Jorge Baeza

The Path

Hospitality ownership runs through Jorge Baeza’s work in a direct line: founder at Grupo Larrumba, then chef and owner of La Savina in Madrid. The throughline is less about reinvention than about carrying a floor-level understanding of service, pace, and room-making into each new stage. “I was born behind a bar and have always dedicated myself to this,” he says, and that line places the craft where it began: in the daily mechanics of the bar, not in abstraction. The early ownership work behind Grupo Larrumba established the terms of his practice. It set a foundation built on movement, pressure, and the practical demands of keeping a place active. What followed did not replace that base; it built on it, bringing entrepreneurial discipline into the same frame as kitchen work. At La Savina, that accumulated experience is visible in the way the operation is shaped. The restaurant carries both business structure and culinary identity, with the room and the menu reflecting someone who knows how to run a place and how to define its food without overcomplicating either.

The Work Today

As chef and owner of La Savina in Madrid, Jorge Baeza works at the meeting point of hospitality management and cooking. The role asks for the same kind of attention on both sides: the discipline to keep the business moving, and the precision to keep the food recognizably his.

Signature

The center of Jorge Baeza’s cooking sits in dishes that do not need explanation to do their work. Ensaladilla rusa is one of them: direct, familiar, and calibrated for a style that values recognition over spectacle. Arroces sit in the same register, anchoring his kitchen in preparations that rely on clarity, consistency, and a taste profile that reads immediately.

In Their Words He emphasizes the importance of discussing business failures and normalizing them. “It hurt me a lot, a lot, a lot; that period of my life hurt me, but it made me very strong.” Taken together, those remarks place his work in a practical frame: business setbacks are part of the record, and so is the hardening that comes from them. In his case, resilience is not separate from the job; it is part of the job.

Acclaim

Jorge’s honors include La mejor tortilla de patata de la Comunidad de Madrid (2024) and La mejor ensaladilla de la Comunidad de Madrid (2025).