Time Out’s Best Young Chefs in Madrid right now

‘My cuisine is very free, very honest, and very down-to-earth. I cook things I feel like eating and that are feasible with the infrastructure and equipment we have. Sometimes I feel that many chefs, especially men, try to do everything they're capable of, even if it complicates service. I think more in terms of minimum effort, maximum impact: dishes that people love, that are easy to prepare, and that maintain quality and enjoyment.’

I think in terms of minimum effort, maximum impact

Alice Reydet (29 at the time of writing) quickly caught the eye of the Michelin Guide, which recommended TonTon, and she wins over customers daily (it's not uncommon to see the restaurant full). The excellent front-of-house service, led by her partner and collaborator Bosco, enhances the overall experience. ‘I was incredibly lucky to meet Bosco,’ says Reydet. ‘He took the risks, found the perfect location, and had the vision to open TonTon. We've pushed each other to our limits. Surrounding yourself with the right people allows you to express yourself in the best possible way.’

Almost every part of her menu, written on a single sheet of paper, changes every month – though classics like tarama (a type of fish) and sweetbreads are stalwarts. And it's always stimulating, vibrant, and surprising.

‘Cooking has always made me happy, and being able to make it my job feels like a gift. I grew up with a French upbringing where if something went 90 percent right, they'd tell you how badly the other 10 percent went. I have a bit of imposter syndrome and find it hard to believe compliments. In the end, the only thing I truly listen to is my intuition, and that's what guides my cooking.’

At 15, she entered the kitchens of Benjamin Bensoussan, now chef of Honest Greens, and went on to the Institut Paul Bocuse, El Celler de Can Roca, and Plaza Athénée with Alain Ducasse, finally landing at the Parisian restaurant Septime. ‘It changed my life,’ she says. ‘It was a friendly environment, with passionate people who also had their own lives, a culinary philosophy aligned with my own. There, I understood that you can do haute cuisine without sacrificing your personal life.’

A year ago, Juan (28 years old) stepped onto the stage of the Víctor Villegas Auditorium and Congress Center in Murcia to don the jacket that signified his Michelin star.

‘I don't consider it a burden, but rather a responsibility to maintain the level that led us to achieve it. It has opened doors for us; we've been able to travel with our cuisine to Argentina, the United Kingdom, Portugal...’ And travel is one of his greatest sources of inspiration. The other part – building a solid team to compete and evolve in a cutthroat city –has taken him a couple of years.

He knew exactly what he wanted and how to achieve it, but he didn't know where – until he decided to open Chispa Bistró on Barquillo Street in Madrid. ‘It takes us a long time to create a dish and convince ourselves that it deserves a place on the menu,’ says D’Onofrio. ‘And, generally, once it's on the menu, it's because we can say it's finished. What we enjoy and what challenges us is trying to add fewer and fewer nuances and managing to combine two or three elements to create an excellent dish.’

It takes a long time to create a dish and convince ourselves that it deserves a place on the menu

His philosophy starts with minimalism, culminating in simple, impeccably presented dishes. ‘Our cuisine is defined by these pillars: the grill, the product, and always a sauce. It's very free in terms of flavours and combinations, but at the same time, it has strong roots in tradition. We often conceive of a dish around a traditional sauce or stew, and from there we begin to create.’

His creativity, captured in notebooks scattered from his office to his nightstand, naturally extends to desserts. ‘I'm proud to hear from customers that they're unique. It reinforces my motivation to keep trying to surprise them in a part of the menu [desserts] where things sometimes tend to get a little lax.’ If he's not in the kitchen, you might find him in a record store expanding his personal collection – or playing the piano to escape from everything.   

‘I come from a fourth-generation family in the hospitality industry, so from a young age I've been very connected to cooking. When I finished secondary school, I knew exactly what I wanted: to study cooking. It was what I knew, what I liked, and what I was good at. That's how it all started. I've been very self-taught: reading, experimenting in my kitchen, eating in places that make you think differently, and above all, making mistakes many times.’

From a young age I’ve been very connected to cooking

A candidate for the Revelation Chef award at Madrid Fusion 2025, chosen by the Basque Culinary Center as one of the 100 young people to watch in our vibrant gastronomic scene, Lucía Gutiérrez (23 years old) opened LUR a couple of autumns ago, in a neighbourhood outside the high-end gastronomy circuit in Madrid. She did so after honing her skills in the family business and under the tutelage of Hilario Arbelaitz at the legendary Zuberoa.

But turning their venture, where cooking is synonymous with expression and connection, into a profitable path was neither easy. ‘The truth is, I see the landscape as quite complicated, especially for micro-businesses committed to a defined gastronomic concept. We face constant economic pressure, fierce competition, unhelpful bureaucracy, and a rather complex human resources situation.’

Even so, it remains (with all due respect to Éter) the go-to spot if you're looking for risk, excitement and the best of the season on your plate in this district of Madrid. 

‘I like there to be a direct link to the origin of each ingredient, for everything to have meaning and a reason for being. My cuisine always starts with local produce, very connected to the land and respect for what it gives us.’

And it's served at only five tables, in a cosy and harmonious atmosphere, with a tasting menu and a concise but unique wine cellar. Thoughtful ideas for dishes come from the creative journal Gutiérrez carries wherever she goes; from notes on her phone and from products and images. ‘During this time, the most difficult thing has been making people understand the reason behind what we do. When you have a closed, unique concept, it's hard for the public to embrace it if they're not used to it. Building a clientele that connects with your proposal takes time, consistency, and a lot of patience.’