i. Biography
Ricardo Sanz’s current work is defined by two chef posts in Madrid: Ricardo Sanz Wellington and Kabuki. That concentration matters. It points to a kitchen life built on repetition, timing, and presence, with the chef’s name attached to rooms that depend on steady command rather than spectacle. The shape of the career is tight and legible, and it reads as a professional practice rooted in the capital.
The Path
Today, Ricardo Sanz is chef of Kabuki and chef of Ricardo Sanz Wellington. On paper, the pairing is concise; in practice, it marks a career organized around focus and movement, with both posts anchored in Madrid. The outline leaves little room for drift. It is the work of a chef whose identity is carried by active service, by the daily demands of two kitchens, and by a route built through consistency.
The Work Today
The center of Ricardo Sanz’s current practice is Ricardo Sanz Wellington in Madrid, where the chef role is tied directly to the restaurant that bears his name. Kabuki extends that same presence across the city, keeping his work in regular circulation within Madrid’s dining landscape. Taken together, the two posts describe a professional life that depends on command, routine, and the discipline of keeping service moving. The result is not breadth for its own sake, but a focused working pattern sharpened by concentration.
Acclaim
Ricardo Sanz’s honors include One Michelin star. In a compact dossier, that recognition is the clearest outside measure of standing, placing his work within the exacting frame of the MICHELIN Guide. It serves as a concise marker of craft: a single distinction that gives weight to an already disciplined career outline.
Profile updated July 2026
FAQ
Asked of Ricardo
What is Ricardo Sanz's current role?
As of 2026, Ricardo Sanz is Chef.
What recognition has Ricardo Sanz received?
One Michelin star (2009).
