i. Biography
Coming Up
Training at Escuela de Hostelería de Toledo gave Miguel Hermann the technical base that now underpins his work at Horcher in Madrid. The formation reads less as a rite of passage than as a practical grounding in precision, judgment, and composure — the basics that matter when a kitchen is expected to run cleanly and consistently. That kind of education does not guarantee a role of this level, but it does explain the steadiness that comes through in Hermann’s management of a high-expectation dining room.
Where They Are Now
At Horcher in Madrid, the work is about maintaining tempo, detail, and consistency under constant scrutiny, and Miguel Hermann’s position as Head Chef sits inside that discipline. The room’s reputation for polish and restraint leaves little space for noise; it rewards control, clarity, and the ability to keep service moving without losing line. Hermann’s leadership appears in that framework: measured, exact, and built around standards that have to hold day after day.
Signature
Miguel Hermann’s signature dishes point to a kitchen fluent in classical depth and sharper contrasts. Roe deer stroganoff and Don Victor beef consommé sit in the richer register, while Perdiz a la Presa suggests attention to structure and finish. Herring in Cream with Kartoffelpuffer and Gazpacho with Lobster and salmon roe bring salinity, freshness, and temperature into the equation. Taken together, the list shows a chef working with clarity and control rather than excess.
Profile updated July 2026
FAQ
Asked of Miguel
What is Miguel Hermann's current role?
As of 2026, Miguel Hermann is Head Chef.
Where did Miguel Hermann train or study?
Miguel Hermann trained at Escuela de Hostelería de Toledo.
