Chef
Ezequiel Montilla
- Discipline
- Chef
- Based in
- Marktbreit, Germany
i. Biography
Before chef Ezequiel Montilla took on Alma in Puente Genil, Spain, from 2019 to the present, the work had already been tested outside Andalusia. A four-year period at Bob Bob Ricard in London put him inside a service culture built on pace, polish, and exacting repetition, with an international room shaping the demands of the pass. That distance matters to the cooking now. The return to Córdoba province is not treated as a sealed regional position; at Alma, Ezequiel Montilla works with international, Moroccan, and Mediterranean references as active material. The result is a restaurant language built around crossings rather than a single label: spice, coastal brightness, warmth, and memory held in the same frame without being flattened into theme.
Career Arc
Restaurant formation often comes from a productive split between leaving and returning. In Ezequiel Montilla’s case, the four-year period in London at Bob Bob Ricard gave the work contact with a high-pressure international dining room, where consistency, timing, and standards are tested service after service. That experience becomes useful when brought back to place. In Puente Genil, Spain, Alma Ezequiel Montilla carries both a personal name and a wider set of references: movement beyond Andalusia, return to Córdoba province, and a cooking practice shaped by proximity as much as travel.
The Work Today
The current role is clear: Ezequiel Montilla is Executive Chef at Alma Ezequiel Montilla in Puente Genil, Spain. He is also identified as chef of the restaurant Alma, a role he has held from 2019 to the present. The restaurant’s register sits between cultures rather than behind one border. International, Moroccan, and Mediterranean cooking are the stated points of reference, and the craft lies in holding those references in conversation without turning them into a list of borrowed signals. Alma’s identity therefore depends on balance and flow. Mediterranean brightness, Moroccan aromatic depth, and the international perspective associated with London form the working outline of Ezequiel Montilla’s cooking today: grounded in Córdoba province, but built with a wider field of influence in view.
Credentials
Ezequiel Montilla has received MICHELIN Guide Bib Gourmand recommendation for Alma Ezequiel Montilla (2021). Ezequiel's honors include MICHELIN Bib Gourmand.
Profile updated July 2026
FAQ
Asked of Ezequiel
What recognition has Ezequiel Montilla received?
MICHELIN Bib Gourmand.
What is Ezequiel Montilla known for?
International cuisine.
