Jorge González Carmona

Coming Up

The early shape of Jorge González Carmona’s work is visible in the sequence of kitchens: first the pressure of service, then the scale of hotel operations, then the tighter demands of branded fine dining. That was followed by a long run as Executive Chef at Mandarin Oriental Hotel Group in Hotel Ritz Madrid 5*L (2004–2018), a stretch that speaks to consistency over time and to the discipline required in a grand hotel setting. The later chapter at Joël Robuchon España (2022–2024), where he served as Executive Chef, kept him inside a kitchen culture built on exacting standards. Across these posts, the pattern is not reinvention for its own sake, but steady refinement: a professional voice formed through repetition, control, and the expectations of high-spec rooms. Since 2018, Jorge González Carmona has also been Business Partner of Restaurante A Ñora, where the work shifts from running a kitchen alone to sharing responsibility for the direction of the project. That dual role points to the same underlying approach: technique held alongside stewardship.

Where They Are Now

Since 2018, his position as Business Partner at Restaurante A Ñora has added another layer of responsibility, extending his practice beyond the pass and into the broader shape of the restaurant.

Career - Business Partner — Restaurante A Ñora, Madrid, ES (2018–present) - Chef del restaurante Goizeko Wellington y asesor gastronómico de la Marca Goizeko — Goizeko (2001–2004) - Executive Chef — Mandarin Oriental Hotel Group, Hotel Ritz Madrid 5*L (2004–2018) - Executive Chef — Joël Robuchon España (2022–2024)

Signature

The signature dishes point to a kitchen that builds through contrast, structure, and controlled detail. Twice-cooked pigeon with corn cream and red endive sauce uses richness against bitterness and sweetness; supreme of corvina in green sauce with squid tagliatelle and zucchini keeps sea and vegetable in clear relation; carabineros carpaccio with its coral oil and sesame tile turns delicacy into a matter of texture and finish; and Frisona beef ribeye relies on the weight and directness of the cut itself. Read together, these dishes show a cook working through balance rather than excess, with each plate carrying a defined structure.

In Their Words “Our aim is to honor the history of the restaurant with a renewed and contemporary proposal.”

FAQ Where did Jorge González Carmona work before? Jorge González Carmona's earlier career included Goizeko, Mandarin Oriental Hotel Group, and Joël Robuchon España.