Juan Alcaide

Formative kitchens in Madrid shaped the working method behind Juan Alcaide’s career: first as cook at Terraza del Casino de Madrid, then as head of section at DiverXO (from 2007), where precision and pace were part of the brief. The next step, as second kitchen chef and sushi bar specialist at Kabuki Presidente Carmona, brought him closer to the technical discipline of Japanese cuisine and the exacting standards of the sushi bar.

That progression led to Umiko in Madrid, where Alcaide served as cofounder and chef in 2015–2025. The project gave form to a kitchen that could place Japanese reference points alongside other culinary ideas without losing clarity. In 2026, Juan Alcaide became chef of Teatro Pereyra, continuing a career built through specific roles rather than broad claims.

The craft here is balance: keeping Japanese gastronomy at the center while allowing techniques, ingredients, flavors, and textures gathered elsewhere to sit in the same frame. The result is a style that relies on discipline more than display.

Alcaide’s name is most closely associated with Umiko’s Japanese fusion cuisine. That work rests on a technical grammar shaped by Japanese gastronomy and widened through travel, with influence handled as structure rather than ornament.

Juan's honors include Guía Repsol, 2 Soles (2020).