Maria Jose San Roman is a chef in constant training who combines innovation with the Mediterranean tradition in her recipes. Curious and innovative, she continues her research on products of our gastronomy such as saffron (a subject in which she is considered an international expert), rice dishes, Extra Virgin Olive Oil and recently the bread (from which she has just inaugurate its own workshop)
Enthusiasm and enthusiasm define the personality of Maria Jose. Without these virtues, I would not have become one of the great ladies of our cuisine. Being a self-taught cook and a late hobby, she has avoided what could have been two obstacles based on constant learning and perseverance.
Practice a subtle and refined kitchen, impeccable aesthetics, with technique and precision. It proposes an evolution without shrillness under the premise of preserving the flavors of the initial raw material, with a special presence of local products.
She has been a speaker and trainer in different international events and forums such as Beyond Extra Virgin in Verona and Cordoba, Congress of Gastronomy and Neuroscience in Valencia, CIA in San Francisco, FoodandFun in Iceland, etc. where she has taught Master Class in rice, aoves and saffron.
In November 2013 Maria Jose San Roman receives a Michelin star at her restaurant Monastrell.