrid (CAEM). Shortly thereafter, he became the first chef in Spain to wear the “Ecohoja” eco-label on his chef’s jacket, becoming Madrid’s inaugural “ecochef” lamesahabla.com.
In interviews, Mateos highlights the superior organoleptic qualities, flavor, texture, aroma, of organic ingredients, and emphasizes that eco-farming protects soil, water, biodiversity, and animal welfare origenonline.es. He regards the Ecohoja as a badge of responsibility, enabling him to use his culinary voice to inform and educate diners, restaurateurs, and consumers alike lamesahabla.com.
Executive Leadership and Culinary Influence
Mateos currently holds the position of Executive Chef at Casino Gran Vía and Gran Casino de Aranjuez, where he infuses his menus with sustainable, seasonal ingredients. He is also part of the Spanish National Culinary Team and judges national gastronomic competitions. In November 2022, he was among just ten chefs representing Spain at the Culinary World Cup in Luxembourg lamesahabla.com.
He shares his culinary mastery through private cooking classes and consulting engagements, helping to shape menus and train teams across Spain, all while remaining true to his eco-centric philosophy.
Reinventing Fusion at Osteria Bravissimo
In late 2024, Mateos accepted the role of gastronomic advisor at Osteria Bravissimo in Madrid (Moncloa), an ambitious international‑Italian fusion concept. Known for its storytelling décor, travel-themed walls and culinary “ticket”-style tasting bites, the restaurant offers an edible journey across global cuisines.
Under his direction, the menu now includes inventive dishes like Sophia‑Loren ravioli (delicate potato‑wrapped parcels with arrabbiata sauce), osso buco tacos drizzled with chipotle emulsion, and rapito Wellington with pesto and Périgord sauce. Seasonal treats, like a brownie with hazelnut and curry created for International Chocolate Day , highlight his talent for fusion with flair.
Reviewers and patrons praise his modern reinterpretations of classic Italian and global dishes, describing the experience as “a reinterpretation enriched by the personal touch of new head chef Miguel Ángel Mateos”. The result is a thoughtfully curated blend of creativity, authenticity, and ecological principle.
A Philosophy Rooted in Respect
What distinguishes Mateos is not only his technical excellence but his unwavering commitment to the environment. He passionately defends organic farming, stating that eco‑products are far more than just food—they are stories of sustainable lives and regenerative systems .
He acknowledges the challenge that organic products sometimes carry a higher price tag, such as chicken, but believes the return in quality, ethics, and environmental health far outweighs the cost . By sourcing locally, olive oil, wines, cheeses from Madrid, he supports regional farmers and showcases their excellence, proving that ecological products can rival or exceed conventional quality .
Legacy and Future
Miguel Ángel Mateos Robles embodies the chef of tomorrow: globally trained, technically masterful, and uncompromisingly green. Whether innovating plant-based plates at high-profile casinos, mentoring restaurants on menu development, or crafting fusion masterpieces in Madrid’s trendiest neighborhoods, he continues to push the boundaries of what sustainable gastronomy can achieve.
As more diners demand authenticity and ecological accountability, Mateos exemplifies the path forward: a heartfelt blend of tradition, artistry, and respect for the planet. He is not just feeding people, he’s nurturing ecosystems, communities, and conscious culinary culture. His story is proof that ethical cooking isn’t a niche; it’s the essential ingredient in the cuisine of tomorrow.