Portrait of Keco Martínez-Anglés
i. Biography
Keco Martínez-Anglés is executive chef of El Rinconcico in Mora de Rubielos, Spain, a role that places him at the heart of a kitchen where contemporary technique and regional memory meet on the plate.
The Essentials In 2005, Martínez-Anglés worked as chef at El Cel de les Oques in Terrassa, Spain, a line on the page that hints at a formative moment in his professional journey. From there, his cooking has come to be defined by its balance of precision and familiarity: Modern Spanish work shaped by Peruvian influences, and a steady respect for updated traditional cuisine. The result is a style that suggests both movement and restraint, with each element seeming to be considered for what it contributes to the whole. There is a sense of a cook attentive to heritage, but not confined by it, someone whose food looks to contemporary expression without losing sight of the flavors and textures that give a dish its emotional center. That blend of influences gives Martínez-Anglés’s cooking its particular voice. Rather than treating tradition as something static, his approach implies a living conversation between old and new, a kitchen language that can accommodate freshness, clarity, and unexpected nuance. The Peruvian thread adds dimension to the Spanish foundation, while the emphasis on updated tradition keeps the work legible and rooted. It is a style that feels considered rather than declarative, and one that finds its strength in measured detail.
Signature
Keco's signature dishes include Verat curat amb iogurt i albercocs. Even in its brief naming, the dish carries the concise, evocative character that suits Martínez-Anglés’s broader cooking: direct, refined, and quietly expressive.
FAQ What is Keco Martínez-Anglés known for? Modern Spanish cooking with Peruvian influences.
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